Abstract: An apparatus serves for cleaning a coating machine for coating confectionery products with a coating mass. The apparatus is designed to be arranged in the coating machine which includes a rotatingly driven grating belt. The grating belt is designed and arranged to support confectionery products to be coated. The grating belt defines a grating belt plane. The apparatus includes a cart. The cart is designed to be moved back and forth in the coating machine above the grating belt plane in the mounted position of said cart in the coating machine. The cart includes a plurality of spraying nozzles. The spraying nozzles are designed and arranged to spray pressurized hot water onto the coating machine in an automatically controlled way.

Abstract: An apparatus (1) for determining crystallization solidification curves of a chocolate mass (6) includes a removal location (37), a measurement chamber (9) and a melting chamber (21). The removal location (37) serves to remove a liquid sample (38) of chocolate mass (6) from a flow of liquid chocolate mass (6). The measurement chamber (9) is connected to the removal location (37) such that the liquid sample (38) of chocolate mass (6) enters the measurement chamber (9). The measurement chamber (9) includes a temperature sensor (16) serving to sense the temperature of the sample (38) of chocolate mass (6) contained in the measurement chamber (9). The measurement chamber (9) includes a cooled wall serving for solidification of the liquid sample (38) of chocolate mass (6) contained in the measurement chamber (9). The measurement chamber (9) includes a movable piston (14; 41).

Abstract: An apparatus serves for cleaning a coating machine for coating confectionery products with a coating mass. The apparatus is designed to be arranged in the coating machine which includes a rotatingly driven grating belt. The grating belt is designed and arranged to support confectionery products to be coated. The grating belt defines a grating belt plane. The apparatus includes a cart. The cart is designed to be moved back and forth in the coating machine above the grating belt plane in the mounted position of said cart in the coating machine. The cart includes a plurality of spraying nozzles. The spraying nozzles are designed and arranged to spray pressurized hot water onto the coating machine in an automatically controlled way.

Abstract: An apparatus (1) for determining crystallization solidification curves of a chocolate mass (6) includes a removal location (37), a measurement chamber (9) and a melting chamber (21). The removal location (37) serves to remove a liquid sample (38) of chocolate mass (6) from a flow of liquid chocolate mass (6). The measurement chamber (9) is connected to the removal location (37) such that the liquid sample (38) of chocolate mass (6) enters the measurement chamber (9). The measurement chamber (9) includes a temperature sensor (16) serving to sense the temperature of the sample (38) of chocolate mass (6) contained in the measurement chamber (9). The measurement chamber (9) includes a cooled wall serving for solidification of the liquid sample (38) of chocolate mass (6) contained in the measurement chamber (9). The measurement chamber (9) includes a movable piston (14; 41).

Abstract: A tunnel (1) for treating food articles, especially for cooling, heating or drying sweets and candy, includes a conveying belt (15), a tempering plate (11), an insolating plate (4), a cover (5, 25) and a treating portion (3). The conveying belt (15) serves to transport the food articles in a longitudinal direction through the tunnel (1). The tempering plate (11) is arranged below the conveying belt (15), and it supports the conveying belt (15). The insolating plate (4) is arranged below the tempering plate (11) to form a free space (13) between the tempering plate (11) and the insolating plate (4). The insolating plate (4) has a surface (6) which declines in a direction transverse to the longitudinal direction of the tunnel (1). The treating portion (3) serves for the treatment of food articles, and it is defined between the cover (5, 25) and the insolating plate (4).

Abstract: A method of producing an edible product of the sweets industry includes the steps of filling a liquid sugar mass into a mold to only partly fill the mold, the mold at least partly being made of an elastic and resilient material and including a wall, displacing the liquid sugar mass along the wall of the mold by a stamp element, and solidifying the sugar mass between the stamp element and the wall of the mold to attain a solid hollow body. The solid hollow body may then be filled with at least one additional mass to attain an edible product of the sweets industry. Finally, the product is ejected from the mold by at least partly reversing the elastic mold.

Abstract: An apparatus for continuously tempering chocolate masses and the like includes at least one tempering circuit (17) for a tempering medium and a plurality of chambers (9), at least one of the chambers (9) being connected to the tempering circuit (17). The chamber (9) includes an entrance (15) for the tempering medium being arranged at the periphery of the chamber (9) and an exit (16) for the tempering medium being arranged at the periphery of the chamber (9). At least one first separating wall (29, 29') is arranged inside the chamber (9), and at least one second separating wall (30, 30') is arranged inside the chamber (9). The first and second separating walls (29, 29'; 30, 30') are arranged in the form of at least two spirals defining a spiral-like canal (32) therebetween for the flow of the tempering medium from the entrance (15) toward the exit (16). The separating walls (29, 29'; 30, 30') each extend from an outside region of the chamber (9) toward an inside region of the chamber (9).