Abstract: The present invention is a method of making discrete particles by subjecting an organic feedstock to liquiflash conditions whereby the feedstock is transformed instantaneously from solid to liquiform to solid. Liquiform is a transient condition wherein the feedstock has substantially unimpeded internal flow. Shear force is imparted to the liquiform feedstock in an amount sufficient to separate tiny masses of feedstock. The tiny masses solidify as discretized particles. The present invention also includes unique products resulting from the process, e.g., a monodispersed microsphere product and coated particles prepared therefrom.

Abstract: A metal mould for making a frozen confectionery product is made of a titanium-containing materials, the mould being produced by cold-working a sheet-formed blank, either by deep-drawing or by pressing two half shells which are subsequently welded together. By using titanium for the ice lolly moulds, it is possible to avoid the use of poisonous inhibitors, without any risk of corrosion on the moulds. There is a considerable risk of corrosion on the moulds as the moulds used in the production of frozen confectionery products are subjected to freezing baths with strong saline solutions. When using titanium material for making the metal moulds, it is further possible to perform stress-relieving annealing at a lower temperature than was formerly possible when the moulds were made of stainless steel.

Abstract: A method and device for manufacturing food products where the product material, initially in a substantially liquid state, is fed into the device and through the supply of heat or cold is given its final, substantially solid state, the device comprises elements capable of being moved apart as well as brought together, having at least one recess on at least one side of each element so that the sides facing each other are mounted close to each other and define between them at least one product-forming space.

Abstract: An improved feed block provides discrete portions of mineral supplement and feed supplement in the same feed block. The mineral supplement is provided as an inner package that is surrounded by a shell of feed supplement such as a dehydrated molasses feed supplement. By so providing the two different supplements, the amount of consumption of each can be accurately controlled. Moreover, different feed blocks can be tailored depending on the desired ratio between the two different supplements.

Abstract: An assembly for preparing molded articles has opposing clamp members of a jaw suitable for gripping and releasing a component of a molding assembly. The clamp members are connected with and extend from a frame, and the frame positions members which are reciprocatively compressible and expandable for contacting and bearing upon the component and so that upon release of the clamp members from the component, the component is pushed.

Abstract: Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics which are similar to a fried egg prepared from a fresh, natural egg. The simulated egg yolks are prepared by freezing a predetermined amount of egg yolk in a predetermined shape whereby the egg yolk structure is modified so that, upon thawing, the egg yolk is gel-like and essentially maintains its shape. The frozen egg yolk can be combined with, or essentially surrounded with, egg white and then cooked to form a simulated egg patty. Preferably the egg yolk is pre-cooled prior to freezing and the frozen egg yolk is tempered prior to cooking. Upon cooking, the egg yolk portion of the simulated egg patty or the simulated egg yolk has similar mouthfeel and texture to cooked fresh egg yolk.

Abstract: An ice molding apparatus includes a first mold assembly which includes a first hollow chamber portion and which includes a spike assembly which projects inward from a wall of the first hollow chamber portion. The spike assembly includes a distal end adapted to support a quantity of solid material. The first mold assembly includes a first joint member adapted to connect to a second mold assembly. The second mold assembly includes a second hollow chamber portion which includes a filler channel adapted for passing a quantity of liquid water therethrough into the second hollow chamber portion and to fill up the first hollow chamber portion with water. The second mold assembly includes a second joint member adapted to connect to the first joint member, such that the first hollow chamber portion and the second hollow chamber portion form a combined interior mold chamber. The distal end of the spike assembly is located adjacent to a center portion of the combined interior mold chamber.

Abstract: A system and method for making a frozen confection having a plurality of differently flavored or colored sections are provided. After creating in a mold a frozen outer layer comprising the ingredients for a first flavor or color, a carving means, such as a heated tool or a nozzle ejecting high-pressure gas, removes a portion of the frozen outer layer in accordance with a predetermined pattern. The ingredients for a second flavor or color then are added, and the mold is subjected to freezing to form the final product. Alternatively, a tool having protrusions contacting portions of the inner surface of the mold is inserted into the mold, before or after insertion of the first ingredients, the first ingredients are frozen, the tool is removed, and the second ingredients then are added and frozen. In another embodiment, a first flavor or color is sprayed onto the inner wall of the mold in a pattern and frozen.

Abstract: A method and apparatus for producing shredded food products, such as cheese, is disclosed. The method and apparatus permits the production of cheese shreds to be accomplished in a unified operation wherein a sheet of cheese is produced and that sheet of cheese is cut to desired dimensions directly from the casting line. An arrangement of the invention may comprise a sheet former, a casting line, and a shredding assembly, all of which function as a single unit. The shredding assembly, itself a unique arrangement, first slices the incoming sheet of cheese into ribbons, and then cuts each of these ribbons to length. The sheet of cheese may be sliced into ribbons by passing the cheese through a pair of rollers having grooves or slots machined into their surfaces, the width of the slots corresponding to the desired width of the cheese ribbons. The cheese ribbons are presented to a plurality of transversely mounted elongate blades, each of which revolves about a common axis.

Abstract: A process and apparatus is provided for molding flowable materials. The mold may be provided with deformable or collapsible mold surfaces and a forming member which is positioned in the mold when producing a shell molded article is also deformable or collapsible. After the molded article is formed the forming member and/or the mold surfaces are deformed or collapsed to facilitate removal of the article from the mold and to avoid "backlocking" of the article in the mold.

Abstract: Ice confection and couverture are co-extruded with the ice confection from a first volume and supercooled couverture extruded from a second volume thermally separated from the central volume to contact a surface of the ice confection. Preferably the extrusion volumes have cylindrical geometry to provide a layer of couverture enveloping the ice confection.

Abstract: Fluid substances, particularly substances having differing viscosities, are combined and mixed by first segmenting a flow of a first fluid material to form a flowing segmented substance matrix containing a network of voids, such as by passing the flow through a plate having a plurality of passages therethrough and a second fluid substance is discharged into the segmented flow at a position which is substantially centrally disposed with respect to a cross-section of the segmented flow to combine the substance and additive, and then, the combined flow is mixed. The combined flow may be compressed and then mixed or may be compressed and then expanded prior to mixing. Additionally, a flow of a substance from a source such as an extruder may be partitioned into a plurality of streams and then, at least one of the streams is treated as specified above.

Abstract: Method of pouring a liquid mass of chocolate into an elongated mold by depositing greater quantities of the mass at both shorter end regions of the mold, and by depositing a lesser quantity of the mass at a longer central region of the mold.

Abstract: A method and apparatus for forming a continuous sheet of molten, moldable or plasticized material, especially a food product such as cheese. The invention may also be used to form a continuous sheet of other food products, such as noodles, peanut butter, jellies and the like. The apparatus comprises at least two sets of opposed rollers and a pair of endless belts. At least one of the first set of rollers, defined as forming rollers for purposes of distinction, has a concave surface. Each of another set of rollers, defined as discharge rollers for purposes of distinction, is disposed downstream from the first set of rollers and has a substantially flat surface. Each endless belt circulates about a group of rollers comprised of a forming roller and a discharge roller. In the region between opposed roller sets, the endless belts cooperate with each other and with the rollers to form a pocket that receives and maintains the cheese.

Abstract: Articles of ice confectionery are prepared in a cavity formed by a complementary countermould and master mould assembly into which a composition for forming an ice confectionery is introduced. The assembly is cooled for freezing the confectionery composition which then is demoulded in two steps wherein the countermould is heated and removed first and the master mould is heated second for removal of the frozen article.

Abstract: A method of manufacturing hollow molded articles having a beautiful surface at a low cost and by a simple and efficient process includes providing a hollow elastic molding die made of an elastic film and having an opening port, feeding a material to be molded of an amount smaller than the internal volume of the elastic molding die into the elastic molding die through the opening port, closing the opening port, solidifying the material to be molded while the elastic molding die is rotated to all directions, and parting the solidified hollow molded article from the elastic molding die. Arrangement for preventing the elastic molding die from being deformed while it is rotated to all directions includes holding it firm by a solid holding member conforming to the external shape thereof or by positioning it in a fluid or powdery material holding member.

Abstract: A method for producing a molded chocolate product having a complicated concaved and convexed decorative pattern thereon involves the steps of: (a) charging a low viscosity fluidized chocolate material into a complicated concaved and convexed decorative pattern portion of an elastic mold in bag form for forming the complicated concaved and convexed decorative pattern of the chocolate product so that air bubbles necessarily incorporated into the low viscosity fluidized chocolate material ascend therethrough so as to be removed, (b) charging an ordinarily tempered fluidized chocolate material into the elastic mold to form a main body of the chocolate product, and (c) solidifying the low viscosity fluidized chocolate material and the ordinarily tempered fluidized chocolate material charged into the elastic mold followed by taking the molded chocolate product out of the elastic mold.

Abstract: A rotary machine and method for making unit confections of complementary parts which consist of different recipes, flavors, colors, textures and/or mix inclusions having concentric groups of complementary molds essentially radially aligned in or on annular sections of a rotating table, in which a group of first molds in a first annular section produces physical shapes which fit within and complementarily join all or part of the physical shapes produced in a group of second molds in a second annular section that is concentric with the first annular section.

Abstract: A process of producing a texturized protein product having a layered meat-like texture and appearance in which only vegetable protein material, particularly soy flour, and water are used as ingredients. A dough-like slurry of soy flour and water is pumped into the gap between a fixed plate and a rapidly rotating plate in a high speed emulsion mill under conditions which rapidly heat the slurry to a temperature above 100.degree. C. to rapidly texturize the protein. The hot slurry is pumped under positive pressure by centrifugal force from the emulsion mill directly into an elongated process tube in which the texturized protein slurry rapidly coagulates to form in the tube a continuous loaf having distinct parallel layers of soy protein bonded together which maintains its structure upon discharge from the tube.

Abstract: A dietary product includes granules having an outer layer of a viscous aggregate-stable emulsion, with the following ratio of components forming the granules, % by mass:______________________________________ egg white 13-30 egg yolk 45-71 oil material 9.0-30 food colorant 1.0-3.0. ______________________________________heating of the egg white to a temperature not below 35.degree. C., introducing egg yolk, oil material and fool colorant in the indicated ratios until formation of a viscous emulsion which is fed dropwise into food vegetable oil heated to a temperature of 80.degree.-95.degree. C.

Abstract: An apparatus for forming composite ice cream-like edible novelties having discrete doughy additions therein. The apparatus includes a main die having an entrance and an exit disposed downstream of the entrance and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state. A doughy addition supply system is also included such that a stream splitter divides a single doughy addition stream into equal streams, each supplying the intermediate die with the doughy addition at an elevated temperature and at equal rates. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.

Abstract: Invention provides method of moulding fat containing materials, especially chocolate, in separable moulds having different heat conductivities. The two parts are preferably held at below 0.degree. C., preferably below -10.degree. C.

Abstract: A method for forming composite ice cream-like edible novelties having discrete doughy additions therein. The method involves first providing an extrusion apparatus including a main die having an entrance and an exit disposed downstream of the entrance, and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state, and a flowable discrete doughy addition is extruded through the intermediate die at an elevated temperature. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.

Abstract: A system and method for making a frozen confection having a plurality of differently flavored or colored sections are provided. After partially freezing in a mold the ingredients for a first flavor or color to form a frozen outer layer and a liquid inner core, the liquid inner core is vacuumed from the mold. A carving tool, such as a laser, then is inserted into the area of the mold previously occupied by the liquid inner core. The carving tool removes a portion of the frozen outer layer in accordance with a predetermined pattern. The ingredients for a second flavor or color then are inserted into the mold to fill the inner core and the areas of the outer layer removed with the carving tool. The mold then is subjected to freezing to form the final product.

Abstract: There is disclosed a process for producing solid honey wherein pure honey is subjected to dehydration in a vacuum evaporator with gradual temperature rise in a temperature range from ordinary temperature to 40.degree.-90.degree. C. within about one hour. The resultant concentrated pure honey is transported by pressure to a pouring part for supplying to a determined forming mold. In the meantime, heat-resistant plastic package containers which constitute determined forming molds are successively transported to the position of the pouring part, and the concentrated pure honey is charged to inside of the forming molds of the containers after a determined amount of edible fats and oils is previously applied. Spontaneous cooling then occurs followed by sealing up with a cover of an aluminium foil or a non-hygroscopic sheet at the side of opening part of the container. There is also disclosed a solid honey obtained by the process.

Abstract: Methods of making a frozen confection with a whistle element encased therein are disclosed. In a first embodiment a one-piece first mold with a central through-passage containing a shoulder is used to make a first frozen part with support sticks therein. A complementarily shaped second mold is used to make a second frozen part with a matching through-passage. A whistle element is inserted into the through-passage of the first part until the element abuts the shoulder and then the second part is inserted, pressure is applied, and the two parts are frozen together. A second embodiment employs a two-piece first mold and alternative ways of securing the whistle element in the finished frozen confection are disclosed. In a third embodiment for soft frozen products such as ice-cream, an ingredient is frozen in a mold and a tubular tool is used to remove some of the frozen ingredient to create a central through-passage with a shoulder into which the whistle element is inserted and retained with a frozen plug.

Abstract: Frozen ice products are prepared by freezing a first ice mixture in a first mold to form a core and then by freezing a second ice mixture about the core in a second mold. The core is prepared by introducing and freezing a first ice mixture in a mold having a grooved frustocylindrical hollowed interior which, after demolding, provides a frozen grooved ice article which is introduced as a core into a second mold having a frustocylindrical hollowed interior and which has been filled partly with a second ice mixture which is frozen. A striped product is produced by employing a second mold which has a hollow cross-section size not larger than the cross-section size of the hollow of the first mold so that the outer edge frozen core surfaces contact the second mold.

Abstract: The present invention provides a cotton candy product wrapped about cotton candy stick and held by a unique cotton candy holding device. The device includes a bowl-shaped receptacle equipped with a brim that defines an open end of the receptacle, a supportive lid fitted with a stick engaging socket on one side of the lid and a receptacle engaging rim section on an opposite lid side. The device is used by wrapping cotton candy around the stick and securing the stick onto the stick engaging socket and then affixing the brim of the receptacle onto the rim section of the lid. If desired, a plastic wrap may then be used as overwrap for the cotton candy product.

Abstract: A mold for making shot-sized drinking glasses formed of ice having a substantially cylindrical outer wall having an upper end situated in an upper horizontal plane and a lower end situated in a horizontal lower plane, and a downwardly-opening cup-shaped inner wall comprising an inner side wall portion and an inner top wall portion, the latter being situated below the upper plane in which the upper end of the outer wall is situated. Rack apparatus for making a plurality of shot-size drinking glasses formed of ice includes a multi-cavity grid in combination with a cooperating frame and a plurality of molds. Apparatus for facilitating the use of shot-size drinking glasses formed of ice include one or more holding members formed of flexible sheet material in combination with a caddy including a recess for positioning the holding member with respect to the glass.

Abstract: A strand of a paste-form material is extruded through a toothed extrusion nozzle to obtain an extruded material having ribs which form a longitudinally ribbed surface. The ribbed surface is deformed by reciprocating comb parts having toothed profiles against the ribbed surface to deform the ribs from their longitudinal orientation.

Abstract: A confection molding machine provides for continuous, multiple cavity molding and unmolding of confection figures which may be of differing configuration and mass. The mold device utilizes a self-closing and opening mold in conjunction with dedicated, independent injection nozzles and confection pumps. Two outwardly facing mold halves are carried on an independent mold assembly, and corresponding mold halves abut one another just before filling and again after unmolding the finished confection figure. An endless conveyor, preferably a pair of spaced transfer chains, carries the mold assemblies and the mold halves are clamped together when passing over an unsupported section of the endless conveyor.

Abstract: In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the cheese will provide acceptable bake performance under typical cooking conditions used in the pizza industry today. Within about 48 hours after brining, the cheese should either be used or frozen. This discovery saves at least seven days of aging and permits the use of a continuous process of making mozzarella, which, from pasteurization to loading of the frozen product on the truck, can be performed in as little time as eight hours. In the continuous process, the hot stretched cheese from the kneading machine is extruded directly into cold brine. After the cheese has cooled sufficiently, it can be comminuted and frozen by independent quick freezing, preferably in a fluidized bed freezer. Salt preferably is mixed into the cheese during the kneading step.

Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.

Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid absorptive capacity thereof.

Abstract: A mould for ice confectionery and the like, including a removeable core for insertion into a cup. The core includes a number of core formers and a retainer for supporting handle strips, and closely engages the cup to define a number of mould segments.

Abstract: A whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole egg analogue.

Abstract: The specification discloses an apparatus for making confectionary or other shell goods by the method of filling a mold with a desired media and then inverting the mold to drain the media from the mold while leaving the mold coated by a layer of the media, thereby forming a hollow shell inside the mold. The mold travels through the apparatus on a conveyor. A sliding table is used to provide a turning point which defines the mechanism by which the mold is inverted. The sliding table receiprocates back and forth between extended and retracted positions along the direction of travel of the conveyor so that the speed of inverting the mold can be increased as the sliding table is retracted or decreased as the sliding table is extended.

Abstract: A method of continuously producing hard-candy masses from an aqueous solution of starting ingredients by boiling and condensing the solution, subjecting it to a vacuum, condensing it further and cooling it, adding flavorings, dyes, etc., and finally cooling it again and shaping it into candy. The starting ingredients are sugar substitutes and the solution is subjected to a vacuum as early as while it is being boiled and while it is being condensed and will accordingly have a temperature that is low enough for conventional flavorings, a viscosity that is high enough for conventional cooling and tempering, and a low enough residual-water content.

Abstract: To make an article of ice confectionery having a flaky texture, superposed ribbons of ice confectionery and a crispy composition are extruded into a mold in the form of a body of revolution by means of an extrusion assembly comprising a flat extrusion tube and a spray tube. The support of the extrusion assembly receives a spinning movement resulting from a continuous horizontal rotational movement and an ascending and descending movement relative to the mold.

Abstract: A method for preparing and storing a free-flowing, frozen alimentary dairy product includes the steps of preparing an alimentary composition for freezing and slowly dripping the composition into a freezing chamber. Next is rapidly freezing the dripping composition into small beads so as to minimize ice crystal formation. The method continues with the storing of the beads for extended periods of time at a temperature at least as low as -20.degree. F. This maintains the free-flowing characteristic. Consumption enjoyment of the beads is increased by bringing the beads up to a temperature above -20.degree. F., preferably within a range of -10.degree. to -20.degree. F., prior to serving.

Abstract: A method and apparatus for processing cheese comprises charging molten process cheese into a mold consisting of a plurality of cardboard lined, open-ended mold cavities oriented in spaced rows and circulating cooling air between and around each row to effect cooling of the cheese to the desired temperature. The rows of columns are defined by pairs of parallel side panels and crossed partitions formed of a rigid material and defining cavities which are elongate and rectangular in cross section. Support members hold the rows of columns in a parallel, spaced apart relation. After cooling, the mold is elevated, allowing the cheese columns covered by cardboard to be discharged from the lower ends of the mold cavities.

Abstract: The present invention provides a travel sequence for molds in a chocolate forming plant of the fixed surface type wherein the width of the travel front or number of molds fed is changed for different stages of the forming process. Thus, for example, in accordance with the invention molds are filled one by one but are fed in groups of two or more to cooling tunnels so as to maximize the efficiency of the system.

Abstract: A porous polymer plastic material and apparatus containing same useful for making molds, and particularly molds for casting confectionery, pharmaceutical and cosmetic products, and process for preparing molded products.

Abstract: A marshmallow-based, edible, sheet-like, decorative overlay is formed in situ on a release film mounted on a rigid carrier sheet. After peeling the release film and the overlay together from the carrier sheet, the release film is subsequently peeled from the overlay to enable the overlay to be transferred by itself to a pastry to decorate the same.

Abstract: The liquor-included ice according to the present invention is produced so that certain amount of water is filled in a glass-like container first, then an opening of the container is closed with a heat proof lid, through a center hole of which a nozzle is placed. In an icehouse, air is blown in the container through the nozzle until transparent ice is produced around lower and side portions of the container, then the remaining water in the container is drained, any type of liquor is filled in a concavity where the remaining water was, and an ice plate is placed on top of the ice lump sealing the liquor in the concavity. The ice plate is arranged so that it is easily broken by an outer force.

Abstract: The unit has a conveyor belt (5) adapted to receive, transfer and cool the pellet elements, a cylindrical member (2) located above the conveyor belt and rotatable about an axis transverse to the feed direction of the conveyor belt, the peripheral speed of the cylindrical member substantially corresponding to the feed speed of the conveyor belt, at least a ring element (6) engaged in coaxial relation with and at the outside of the cylindrical member and exhibiting a number of projections (9) oriented radially apart from the cylindrical member (2), feed means (12) and dispensing means (14) adapted to distribute material to the fluid state onto the projections (9) and to form drop portions of the same thereon, each of the projections passing in the vicinity of the conveyor belt (5) so as to let one of the drop portions defining one of the pellet elements fall thereon.

Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasant sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, forming fine air bubbles therein, cooling and shaping to convert the condensate to candy pieces of a desired form, dipping the shaped candy pieces into liquid nitrogen, taking out the candy pieces therefrom to put in a pressure vessel, charging into the vessel an inert gas under pressure, and heating the vessel to cause a partial melting of the candy piece and to entrap the gas in the candy piece.

Abstract: A machine for making two-flavor ices, in particular ice lollies, comprising a freezing tank (2) through which parallel rows of molds (A, B) whose cross-sections are inscribable into one another are caused to advance intermittently at two-step rate, a metering-filling unit (6) for filling molds (A), a stick-inserting unit (7), an intermediate withdrawing station (10) in which ices are removed from molds (A) and then released into molds (B), a second metering-filling unit (11) for completing filling of molds (B), and a final withdrawing unit (8).

Abstract: Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of, e.g., denatured whey protein particles or particles having a core of casein surrounded by a shell of denatured egg white protein. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams. The egg white protein/casein particles can be used also in sauces, dips, spreads, icing and cream pie fillings.

Abstract: A mold for forming a synthetic resin tray to be used in molding chocolate bars comprises a female mold portion defining a mold cavity and a male mold portion including a skirt projecting into the cavity. A plate is disposed in the male mold portion and engages an inwardly extending lip at the free end of the skirt. The plate is provided on a side facing the mold cavity with an inscription and is pressed against the lip by a pressure block disposed in the male mold portion. The pressure block is shiftable to enable a substitution of another inscription plate. The inscription plate may be provided with a projection on the inscription side for forming an opening or a recess in the injection molded tray.