Abstract: A method and an apparatus (100, 100?) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.

Abstract: An apparatus (1) serves for continuously producing a laminated confectionary mass (14), especially halva, from a base mass (11) and a separating mass (12). The apparatus (1) includes a stator (2) and a rotor (3) being arranged to rotate in the stator (2). An inlet (10) serves to introduce the base mass (11) and the separating mass (12). The rotor (3) does not include a center shaft such that a free space (17, 26) being located in a center portion of the apparatus (1) and being surrounded by the rotor (3) is formed. The rotor (3) includes a plurality of elements (16, 21, 22, 23, 24, 30) to combine the base mass (11) and the separating mass (12) and to coat the base mass (11) with the separating mass (12) to attain the laminated confectionary mass (14), to extract the laminated confectionary mass (14) in the free space (17, 26) and to convey the extracted laminated confectionary mass (14) along a processing path (13) extending in an longitudinal direction of the apparatus (1).

Abstract: A method and an apparatus (100, 100?) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.

Abstract: A method and an apparatus serve to continuously produce a confectionery mass from an aqueous solution of ingredients. The aqueous solution is boiled and evaporated to produce a mass. The mass is subjected to negative pressure, and ingredients in the form of powder and/or crystals are sucked into the mass due to the negative pressure.

Abstract: An apparatus (100, 100′, 100″) and a method serve to continuously produce a cooked and vacuumized confectionery mass. The apparatus (100, 100′, 100″) includes a boiling apparatus (3), an evaporating chamber (8), a conduit (7) connecting the boiling apparatus (3) to the evaporating chamber (8) and a pressure maintaining valve (9). The pressure maintaining valve (9) is arranged in the conduit (7) between the boiling apparatus (3) and the evaporating chamber (8). The pressure maintaining valve (9) serves to continuously maintain at least atmospheric pressure in the boiling apparatus (3) and negative pressure in the evaporating chamber (8). The method includes the steps of boiling an aqueous solution of substances under pressure which is at least atmospheric pressure, separating the aqueous solution of substances with respect to pressure, and evaporating the cooked solution of substances under negative pressure for at least a few seconds.