DK172779B1 - Method and apparatus for making confectionery products with a stick - Google Patents

Method and apparatus for making confectionery products with a stick Download PDF

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Publication number
DK172779B1
DK172779B1 DK80597A DK80597A DK172779B1 DK 172779 B1 DK172779 B1 DK 172779B1 DK 80597 A DK80597 A DK 80597A DK 80597 A DK80597 A DK 80597A DK 172779 B1 DK172779 B1 DK 172779B1
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DK
Denmark
Prior art keywords
products
ice cream
trays
product
extrusion
Prior art date
Application number
DK80597A
Other languages
Danish (da)
Other versions
DK80597A (en
Inventor
Erik Nikolaj Meier
Original Assignee
Gram As
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gram As filed Critical Gram As
Priority to DK80597A priority Critical patent/DK172779B1/en
Priority to DK80597 priority
Publication of DK80597A publication Critical patent/DK80597A/en
Application granted granted Critical
Publication of DK172779B1 publication Critical patent/DK172779B1/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G7/00Other apparatus or process specially adapted for the chocolate or confectionery industry
    • A23G7/0031Apparatus for manipulating sticks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0242Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting device
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04Production of frozen sweets, e.g. ice-cream
    • A23G9/22Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/26Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04Production of frozen sweets, e.g. ice-cream
    • A23G9/22Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/26Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks
    • A23G9/265Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks for manipulating the sticks

Description

v in DK 172779 B1

The present invention relates to a method of making confectionery products with a stick, wherein a string of continuously extruded confectionery pulp in the form of cut confectionery products is deposited on a continuous driven tray conveyor which passes the confectionery products through a plant for hardening the confectionery pulp. wherein the continuously extruded confectionery mass is deposited with orientation in the direction of movement of the trays, wherein the confectionery products are rotated 90 ° about a vertical axis, the trays upon which they are deposited rotating, the sticks are pressed into the confectionery products before being passed through the hardening step, and the hardened products are stripped with sticks. the carrier for further processing, preferably packaging.

The invention also relates to an apparatus for making confectionery products with sticks in the form of ice cream products according to a method according to the invention, which comprises an extruder, a cutting apparatus for establishing a sharp cut through the extruded IS, a tray conveyor, a freezer tunnel, a sticksetter for horizontal pressing of sticks into the formed products, means for removing the frozen ice sticks from the conveyor, the extruder being arranged to be displaced longitudinally of the conveyor, the conveyor trays being arranged to rotate about a vertical axis perpendicular to the tray top and where the trays are optionally provided with recesses for accommodating the extruded ice cream products.

In particular, the invention relates to the manufacture of confectionery products in the form of ice cream products. However, the invention may also be used in the manufacture of other stick confectionery products such as candy canes. However, the problem and the advantages of the invention will be specifically explained with respect to the manufacture of ice cream product.

In the manufacture of ice pegs, it is known that the vertical extrusion provides a great deal of freedom in designing the product formed. Thus, there will be a great deal of freedom to design extruder nozzles. It is possible to produce ice sticks which are very complicated designs, such as ice stick figures. Containing PMSDOCID: cDK 182779B1 In »2 DK 172779 B1 containing one or more colors, ice creams with different flavors added, water ice products or combined products containing ice cream and water ice.

The vertically extruded ice cream products can be made with and without an inserted stick. Thus, it will be possible to extrude the products into beakers.

However, the products produced by vertical extrusion are subject to certain limitations. The product, when cut with a thread perpendicular to the extruded string, will have two parallel sides. When the product is extruded on a conveyor located in a horizontal plane, the product will fall onto the conveyor as its side surfaces will lie horizontally on the conveyor. There may be minor deviations in the side surfaces of the product arising from pressing / inserting a stick or due to any difference in flow if two or more different ice creams are extruded.

The IS Confectionery product is obtained by cutting a string of continuous vertically extruded ice cream mass at the extruder nozzle and then placing it on a conveyor belt underneath. In view of the cutting of the formed string of extruded confectionery pellets perpendicular to the direction of extrusion, it will not be possible to produce such products of a relatively large length and a symmetrical round shape.

20

There is a demand for ice cream products of great length and where the ice cream product formed is composed of different types of ice cream / water ice and where different patterns have been formed over the product's length. This need cannot be met by the vertical extrusions.

25

It is also known to extrude ice cream product by horizontal extrusion of a string of ice cream which is cut and deposited on a continuously driven conveyor. In this type of extrusion there is a freedom in designing the products in the extrusion direction. It will be possible to impart various cross-sectional shapes 30 to the product with one or more colors of ice cream placed side by side, as seen in the longitudinal direction / extrusion direction of the product formed. It is also possible to rotate the nozzle or nozzle of the extruder to produce twisted products. It will also be possible to move the entire extruder head or extruder nozzle back and forth in the extrusion direction or laterally with respect to the extrusion direction so as to form corrugated products. Thus, in this method of extrusion, greater degrees of freedom occur in the design of the product.

5

In the horizontal extrusions of the ice cream product, these are formed horizontally on the trays and will be devoid of stick. Thus, a product produced by the horizontal extrusion is commonly known as an ice cream bar. This product is disadvantageous as it is not provided with a stick, which is often desired to have a firm grip on the finished ice cream product.

Due to the orientation of the ice racks in the longitudinal direction of the conveyor, it is not possible to insert / squeeze pins in these products.

A form of horizontal extinction is also known, which enables the insertion of sticks into the ice cream body formed. In practice, however, in this system it has become necessary to use a rotary extrusion head in order for the ice cream product formed to retain its shape. When the first strand of ice cream has left the extruder nozzle, a stick is inserted into the end portion. After this insertion of the stick, it will be necessary to support the product. Thus, a support is inserted under the stick.

This support must follow the extrusion rate of the extruder and is therefore difficult to control. When the string is cut to obtain the cut confection length, the finished product falls onto the conveyor that leads the product through a subsequent freeze tunnel.

25

To prevent damage to the product, a synchronous cutting and removal of the support under the inserted stick is necessary. This synchronization is difficult and the manufacturing method is still disadvantageous due to the product's fall down on the conveyor. This makes it difficult to produce round items. Although there is a groove formed in the tray which can ensure a roundness of the product, the method will be difficult to carry out in practice. Thus, it will be difficult to cause the cut product to fall precisely into a recess during the extrusion process.

PNSDOCID; <DK 182779B1 I> 4 DK 172779 B1

Furthermore, the product formed is disadvantageous as it will necessarily be short and must be manufactured with a rotation of the extrusion nozzle in order for the product to carry itself. If the product is manufactured without a rotation of the extrusion die, the product will necessarily be very short.

5

Also known is a way in which the ice cream product is extruded by horizontal extrusion on turntables mounted on the trays of a tray transporter. The turntables can rotate about a vertical axis. A string of extruded ice cream pulp is extruded on the turntables. This string is subsequently separated by depressing a wedge and separating the string into separate bodies, each having a length corresponding to the width of the turntable.

It is necessary that this wedge deform the formed string to be able to make a subsequent rotation which places the products across the transport direction for insertion of an ice stick. Thus, the products formed by this method can only be made with lengths defined by the turntable. Furthermore, it is difficult to manufacture these products in a uniform shape due to the deformation to be made by dividing the strand into separate ice cream bodies on each die board.

From Danish Patent Specification No. 158,125, there is known an apparatus for making ice cream that is extruded vertically on trays on conveyor belts. The ice mass is continuously extruded on the trays in the direction of their movement and the ice mass is cut to the desired length, for example, using a wire. The trays are then rotated with the lowered string of ice mass 90e. This makes the mass of ice available for mounting sticks. Subsequently, the ice cream is frozen in a cold room. In this apparatus, there is a restriction on the degree of freedom to form ice cream products due to the vertical extrusion of a strand onto a horizontally movable conveyor. Furthermore, there is a limitation in the products formed, as these are extruded into recesses in the conveyor.

Thus, the known processes for making ice cream products are all associated with limitations in the design that the product may have. There is a desire to be able to manufacture products, be they ice cream products or other confectionery products which are very long, for example with lengths up to 400 mm, BNSDOCID: <DK_182779B1J_> 5 DK 172779 B1 can be manufactured with an optional length, and at the same time can be striped and can be made at the same time with long continuous stripes or layers. There is also a desire for ice cream products that can be made from different types of ice cream and / or with different colors of ice cream, as well as containing ice cream, juice strips, chocolate strips, caramel strips and other edible pastes.

With the present invention, there is provided a method and apparatus which makes it possible to produce a confectionery product which meets these desires.

According to the invention, this is achieved by the method, which is characterized in that the extrusion is a horizontal extrusion, in which a desired length of confectionary product is extruded, after which the string is cut, whereby the extruder nozzle is retracted a desired length depending on the desired length of the confectionary product. string on a subsequent hill.

15

The apparatus according to the invention is characterized in that the extruder is a horizontal extruder having at least one nozzle which is optionally stationary, rotating or oscillating.

With the present invention, it has been found possible to produce ice cream products 20 or other confectionery products of optional lengths and with desired designs using self-known tray tunnels and with horizontal extrusion of the ice cream products. The formed products have a uniform cross-section throughout their length and are not deformed at the ends.

In the method and plant according to the invention, it becomes possible to produce long confectionery products with the degree of freedom obtainable by the horizontal extrusion. When this is combined by rotating the trays with the confectionery products placed thereon so that sticks can be inserted into the confectionery products prior to freezing, it becomes possible to produce long confectionery products with sticks, and the degree of freedom obtainable by designing the products by the horizontal extrusion.

3NSDOCIO. <DK_1 & 3779B 1 J_> DK 172779 Bl 6

The extrusion is thus a horizontal extrusion which makes it very simple and easy to extrude products with a given cross-sectional shape. As the products are slowly lowered onto the tray by an extruder head located directly above the tray, it will be possible to lower the product into a recess that helps determine the profile of the S product at the bottom. The length of the extruded product can be made very long, the length being solely determined by the width of a tray. As the trays with the cut products placed on the substantially horizontal surface are rotated 90s about a vertical axis, the products will be rotated so that they are oriented transversely to the direction of movement of the trays. This allows a very simple and easy insertion / pressing of 10 pins. Thus, a stick insert, typically for inserting wooden sticks, of the type used in the manufacture of vertically extruded ice cream products may be used, where the pins are pressed in a direction perpendicular to the direction of transport.

After inserting the sticks into the confectionery products, these are introduced into a freezing tunnel, which may also be a well-known type. When the products are brought out again, they will easily be removed from the trays only by a robot known per se and transferred to a tape for further processing, for example applying chocolate layers or the like or to a direct packaging.

If trays with recesses are used, the trays will again be rotated 90 ° before being placed under the extruder again. Thus, any recesses will be positioned correctly relative to the subsequent extrusion of new confectionery products on the tray.

The method makes it possible to use a horizontal extruder with a head that is stationary, rotating or oscillating. Thus, very large degrees of freedom are obtained in the design of the products that are formed. The products can be made of ice cream, ice cream with different colors / flavors or combination of ice cream and water ice.

The trays used in traditional freezer tunnels have different lengths, and it will be possible to produce confectionery products in lengths between 100 and 400 mm., But especially with a length of 300 mm. The trays typically used in the freezer tunnel will have a width of 300 mm. The resulting product can be made with any desired cross-sectional shape, circular, polygonal, star-shaped, circular, BNSDOCID: <DK_182779B1_L> DK 172779 B1 oval or otherwise. If they are made of circular shapes, they can be made with diameters between 10 and 70 mm, but other diameters are also possible.

In the manufacture, an extruder will generally have multiple extrusion nozzles so that on each tray several strands of side-by-side extensions are placed on the confectionery mass. The number of such strings can be between two and eight. Other numbers are also possible. The number of strands next to each other will depend primarily on the arrangement of the stickers used as well as the means used to remove the frozen products from the tray conveyor.

10

The invention will then be explained in more detail with reference to the accompanying drawing, in which: Fig. 1 shows a schematic partial plan view for illustrating an apparatus for making confectionery products by a method according to the invention; Fig. 2 is a partial schematic side view for illustrating the extrusion. and Fig. 3 is a plan view of the extrusion illustrated in Fig. 2.

In FIG. 1 shows an apparatus for use in the manufacture of ice cream products 1 formed by an ice cream body 2 in which is inserted a stick 3. The apparatus comprises a tray conveyor 4 having a plurality of trays 5 on which the ice cream products I are deposited. The apparatus comprises an extruder 6 which extrudes strands of ice cream pulp 7 onto trays S. This is accomplished by simultaneously extruding four strands of ice cream pulp 7 which are placed side by side 25 on trays 5.

The apparatus further comprises a reversing apparatus 8 arranged after the extruder 6.1 this reversing apparatus, the trays 5 are rotated in the direction of the arrow 9 about a vertical axis perpendicular to the horizontally oriented trays 5. The trays are rotated 90 ° so that ice cream product collar 1 rotated from their extruded orientation a length in the direction of the conveying direction 10 of the conveyor to a position where they are perpendicular to the conveying direction 10.

ENSDOC1D: <DK 1827796 U_> 8 DK 172779 B1

The apparatus further comprises a swab insert 1 located after the reversing apparatus 8. The swab insert may be of a type known per se which presses the sticks horizontally into the formed products. The tray conveyor 4 then enters the products into a freezer tunnel 12. The conveyor is fed into the freezer tunnel at point 13, and out of the freezer tunnel 12 at point 14 with the frozen ice cream products placed on the trays S.

The apparatus further comprises a robot 1S for removing the frozen ice cream products I.

In the illustrated embodiment, the robot 1S is arranged to remove a total of eight ice cream products at a time corresponding to the number of ice cream products located on two adjacent trays 5. The robot further comprises a slat band 16 which carries the products for further processing or packaging.

The apparatus comprises a further turning apparatus 17 which can rotate the trays according to an arrow 18 by 90 ° about a vertical axis. In this way, the trays are given the same orientation as originally. The additional turning apparatus 17 cr is only needed if trays having depressions indicated by 19. The depressions 19 serve to receive the frozen confectionery products so that they are given the desired shape without being deformed due to a flat overhead of the hills S.

20 If the trays are made without recesses and ice cream products I are made with an angular cross-section which may lie on a flat tray, the additional turning apparatus 17 may be omitted. If the trays 5 have a length-to-width ratio that necessitates a passage through the freezing tunnel 12 with a specific orientation of the trays S, further turning apparatus 17 will be necessary.

25

The trays may be traditional trays used in tray conveyors and have a width of up to 400-500 mm. The trays will preferably have a length of approx. 300 mm. This allows the manufacture of confectionery products in lengths between 100 and 400 mm. Thus, the length of the ice cream product formed is limited only by the width of the trays 5. The products can be formed in a completely circular shape with a diameter between 10 and 70 mm, preferably between 20 and 50 mm. and especially about 30 mm.

. BNS DOCID: <DK_182779B1J_> 9 DK 172779 B1 In fig. 2 and 3, a more detailed side view and plan view, respectively, of the extruder 6. The extruder comprises extrusion nozzles 20. These are provided in the illustrated embodiment in a number of four. The extrusion nozzles 20 are connected to feed pipes 21, 22 for feeding various types of ice cream / water ice. The ice cream string 7 leaving the S nozzle 20 is cut by a cutter 23. The cutter 23 comprises a self-known thread 24 located between two side pieces 25 which can be moved up and down by means of a diaphragm cylinder 26, thereby cuts the string 7. The cutting apparatus 23 is held stationary. The extruder head 6 is oscillated back and forth in the direction of movement of the conveyor 10 to establish the desired length of the ice cream body 10. When a body 2 is cut from the string 7, the extruder is retracted to create the desired distance between subsequent bodies 2, and thus also to create the desired length of each body 2. This length can be optionally varied by adjusting the stroke length and speed of the extruder head 6. , the extrusion rate and the conveyor speed. Hereby the desired ice cream bodies 2 are formed on the trays 5.

It will be seen that the ice cream bodies formed 2 have a considerable length which corresponds substantially to the width of the trays 5.

20 The nozzle 20 of the extruder 20 is positioned at a slight angle 27 relative to the horizontal. The extrusion is thus carried out as a horizontal extrusion. The angle 27 may be between 0 and 10 °, but is preferably below 5 °. The lower corner 28 of the nozzle 20 is at a very short distance immediately above the surface 29 of the trays 5. This distance is conditioned by a low bend edge 30 of the trays. The lower corner 28 of the nozzle can, in principle, be disposed immediately above the surface 29 of the trays.

The horizontal extrusion of the method according to the invention can in principle be carried out according to methods known from the manufacture of so-called ice bars.

'NSDOCID: <DK 1β2779Β1 I> 10 DK 172779 B1

patent claims

A method of making confectionery products (1) with a stick (3), wherein a string of continuously extruded confectionery mass (7) in the form of cut confectionery products (2) is deposited on trays on a continuously driven tray conveyor (4) which passing the confectionery products (1) through a plant (12) to harden the confectionery mass, wherein the continuously extruded confectionery mass (7) is deposited with orientation in the direction of movement (10) of the trays (S), where the trays with the confectionery product (eme (I) are rotated 90 ° about a vertical axis where pins (3) are pressed into the confectionery products (2) before being passed through the hardening step and where the hardened confectionery products (1) are removed from the conveyor (4) for further processing, preferably packaging, characterized in that the extrusion is a horizontal extrusion, in which a desired length of confectionary product is extruded, after which the string is cut off and the extruder nozzle (20) retracted a desired length IS is applied depending on the desired length of the confectionery product (1) for all laying a new string on a subsequent tray.

Process according to claim 1, characterized in that the confectionery mass (7) is an ice cream mass and that the hardening step is a freezing step.

Method according to claim 1 or 2, characterized in that the trays (S) are rotated 90 ° before being supplied with new products so that all products (1) are extruded with the same orientation with respect to the trays.

Method according to claim 1, 2 or 3, characterized in that the extrusion is optionally carried out with extrusion nozzles (6,20) stationary, oscillating or rotating.

Process according to any one of the preceding claims, characterized in that the extrusion is carried out with a combination of different confectionery products and / or confectionery products with different flavors.

BNSDOCIO: <DK_182779B1 J_> DK 172779 B1

II

Process according to claim 5, characterized in that the confectionery mass encompasses a combination of ice cream and water ice or other edible pastes.

Process according to any one of the preceding claims, characterized in that the confectionery product is manufactured in lengths between 100 and 400 mm, preferably between 250 and 350 mm. and especially at 300 mm. and preferably with a circular shape having a diameter between 10 and 70 mm.

Method according to any one of the preceding claims, characterized in that the confectionery products are extruded in recesses (19) in the trays (5) corresponding to the desired contour for the finished products (I).

Method according to any one of the preceding claims, characterized in that several strands of side-by-side strands of confectionery mass 15 (7) are extruded on each tray (5).

Apparatus for making confectionery products (1) with stick (3) in the form of ice cream products by a method according to any one of the preceding claims and comprising an extruder (6), a cutting apparatus (23) for establishing a sharp cut 20 through the extruded string (7), a tray conveyor (4), a freeze tunnel (12), a stick insert (11) for horizontally pressing pins (3) into the formed products, means (15) for removing the frozen ice pegs from the conveyor (4), wherein the extruder (6) is arranged to be displaced in the longitudinal direction of the conveyor (4), the trays of the conveyor (5) being arranged to rotate about a vertical axis perpendicular to the top of the tray 25, and the trays (5) may be provided with recesses (19) for receiving the extruded ice cream products (1), characterized in that the extruder (6) is a horizontal extruder having at least one nozzle (20) which may be stationary, rotating. or oscillating.

iKlSDOCID <DK 1B277961 I>

DK80597A 1997-07-04 1997-07-04 Method and apparatus for making confectionery products with a stick DK172779B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DK80597A DK172779B1 (en) 1997-07-04 1997-07-04 Method and apparatus for making confectionery products with a stick
DK80597 1997-07-04

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DK80597A DK172779B1 (en) 1997-07-04 1997-07-04 Method and apparatus for making confectionery products with a stick
PCT/DK1998/000243 WO1999001040A1 (en) 1997-07-04 1998-06-10 A method and an apparatus for making confectionery products with stick
AU81015/98A AU8101598A (en) 1997-07-04 1998-06-10 A method and an apparatus for making confectionery products with stick

Publications (2)

Publication Number Publication Date
DK80597A DK80597A (en) 1999-01-05
DK172779B1 true DK172779B1 (en) 1999-07-12

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Family Applications (1)

Application Number Title Priority Date Filing Date
DK80597A DK172779B1 (en) 1997-07-04 1997-07-04 Method and apparatus for making confectionery products with a stick

Country Status (3)

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AU (1) AU8101598A (en)
DK (1) DK172779B1 (en)
WO (1) WO1999001040A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK173256B1 (en) * 1999-06-18 2000-05-29 Gram A/S
US10499662B1 (en) * 2018-07-20 2019-12-10 Tetra Laval Holdings & Finance S.A. Extruded product position control of ice cream products

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE451529B (en) * 1984-02-08 1987-10-19 O G Hoyer As Device for tell up of ice cream
DK156456C (en) * 1987-05-26 1990-01-29 Gram Broedrene Procedure for presenting a continuously extraded formation to a continuous drive transporter and apparatus for use in exercising the procedure

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AU8101598A (en) 1999-01-25
WO1999001040A1 (en) 1999-01-14
DK80597A (en) 1999-01-05

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