Abstract: A modular tooling arrangement includes a base member comprising a planar working surface, a frame circumscribing a first cavity at least partially defined by the planar working surface, and a plurality of plates configured to be received in the first cavity for forming a second cavity of a desired shape and size. The plurality of plates at least partially define the second cavity configured to receive a work piece. The plurality of plates may be replaced with plates of various sizes to vary at least one of the size and shape of the second cavity.

Abstract: Foams and methods of fabricating and using the same are provided. The foams can be three-dimensional (3D), free-standing, and/or rigid and can be used as, for example, nanofiller networks. The shape and size of the foam pore interconnected network can be tailorable/tailored. The foams can be, for example, hybrid one-dimensional (1D)/two-dimensional (2D) foams of 1D and 2D materials (e.g., hybrid boron nitride nanotube (BNNT)/boron nitride nanoplatelet (BNNP) foams). A freeze-drying-based method can be used to fabricate bulk porous foam, which can be used for, e.g., nanofiller for polymer nanocomposites.

Abstract: A confection mold conveying system and methods for manufacturing of confection products, the system including a first conveyor segment and a second conveyor segment. The first conveyor segment has a first pusher bar and a series of spaced apart first pusher fingers extending therefrom. The first pusher fingers are oriented to engage confection mold trays while the first pusher bar is translated in a first direction. The first pusher fingers are re-oriented to avoid engagement with the confection mold trays while the first pusher bar is translated in a second direction opposite the first direction. The second conveyor segment receives the confection mold trays from the first conveyor segment and can include a first rotatable shaft with a first helical channel to receive a first tab of one of the confection mold trays. Rotation of the rotatable shaft thereby continuously advances the respective confection mold tray in the first direction.

Abstract: Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.

Abstract: A method for forming and cooling an initially hot and therefore flowable melted cheese (1), which is applied via a supply nozzle onto a moving metallic cooling belt (3?), wherein individual shaped bodies (6) are formed out of the melted cheese (1) in that a shaping roller (5), which comprises molding cavities (7) located in the surface, impinges upon the cooling belt (3?), wherein a pressure of the shaping roller (5) against the cooling belt (3?) is provided during forming that induces full displacement of the still-hot melted cheese (1) from the region of the separating webs (8) delimiting the individual molding cavities (7) and bearing against the cooling belt (3?), wherein the formed bodies (6) are released from the molding cavities (7) and are cooled by remaining on the moving cooling belt (3?).

Abstract: A method for producing starch soft capsules comprises the following steps: preparing a mixture comprising starch, plasticizer and water, wherein more than 50 weight percent of the starch is present in the form of particles of granular starch; shaping the mixture to form a film in a shaping process; solidifying the mixture by increasing the temperature of the mixture during and/or after the shaping process by more than 5° C.; and shaping the film to form a soft capsule. Soft capsules produced by this method have starch particles bonded to one another. A device for performing this method comprises a shaping device to enable shaping of the starch material to form a film, and a heating device to perform a heat treatment to destructure the starch during and/or after the shaping. It comprises a rotary die device.

Abstract: The present invention is directed to salt compositions and methods used to make them. Embodiments may include methods for preparing salt compositions that include aerosolizing a melted salt composition to form droplets, where the droplets form rounded particles. Embodiments may further include solid compositions, including rounded salt particles, where the particles are formed by aerosolizing a melted salt composition. The particles can have semisolid interiors with void spaces.

Abstract: A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention.

Abstract: There are provided a manufacturing method and a manufacturing apparatus for Baumkuchen for easily and properly suppressing shape distortion of the Baumkuchen caused in a manufacturing process thereof. In manufacturing the Baumkuchen by alternately repeating application of batter around the whole outer circumference of a spit and baking of the applied batter, the batter is scraped off outer circumferences of opposite end portions of the spit before baking only in early stage of manufacturing until the number of repetitions reaches a specified value. As a result, the number of cake layers formed at the opposite end portions of the Baumkuchen is reduced from that at the other portion and outside diameters of the opposite end portions are reduced from a normal outside diameter to thereby suppress partial increase in the outside diameter at the opposite end portions of the Baumkuchen caused by drooping of the batter at the end portions of the spit before baking.

Abstract: The invention relates to the production of confectionary articles with a shaped ornament or with a single-colored or multi-colored embossed design on one of the surfaces of the article. The main characteristic of the present invention consists in that a prepared chocolate/chocolate-like mass is fed into a full-scale mould in a dispersed dropping state through a nozzle at a drip rate ensuring plastic deformation of the drops as the drops slow down. It is possible to regulate accurately the quantity of confectionary mass which can be fed into the mould, by controlling the pressure differential at the nozzle and the duration of feeding the chocolate through the nozzle. There is therefore no need to pre-measure a portion of confectionary mass in order to form the decorative embossed element.

Abstract: The present disclosure relates to a device for molding a freezable substance and dispensing a stored fluid substance. More specifically, the present disclosure relates to a device that, when assembled, creates a Popsicle®-like frozen confection having a container containing an alcoholic liquid, where the user employs a plunger to drive the alcoholic liquid upward through a lumen in the frozen confection so that the user may simultaneously consume the frozen confection and ingest the alcoholic liquid. The device is a four-piece assembly. The first member is a handle with a plunger disposed at one end. The second member is a flange and a container extending from the flange and receiving at a first end of the container the plunger, the container defining an inner volume to receive and store a fluid substance. The end of the container generally opposite the end receiving the plunger has an orifice. The third member interacts with the second member at the flange.

Abstract: Disclosed is a method for processing a pourable food substance (1), in particular hot melted cheese, which is introduced, by means of a feed neck (2), into a gap (3) between two vertical shaping rolls that are covered by cooling strips (11, 12) made especially of metal, the food substance (1) is shaped into a product strip (10) having a defined thickness, a carrier film arrangement (21) being placed between the first cooling strip (11) and the product strip (10). In order to be cooled, the product strip (10) is conveyed in the direction of travel (T) along with the carrier film arrangement (21) and is fed to a longitudinal cutting device.

Abstract: Pasta filata cheese, such as mozzarella and provolone, is molded and chilled by delivering the warm, plastic cheese through a cheese inlet port into a plurality of molds at an inlet station. A fluid, such as chilled water, is circulated around the molds to cool the pasta filata cheese therein. After cooling to some degree, force is applied to the upper surface of the cheese in each mold to prevent a depression from forming in that surface. Thereafter upon cooling for a desired amount, the pasta filata cheese is ejected from the plurality of molds at an outlet station.

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Abstract: A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt %; filling the mix into a mould and allowing the gelling agent to form a gel in the mould; freezing the gelled mix to form a product having a first form; removing the shaped product from the mould; and deforming the product whilst it is in the frozen state so that it takes up a second form.

Abstract: A spray-chilled particulate delivery system that has a crystalline matrix structure and includes a volatile hydrophobic active ingredient and a carrier material of erythritol, mannitol and mixtures thereof 75% or more of the carrier material, relative to the total weight of the carrier material, is in crystalline form. The system is prepared by a process that includes the steps of forming a melt of the carrier material, incorporating a volatile hydrophobic active ingredient into the melt, forming a melt-mixture comprising an emulsion, dispersion or suspension of the volatile hydrophobic active ingredient in the melt, forming discrete particles of the melt mixture, and cooling the discrete particles.

Abstract: The described apparatus and method enable the production of thin edible products having complex contoured shapes that cannot be made using conventional molding technology. In particular, chocolates having detailed surface topology can be made utilizing a pliable substrate and a vacuum mold. The process may be made substantially continuous.

Abstract: The present invention relates to an extruded delivery system. It also relates to a process for preparing such a extruded delivery system.

Abstract: A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure.

Abstract: Each of a plurality of silicone rubber molds is covered by a holder structure which has a flanged body, a handle extending from one side of the body, and an anchor structure extending from the other side of the body into the interior of the mold. The anchor structure has an enlarged outer end which engages with and tends to hold the frozen confection onto the handle for removal from the mold, and while the confection is being eaten.

Abstract: A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.

Abstract: A first preliminary product comprising individual frozen pieces of a first food and a second preliminary product comprising individual frozen pieces of a second food are combined by precompacting the frozen individual pieces of the first preliminary product in a premolding process so as to form a concavity in the first preliminary product and placing the frozen individual pieces of the second preliminary product into the concavity of the first preliminary product to form a single frozen starting product that is put into at least one mold cavity. There the single frozen starting product is molded into a ready-to-prepare frozen end product by compacting the single frozen starting product.

Abstract: A method of in-molding a food item in a package defining at least one cavity for holding the food item and having an opening for accessing the food item. Liquid food product is introduced into the at least one cavity and allowed to solidify to form a solid food product, which is then unseated.

Abstract: An apparatus (1) for producing cores (33) of a fat-containing confectionery mass includes a molding apparatus (20) and a separate cooling apparatus (5). The molding apparatus (20) is cooled and serves to mold the cores (33). The molding apparatus (20) includes two molding rollers (23, 24) including a multitude of impressions (25). The molding rollers (23, 24) are driven in opposite directions. The impressions (25) hold the liquid confectionery mass flowing into the impressions (25) to form the cores (33). The cooling apparatus (5) includes a cooling roller (6) and is arranged upstream of the molding apparatus (20).

Abstract: The present disclosure relates to a method of producing a molded confectionery product, comprising the steps of transferring a fat-containing confectionery mass and a water carrier, blending the fat-containing confectionery mass and the water carrier in a mixer to a substantially homogeneous blended mass, and depositing the blended mass in at least one mould or onto a conveyor belt. The present disclosure is characterized in that the above steps are performed within 60 seconds or less. The apparatus for producing a molded confectionery product of the present disclosure comprises channels for transferring of a fat-containing confectionery mass and a water carrier, a mixer for blending the fat-containing confectioner mass and the water carrier to a substantially homogeneous blended mass, and at least one mixing nozzle for depositing of the blended mass.

Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.

Abstract: A solid food product is molded in a mold cavity and is thereafter packaged in the mold cavity. The mold cavity is formed in a sheet and includes a side wall which extends from the sheet and a bottom wall which includes an inverting portion which extends from said side wall and a central portion. The central potion of the bottom wall includes a plurality of ridges which form a decorative design. A liquid food product is introduced into the mold cavity and allowed to solidify to form a molded solid food product. The central portion of the bottom wall is thereafter pushed into the mold cavity to invert said inverting potion and to push the molded food product away from the central portion of the bottom wall. The molded food product includes ridges which correspond to the ridges in the bottom wall of the mold cavity. A lid is attached to the sheet to enclose and package the molded food product within the mold cavity.

Abstract: It is intended to provide a candy in which a crystalline candy containing xylitol and a noncrystalline sugar-free candy are combined and, particularly, the crystalline candy and the noncrystalline sugar-free candy are combined side-by-side and the junction part has a continuous, smooth and novel appearance and texture; and a technique for efficiently producing the same. A flowable crystalline candy dough, containing as carbohydrate, 66 to 99% by weight of xylitol and 34 to 1% by weight of another sugar alcohol and a flowable noncrystalline sugar-free candy dough are simultaneously deposited.

Abstract: The invention relates to a device for producing goods for consumption, consisting of a fat mass, in particular a fat mass containing cocoa or a chocolate-type fat mass, said goods contains a large number of hollow moulds (1a, 1b) that can be filled with the fat mass (M) when the latter has been heated and is in a free-flowing state, the moulds being configured as depressions in a mould block (1). The inner surface of each hollow mould (1a, 1b) shell-shaped goods for consumption that are to be produced. The device also comprises a plurality of die-type cooling bodies (3a, 3b), which are displaceably mounted on a suspension device (4), a respective cooling body (3a, 3b) being lowered into a respective hollow mould (1a or 1b) and the outer surface of the respective cooling body (3a, 3b) determining the inner surface of the shell-shaped goods for consumption (M) that are to be produced.

Abstract: The present invention relates to a method for preparing a suspension for the encapsulation of heat and moisture sensitive substances in capsules, sachets, droplets and food compositions. It also relates to methods for encapsulating, to the encapsulated products and to methods for storing the encapsulated products. The invention is extremely suitable for the encapsulation of microbial cultures. Cultures encapsulated in capsules prepared according to the method of the invention, will stay stable for a long time. At 25 degrees C. they show a stability reduction of less than 1 log per month.

Abstract: A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consistency of the chocolate confectionery is consistent throughout. In one form of the chocolate confectionery, small pearls of flavor are suspended within the chocolate creating a pleasing flavor balance and mouth feel with overall lower sugar content and higher cocoa content.

Abstract: Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material to be heated continuously by an internal heating system while moving the material in a tube comprising: (a) arranging the tube vertically or substantially vertically (a tilt of not greater than 15°) and heating/molding a mixture while feeding the mixture upward from a bottom in the tube and/or (b) heating/molding the mixture while rotating the tube around a rotation axis, the rotation axis being a center line in a length direction of the tube. The internal heating system is preferably microwave heating, Joule heating, or high-frequency heating.

Abstract: There is provided a process for preparing a reduced sodium salt composition, the process comprising the steps of mixing sodium chloride with one or more sodium chloride substitute complexes, heating the so-formed mixture to form a melt, and cooling the melt to form a solid. The so-formed solid is a fused granular matrix of sodium chloride and one or more sodium chloride substitute complexes. An alternative process is provided in which the sodium chloride and the sodium chloride substitute complex are heated to the liquid phase before they are combined. A reduced sodium salt composition is also provided, in particular a reduced sodium chloride salt obtained from these processes.

Abstract: The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes.

Abstract: A liquid additive is sprayed over liquid nitrogen to form discrete solid particles of the additive in liquid nitrogen. The mixture of additive particles and liquid nitrogen is mixed with a flow of liquid nitrogen at an eductor pump to provide a food treatment composition comprising additive particles. The food treatment composition flows into an interior of food processing equipment to come into contact with food items contained therein.

Abstract: Provided is a device that include a first mold member and a second mold member detachably engageable with the first mold member. The first mold member includes an internal reservoir for storing and dispensing a beverage. The first and second mold members collectively define a mold cavity for forming a freezable confection. The device is further configured such that a user may simultaneously consume the frozen confection and the beverage.

Abstract: A method for manufacturing food products, such as mousse products, includes the steps of: providing a transport conveyor having a transport surface, providing a molding conveyor having molding apertures therein, the molding apertures being positioned above the transport surface, making the transport surface of the transport conveyor and the molding apertures of the molding conveyor move in unison from an input end towards an output end, positioning a mold within a molding aperture of the molding conveyor and on top of the transport surface of the transport conveyor near the input end, applying a food substance within the mold, removing the products including the mold and the food substance from the molding apertures near the output end.

Abstract: The invention relates to a method for cooling a flowable melted food material including: (a) providing a device comprising a first cooling belt and a second cooling belt parallel to the first cooling belt, wherein each cooling belt is continuous and has an outer surface and an inner surface, the first and second cooling belts are aligned at an angle between 45° and 90° relative to horizontal, and the outer surface of the first cooling belt and the outer surface of the second cooling belt are spaced apart to form a gap having a top end and a bottom end; (b) introducing a free-flowing molten food product capable of forming a food product having a pasty consistency is cooling at the top end of the gap; (c) counter-rotating the first and second cooling belts toward each other at the top end of the gap to draw the molten food product between the downward moving outer surfaces of the first and second cooling belts to form a strip of molten food product between the downward-moving outer surfaces of the first and sec

Abstract: A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating.

Abstract: A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.

Abstract: The present invention relates to an innovative procedure for producing three-dimensional candies, preferably of the type known in the food industry as gummy snacks, which eliminates the stamping of starch beds and the cleaning process of the chilled product, furthermore having control of detail on all sides of the product, as well as a transparency and crystallinity never before achieved with the procedures known and traditionally used in the food industry. Likewise, the invention incorporates a completely novel shaping device consisting of two plates connected by a male-female system and with a plurality of product-shaping cavities that are in contact with all sides of the product to be formed.

Abstract: The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation (1) and transfer of dissipation heat and additional phase transition (freezing) heat (2) to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).

Abstract: An ice-candy forming container is provided which produces ice-candies having a complicated shape copying the face of a cartoon character or the like with higher quality and without a loss in shape. A forming container includes a first mold having a pattern portion formed in one face thereof, and a second mold configured to slide over and along the one face of the first mold, in a close contact relation, in directions designated by arrows A1-A2, so as to contain the first mold therein. In such a containing position, the second mold contacts externally and closely substantially an entire surface of the outer periphery of the pattern portion.

Abstract: Provided is a detachable frozen pop mold for freezing edible fluids. The molds have vessels with cavities for holding the fluid. The mold vessels have connectors on their exterior sides for connecting a number of molds together. Molds can be detached and removed from the freezer either individually or in bunches as desired so that there are never empty frozen pop molds taking up space in the freezer.

Abstract: A facility that is especially suited for the freezing of juices and similar products, which includes a cooling tank that supplies the product by means of an impelling pump to a freezing chamber that receives a supply of a liquefied gas at a temperature of around ?140° C., preferably nitrogen, and pressurized air through an electro-valve to transform the juice into micro-drops or pellets and to freeze the droplets or the pellets inside the freezing chamber, which then exit the chamber through one or more dispensing valves, said freezing not affecting the original characteristics of the juice, in terms of its vitamin, protein and enzyme content.

Abstract: The complementary parts of food products destined to be coupled together are located on the frontal surfaces of half-moulds travelling on two different loop conveyor lines. The first conveyor line extends, at least partially, above the second, so to be included within the surface area occupied by the second line itself. Spatial occupation is further reduced since, downstream to the coupling station, the coupled half-moulds travel with the same spacing step that they had before coupling, with additional advantages in terms of energy absorption and advancing velocity in a successive thermal conditioning station, such as a refrigerating tunnel. One of the half-moulds can be removed upstream to the thermal conditioning station, resulting in an additional reduction in energy absorption since needless subjecting of the half-mould to the thermal cycle to which the products are subjected is avoided.

Abstract: A spray-chilled particulate delivery system that has a crystalline matrix structure and includes a volatile hydrophobic active ingredient and a carrier material of erythritol, mannitol and mixtures thereof 75% or more of the carrier material, relative to the total weight of the carrier material, is in crystalline form. The system is prepared by a process that includes the steps of forming a melt of the carrier material, incorporating a volatile hydrophobic active ingredient into the melt, forming a melt-mixture comprising an emulsion, dispersion or suspension of the volatile hydrophobic active ingredient in the melt, forming discrete particles of the melt mixture, and cooling the discrete particles.

Abstract: A juice-filled fruit snack and a method of manufacturing thereof in which the fruit snack has a gelled shell and a liquid center with a water binder in an amount sufficient to bind the water content of the liquid center to prevent the liquid center from leaking out of the gelled shell, and the amount of the water binder is lower than an amount that otherwise causes the liquid center to substantially increase in thickness or viscosity. The water binder is between 0.05 to 0.4% xanthan gum.

Abstract: An ice-candy forming container is provided which produces ice-candies having a complicated shape copying the face of a cartoon character or the like with higher quality and without a loss in shape. A forming container includes a first mold having a pattern portion formed in one face thereof, and a second mold configured to slide over and along the one face of the first mold, in a close contact relation, in directions designated by arrows A1-A2, so as to contain the first mold therein. In such a containing position, the second mold contacts externally and closely substantially an entire surface of the outer periphery of the pattern portion.

Abstract: An installation for producing cast products includes a tempering machine for at least some of the casting mass, a storage container for the casting mass, a casting machine, and a device for further processing the cast products. At least some of the casting mass is fed to the storage container from the tempering machine, depending on at least one controlling or regulating signal which is based on current and/or expected consumption of casting mass by the casting machine and/or the casting installation. As a result, the installation can be operated at lower cost and extreme fluctuations in the filling level of the storage container can be better prevented, avoiding interruptions in the supply of casting mass to the casting machine.