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: Multicolor image, formed from at least two component images, are printed on non-planar surfaces of edible pieces by maintaining registration of the pieces from one printing station to another. The registration is maintained by firmly securing the pieces to the transporting surface by applying a pressure differential, by a combination of a pressure differential with a resilient surface, or by trapping the pieces between a retaining member and a recess portion.

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: 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: Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providing liquid chocolate to a continuous mold and directing excess liquid chocolate away.

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 tool and apparatus for forming a moldable material into a formed product having a desired shape, and optionally having a pouch for inserting pills, vitamins, and the like. The tool comprises a sleeve with a concentric insert, with a gap between the two for directing compressed air to eject the formed product from the tool. Exemplary apparatus using the tool and an associated method are also provided.

Abstract: Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providing liquid chocolate to a continuous mold and directing excess liquid chocolate away.

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: High resolution ink-jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fat or wax base, are used to produce high resolution images on edibles. The methods utilize a piezoelectric printhead; and the edible products include confectionery pieces having non-planar, hydrophobic surfaces, such as wax-polished sugar shell surfaces, with a printed image thereon having a resolution greater than 100 dpi, preferably greater than 300 dpi.

Abstract: Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providing liquid chocolate to a continuous mold and directing excess liquid chocolate away.

Abstract: Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providing liquid chocolate to a continuous mold and directing excess liquid chocolate away.

Abstract: The present invention is directed to a tool and apparatus for forming a moldable material into a formed product having a desired shape, and optionally having a pouch for inserting pills, vitamins, and the like. The tool comprises a sleeve with a concentric insert, with a gap between the two for directing compressed air to eject the formed product from the tool. Exemplary apparatus using the tool and an associated method are also provided.

Abstract: Multicolor image, formed from at least two component images, are printed on non-planar surfaces of edible pieces by maintaining registration of the pieces from one printing station to another. The registration is maintained by firmly securing the pieces to the transporting surface by applying a pressure differential, by a combination of a pressure differential with a resilient surface, or by trapping the pieces between a retaining member and a recess portion.

Abstract: Multicolor image, formed from at least two component images, are printed on non-planar surfaces of edible pieces by maintaining registration of the pieces from one printing station to another. The registration is maintained by firmly securing the pieces to the transporting surface by applying a pressure differential, by a combination of a pressure differential with a resilient surface, or by trapping the pieces between a retaining member and a recess portion.

Abstract: Multicolor image, formed from at least two component images, are printed on non-planar surfaces of edible pieces by maintaining registration of the pieces from one printing station to another. The registration is maintained by firmly securing the pieces to the transporting surface by applying a pressure differential, by a combination of a pressure differential with a resilient surface, or by trapping the pieces between a retaining member and a recess portion.

Abstract: A chocolate confectionery is disclosed having on a surface thereof a chocolate base layer, a non-delaminating integral substantially white or light colored edible image-substrate coating disposed on at least a portion of a surface of the chocolate base layer and a high resolution edible black and/or colored print image disposed on at least a portion of the edible image-substrate coating. A method is also disclosed for preparing the confectionery.

Abstract: Multicolor registered images, formed from at least two component images, are printed on the surfaces of shaped edible pieces. Registration of the component images is maintained by applying the component images to a single image transfer surface from plural image application surfaces. The registered image is applied to a shaped edible piece from the image transfer surface in a single contact step.