Abstract: Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround.

Abstract: The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.

Abstract: The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.

Abstract: Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround.

Abstract: A conveying and marking apparatus is disclosed that can convey discrete pieces at high speeds, and in preferred embodiments permits marking on opposite sides of the pieces while the pieces remain in the same position on the conveyor.

Abstract: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Abstract: A conveying and marking apparatus is disclosed that can convey discrete pieces at high speeds, and in preferred embodiments permits marking on opposite sides of the pieces while the pieces remain in the same position on the conveyor.

Abstract: Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround.

Abstract: Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround.

Abstract: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Abstract: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Abstract: The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.

Abstract: Methods for continuously molding finished chocolate tablets, pieces and the like are disclosed. Apparatus for use with the method, comprise a chilled rotating mold having at least one recess into which liquid chocolate is deposited. Liquid chocolate, is held in place by a retaining/casting belt as the rotating mold turns. The liquid chocolate cools and partially sets while in contact with the rotating mold and retaining/casting belt, and a molded chocolate is removed from the recess. Novel finished chocolate molded products made by the methods and with the apparatus, having detailed surface design and surface gloss are also disclosed.

Abstract: Methods for continuously molding finished chocolate tablets, pieces and the like are disclosed. Apparatus for use with the method, comprise a chilled rotating mold having at least one recess into which liquid chocolate is deposited. Liquid chocolate, is held in place by a retaining/casting belt as the rotating mold turns. The liquid chocolate cools and partially sets while in contact with the rotating mold and retaining/casting belt, and a molded chocolate is removed from the recess. Novel finished chocolate molded products made by the methods and with the apparatus, having detailed surface design and surface gloss are also disclosed.

Abstract: Methods for continuously molding finished chocolate tablets, pieces and the like are disclosed. Apparatus for use with the method, comprise a chilled rotating mold having at least one recess into which liquid chocolate is deposited. Liquid chocolate, is held in place by a retaining/casting belt as the rotating mold turns. The liquid chocolate cools and partially sets while in contact with the rotating mold and retaining/casting belt, and a molded chocolate is removed from the recess. Novel finished chocolate molded products made by the methods and with the apparatus, having detailed surface design and surface gloss are also disclosed.