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: A method and an apparatus (1) serve for the automatic batch-wise production of a slurry containing a sugar component, i.e. sugar or a sugar substitute, for producing confectioneries. A liquid is fed into a weighing and mixing container (2) in a batch-wise and weight-accurate way. A sugar component as a dry material is fed into the container (2) in a batch-wise and weight-accurate way to produce a mixture. The liquid and the dry material are fed into container (2) and the mixture is mixed such that a slurry having a share of dry substance of at least 85% is produced. The liquid, the dry material, the mixture and/or the slurry is/are heated such that the slurry has a temperature of at least 70° C.

Abstract: A method and an apparatus (100, 100?) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.

Abstract: A method and an apparatus (1) serve for the automatic batch-wise production of a slurry containing a sugar component, i.e. sugar or a sugar substitute, for producing confectioneries. A liquid is fed into a weighing and mixing container (2) in a batch-wise and weight-accurate way. A sugar component as a dry material is fed into the container (2) in a batch-wise and weight-accurate way to produce a mixture. The liquid and the dry material are fed into container (2) and the mixture is mixed such that a slurry having a share of dry substance of at least 85% is produced. The liquid, the dry material, the mixture and/or the slurry is/are heated such that the slurry has a temperature of at least 70° C.

Abstract: An apparatus (100, 100?) for thermally treating a confectionery mass includes a housing (1) having an approximately vertical axis (2), a core (3) being located in the housing (1) and being arranged in an approximately concentric way with respect to the axis (2) of the housing (1), a plurality of tubes (12) being located in the housing (1), each of the tubes (12) having an approximately vertical axis and being designed and arranged for a tempering medium to flow through them, and at least one deflecting element (13) being designed and arranged to connect the housing (1) to the core (3) such that a flow path of the confectionary mass through the apparatus (100, 100?) is determined, the flow path extending in a transverse direction with respect to the tubes (12), at least a part of the deflecting element (13) having a helical shape.

Abstract: An apparatus (1) serves for continuously producing a laminated confectionary mass (14), especially halva, from a base mass (11) and a separating mass (12). The apparatus (1) includes a stator (2) and a rotor (3) being arranged to rotate in the stator (2). An inlet (10) serves to introduce the base mass (11) and the separating mass (12). The rotor (3) does not include a center shaft such that a free space (17, 26) being located in a center portion of the apparatus (1) and being surrounded by the rotor (3) is formed. The rotor (3) includes a plurality of elements (16, 21, 22, 23, 24, 30) to combine the base mass (11) and the separating mass (12) and to coat the base mass (11) with the separating mass (12) to attain the laminated confectionary mass (14), to extract the laminated confectionary mass (14) in the free space (17, 26) and to convey the extracted laminated confectionary mass (14) along a processing path (13) extending in an longitudinal direction of the apparatus (1).

Abstract: A method and an apparatus (100, 100?) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.

Abstract: A method and an apparatus serve for controlling a system for simultaneously producing a plurality of different product kinds of confectioneries in a plurality of product lines.