Abstract: A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for increasing the heat transfer rate between the mold (1) and a fluid flowing along the bottom surface (3).

Abstract: The present application relates to an apparatus for determining the texture of food material, wherein the apparatus comprises a device for generating a vibrational impact, such as a piezo actuator, a device for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body for containing the food material therein or a string to attach the food material thereto, and an analyzer for comparing measured vibrations with at least one reference value, determined prior to the measurement.

Abstract: A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for increasing the heat transfer rate between the mold (1) and a fluid flowing along the bottom surface (3).

Abstract: The present invention relates to a process for producing a confectionery product comprising the step of admixing a structured liquid comprising a thermodynamically stable mixture of water, surfactant, co-surfactant and a non-aqueous component.

Abstract: The present application relates to an apparatus for determining the texture of food material, wherein the apparatus comprises a device for generating a vibrational impact, such as a piezo actuator, a device for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body for containing the food material therein or a string to attach the food material thereto, and an analyser for comparing measured vibrations with at least one reference value, determined prior to the measurement.

Abstract: The invention relates to a method of determining the texture of food material, comprising the steps of applying a vibrational impact with a predetermined frequency to the food material, measuring the vibrational response of the food material to the vibrational impact, and comparing the vibratiorial response with at least one reference value, determined prior to the measurement. The food material is in a liquid or a semi-solid state and/or contained within a container body (16), such as a pipe.

Abstract: Food material (12) is processed using a pulsed laser beam (16), wherein the wavelength of the laser beam is in the near-infrared (IR) range and the laser beam has a focussed laser spot (18). The method comprises the step of applying a laser pulse with a pulse duration in the range of 1 to 1000 fs to the food material, wherein the focussed laser spot lies on the surface of the food material or in the body of the food material and the laser pulse creates a cavity in the food material at the position of the focussed laser spot.

Abstract: The present invention provides a method and an apparatus for manufacturing moulded and coded confections, the method comprising the steps of: (i) depositing an edible material into cavities in a mould to produce moulded confections, the mould comprising two or more lanes of cavities; and (ii) providing each moulded confection with a code according to the identity of the edible material in the confection so as to produce moulded and coded confections; wherein each lane of cavities is associated with at least one single-lane depositor which deposits the edible material into the cavities in that lane only.

Abstract: The invention relates to a method of determining the texture of food material, comprising the steps of applying a vibrational impact with a predetermined frequency to the food material, measuring the vibrational response of the food material to the vibrational impact, and comparing the vibratiorial response with at least one reference value, determined prior to the measurement. The food material is in a liquid or a semi-solid state and/or contained within a container body (16), such as a pipe.