Abstract: The method allows the production of a food bar with an extrusion nozzle (2). The food product is extruded through the nozzle above a flat support such as a conveyor (1) so that the extruded product (4) is deposited onto it. During extrusion, a relative movement (I a, 6) between the nozzle and the flat support is created obtaining overall a relative rectilinear travel (Ia) between the nozzle and the flat support in order to form the bar of product. Moreover, the quantity of extruded product deposited on the flat support per unit of length in the direction of travel is varied. This variation can be obtained by defining the relative nozzle/support movement in an appropriate way, for example by a reciprocating movement (6) of the nozzle relative to the conveyor (1).

Abstract: The inventive method for producing an iced food product that comprises of depositing a mixture containing water and a polyol on the inner face of a mold and arranging a substance which constitutes the food product in contact with the mixture in the mold.

Abstract: In a method for manufacturing a coated food product or dragée such as an item of confectionery or a garnishing for a pastry or biscuit product, a central core (2) is successively coated with a colored syrup (16), at least one layer of colorless syrup (18), and a gloss coating syrup (20).