Abstract: A coating of creamy material, for example chocolate, is applied by spraying by making the chocolate mass flow to a main nozzle surrounded by an auxiliary nozzle to which air is supplied under pressure. During the spraying, the chocolate mass cools and hardens.
Abstract: The product to be poured, which is typically constituted by an aerated product such as meringue mixture or the like, is admitted to a tank which is kept closed and only partially filled with the product to be poured. A continuous, static, relative aeriform pressure, typically of the order of 0.2-0.3 atmospheres, is maintained in the portion of the tank which is not occupied by the product. Precise small quantities of the product are poured through openings in the lower portion of the tank which are associated with delivery nozzles controlled by obturators, preferably of the cylindrical, male type.