Abstract: The invention is directed to a method of forming a molded item said method comprising the steps of (a) providing a mold former comprising an indentation having an inner surface and a bottom face and made of plastics and manufactured by a 3-dimensional printing process, said mold former being shaped to form a mold having (i) an indentation corresponding to the desired shape of said molded item; and (ii) a series of holes extending between the inner surface and the bottom face of the mold former, (b) forming a mold in said mold former from a plastics material; (c) positioning an elongate member in said mold; (d) introducing a volume of liquid into said indentation; (e) positioning a cover over said mold and sealing it thereto; (f) causing said liquid to solidify.

Abstract: The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is coated with a frozen flexible edible gel layer, characterized in that the gel layer is provided with at least one cutting line extending spirally over the gel layer, said cutting line allowing to peel-off the gel-layer in a spiral. It furthermore relates to an apparatus for manufacturing same, and to a cutting device for use in that method.

Abstract: The present invention relates to a chewable soft capsule shell and a chewable soft capsule, and to a filled jelly sweet and a process for preparing a chewable soft capsule shell or filled jelly sweet, wherein the chewable soft capsule shell comprises gelatin 10%-50%, water retention agent 10%-40%, thickening agent 2%-20%, water 6%-20%, and said soft capsule shell has a thickness of 0.3-1.2 mm.

Abstract: Food preparation systems and methods for quickly and conveniently preparing filled food items. The system may comprise a pan having at least one formed pocket, perimeter track(s), one or more dividing ribs, and dividing track(s). A dough cutting tool may be inserted into and guided along the perimeter track(s) and dividing track(s) to slice excess dough away from the filled food item. The present invention may further comprise a roller tool that simultaneously cuts through the dough as well as flutes or crimps the dough along both sides of the cutting edge. One or more tactile indicators may also be provided on the underside of the pan to allow a user to easily locate the perimeter track(s) and dividing track(s) when the pan is covered with dough. Filled food items may then either be baked within the inventive pan or moved to a conventional baking pan or sheet.

Abstract: A tool for forming stuffed patties includes a base defining a cavity, a lid coupled to the base, and a stamp coupled to the lid. The lid is movable relative to the base between a closed position in which the cavity is substantially closed, and an open position in which the cavity is substantially open. The stamp is movable relative to the lid when the lid is in the closed position to reduce a volume of the cavity.

Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Abstract: A baking mold consists of a first exterior element having at least one first baking cavity, a second exterior element having at least one second baking cavity, and an intermediate supportive element having at least one operational channel. The intermediate supportive element is disposed between the first and second exterior elements in such a manner that the first and second baking cavities and the operational channel form a continuous baking chamber adapted to accommodate a baked product.

Abstract: A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.

Abstract: The present invention relates to frozen confectionery products having at least one ingredient which is dispersed in said frozen confectionery in a non-homogeneous fashion. The invention further relates to a method for manufacturing such frozen confectionery products.

Abstract: The invention provides a method of making a frozen beverage by arranging a frozen confection in a container with the frozen confection having a three-dimensional shape with a surface area to volume ratio higher than the same volume of frozen confection which assumes the shape of the container and being arranged in the container to provide one or more open spaces or cavities including at least one extending through or around the frozen confection to the bottom of the container. The open spaces or cavities allow liquid to penetrate and enter into the frozen confection to facilitate mixing of the liquid and the frozen confection to form the frozen beverage upon demand.

Abstract: The present invention concerns an apparatus and a method for producing ice confection comprising mold cavities arranged on lamellae disposed in an endless belt along which are arranged process means for the production of the ice confection by conveying the lamellae between the process means, wherein the apparatus comprises an uneven number of lamellae and the process means are arranged along the belt in such a way, that the ice confection production process may be completed by two full circulations of one lamella on the belt. Due to the uneven number of lamellae a specific lamella will change stop position for each circulation. Hereby, a number of advantages are obtained through an optimal utilization of the lower lamella sequence, such that the shortest possible apparatus is obtained.

Abstract: A chocolate confection includes an edible outer shell having a predetermined size and a predetermined shape formed from a first plurality of predetermined ingredients and an edible center formed from a second plurality of predetermined ingredients.

Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.

Abstract: The present disclosure provides an apparatus and method for the production of center-filled confectionery pieces. The apparatus includes an extruder, a feedback system, and a forming device. The feedback system ensures that a strand of center-filled confectionery produced by the extruder has a substantially uniform size when the strand enters the forming device. The forming device forms the strand into center-filled confectionery pieces having 15%-25% by weight of a center-fill material without producing leakers.

Abstract: The invention relates to a method and to a system for producing a filled consumable product, in particular a shell-like consumable product consisting of at least two different substances which form the covering and/or shell of the consumable product and the second filling the consumable product. Said method comprises the following steps: a) a covering, which comprises an opening, is produced; b) a filling is added to the covering via an opening; and c) a cover is applied to the opening in order to close the filled covering. The filling is added according to step b) and the cover is applied according to step c) which takes place simultaneously in one step. Means for adding the filling and means for applying the cover can be displaced together and at a constant distance according to the inventive system.

Abstract: A reformed biscuit product suitable for forming composite frozen compositions includes a solid mixture of a particulate cooked biscuit material and a cocoa butter equivalent of a confectionery fat is described. A process for manufacturing the product includes coating the particles with the fat, compacting the mixture of particulate biscuit and fat in an agglomerate of the shape of a receptacle or coating and maintaining the shape of the compacted mixture by solidification of the fat. Also described is a process for manufacturing a composite frozen confection comprising a reformed biscuit product formed into a cone containing an ice confection such as ice cream.

Abstract: The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mould comprising a lower die and first and second upper dies for use in the process.

Abstract: An automated machine and process to form a food product consisting of a batter shell and a food filling. The process is started with a cooking matrix that includes a plurality of cooking openings to receive the batter. The batter is cooked to form shells. The automated process then inserts the food filling into the shells, and packages the filled shells as end products.

Abstract: A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The baking mixture is inserted into mould cavities of a tray and fitting a second tray with male formers corresponding to the mould cavities into the first tray prior to baking. The trays may pass through the oven on an endless conveyor as part of a plant which includes a filling station, for filling the baked product with sweet or savoury fillings, and a freezing station. The food product is baked with a high liquid content to allow for the formation of a thin, tough impervious layer of gelatinised starch skin to form on the product surfaces.

Abstract: Process for the production of filled food hollow mouldings, in which each hollow moulding has at least one cavity, which is open to the environment and filled with a filling material solid at ambient temperature and having a cross-sectional dimension between approximately 0.25 mm2 and approximately 1 cm2, characterized in that in a first stage the hollow mouldings are coated at reduced pressure with the filling material, a filing material coating temperature being set in such a way that the filling material is flowable and in which in a second step the pressure is raised, so that the flowable coating material enters the cavities.

Abstract: An ice cream scoop that optimizes the total heat capacity of the scoop by increasing the mass of the ice cream scoop and/or increasing the amount of liquid the ice cream scoop can hold there by creating a highly efficient ice cream scoop. A second embodiment of the present invention also allows for two methods of increasing the heat transfer from the heat source to the scoop portion. The first version utilizes a heat pipe that directs the heat flow directly to the location requiring the heat. The second version utilizes a highly conductive material that has a higher rate of conductivity than that of aluminum.

Abstract: Canned pet food products as well as methods of manufacturing or producing same are provided. The pet food comprises a base layer including solid food pieces in a gravy that has a conical recess formed in its upper surface. An upper layer comprising substantially solid foodstuff that can support the base layer when the food product is inverted fills the conical recess.

Abstract: The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which may contain an edible plasticizer, a sugar or sugar substitute and possibly also a flavoring agent or taste enhancer. The novel sponges are produced by preparing a gel of a hydrocolloid, and either sealing it in a closed vessel with a liquid of similar composition, pressurizing the vessel and abruptly releasing the pressure, followed by freeze drying, or by incorporating in such a gel a suitable microorganism, such as a yeast and inducing fermentation in the presence of a suitable nutrient medium, so that the carbon dioxide formed results in the expansion and foam formation, which is processed to the final product. The sponges-foams of the invention are such, that the initial network of the gel is maintained.

Abstract: A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy and has a substantially conical recess formed into its upper surface. The gravy makes up about 20% to about 40% of the base layer. The upper layer is formed of a substantially solid foodstuff and fills the conical recess formed into the base layer. The substantially solid foodstuff provides about 20% to about 80% by weight of the pet food product.

Abstract: A method for producing slices from formable food masses, of which at least one mass is a cheese preparation. A mass is brought into slice form in particular by means of rolls, belts or plates. After or during the flattening by pressing or a flat application of the mass to a layer of a certain thickness, the mass is not applied to specified or unspecified points of the layer or displaced to such an extent that, at these points, depressions, holes and/or free areas occur. Following this, the depressions/holes/free areas are filled out by at least a second mass which differs from the first mass in type/kind, in particular in color.

Abstract: Disclosed is a perogie maker for producing individual perogies from a single layer of dough. The perogie maker consists of round, hollow cylinders attached to one another at the ends of the cylinders by rotatable hinges. The cylinders have alternating raised and lowered notches, and a ridge surrounding the outside of at least part of the cylinder which is capable of cutting through dough. When handles attached to the cylinders are brought together the raised notches close on lowered notches and a layer of dough is folded as such to produce sealed perogies, with excess dough being trimmed by the ridge.

Abstract: A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in an elongate straight shape about a straight cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The machine also incorporates a mechanism for extracting the cooking member from the cooked dough, thereby creating a chamber in the cooked dough. This mechanism has a contact member which is disposable in engagement with an end of the cooking member, a holder disposable in contact with the cooked dough for restraining the cooked dough, and a motive component operatively connected to at least one of the holder and the contact member for moving the one of the holder and the gripper relative to the other to remove the cooking member from cooked dough.

Abstract: A process for the manufacture of food products is provided which includes the steps of providing a mold, filling the mold with a quantity of molding material in a fluid state, and inserting a plug made of an edible material, such as wafer, into the mold cavity to define a space to be filled by molding material.

Abstract: An edible material thin file is applied to at least one side of sticky or moist food products. The edible material may be sprayed or placed on the moist food product. The food product with the edible material thereon may be used make sandwiches or stored without any additional protection. Individually wrapped slices of the moist food product may be further wrapped in plastic films, boxed and transported. Sandwiches utilizing the moist food products with the edible material thereon may be made and stored and sold in convenience store, grocery stores and the like. An edible material thin film is applied to the recess of a shallow recessed container and dried. An amorphous food that may be sticky or moist is then disposed within the recess and then covered with an outer layer of film (edible or non-edible) to form a package of a slice of the amorphous food. The food within this package may be used to make a sandwich by peeling the amorphous food from the container and applying it to a slice of bread.

Abstract: A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The machine also incorporates a mechanism for extracting the cooking member from the cooked dough, thereby creating a chamber in the cooked dough. This mechanism has a gripper which is disposable in grasping contact with a protruding end of the cooking member, a holder disposable in contact with the cooked dough for restraining the cooked dough, and a motive component operatively connected to at least one of the holder and the gripper for moving the one of the holder and the gripper relative to the other to remove the cooking member from cooked dough.

Abstract: Edible cups containing an edible filling are prepared by extrusion-cooking ingredients which include a cereal ingredient and extruding an extrusion-cooked product strip, passing the product strip to a heated pressing device for hot-pressing the product strip while it is still thermoplastic to form cavities in the strip which define cup structures in a row and then, incisions are made between the cup structures, a food product filling is introduced into the cup structure cavity and the strip is cut so that filled cups are obtained.

Abstract: Shaped articles of fat-containing confectionery material are formed by extruding a fat-based confectionery material under pressure so that it passes to and through a flow-constriction and a die so that the material subjected to extrusion and the extrudate from the die are in a non-pourable state and so that the material subjected to extrusion plastically deforms and so that the extrudate is plastically deformable, and then while the extrudate is plastically deformable, extrudate is placed in a molding tool and pressed to shape an article which then is demolded, or extrudate is fed to a nip of counter-rotating rollers having depressions which upon passage of the extrudate in the nip between the rollers shape the extrudate.

Abstract: A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than 35.degree. C. is poured into an aluminum alloy lost-wax-cast-mold having a temperature of not above -10.degree. C. to form a shell, and a remainder portion of the chocolate which is sufficiently liquid for being sucked from the shell is vacuum-suctioned from the shell to obtain a shell having a hollowed space. The process is carried out in an atmosphere having a relative humidity of less than 60%, and the process further includes depositing a frozen confection into the shell hollow space, and also, a biscuit, particularly one coated by a fatty composition, may be deposited within the shell with the frozen confection and also subsequently enrobed to provide a base integral with the shell.

Abstract: A method for making a food product utilizes an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The dough is cooked, e.g., boiled or baked, at a predetermined temperature for a predetermined period. The cooking member is maintained in the dough during the cooking thereof. After the cooking of the dough at the predetermined temperature for the predetermined period, the cooking member is removed from the cooked dough, thereby creating a chamber in the cooked dough.

Abstract: A method and a system for the production of shells of fat-containing, chocolate-like masses. A cooling member (1) having a temperature below 0.degree. C. is immersed in a predosed mass in a mould cavity (2). The cooling member (1) comprises protruding, peripheral engagement parts (4) having a recess (7, 8) which defines a reception volume that geometrically determines the upper, annular rim of the shell (10). This obviates further processing of the shell rim before the shell is joined with other parts. A tight joint is simultaneously ensured.

Abstract: A baking pan and method of use for baking plural stuffed pizzas and/or plural stuffed sandwiches therein. Each of the pizzas and/or sandwiches includes a dough shell and a stuffing within the shell. The pan basically comprises a base panel and four cavities. The base panel is a planar sheet of circular profile and having a rounded flanged peripheral edge. Each cavity is frusto-conically shaped and includes a generally planar bottom wall and a frusto-conical side wall flaring upward and outward therefrom. Each sidewall terminates at its upper end in a rounded top peripheral edge which is disposed slightly above the base panel. The rounded top edge of each cavity is arranged for joining a respective portion of baking dough disposed within its associated cavity to a sheet portion of baking dough disposed over the base panel and on top of its cavity along the periphery of the rounded top peripheral edge to form a stuffed dough shell having a joined seam extending about the periphery of the shell.

Abstract: A system and method for making a frozen confection having a plurality of differently flavored or colored sections are provided. After creating in a mold a frozen outer layer comprising the ingredients for a first flavor or color, a carving means, such as a heated tool or a nozzle ejecting high-pressure gas, removes a portion of the frozen outer layer in accordance with a predetermined pattern. The ingredients for a second flavor or color then are added, and the mold is subjected to freezing to form the final product. Alternatively, a tool having protrusions contacting portions of the inner surface of the mold is inserted into the mold, before or after insertion of the first ingredients, the first ingredients are frozen, the tool is removed, and the second ingredients then are added and frozen. In another embodiment, a first flavor or color is sprayed onto the inner wall of the mold in a pattern and frozen.

Abstract: The invention is a multi-phase, sheeted chewing gum product, a method and an apparatus for making such a product. The product includes a first mass of a chewing gum formed in a generally flat sheet and a second mass of a confectionery product having a different color than the first mass. The second mass is smaller than the first mass and is embedded in the first mass so as to be visible with the first mass from the top surface of the chewing gum. The method includes the steps of forming the first mass into a slab with a generally flat surface. The second mass is formed into at least one piece which is brought into contact with the flat surface. The slab and the piece are pressed to produce a generally flat sheet which is cut into segments of a desired width, length and shape.

Abstract: An indented, invertable food pan may be used to produce combinable halves of a sturdy composite food product. The food pan has an open end, a closed end and an end wall. At the closed end, the end wall has at least one indentation partially or completely surrounding a raised center. The indented end wall divides the pan into two complementary shaped hollow volumes, with each of the volumes adapted to be filled with one of the two food compositions. Removing the food compositions from the hollow volumes produces two complementary food shapes which are then combined to produce a first composite half of the final composite food product. A second identical half formed in the same manner is inverted and stacked onto the first half to produce the final composite food product. In one embodiment, the end wall has a plurality of indentations to define a plurality of hollow volumes at the closed end. Each hollow volume is used to produce a separately concealed filling, with one filling for each serving portion.

Abstract: Applicants have devised a new and improved method of making bialys that reduces the cost of production by eliminating the relatively expensive step of shaping each piece of dough manually and also insures greater uniformity in the shape of the bialys. After each piece of dough is relaxed by first proofing, it is positioned under a heated die that is shaped to press the dough into a form which becomes the basis of the bialy shape, with a flat, relatively dense center portion completely surrounded by a softer outer rim portion. The heat and pressure applied to the flat center portion of the bialy kills all the yeast cells in that portion of the bialy, while permitting yeast growth to continue within the outer rim portion. The density of the flat center portion becomes sufficient to prevent the outer rim from shrinking back on to the center, as the outer rim expands due to the induced growth from the yeast.

Abstract: A system and method for making a frozen confection having a plurality of differently flavored or colored sections are provided. After partially freezing in a mold the ingredients for a first flavor or color to form a frozen outer layer and a liquid inner core, the liquid inner core is vacuumed from the mold. A carving tool, such as a laser, then is inserted into the area of the mold previously occupied by the liquid inner core. The carving tool removes a portion of the frozen outer layer in accordance with a predetermined pattern. The ingredients for a second flavor or color then are inserted into the mold to fill the inner core and the areas of the outer layer removed with the carving tool. The mold then is subjected to freezing to form the final product.

Abstract: A strand of a paste-form material is extruded through a toothed extrusion nozzle to obtain an extruded material having ribs which form a longitudinally ribbed surface. The ribbed surface is deformed by reciprocating comb parts having toothed profiles against the ribbed surface to deform the ribs from their longitudinal orientation.

Abstract: An apparatus and method is provided for forming a food article having a spheroidal shell with a filling. The apparatus includes a female mold body with a cavity which has walls that define the bottom and lateral shape of the spheroidal shell. A plurality of male mold plugs are sequentially inserted into the cavity of the female mold body. A measuring plug inserted in the cavity evenly distributes a charge of shell-forming material in the lower portion of the cavity. A shell-forming plug inserted in the cavity redistributes the evenly distributed charge of shell-forming material in a layer of generally uniform thickness at the bottom and along the lateral walls of the cavity, leaving an open-ended shell on removal of the shell-forming plug. A charge of filler is received in the open-ended shell. A shell-closing plug having a concave end surface is then inserted in the cavity to form the upper portion of the shell material over the top of the filler to complete the food article.

Abstract: Methods of preparing simulated eggs, preferably chloesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated eggs look and behave like natural eggs. This is achieved by heating the simulated yolks, which contain a negative thermoreversible gel former, such as albumin, until a shell or crust is formed around each yolk, while the inside of the yolk remains still liquid. It may also be achieved by breading a frozen simulated yolk with special types of hydrocolloids. Also, yolks made according to the above methods.

Abstract: An apparatus for forming a layer of chocolate on the interior surface of an ice-cream having a cone-shaped mold that is interiorly-cooled by ice-water provided thereto from a bucket, or other source, of ice-water. For forming an interior chocolate coating, liquid chocolate is placed into the interior of the cone, and the cone is then placed onto the cold mold, and centered thereon by the upper end portion of the mold. The cone is allowed to remain there for a short while, while the cold mold-surface solidifies the liquid chocolate, to thereby form the interior layer of chocolate. A stripping device may, if desired, be employed for aiding in the removal of the thus-coated cone from the mold. In the preferred embodiment, the mold is secured directly to the ice-bucket.

Abstract: An apparatus for forming a layer of chocolate on the interior surface of an ice-cream having a cone-shaped mold that is interiorly-cooled by ice-water provided thereto from a bucket, or other source, of ice-water. For forming an interior chocolate coating, liquid chocolate is placed into the interior of the cone, and the cone is then placed onto the cold mold, and centered thereon by the upper end portion of the mold. The cone is allowed to remain there for a short while, while the cold mold-surface solidifies the liquid chocolate, to thereby form the interior layer of chocolate. A stripping device may, if desired, be employed for aiding in the removal of the thus-coated cone from the mold. In the preferred embodiment, the mold is secured directly to the ice-bucket.

Abstract: A texturally contrasted frozen aerated confection comprising ice confection or mousse-like material in combination with an aerated fat-based glaze.

Abstract: A baking apparatus with a plurality of spaced-apart female molds, and a co-acting top tray provided with and equal plurality of hollow spikes adapted to extend downwardly into the female molds which produce an elongated cavity in a bread roll baked in the apparatus. The distance between the lower end of each spike and the lower end of an associated female mold is greater than the distance between the interior wall of the mold and outer wall of the spike with the first longitudinal cross-section of said female mold rounded at the closed end thereof and the second longitudinal cross-section, in a plane normal to the first longitudinal cross-section, is conical at the closed end.

Abstract: A method of manufacturing solid or semi-solid dessert products, wherein each of liquid materials for base and one or more kinds of sauces contains an assortment of two or more kinds of gelling agents. Each of liquid materials for a base and one or more kinds of sauces is prepared and then cooled to form a gel and then destroyed to obtain a homogeneous pasty material for base or each of sauces. The resulting pasty material for base is filled into a container and immediately thereafter the resulting one or more kinds of pasty materials for sauces are filled onto, above and/or under the surface of the base material to form an ornamental pattern. Finally the materials filled into a container are cooled for gelling.

Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.