Abstract: Apparatuses and methods for improving the quality, diversity and productivity of confectionery product forming. The process includes using a set of rollers to define three-dimensional shapes in a sheet of confectionery product. The rollers each define a series of pockets that impart a force on the sheet and push the sheet inward at a multitude of points to form at least a portion of the final shape of the products. The confectionary sheet exiting the rollers includes an array of products separated by a thin web of confectionery material. The pockets and other apparatus are provided to help prevent the products from sticking to the pockets. The rollers also cut the sheet so that the sheet is of a size suitable to be placed in a separator or tumbler.

Abstract: Apparatuses and methods for improving the quality, diversity and productivity of confectionery product forming. The process includes using a set of rollers to define three-dimensional shapes in a sheet of confectionery product. The rollers each define a series of pockets that impart a force on the sheet and push the sheet inward at a multitude of points to form at least a portion of the final shape of the products. The confectionary sheet exiting the rollers includes an array of products separated by a thin web of confectionery material. The pockets and other apparatus are provided to help prevent the products from sticking to the pockets. The rollers also cut the sheet so that the sheet is of a size suitable to be placed in a separator or tumbler.

Abstract: A method of producing a sugar based chewing gum having good non-staling properties and improved wrappability is disclosed. The method includes the steps of mixing about 15 to about 35 parts by weight gum base with about 50 to about 80 parts by weight sugar, about 5 to about 30 parts by weight corn syrup, about 0.25 to about 2.0 parts by weight powdered sorbitol, effective amounts of flavor and optional color and other ingredients. The method requires that the sorbitol be mixed with the gum base prior to the time when more than one-half of the sugar is mixed with the gum base.