Abstract: Process for preparing a cornet consisting of a substantially conical wafer (22) prior to filing of said cornet with an ice-cream; in order to preserve the crunchy nature of the wafer, the inner wall of the cornet is sprayed with liquid chocolate (23); this chocolate solidifies rapidly in order to form a coating layer for separating the wafer and the ice-cream. The process is characterized in that the inside of the cornet is sprayed with an excess quantity of chocolate to guarantee that no coating-gap zone remains on the inner wall of the wafer, the excess liquid chocolate collecting, under gravity, at the bottom tip of the corner, prior to solidification of said excess, the excess is sucked out of the cornet, subsequent solidification of the coating layer thus making it possible to establish a continuous barrier over the inner wall or the wafer.

Abstract: The invention proposes a system for dosing a food product onto an object comprising a dosing device (1) for co-extrusion of at least 2 food materials at the same time to form a multi-component food product (30), said dosing device (1) comprising a core element (2) housing at least a first and a second supply (5a, 5b), said first supply (5a) having at least one orifice (6) connected to an extrusion channel (7) which is positioned coaxially to an extrusion channel (8) of the second supply (5b), and a cylindrical tube element (3) relatively rotatable to and enclosing the core element (2), having at least one aperture (3a), wherein said aperture (3a) is designed to be selectively brought into a coaxial position to the extrusion channels (8,7) of the first and second supplies (5a, 5b) by rotating the cylindrical tube element (3), allowing a co-extrusion of the food materials introduced into the supplies (5a, 5b) of the core element.

Abstract: Process for preparing a cornet consisting of a substantially conical wafer (22) prior to filing of said cornet with an ice-cream; in order to preserve the crunchy nature of the wafer, the inner wall of the cornet is sprayed with liquid chocolate (23); this chocolate solidifies rapidly in order to form a coating layer for separating the wafer and the ice-cream. The process is characterized in that the inside of the cornet is sprayed with an excess quantity of chocolate to guarantee that no coating-gap zone remains on the inner wall of the wafer, the excess liquid chocolate collecting, under gravity, at the bottom tip of the corner, prior to solidification of said excess, the excess is sucked out of the cornet, subsequent solidification of the coating layer thus making it possible to establish a continuous barrier over the inner wall or the wafer.

Abstract: The invention proposes a system for dosing a food product onto an object comprising a dosing device (1) for co-extrusion of at least 2 food materials at the same time to form a multi-component food product (30), said dosing device (1) comprising a core element (2) housing at least a first and a second supply (5a, 5b), said first supply (5a) having at least one orifice (6) connected to an extrusion channel (7) which is positioned coaxially to an extrusion channel (8) of the second supply (5b), and a cylindrical tube element (3) relatively rotatable to and enclosing the core element (2), having at least one aperture (3a), wherein said aperture (3a) is designed to be selectively brought into a coaxial position to the extrusion channels (8,7) of the first and second supplies (5a, 5b) by rotating the cylindrical tube element (3), allowing a co-extrusion of the food materials introduced into the supplies (5a, 5b) of the core element.

Abstract: A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen confectionery has the form of a ball similar in appearance to a ball made non-industrially with an ice-cream scoop. These items are manufactured by extrusion-forming of a confectionery in the cold state.

Abstract: Process for preparing a cornet consisting of a substantially conical wafer (22) prior to the filling of said cornet with an ice-cream; in order to preserve the crunchy nature of the wafer, the inner wall of the cornet is sprayed with liquid chocolate (23); this chocolate solidifies rapidly in order to form a coating layer for separating the wafer and the ice-cream. The process is characterized in that the inside of the cornet is sprayed with an excess quantity of chocolate to guarantee that no coating-gap zone remains on the inner wall of the wafer, the excess liquid chocolate collecting, under gravity, at the bottom tip of the corner; prior to solidification of said excess, the excess is sucked out of the cornet, subsequent solidification of the coating layer thus making it possible to establish a continuous barrier over the inner wall of the wafer.

Abstract: A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen confectionery has the form of a ball similar in appearance to a ball made non-industrially with an ice-cream scoop. These items are manufactured by extrusion-forming of a confectionery in the cold state.

Abstract: A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen confectionery has the form of a ball similar in appearance to a ball made non-industrially with an ice-cream scoop. These items are manufactured by extrusion-forming of a confectionery in the cold state.

Abstract: A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen confectionery has the form of a ball similar in appearance to a ball made non-industrially with an ice-cream scoop. These items are manufactured by extrusion-forming of a confectionery in the cold state.

Abstract: Apparatus which provides a cylindrical chamber in which is contained a tool which is provided with a rotating movement for cutting up an extrudate delivered into the chamber into pieces and so that the pieces are distributed into a frozen composition mass delivered into the chamber and so that the mixture obtained is extruded through to a nozzle for passage of a composite mixture from the chamber.

Abstract: An apparatus for suctioning liquid from a mold during molding of an article includes a vacuum pump and a valve coupled with the vacuum pump and a connecting piece connected to the valve for suctioning a liquid for passage of a suctioned liquid from a mold via the connecting piece to the valve and then to a reservoir. The valve includes a reciprocative sleeve having opposing ends which define sleeve openings for passage of liquid from a first sleeve open end to a second sleeve open end and includes a valve sleeve base seat configured and positioned so that upon reciprocation of the sleeve to and from the valve sleeve base seat, the valve is opened and closed to flow of liquid through the valve.

Abstract: Articles of frozen confectionery which provide a spiral pattern are obtained by extruding frozen confectionery material through a plurality of nozzle member tubes which are aligned successively and which each have a shape to provide a product which has a shape which includes an arc portion and a tangent portion, the arc portion extending from the tangent portion so that the arc portion is defined thereby as two semi-circular portions of differing diameter connected by the tangent portion. Each successive tube of the plurality of aligned tubes has an interior cross-section hollow larger than the cross-section hollow of the preceding tube, and each preceding tube is fitted into the succeeding tube to deliver extrudate within the suceeding tube and additional frozen confectionery material is introduced into each successive tube to add layers to the product.

Abstract: A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than 35.degree. C. is poured into an aluminum alloy lost-wax-cast-mold having a temperature of not above -10.degree. C. to form a shell, and a remainder portion of the chocolate which is sufficiently liquid for being sucked from the shell is vacuum-suctioned from the shell to obtain a shell having a hollowed space. The process is carried out in an atmosphere having a relative humidity of less than 60%, and the process further includes depositing a frozen confection into the shell hollow space, and also, a biscuit, particularly one coated by a fatty composition, may be deposited within the shell with the frozen confection and also subsequently enrobed to provide a base integral with the shell.

Abstract: A process for the production of filled dough products in which dough and a filling are co-extruding to provide a filled tube of the dough surrounding the filling. The filled tube is then transported on a movable support. While being transported, the filled tube is cut into segments using a plurality of blades which move with the filled tube and which progressively cut into the filled tube with progressive movement of the filled tube so that filling in the portion of the tube to be cut is progressively pushed out of this portion prior to cutting when the blade engages the moving support.

Abstract: An apparatus for preparing an article of ice confectionery has two tube assemblies which each have a mobile portion positioned coaxially one to the other. Each mobile portion has a distribution channel which extends to a nozzle delivery end configured in a fishtail shape for depositing material, the mobile portions being positioned and configured so that at least a portion of the distribution channels are separated for thermally isolating the channels and so that upon axial rotation of the mobile portions, material deposited from one nozzle is integrated with material deposited from the other nozzle. The mobile portions may be driven for rotation separately, or one mobile portion may be driven and connected with the other mobile portion for driving the rotation of the other mobile portion.

Abstract: An apparatus for production of a layered extruded article has an extrusion nozzle positioned for extruding an extrudable composition in a vertical downward direction. The nozzle has a fixed upper part, a joint member and a lower mobile part having a slot extrusion die. The joint member connects the upper and lower parts so that the lower part is rotatable about a central vertical axis of the lower part so that upon rotation of the lower part and extrusion of the extrudable composition, a helical ribbon is formed. A spray nozzle is positioned for spraying a sprayable composition into the passage of the helical ribbon between helical peak flights, and a support, which may be advanced continuously or step-by-step, is positioned beneath the extrusion and spray nozzles for receiving the sprayed, extruded composition.

Abstract: A layered food product is made by extruding an aerated ice composition into a vertically descending helix rotating about a vertical axis and having spaced flights which define passages therebetween in the helix, spraying a second fat-based water-based or sugar-containing composition into passages of the extruded helix, and depositing the sprayed helix so that a layered food product having alternating layers of aerated ice composition and second composition is formed.

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: An apparatus for the production of extruded cakes of a paste-form material has an extrusion die nozzle which has combs having toothed profiles pivotally mounted in the lateral and upper portions of the extrusion passage of the extrusion nozzle and to which an alternating rotational movement is imparted to pivot and reciprocate the combs about eccentric axes relative to a central axis of the passage which is in a form of an arch. In operation, due to the configuration of the parts, their positioning and their movement, articles are extruded which have a surface which imitates the bark of a tree.

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.