GB2609277A

GB2609277A - Method and device for dosing hollow chocolate figures and the obtained hollow chocolate figures

Info

Publication number: GB2609277A
Application number: GB2205047.0A
Authority: GB
Inventors: Libeert Georges
Original assignee: Libeert NV
Current assignee: Libeert NV
Priority date: 2021-04-14
Filing date: 2022-04-06
Publication date: 2023-02-01
Also published as: NL2031497A; GB202205047D0; BE1029304A1; NL2031497B1; BE1029304B1

Abstract

A method for manufacturing hollow chocolate figures with a mold consisting of two halves and a dosing device with dosing head(s) 4a-d, each comprising a nozzle 1a-d that can be directed in a specific injection direction. The method comprising: entering information about the chocolate and/or mold into a computer-controlled program; directing the nozzle(s); injecting chocolate into the mold; spinning the mold and cooling the chocolate; demolding. Preferably, the injection direction is based on the information, which may include the viscosity of the chocolate and/or may be an image of the mold. Preferably, a decorative chocolate layer and/or additives are applied to parts of the mold before the chocolate injection step. The invention also relates to a dosing device where each nozzle moves up to 60º (α/β). Preferably, each nozzle comprises an arm with a dosing channel and a hinge piece that comprises a coupling piece and a rotary piece. Preferably the distance between the centre of the rotary piece and the end of the dosing channel is 20-120mm and there are 60-120mm between adjacent nozzles.

Description

METHOD AND DEVICE FOR DOSING HOLLOW CHOCOLATE FIGURES AND THE OBTAINED HOLLOW CHOCOLATE FIGURES

TECHNICAL FIELD

The invention relates to a method and a device for manufacturing hollow chocolate figures and the obtained hollow chocolate figures. In particular, the invention relates to a method and a device for dosing chocolate into a mold.

PRIOR ART

In the market there is a wide demand for hollow chocolate figures with unique designs and unique flavors. These unique flavors can be obtained, among other things, by adding one or more additives to the chocolate. There are also numerous options for designing the final chocolate product. The designing is usually done by dosing (or injection molding) a liquid chocolate mass into a mold consisting of two mold halves. Afterwards, the two mold halves are brought together and clamped so that the mold can then be spun around for a certain amount of time. This is the well-known process of rotational molding or spinning to form the hollow chocolate figure.

However, the difficulty in molding and spinning of hollow chocolate figures consists in allowing the liquid, at any rate thick, chocolate mass to flow into every part, surface and relief of the mold. Only if this process takes place without problems will a good quality hollow figure be obtained with no, or only minute, quality deviations.

By providing hollow chocolate figures with decorative elements, an extra added value can be generated on the final chocolate product. These decorative elements can, for example, be formed by fixing granular additives in the mold or by means of an application in which a decoration is first applied to one or both mold halves with one or more other chocolate colors before dosing the type of chocolate that is intended to form the hollow figure. By "coloring in" the hollow figure in one or both mold halves in this way, specific relief structures, surfaces and characteristics of the hollow figure are emphasized. In this way an extra added value and uniqueness is generated for the final product.

DE1253567B, US5865895A and US20060204626A1 describe dosing devices.

However, the problem in these applications arises when, at the time of dosing the type of chocolate to finally form the figure, too great a force is exerted directly on the decorative elements of the hollow figure. As a result, the decorative elements will move away from the surface and the rest of the production process is completely lost because the hollow figure will not meet the quality requirements. After all, it is precisely the decorative elements that are desired to generate extra added value to the final chocolate product.

There is a need for an improved method by which the molding of hollow chocolate figures is optimized in order to obtain an end product with no, or only minimal, deviations.

SUMMARY OF THE INVENTION

The invention relates to a method according to claim 1. In particular, the invention relates to a method for manufacturing hollow chocolate figures, wherein the forming of the hollow chocolate figures takes place by means of dosing chocolate into a mold consisting of two mold halves, wherein the dosing is done by means of a dosing device with one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle and wherein each of the one or more nozzles can be directed in a specific injection direction, the method comprising: entering information into a computer-controlled program, the information comprising the properties of the chocolate to be dosed and the figures to be formed; directing the one or more nozzles to the desired injection direction; forming a chocolate base layer by injecting an amount of chocolate into the mold by means of the one or more directed nozzles; spinning the mold and cooling the chocolate in the mold; demolding the mold. Preferred embodiments of this method are set forth in claims 2-8.

In a second aspect, the invention relates to a device according to claim 9. More in particular, the invention relates to a dosing device for forming hollow chocolate figures, wherein the dosing device comprises one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle, wherein each nozzle can be individually controlled by means of a computer-controlled program and wherein each nozzle can form an angle to the left or right between 0 and 60 degrees relative to the base position of the nozzle. Preferred embodiments of this device are set forth in claims 10-13.

In a final aspect, the invention relates to a hollow chocolate figure according to claim 14 obtained by means of the aforementioned method and/or device.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 shows an embodiment of the nozzle and dosing heads with nozzles according to the present invention.

Figure 2 shows an embodiment of the dosing heads with nozzles according to the present invention.

DETAILED DESCRIPTION

The invention relates to a method for optimally dosing hollow chocolate figures in order to obtain an end product with no, or only minimal, acceptable deviations.

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meaning as commonly understood by a person skilled in the art to which the invention pertains. For a better understanding of the description of the invention, the following terms are explained explicitly.

In this document, "a" and "the" refer to both the singular and the plural, unless the context presupposes otherwise. For example, "a segment" means one or more segments.

When the term "around" or "about" is used in this document with a measurable quantity, a parameter, a duration or moment, and the like, then variations are meant of approx. 20°k or less, preferably approx. 10% or less, more preferably approx. 5% or less, even more preferably approx. 1% or less, and even more preferably approx.

0.1% or less than and of the quoted value, insofar as such variations are applicable in the described invention. However, it must be understood that the value of a quantity used where the term 'about' or 'around' is used, is itself specifically disclosed.

The terms "comprise", "comprising", "consist of", "consisting or, "provided with", "have", "having", "include", "including", "contain", "containing" are synonyms and are inclusive or open terms that indicate the presence of what follows, and which do not exclude or prevent the presence of other components, characteristics, elements, members, steps, as known from or disclosed in the prior art.

Quoting numerical intervals by endpoints comprises all integers, fractions and/or real numbers between the endpoints, these endpoints included.

In the market there is a wide demand for hollow chocolate figures with unique designs. Starting from a sketch or scanning a 3D object, a design is made for the hollow chocolate figure. This is done through certain software packages specially designed for this purpose.

After this specific designing, you can finally divide the three-dimensional design into two parts, wherein both halves are mirrored, and the separate mold halves are designed. The design of both mold halves, namely a mold half that represents the front side of the 3D object and a mold half that represents the back side of the 3D object, is preferably obtained from a plastic by means of an already known technique, such as a thermoforming process or an injection molding process. Suitable plastics can for instance be chosen from thermosetting polymers or copolymers such as epoxides, unsaturated polyester resins and the like.

A liquid, tempered chocolate mass can then be dosed into this mold, which consists of two mold halves. After dosing the liquid chocolate mass, the two mold halves are brought together and clamped to spin the mold around for a certain time. This is the well-known process of rotational molding or spinning to form the hollow chocolate figure.

However, the difficulty in molding and spinning of hollow chocolate figures consists in allowing the liquid, at any rate thick, chocolate mass to flow into every part, surface and relief of the mold. Only if this process takes place without problems will a good quality hollow figure be obtained without quality deviations.

In a first aspect, the invention relates to a method for manufacturing hollow chocolate figures, wherein the forming of the hollow chocolate figures takes place by means of dosing chocolate into a mold consisting of two mold halves, wherein the dosing is done by means of a dosing device with one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle and wherein each of the one or more nozzles can be directed in a specific injection direction, the method comprising: - entering information into a computer-controlled program, the information comprising the properties of the chocolate to be dosed and the figures to be formed; - directing the one or more nozzles to the desired injection direction; - forming a chocolate base layer by injecting an amount of chocolate into the mold by means of the one or more directed nozzles; - spinning the mold and cooling the chocolate in the mold; - demolding the mold.

By using a dosing device with one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle and wherein each of the one or more nozzles can be directed in a specific injection direction, the right amount of chocolate is dosed at the right places in the mold and finally, after spinning and cooling the chocolate in the mold, a hollow chocolate figure is obtained with no, or only minimal, acceptable deviations.

Such deviations are, for example, holes in the hollow chocolate figure, but also weak surfaces and parts that can cause a break in the hollow chocolate figure. Holes ("air holes") in the hollow chocolate figures can, for example, arise because the liquid chocolate mass could not flow around everywhere in the mold during the spinning process. It is mainly the smaller and finer places that constitute the hard-to-reach zones. However, it is those zones that can offer a hollow figure an added value because they give a fine or realistic appearance to the three-dimensional design. Weak surfaces and areas in the hollow chocolate figure can also occur because the chocolate mass could not flow around sufficiently to certain areas, critical or otherwise. As a result of these weak zones, breakage occurs at the time of demolding, at the time of packing the hollow chocolate figure or during logistical transport.

As a result of these possible deviations, additional visual checks and manual interventions are necessary. For example, final packaging with hollow figures with deviations must be sorted out from the packaging process. This deviation therefore destroys the entire prior production cost. Moreover, in most cases the packaging cannot be reused in the production process and must be destroyed. Finally, this creates an additional complexity of whether or not to recover the hollow figure with a deviation in the production process.

Even after packaging, but during transport, the weak zones can cause a break in the hollow chocolate figure. It goes without saying that commercial problems and discussions arise if the goods arrive broken at the final destination. In most cases, this results in the recall of the goods and the re-delivery of new goods. This naturally entails considerable costs, which means that projects can even become loss-making. In a preferred embodiment, the properties of the chocolate to be dosed comprise the viscosity of the chocolate. Different types of chocolate have different viscosity. The darker the chocolate, the higher the viscosity and the harder the chocolate flows in the mold.

The standard chocolate types (milk, white and dark chocolate) are always made from a blend of cocoa beans from different countries of origin. The parameters of these standard chocolate types are well known, so that they are fairly constant in terms of rheological properties (e.g. viscosity). However, since chocolate is made from natural ingredients, different batches of the same chocolate type may have different rheological properties. The!Theological properties are guaranteed by technical specifications within a certain range, but there can be a difference of about 15-20%.

In addition to the standard chocolate types (white, milk and dark), there is now also "Caramel" and "Ruby" chocolate, these chocolate types have specific rheological properties, different from the standard chocolate types. The source of milk powder can also vary (for example "origin" milk and organic milk). These parameters will also influence the rheological properties of the chocolate.

"Origin" chocolates are made with specific cocoa beans from a specific country or region. With "origin" chocolates, a blend of cocoa beans from different countries of origin is therefore logically not possible. Due to this limiting (but at the same time unique factor) a greater variability in rheological properties can arise among chocolate masses of this type.

In one embodiment, the chocolate is mixed with additional additives before the chocolate is dosed into the mold. The term "additives", as used throughout this document, refers to a variety of pieces, colorants, flavors and the like that may be added to the chocolate. Typically, the additives significantly influence the appearance, texture, smell and/or taste of the final confectionery product.

Non-limiting examples of granular additives are: dried and/or candied fruit pieces (e.g. orange, strawberry, banana, blueberry, blackberry, raspberry and the like), puffed rice grains, already solidified chocolate pieces with or without filling (such as chocolate pearls or chocolate drops), marshmallows, whole cocoa beans, cocoa nibs, coffee beans and/or pieces or powders thereof, coarse and/or fine salt grains, pieces of caramel and nuts of all kinds, in the form of pieces, flakes, powder, and/or whole (e.g. walnuts, pistachios, hazelnuts, cashew nuts, Brazil nuts, macadamia nuts, pecan nuts, peanuts and the like). Non-limiting examples of liquid additives are: flavorings and colorings.

The addition of additives has an effect on the rheological properties of the chocolate mass, as it becomes even thicker and less fluid, making it more difficult for the chocolate mass to flow into every part, surface and relief of the mold.

Depending on the chocolate type, the production batch, the origin and nature of the natural ingredients, whether or not additives are added, the rheological properties are different and, consequently, during the production process, problems may arise with the quality of the hollow figures if this parameter is not corrected.

A hollow figure can be small/large, wide/narrow, deep/shallow. Each of these parameters has an impact on how the chocolate mass will move in each mold half.

By using a dosing device with one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle and wherein each of the one or more nozzles can be directed in a specific injection direction, the right amount of chocolate is dosed at the right places in the mold. This makes it possible that end products of different shapes and made from different chocolate types can follow the same spinning process without additional process adjustments or additions after dosing.

In a preferred embodiment, the properties of the figures to be formed comprise a visual representation of the mold half. In a preferred embodiment, this visual representation comprises a line drawing of the mold half.

In a further preferred embodiment, the visual representation of the mold half is read into the computer-controlled program of the device and the injection direction of the one or more nozzles is limited on the basis of this information. This makes it impossible to direct the nozzles to a point outside the mold half and chocolate is prevented from being dosed outside the mold half. In this way, limiting the injection direction of the one or more nozzles ensures that product waste is prevented.

In a preferred embodiment, the cooling process of the chocolate in the mold already starts during the spinning process. Without the starting of the cooling process, the liquid chocolate mass would always run to one point in one or both mold halves via natural gravity. However, the start of the cooling process also means that the chocolate becomes less liquid, making it more difficult for the chocolate mass to flow into every part, surface and relief of the mold. By using a dosing device with one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle and wherein each of the one or more nozzles can be directed in a specific injection direction, the right amount of chocolate is dosed in the right places in the mold and this problem is solved.

By providing the hollow chocolate figures with decorative elements, an extra added value can be generated on the final chocolate product.

These decorative elements can, for example, be formed by fixing granular additives in the mold or by means of an application in which a decoration is first applied to one or both mold halves with one or more other chocolate colors before dosing the type of chocolate that is intended to form the hollow figure. By "coloring in" the hollow figure in one or both mold halves in this way, specific relief structures, surfaces and characteristics of the hollow figure are emphasized. In this way an extra added value and uniqueness is generated for the final product.

However, the problem in these applications arises when, at the time of dosing the type of chocolate to finally form the figure, too great a force is exerted directly on the decorative elements (being for example the fixed granular additives or the decorative chocolate layer) of the hollow figure. As a result, the decorative elements will move away from the surface and the rest of the production process is completely lost because the hollow figure will not meet the quality requirements. After all, it is precisely the decorative elements that are desired to generate extra added value to the final chocolate product.

In one embodiment, a first decorative chocolate layer and/or one or more granular additives are applied to specific surfaces of the mold before a chocolate base layer is injected according to a specific injection direction into the mold.

In one embodiment, one or more granular additives are fixed in the mold prior to dosing the liquid chocolate. In a further embodiment, the granular additives are fixed by means of chocolate. In one embodiment, the one or more granular additives are fixed in one of either mold halves. In another embodiment, the one or more additives are fixed in both mold halves.

In one embodiment, a first decorative chocolate layer is applied to specific surfaces of the mold prior to dosing the liquid chocolate into the mold. In one embodiment, the decorative chocolate layer consists of one type of chocolate. In another embodiment, the decorative chocolate layer consists of multiple chocolate types.

The chocolate final layer is responsible for forming the hollow figure. By injecting this final chocolate layer according to a specific injection direction, it is avoided that the chocolate is injected directly onto the first decorative chocolate layer and/or the fixed granular additives. This prevents the injected chocolate final layer from flowing too much through or under the fixed granular additives, or the first decorative chocolate layer and/or the fixed granular additives from detaching from the surface of the mold due to the force of the dosed chocolate final layer. Per hollow figure design, the nozzles can be directed such that, at the time of dosing, the liquid chocolate mass is injected onto parts of the mold that contain neither decorative final layer nor fixed granular additives. This drastically reduces the risk of decorative elements becoming detached from the surface. Ultimately, this increases the qualitative output in the industrial process.

Traditionally, rotational molding involves dosing in only 1 mold half.

In one embodiment, the total desired final weight of chocolate is distributed over the two mold halves. This has the great advantage that the molding process can once again be optimized because a targeted dose can be done twice for one and the same hollow figure. In addition, per mold half, within the same mold (which consists of 2 mold halves), the direction of the nozzle can again be freely determined and programmed using the computer-controlled program. This is extremely important because in most cases a figure has a front that is different from the back and therefore the mold halves are completely different in terms of depth, relief and design.

The added value of this invention is of great importance for the wide range of hollow figures and the increasing trend towards diversification, uniqueness and innovation.

Even more so with hollow chocolate figures where the front and back differ greatly from each other in depth, relief, design and visual appearance.

For example, with the classic design of an upright rabbit, the front will be completely different from the back, so that the liquid chocolate will behave completely differently during the molding or swinging process.

In a second aspect, the invention relates to a dosing device for forming hollow chocolate figures, wherein the dosing device comprises one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle, wherein each nozzle can be individually controlled by means of a computer-controlled program and wherein each nozzle can form an angle to the left or right between 0 and 60 degrees relative to the base position of the nozzle.

In an embodiment, the rotation of the nozzle to a specific injection direction is possible thanks to the hinge piece of the nozzle. In one embodiment, this hinge piece is made up of a coupling piece and a rotary piece. In one embodiment, the rotary piece is connected to the arm of the nozzle.

There is a dosing channel in the nozzle through which the chocolate is pushed. At the end of the dosing channel, the chocolate leaves the nozzle and is injected into the mold half.

In one embodiment, the distance between the center of the rotary piece and the end of the dosing channel is between 20 mm and 120 mm, more preferably between 50 mm and 100 mm, even more preferably between 60 mm and 80 mm, such as 68 mm. Such a distance is optimal to be able to dose the chocolate mass in the correct direction.

In one embodiment, the distance between the adjacent nozzles, measured on the basis of the position of the dosing channels in the center of the arm of the nozzles, when the nozzles are in the base position, is between 60 mm and 100 mm, preferably between 70 mm and 90 mm, such as 82 mm. Such a distance, on the one hand, takes into account the optimum dimensions of the dosing device and, on the other hand, is sufficiently large such that the individual nozzles can form an angle of 60 degrees to the left or right relative to the base position without making contact with a nearby nozzle.

Because the nozzles can be directed at a certain angle between 0 and 60° and in a certain direction, the injection direction of the chocolate is optimized. By optimizing the injection direction, the chocolate mass flows evenly into every part, surface and relief of the mold and also solves the problem where the chocolate could be injected directly onto the decorative chocolate elements and the decorative elements could become detached from the surface of the mold.

Per hollow figure design, the nozzles can be directed in such a way that, at the time of dosing, the liquid chocolate mass is injected onto elements that do not contain decorative elements. This drastically reduces the risk that decorative elements, such as a decorative chocolate layer and/or one or more granular additives, become detached from the surface of the mold. Ultimately, this increases the qualitative output in the industrial process.

Because the nozzles can be directed at a specific angle between 0 and 600 and in a specific direction, different figures can be dosed simultaneously in one mold by individually directing each of the nozzles towards one of the figures. If, for example, one has a mold with four different figures, and consequently four different recesses within the same mold, it is possible to determine for each recess within that mold at which angle and in which direction the nozzle should dose the liquid chocolate. As a result, different figures can be combined, and additional possibilities are created in further optimization of the dosing and molding process.

In one embodiment, the dosing device is controlled by a computer-controlled program. In one embodiment, the dosing device is further provided with a user interface module for entering information and operating the dosing device. The user interface module allows interaction between the operator and the dosing device. In one embodiment, data is entered using, for example, a keyboard, mouse, microphone or touchscreen. In one embodiment, the data comprises the properties of the chocolate to be dosed and the figures to be formed. Data and information can also be shown to the operator, for example via a screen. In addition, the user interface module can also be used to operate the dosing device. This allows the nozzles to be controlled remotely without the need for manual or mechanical adjustment on the nozzles themselves and there is no need to shut down or interrupt the production process when changes are required.

In a final aspect, the invention relates to a hollow chocolate figure obtained by means of the aforementioned method. Thanks to the application of the method according to the present invention, the hollow chocolate figure has no or only minor, acceptable deviations. Unacceptable deviations, such as holes or weak surfaces and parts, can cause a break in the hollow chocolate figure.

In what follows, the invention is described by way of non-limiting examples and figures illustrating the invention, and which are not intended to and should not be interpreted as limiting the scope of the invention.

DETAILED DESCRIPTION OF THE DRAWINGS

Figure 1A shows an embodiment of a nozzle 1 of a dosing device according to the present invention. The rotation of the nozzle 1 to a specific injection direction is possible thanks to the hinge piece 2 of the nozzle. This hinge piece is made up of a coupling piece 2a and a rotary piece 2b, the rotary piece 2b being connected to the arm 3 of the nozzle.

Figure 1B shows an embodiment of a dosing device with 4 dosing heads 4a, 4b, 4c, 4d according to the present invention, wherein the different nozzles la, lb, lc, ld of the dosing heads 4a, 4b, 4c, 4d are in the base position. The distance 5 measured from the center 6 of the rotary piece 2b to the end of the dosing channel 7 of the nozzle is 68 mm. The distance 8 between the adjacent nozzles la, lb, lc, ld, measured from the dosing channel 7 in the center of the arm 3 of the nozzles, when the nozzles are in the base position, is 82 mm.

Figure 2 shows the same embodiment of the dosing device according to the present invention as Figure 1B, wherein not all nozzles have an identical injection direction.

In Figure 2A, the nozzles la and lc of the dosing heads 4a and 4c are at an angle a of 22.5° to the right relative to the base position. The nozzles lb and ld of the dosing heads 4b and 4d are at an angle 13 of 22.5° to the left relative to the base position. It is also possible that all 4 nozzles have a different injection direction. In Figure 2B, nozzle la of dosing head 4a is at an angle y of 15° to the right relative to the base position, nozzle lb of dosing head 4b is at an angle 6 of 32.5° to the left of the base position, nozzle lc of dosing head 4c is at an angle E of 32.5° to the right of the base position and nozzle ld of dosing head 4d is at an angle of 15° to the left of the base position. Because each nozzle la, lb, lc, ld can be controlled separately and each nozzle can form an angle to the left or right between 0 and 60 degrees relative to the base position of the nozzle, the chocolate is dosed correctly in the right places in the mold and finally, after spinning and cooling the chocolate in the mold, a hollow chocolate figure is obtained with no, or only minimal, acceptable deviations.

EXAMPLES

EXAMPLE 1:

A hollow chocolate figure in the shape of a rabbit is made according to the method and device of the present invention. The two mold halves (one for the front of the rabbit and one for the rear of the rabbit) are designed and then obtained from plastic by an injection molding process. First of all, decorative elements are applied, being a white decorative chocolate layer and a mixture of additives (mini-marshmallows and white chocolate pearls) on certain surfaces in the mold. A liquid, tempered milk chocolate mass with hazelnut pieces as additive is then injected into each mold half by means of a dosing device with two dosing heads, each provided with a nozzle.

Before the injection process starts, the specific viscosity of the milk chocolate with hazelnut pieces and a line drawing of both mold halves are entered into the computer-controlled program of the dosing device. Then, the first nozzle is directed to a specific point in the first mold half and the second nozzle is directed to a specific point in the second mold half. To do this, the first nozzle makes a 40° rotation to the left and the second nozzle makes a 40° rotation to the right relative to the base position of the nozzle. The direction of the nozzle can therefore be freely determined and controlled per mold half using the computer-controlled program. This is extremely important because in most cases a figure has a front that is different from the back and therefore the mold halves are completely different in terms of depth, relief and design. Furthermore, when directing the nozzles, the appearance of the decorative elements (the decorative chocolate layer and the fixed mini-marshmallows and chocolate pearls) on the surface of the mold can also be taken into account in such a way that they do not detach from the surface of the mold. The injection direction of the nozzles is limited on the basis of the line drawings of the mold halves, such that the chocolate is not injected beyond the surface of the mold halves.

Subsequently, the total final weight of chocolate (120 grams) is distributed and injected over the two mold halves, with 80 grams being injected into the first mold half and 40 grams into the second mold half. After dosing the liquid chocolate mass, the two mold halves are brought together and clamped to spin the mold around for a certain time. The cooling of the chocolate already starts in the mold, without starting of the cooling process the liquid chocolate mass would always run to one point in one or both mold halves via natural gravity. By using a dosing device with multiple dosing heads, wherein each of the dosing heads comprises a nozzle and wherein each of the nozzles can be directed in a specific injection direction, the chocolate is dosed correctly in the right places in the mold and finally, after spinning and cooling the chocolate in the mold, a hollow chocolate figure is obtained with no, or only minimal, acceptable deviations.

Claims

CLAIMS1. A method for manufacturing hollow chocolate figures, wherein the forming of the hollow chocolate figures takes place by means of dosing chocolate into a mold consisting of two mold halves, wherein the dosing is done by means of a dosing device with one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle and wherein each of the one or more nozzles can be directed in a specific injection direction, the method comprising: a. entering information into a computer-controlled program, the information comprising the properties of the chocolate to be dosed and the figures to be formed; b. directing the one or more nozzles to the desired injection direction; c. forming a chocolate base layer by injecting an amount of chocolate into the mold by means of the one or more directed nozzles; d. spinning the mold and cooling the chocolate in the mold; e. demolding the mold.
2. The method according to claim 1, wherein the properties of the chocolate to be dosed comprise the viscosity of the chocolate.
3. The method according to any of the preceding claims, wherein the properties of the figures to be formed comprise a visual representation of the mold half.
4. The method according to claim 3, wherein the visual representation of the mold half is read into the computer-controlled program and wherein the injection direction of the one or more nozzles is limited on the basis of this information.
5. The method according to any of the preceding claims, wherein a first decorative chocolate layer and/or one or more granular additives are applied to specific surfaces of the mold, before the chocolate base layer is injected according to a specific injection direction into the mold.
6. The method according to any of the preceding claims, wherein the total desired final weight of chocolate is distributed over the two mold halves.
7. The method according to any of the preceding claims, wherein the chocolate is mixed with additional additives before dosing the chocolate into the mold.
8. The method according to any of the preceding claims, wherein the cooling of the chocolate in the mold already starts during the spinning process.
9. Dosing device for forming hollow chocolate figures, wherein the dosing device comprises one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle, wherein each nozzle can be individually controlled by means of a computer-controlled program, characterized in that each nozzle can form an angle to the left or right between 0 and 60 degrees relative to the base position of the nozzle.
10.The dosing device according to claim 9, wherein the nozzle comprises an arm and a hinge piece, wherein the hinge piece is made up of a coupling piece and a rotary piece and wherein the arm of the nozzle comprises a dosing channel through which the chocolate is pushed before it is dosed.
11.The dosing device according to claim 10, wherein the distance between the center of the rotary piece and the end of the dosing channel is between 20 mm and 120 mm.
12.The dosing device according to any of the preceding claims 10-11, wherein the distance between the adjacent nozzles when these are located in the base position is between 60 mm and 100 mm.
13.The dosing device according to any of the preceding claims 9-12, further provided with a user interface module for entering information and operating the dosing device.
14.A hollow chocolate figure obtained by means of the method according to any of the preceding claims 1-8 and/or the device according to any of the preceding claims 9-13.