Abstract: A composition for preparation of a beverage in which agglomerates of a beverage base are coated with chocolate.

Abstract: A chocolate bar is disclosed which comprises a chocolate base, at least one first wafer sheet placed on the chocolate base and having an interconnecting web and a plurality of hollow projections extending from the wafer sheet web on the side opposite the chocolate base. The chocolate bar further includes an anhydrous creamy filling housed in the cavities of the projections and a coating of chocolate deposited on the outer surface of the wafer sheet.

Abstract: A process for producing a banana flavored banana chip includes frying banana slices, coating the fried slices with banana puree; quick frying the coated slices; and cooling the quick fried coated slices to yield the flavored banana chips. A process for producing a banana flavored, low moisture, starchy food includes coating pieces of the food with banana puree; and reducing the moisture in the coated pieces to a low level.

Abstract: A confectionary bar is disclosed that contains a natural fruit center which is encapsulated in a layer of caramel. This caramel layer has an embedded layer of nuts. This combination of a natural fruit center encapsulated in caramel having embedded nuts is then enrobed in a compound coating, usually a chocolate-flavored compound coating. The confectionery bar should have a water activity level of less than about 0.50 at 25.degree. C. The natural fruit portion of the confectionery bar should have a water activity level of less than 0.65 at 25.degree. C.

Abstract: A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at least one high carbohydrate content source and at least one high protein content source. Each bar contains less than approximately 10% by weight water and has a shelf life of at least approximately six to twelve months. The nutritional bars are extruded with no cooking being necessary and thus the vitamins and minerals retain their high potency. The confectioner's coating is distributed substantially uniformly throughout the extrudate and provides integrity to the shape of the snack. The bar is packaged in a foil laminate film packing which can be flushed with an inert gas before sealing in order to substantially eliminate the oxygen content in the sealed packages.

Abstract: Fats and oils can be prevented from migration by using, when cakes are baked, a fat which contains 10% by weight or more of a disaturated-monounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acids thereof is a saturated fatty acid having 20 to 24 carbon atoms.

Abstract: A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at least one high carbohydrate content source and at least one high protein content source. Each bar contains less than approximately 10% by weight water and has a shelf life of at least approximately six to twelve months. The nutritional bars are extruded with no cooking being necessary and thus the vitamins and minerals retain their high potency. The confectioner's coating is distributed substantially uniformly throughout the extrudate and provides integrity to the shape of the snack. The bar is packaged in a foil laminate film packing which can be flushed with an inert gas before sealing in order to substantially eliminate the oxygen content in the sealed packages.

Abstract: A liquid polyol is added to a flowable chocolate mixture after it has been tempered to increase the viscosity thereof. Utilizing concentric nozzles, the chocolate is simultaneously extruded around a non-aqueous stabilized batter material thus producing an outer cylinder of stabilized chocolate and an inner core of stabilized batter. The co-extruded entity is then cooked briefly in a microwave oven in order to set the batter into a stiff wafer-like material while leaving the outer chocolate coating essentially unchanged.

Abstract: A method of making an extruded frozen cheesecake product by combining ingredients to form a stabilized dispersion of cream cheese, sour cream, cream, egg yolks, sweetener, water and flavors which is then cooked, homogenized, aerated and frozen. The frozen mixture is extruded to form a free-standing structure and further frozen to a stable state.

Abstract: A packaged frozen food product is provided which is housed in a package which includes a first, substantially microwave permeable portion having a first frozen food component housed therein, and a second, microwave reflective portion having a second frozen food component retained therein. The package also includes a void space between the first frozen food component and the second frozen food component. Upon microwave heating, the first frozen food component will be thawed and the second frozen food component will remain substantially frozen.

Abstract: The invention provides a method for coating comestibles such as chewing gum and candy with sugarless and sugar coatings from aqueous syrups containing a sweetener, gum arabic and a calcium salt, preferably calcium chloride, which coatings are smooth and non-flaky and crunchy when chewed.

Abstract: An apparatus is disclosed for placing wafer pieces into molding depressions of casting molds. The casting molds are continuously conveyed by a conveyor in a direction of travel. The wafer pieces are delivered with upwardly facing top faces to a support plate or a separating device which is spaced above the plane of conveyance for the casting molds and are moved on said support plate or through said separating device in a direction which is opposite to the direction of travel of the molds. A transfer device is provided between the conveyor, on the one hand, and the support plate or the separating device, on the other hand, and is provided with retaining elements for retaining the wafer pieces operable to gradually reverse the wafer pieces until they move upside down in the direction of travel of the casting molds in synchronism therewith and in register with respective ones of said molding recesses.

Abstract: A natural chocolate flavor system having high chocolate flavor impact is disclosed. This system has: (1) a high level of cocoa solids; (2) a high level of a mixture of pyrazines; and (3) high ratios of certain dimethyl pyrazines to trimethyl and tetramethyl pyrazines. This chocolate flavor system is useful in formulating chocolate chips and chocolate coatings for storage-stable crisp and chewy cookies.

Abstract: A machine for producing small mounds of a solidifiable substance, especially an almond fragments/chocolate mass mixture, includes a plurality of adjacent troughs which delimit respective substantially coextensive parallel channels, each of which includes a succession of an upstream mixing section, an intermediate sieving section, and a downstream settling section, which opens onto an unloading conveyor. The substance is introduced in a predetermined quantity into the respective mixing sections, at which it is subsequently engaged and advanced by one of a plurality of individual pusher elements of a multiple pusher.

Abstract: An edible food container provided with a moisture resistant barrier coating composition having a substantially uniform thickness on at least the internal surface thereof and which is substantially free of blocking and cracking, said coating composition being selected from the group consisting of a food grade modified fat (emulsifier), a food grade modified fat (emulsifier) containing a filler material and a fat containing a filler material.

Abstract: A method for manufacturing a deaerated fatty confectionaries, specifically, chocolate blocks, chocolate blocks with a confectionary center, chocolate covered products, white chocolate or colored chocolate blocks, and the like, having a substantially reduced air content without requiring excessive shaking. In accordance with the invention, the fatty confectionary mass in a fluidal state and flowing in the form of a film is subjected to a reduced pressure, preferably, within a range of 10 to 350 Torr. Tempering can be carried out either prior to, during, or subsequent to the deaerating treatment. The deaerated mass can then be used for manufacturing chocolate products by molding, shell-molding, or covering.

Abstract: An edible composition comprises an integrally extruded net formed of an edible material e.g. a cereal-based, sugar-based or fat-based material. The composition has a novel appearance and unexpectedly good eating qualities. The net may be tubular planar or curved and may be filled and/or coated with a compatible edible material.In the case of a tubular filled net, the net is preferably produced by extending the edible net-forming material through a pair of relatively rotating or oscillating dies having mutually engaging grooved surfaces. When the grooves in one die mate with the grooves in the other die, integral joints between individual strands in the net are formed. When the grooves in one die are separated from the grooves in the other die, the individual strands are formed. A center-filling, which may support the extruded net, is extruded through the center of the net-forming die arrangement to provide a center filling to the tube.

Abstract: A novel structural jelly confectionery product is provided. This confectionery product is prepared by providing a jelly having a lower level of sugar content, enrobing a baked biscuit with said jelly and then coating the enrobed product with chocolate.

Abstract: In a composite frozen confection product having ice confection material in contact with a layer of fat-based coating confection comprising a suspension of flavoring and sweetening solids in a fat component, the improvement wherein the fat component of the coating confection has:(a) a solids content index in each of the following ranges:70-93% at -20.degree. C.;65-93% at -10.degree. C.;55-90% at 0.degree. C.;15-40% at 20.degree. C.;0-12% at 30.degree. C.; and0% at 40.degree. C.;(b) a slip melting point in the range 23.degree. C. to 32.degree. C.;(c) a viscosity at 40.degree. C. .eta..sub.100 of at least 35 centipoise, and a viscosity at 40.degree. C. .eta..sub.CA of at least 30 centipoise; and wherein the coating confection contains 30-70% by weight of the fat component and has a viscosity at 40.degree. C. of .eta..sub.3 at least 25 poise; .eta..sub.100 at least 2.0 poise and .eta..sub.CA at least 2.2 poise.

Abstract: A process is disclosed for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheets are first baked and their moisture content is substantially increased. A layer of cream having a moisture content less than that of the wafer sheets is applied to the wafer sheets and smaller units of creamed wafers are formed and coated with a paste to produce a candy bar.

Abstract: A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at least one high carbohydrate content source and at least one high protein content source. Each bar contains less than approximately 10% by weight water and has a shelf life of at least approximately six to twelve months. The nutritional bars are extruded with no cooking being necessary and thus the vitamins and minerals retain their high potency. The confectioner's coating is distributed substantially uniformly throughout the extrudate and provides integrity to the shape of the snack. The bar is packaged in a foil laminate film packing which can be flushed with an inert gas before sealing in order to substantially eliminate the oxygen content in the sealed packages.

Abstract: A candy bar comprising tortilla chips distributed in or on an edible candy matrix.

Abstract: A method of manufacture of milk chocolate-coated toffee candy pieces by heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling strand portions from the mass in the form of fine strands while spooling the strands about a core forming area and causing the spooling to occur along the length and about the periphery of the core forming area to form a continuous length of the core at a core forming area. Contemporaneously axially moving the length of core along its axis off of an end of the core forming area. Then transversely severing an outer end of the axially moving length of core with consecutive cuts to form successive toffee pieces or toffee cores. Immersing the toffee cores in a bath of milk chocolate, and cooling the chocolate-covered cores to place them in condition for packaging.

Abstract: A method and apparatus are disclosed for enrobing frozen novelty confectionaries, such as ice cream products. The products are passed beneath a waterfall of the enrobing material, with the conveying mechanism separating rows of confectionaries and aligning them with dams in the waterfall to avoid covering the stick portion of the novelty. Conveying apparatus for the novelties is also disclosed.

Abstract: A process wherein in order to be coated with chocolate, irregularly-shaped objects are placed on a perforated conveyor which is driven to convey them below a roller and above the surface of chocolate in an open-topped bottom container. The roller is mounted for rotation in a bottom outlet of a top chocolate container and is rotatably driven independently of the conveyor so as to stir up chocolate in the top container and to extract chocolate therefrom. Two doctor blades are mounted respectively forward and behind the lowest point of the roller in order to, respectively, limit the thickness of chocolate on the roller and to displace it therefrom. Liquid chocolate is continuously pumped from the bottom container into the top container. The undersides of the objects are coated with chocolate before they reach the roller.

Abstract: Confectionery product comprising a shell formed by two wafer shell halves jointly enclosing a filling.The filling has a water content not tolerable by the shell of wafer and is contained in a water-impermeable capsule of edible material, lining or bonded to the internal surface of the shell.

Abstract: A composite ice confection product comprises an open-ended wafer with an internal fat-based coating and filled with the ice confection, a continuous fat-based capping covers the open-end(s) of the wafer. In a preferred process for preparing the product the capping is formed, for example by applying it below its slip-melting point and in fluid condition, in such a way that it forms with the internal coating a substantially expermeable envelope around the ice confection. A suitable apparatus is described in which the fat-based confection for the capping can be maintained fluid by shear and optionally also by overpressure.

Abstract: A dessert composition is prepared which is pourable at ambient temperature, but hardens to a smooth, brittle, edible coating when applied to a frozen dessert comprising from 50% to 65% by weight of a mixture of a major proportion of a first vegetable oil melting below 5.degree. C. and a minor proportion of a second vegetable oil melting above 20.degree. C., from 10% to 35% by weight of a finely-divided sugar and from 5% to 20% by weight of a dried milk powder.

Abstract: A composite frozen confection containing a layer of ice confection and a layer or coating of fat based confectionery having suspended therein flavoring and sweetening solids wherein the fat composition has a SCI of:70-93 at -20.degree. C.60-93 at -10.degree. C.55-90 at 0.degree. C.15-40 at 20.degree. C.0-12 at 30.degree. C.0 at 40.degree. C.A slip melting point in the range of 25.degree.-45.degree. C., and a coating pliability parameter of at least 3. The frozen confection may also include a dry confection such as a wafer wherein the fat based confection separates the ice confection from such dry confection.

Abstract: The invention relates to a process for producing a food product in the form of an individual article, particularly a bar, by sintering a powder-form starting material.To carry out the process, the powder is introduced into the cells of a mould, lightly compacted in the cells, heat-treated in a furnace for a period and at a temperature such that the individual particles melt at their surface and adhere to one another, after which the articles are removed from their moulds and cooled.The process is applicable to culinary products and to articles of confectionery or chocolate. The articles obtained may be coated.

Abstract: A method of coating an edible food container by applying a moisture-resistant fat coating to the interior of the container by introducing the coating into the container and forcing the coating up the inside surface by rapidly rotating the container and/or coating. The resulting container has a more uniform and continuous film coating.

Abstract: A taffy-like confection is prepared from an admixture of a sugar melt having at least 40% fructose and a surface active agent. The confection contains granulated gasified candy suspended therein.

Abstract: A storage-stable confection which does not require moisture resistant packaging is prepared by coating a crunchy core of cereal, dried fruit or nuts with alternate layers of chocolate and gasified candy. This confection provides three organoleptic effects of crunchiness, sizzle and chocolate flavor.

Abstract: A portable liquid antacid is provided which is in the form of an antacid tablet including a center portion containing an antacid in the form of a liquid, cream or gel and optionally chocolate flavorant, encased in or surrounded by a fat-containing coating, such as chocolate coating, which is resistant to air and moisture and masks the grittiness of the antacid while imparting good texture and mouth feel.

Abstract: Dental-care Aid Products are formulated to contain Biotin-antagonists. Biotin is an essential nutrient for many microorganisms involved in tooth decay; restricting Biotin availability for the microflora by means of Biotin-antagonists interferes with their ability to develop dental caries.

Abstract: Oral compositions possessing plaque inhibiting characteristics containing a combination of cocoa powder and a flavorant selected from peppermint oil, spearmint oil, cinnamon oil, and mixtures therefore. Dentifrices containing only natural ingredients including the cocoa powder and the prescribed flavorant are the preferred plaque inhibiting compositions.

Abstract: The disclosure embraces a method of and apparatus for producing or forming frozen confections or desserts of the comestible cone type in which cone assemblies, each comprising a comestible sugar cone enclosed within a protective paper cone-shaped shell, are processed through successive method steps in which a chocolate composition is atomized and delivered into each comestible cone forming an impervious chocolate coating as a moisture barrier, the comestible cone tamped into the protective shell, a comestible ingredient such as ice cream, ice milk, sherbet or the like delivered into each cone assembly and the confection or product subjected to reduced temperature to freeze, congeal or render solid the ice cream and other comestible constituents in the end product.

Abstract: A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt.part liqueur to 1 wt.part bread component, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread component. The chocolate contains at least 30 wt.% edible fat and the bread component has a prevailingly cellular structure composed of substantially closed cells. The portion of bread component preferably consists of two layers bonded together by a layer of cream. A commercial method of making the cake is also disclosed.

Abstract: An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized emulsifiers which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier is dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.

Abstract: Confectionery articles are coated with precrystallized, molten tempered chocolate by forcing the chocolate under pressure through a nozzle onto a veil plate to produce a downwardly descending film of chocolate under gravitational force, passing the confectionery article through said film, collecting unused chocolate and recirculating the unused chocolate through said nozzle.

Abstract: A system for cooking and packaging bakery goods with minimum handling. Flat-folded, double-layer paperboard trays having spaced openings in the upper layer are erected and placed on a conveyor. A paper baking cup is inserted into each opening with its bottom resting on the lower layer of the tray, and a predetermined amount of batter is injected into each cup. The trays of batter-filled cups are transported to an oven for baking, removed from the oven, and inserted into protective delivery and display cartons for purchase by a consumer. The tops of individual baked goods in the trays may be iced, if desired, and all steps are readily automated.

Abstract: A process for comminuting flavoring materials such as spices, coffee and cocoa comprising pulverizing the flavoring material at a cryogenic temperature to form a powder and then agitating the powder until it is capable of forming an aqueous dispersion free of agglomerated particles.

Abstract: A hollow chocolate article such as an Easter egg is formed by inverting a molded chocolate shell upon another shell in respective molds, the lower shell having been previously formed with an inner coating layer e.g., of chocolate, while the inverted upper shell is provided with an inner coating layer which is still in a fluid state when the shells are superimposed, so that some of the material of the inverted inner layer flows on to and is welded to the peripheral surface of the previously formed inner layer of the lower shell, to form an internal seam without discoloration.

Abstract: A process is provided for the production of a solid chocolate composition which can be dispersed in vegetable oil to produce a chocolate liquid suitable for coating ice cream. The process comprises milling a mixture of cocoa powder with or without added chocolate liquor, sugar, hydrogenated vegetable oil, salt, lecithin and optionally whey powder or low fat milk powder to form a paste, roll refining the paste to form a sheet, breaking up the sheet and mixing it with hydrogenated vegetable oil, heating and agitating the resultant mixture and thereafter extruding and cooling small globs of the mixture to form the solid chocolate composition.

Abstract: Apparatus for manufacturing confections includes a moving endless belt defining a surface onto which a hardenable, liquid confectionary material, such as molten sugar, is distributed. The molten sugar is first dispensed in strands extending longitudinally of the moving belt by a device that includes a hopper with a plurality of distribution openings formed in its bottom. A second, similar dispensing device dispenses molten sugar onto the moving belt in strands that extend transversely of the belt. Together the longitudinal and transverse strands cool to form a continuous, self-supporting matrix or core having a random openwork pattern. The sugar matrix is cut and then transferred, on a short transfer conveyor, for example, from the first endless belt to a second endless belt that has a mesh surface. The mesh belt transports the sugar matrix underneath a trough extending transversely of the belt and disposed above the belt.

Abstract: An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized .[.emulsifiers.]. .Iadd.material .Iaddend.which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier .[.is.]. .Iadd.and stearine are .Iaddend.dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.