Abstract: A mould for ice confectionery and the like, including a removeable core for insertion into a cup. The core includes a number of core formers and a retainer for supporting handle strips, and closely engages the cup to define a number of mould segments.

Abstract: The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are either aerated or quiescently frozen. The dessert products are highly stable to heat shock with a high degree of creaminess. The compositions are composed of a source of milk protein, sweetening agent, partially hydrolyzed starch, and water. Preferably, the compositions are composed of only natural ingredients without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.

Abstract: A method of preparing a food product, such as a pizza, supported on a handle held by a diner while being eaten. Pizza dough is prepared and then rolled out into sheets of dough which are cut into rectangular-shaped pieces. A handle with a disc is laid within one longitudinal margin of the piece. Two longitudinal margins and one transverse margin are moistened to develop adhesiveness. The central portion of the piece is filled with a food filler abutting the disc. The unmoistened margin is lapped over the food filler to form a generally cylindrical pouch. The transverse moistened margin is lapped over the unmoistened margin to form a seal. The upper longitudinal margin is crimped together to seal the pouch at the top, and the lower longitudinal margin is crimped against the disc and the handle to provide good support of the food product on the handle. Thereafter, the formed food product is heated for a predetermined time to form an edible pizza.

Abstract: A lollipop-type confection is described which is molded and packaged in an elastic mold together with the method of making such a confection. After the molten candy product is poured through the opening of an elastic mold, the opening is sealed with a layer of chewing gum product. A handle in the form of a stick is also provided which stick passes through the layer of chewing gum product and into the candy product.

Abstract: A method of making stick-supported products, particularly ice creams, having undercut or recessed zones formed thereon, the method utilizing a mold (1) which has at least one internal raised thread (2) and one recessed thread (3) and which enables the product to be drawn out of the mold by merely exerting an axially directed pull upon the product-supporting stick (5) followed by a natural rotational movement of the stick in a direction of said threads.

Abstract: A tiered ice cream product tray for attaching to a conveyor includes a sheet member with a mounting region for affixing the sheet to the conveyor, and a support region extending therefrom and including vertically offset horizontal portion support tables. At least one region of the sheet member extends transversely between an upper end thereof at a first product support table, and a lower end thereof at an adjacent product support table. An ice cream product fabrication system includes a conveyor oriented along a direction of conveyor motion and having a plurality of such trays attached thereto. The vertical regions of the tray are aligned parallel to the direction of motion of the conveyor. A preferred embodiment of the system fabricates ice cream portion having a thickness t, and the vertical faces have a height at least (t/2). The system includes a stick inserting work station for inserting a stick into ice cream portions along a horizontal direction transverse to the direction of motion.

Abstract: An automatic coin-fed ice-lolly producing and dispensing machine comprises an ice-lolly mould in two parts (9A,9B) kept at a freezing temperature by a refrigeration plant; a controlled supply of pre-cooled syrups (from 17); and apparatus for separating the product from the mould by inducing one part (9A) to move (f9) relative to the other (9B). The product then either drops out of the tilted mould, or is lifted by its stick (15).

Abstract: Ice lollies are frozen in two-parted moulds which are inserted in rows of freezing pockets in an ice lolly freezing machine. The moulds are thawed loose from the freezing pockets in which freezing has been carried out, are lifted out of the freezing pockets, separated for releasing the frozen ice lollies, assembled and inserted again into a row of freezing pockets. Before the moulds are lifted, a moderate heating of the freezing pockets is carried out sufficient for thawing loose the moulds with respect to the pockets. Then the moulds are lifted and moved to a position outside the area of such freezing pockets of such freezing machine. At the position the moulds are heated for thawing loose the ice lollies. Then the moulds are separated and the ice lollies removed while the moulds are positioned outside the area of the freezing pockets. Now the moulds are moved back to the area of the freezing pockets and are inserted into an empty row of freezing pockets.

Abstract: A highly portable Mexican-type food item is provided and more specifically a burrito-type product on a stick. Burritos consist essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito includes a self-sustaining tortilla with an edge portion thereof wrapped around a stick or other suitable elongate member which is grasped by the customer, with food filler being enclosed within the remaining portion of the tortilla and with the ends thereof turned in. The portability of the burrito product thus approaches that of an ice cream bar or a coated hot dog having a stick impaled in one end thereof, for example.

Abstract: A highly portable food item is provided and more specifically a burrito-type product on a stick. A burrito consists essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito-type product includes a self-sustaining tortilla with an edge portion thereof wrapped around a stick or other suitable elongate member which is held by the customer. The food filler is circumferentially enclosed within the remaining portion of the tortilla, with the upper end of the tortilla first turned in to enclose the upper end and with the lower end of the tortilla subsequently tucked in to enclose that end. The portability of the food item thus approaches that of an ice cream bar or coated hot dog having a stick impaled in one end thereof, for example.

Abstract: A gourmet press for producing hors d'oeuvres and similar snacks in the form of morsels of various foods stacked on a skewer. The press is a tubular device with a sharpened end which is pressed into various foods such as cheese, meat, bread, fruit and the like to cut out portions of such foods. Cut portions of food stack successively inside the tube and, when the required stack is complete, a skewer is inserted through the stack. The skewered stack is then ejected by a finger operated plunger mounted in the tube.

Abstract: An improved method for extracting frozen stick confections from several mold cups of a mold strip of a stick confection freezing apparatus is disclosed. At a pre-extraction station, the sticks of the frozen confections are individually grasped and individually pulled with separate spring forces while the mold cups are heated from below by hot water sprays. Each confection is lifted from the mold cup as soon as the surface layer thereof sufficiently thaws, and before each confection is completely removed from the cup, it is released and dropped back into the cup. At a second extraction station, all of the confections are simultaneously removed and thereafter conveyed to apparatus for wrapping the frozen confections.

Abstract: A milk, water, and honey composition, a water and honey composition, a process for preparing the former, and an apparatus for performing said process.A square in configuration, flexible blank of sheet material is inserted into the cavity of a flower-trumpet shaped mold and made to conform to the shape of the internal walls of the mold. The former composition is poured into the mold, a handle means is inserted into the composition, and the composition is frozen. The product is removed from the mold, and the blank of sheet material is unwrapped therefrom and used to collect melting portions of the product, if the same should commence melting prior to consumption thereof.

Abstract: A process for forming a moulded confection, such as an ice confection, which has a protruding or re-entrant shape (i.e. with a surface portion having a negative draft angle with respect to a desired direction of mould release), characterized by:(a) filling a mouldable confection mix into a thin-walled flexible elastic mould having a cavity corresponding to said protruding or re-entrant shape, and also having in its wall at least one thin-walled flexible elastic cleft or pleat; and(b) solidifying the mouldable mix within the mould, and withdrawing the solidified confection mix from the mould so as to cause the mould to distort and the cleft or pleat to open or unfold and release a confection of said protruding or re-entrant shape from the mould.

Abstract: A lollipop is made by providing an elongated rigid stick member having an enlarged hollow end portion. Candy material is then formed on the outside of the hollow enlarged end portion of the stick member. A liquid comestible flavoring material is then caused to flow through the open end of the stick member and into the interior of the enlarged end portion. The open end of the stick member is then sealed. In use, as the candy material is consumed, an opening in the enlarged end portion is gradually exposed, the opening either being an existing opening or one formed by biting into and thus rupturing the hollow enlarged end portion. The flavoring material is thus permitted to flow from the hollow stick member for consumption purposes.

Abstract: A method for the manufacture of margarine of the water-in-oil type having a low calorie value and a high content of proteins by emulsifying a water phase containing 20-24% proteins into a fat phase composed of oil and/or fats, at a temperature of about 38.degree.-55.degree. C. to provide a water-in-oil emulsion, comprised of about 35-65% fat phase and 65-35% water phase in which water phase is produced from a raw material comprising skimmed milk, skim milk powder or a mixture thereof by acidifying the raw material to a pH of 4-5 to precipitate protein therefrom, heating the acidified raw material and any admixtures in a first heating stage to a temperature of about 35.degree.-65.degree. C. and maintaining said temperature for a period of at least 15 minutes, then quickly raising the temperature of the acidified milk raw material in a second heating stage to a temperature of about 60.degree.-95.degree. C.

Abstract: A device for holding food articles that are impaled on sticks. The device includes a body member having first and second transverse grooves thereacross. The second transverse groove is positioned within the first transverse groove. A spring clip is positioned over the transverse grooves to selectively clamp one of the sticks between the body member and the spring clip. The first transverse groove is shaped to receive sticks having a substantially rectangular cross section. The second transverse groove is shaped to receive sticks having a substantially circular cross section.

Abstract: A friedcake food product bonded to a stick member wherein a dough having suitable tacky character is placed on the stick member so as to surround a first stick portion, a second stick portion projecting from the dough portion. The dough is fried in deep fat for a controlled period of time so that the dough is fried while the dough portion immediately contacting the first stick portion is maintained in a tacky state to retainingly bond the fried dough portion to the stick member.

Abstract: A bakery product comprising a cookie fixedly connected to a stick by means of which the cookie may be held by a consumer.

Abstract: A method for producing frozen confections of re-entrant shape using moulds made of flexible, elastic material, comprising filling moulds made of said material with confection mix, inserting a handle into the mix, contacting the outside of the filled mould with a freezant so as to freeze the mix and anchor the handle, and withdrawing the handle, whereby the mould distorts and expands to release the frozen product. Distortion of the shape of the mould due to the pressure of liquid freezant is avoided by filling the mould with confection mix prior to its immersion in the freezant, partially immersing it until the exterior of the liquid mix has frozen, and then equalizing the levels of the mix and the freezant.

Abstract: A thin, substantially flat packaged unit includes a thin, substantially flat utensil in a protective sheath. The protective sheath includes a flat rigidifying member of substantially the same thickness as the utensil and surrounding marginal edges of the utensil, and flexible sheet material overlying the utensil and adhered to the rigidifying member. In a preferred construction the utensil includes a substance that is interactable with a fluid, and the protective sheath encloses at least the section of the utensil including the substance.A method of forming a thin, substantially flat packaged unit including a thin, substantially flat utensil in a protective sheath from a thin, substantially flat substrate and flexible sheet material.

Abstract: Automatic machine for manufacturing ice creams consisting of a creamy mass or ice block joined to a stick or a cone of edible biscuit material, comprises elastomer moulds deformable under cold conditions to assume two symmetrical concave and convex configurations, and the means for accomplishing said deformation.

Abstract: A process of mass producing a plurality of wrapped, printed, hygienically molded chocolate cakes by advancing a continuously fed elongated plastic film strip in a sequence of steps in a plurality of spaced identical pattern areas, printing in each area, forming a mold with said areas in the bottom thereof followed by filling, cooling and sealing the filled mold.

Abstract: An arrangement of sliced food stuffs of variable meltability, absorbency, or juice/seasoning producing character so that the absorbent materials will be best suited in their sequential placement to best retain the juices or melt products during the cooking which may be broiled or cooked in a pan as all the exterior edges of each component slice fall even with and in the same plane as all other slices on the skewer thus insuring even cooking and full retention of all possible cooking liquids generated from within or exteriorly applied.

Abstract: A machine for inserting pliable handles into soft food articles, such as apples, pears, corn cobs, etc. Pliable, nonsplintering handles, made of coiled paper, are used to avoid accidents, especially when the food is eaten by a child. The handle is loaded into a spring holder, supported by a cylindrical jacket, and the food article is forced down on the handle against the force of the spring. The jacket supports the handle as it enters the food, preventing bending or buckling.

Abstract: The specification discloses a confection holding device having a central body with an annular surface and two rigid symmetrical elongate members integrally attached to and perpendicularly extending from opposite sides of the central body. The symmetry of the holding device allows it to be mechanically inserted in a conical container without regard to its orientation. The annular surface of the central body engages the inner walls of a conical container, defining an upper chamber into which a confection may be placed. The central body and the upper elongate member support the body of a confection when the conical container is removed. The lower elongate member is held by the consumer as a handle to support the confection during consumption.

Abstract: An ice cream and fruit confectionery product that is mounted on a stick. A hole is bored in edible fruit to remove at least a portion of the fruit's core. The fruit is mounted on the stick with the bored hole being disposed substantially coaxial to the stick's handle, a seat being provided on top of the stick to hold the fruit in position thereon when the stick is held vertically upright by a user. The seat includes an upstanding annular wall interengaged with the fuit when the fruit is seated on the stick. Thus, the fruit is restrained from axial downward movement relative to the stick when the stick is held upright by the seat`s floor, and is restrained from transverse movement relative to the stick by the upstanding annular wall. The bored-out core of the fruit is filled with ice cream, the ice cream also being supported from underneath by the seat's floor if the hole has been bored completely through the fruit.