Abstract: Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.

Abstract: Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.

Abstract: The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties including enhanced gloss, improved bloom resistance and hardness. Moreover, the rapid cooling allows for the improved retention of fine detail and/or decoration on the chocolate product. The rapid cooling can be achieved without the use of chilled plungers or cold molds, but instead utilizes increased convective heat transfer coefficients and/or lower operating temperatures. The melted chocolate composition set by the rapid cooling can be of conventional temper, low temper or ultra-low temper chocolate and still result in a stable finished chocolate product allowing for the use of lower fat content formulations.

Abstract: Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.

Abstract: Methods are disclosed for rapidly molding chocolate products.

Abstract: Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.

Abstract: Edible paste enters an apparatus at an inlet. A nut holds the inlet coupled to another supply pipe. A portion of the nut is threaded. The area of the inlet is approximately equal to the area of a slit-like opening, the filling material or edible paste passing through the slit and into an opening in a block. A second block has a plurality of valves therein, the valves being simple plug valves, and having a single bore therethrough. Paste is extruded through nozzles fixedly connected to a third block, and paste is extruded into rows upon a moving bed of a lower half portion of a continuous sheet of "shredded wheat" in its uncut form. The paste is laid in rows of five across, and a second sheet of uncut shredded wheat is laid atop the first layer, trapping the rows of paste. The resulting product when cut forms the familiar shredded wheat biscuit shape. The finished product contains raisin paste.