WO2020101593A1 - Procédé et ensemble de production pour un produit de confiserie sous forme de coque - Google Patents

Procédé et ensemble de production pour un produit de confiserie sous forme de coque Download PDF

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Publication number
WO2020101593A1
WO2020101593A1 PCT/TR2019/050505 TR2019050505W WO2020101593A1 WO 2020101593 A1 WO2020101593 A1 WO 2020101593A1 TR 2019050505 W TR2019050505 W TR 2019050505W WO 2020101593 A1 WO2020101593 A1 WO 2020101593A1
Authority
WO
WIPO (PCT)
Prior art keywords
compartment
production method
confectionery production
shell
core
Prior art date
Application number
PCT/TR2019/050505
Other languages
English (en)
Inventor
Erdogan COBAN
Original Assignee
Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi
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 Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi filed Critical Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi
Priority to EP19885409.3A priority Critical patent/EP3855930A4/fr
Publication of WO2020101593A1 publication Critical patent/WO2020101593A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0029—Moulding processes for hollow products, e.g. opened shell
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/0074—Processes for closing the hollows after filling or for scraping the edges or the lids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/0078—Removing articles from the mould; Associated manipulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0263—Moulding apparatus for hollow products, e.g. opened shell
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0284—Removing articles from the mould; Associated manipulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/2053—Removing articles from the mould; Associated manipulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity

Definitions

  • the present invention relates to a production method and assembly for a confectionery product having a cup-shaped shell component.
  • the confectionery products are brought to the form of a shell and filled with an edible filling and are packaged and offered for consumption.
  • the centrifuge method is used to produce a filled confectionery product in a shell form from a sugar-containing edible mass.
  • the heated edible mass is transferred into a mold by predetermined amount and the edible mass with increased fluidity is drawn into the mold with centrifugal force by rotating the mold.
  • the drawn product cools down in the mold and form the shell structure, which is a component of the confectionery product, and is removed from the mold.
  • Edible pieces such as whole nuts are disposed in the shell-shaped component by means of a depositor and a filling such as cream completely fills the shell interior volume to surround the edible piece.
  • US4063864 disclose an apparatus for the production of hollow confections provided with center fillings including conveyor means with centrifugal molds mounted thereon, each mold being fitted with one member of a clutch which moves over a rotary drive comprising the other member of the clutch so that the two clutch members can be brought briefly into engagement for rotating the molds, the two clutch members being displaceable in the conveying direction and being adapted to pull themselves into axial alignment when they engage.
  • the object of the invention is to simple and easy production of the shell formed components of the confectionary products.
  • invention relates to a confectionery production method comprising step of supply a semi-liquid caramel mass into a rigid compartment of a tray-shaped mold.
  • invention further comprises engagement of a core with the compartment from an inlet and compressing the caramel mass such that forming a solidified shell between the core and the compartment.
  • a moving form having a core facilitates to manufacture a confectionery with hollow caramel component.
  • core move towards the mold while in a possible application mold can be moved to the stationary core or mold and core may have relative movement towards each other.
  • the core is outside the compartment and ejecting the shell by pushing from a base of the compartment. Pushing the shell from the compartment of the rigid mold will facilitate ejection process. In a possible application, shell can be removed by pulling from the compartment.
  • a preferred application further comprising step of cooling the caramel mass to a temperature between 30-40°C, particularly 32-35°C by means of a cooling assembly prior to the shell forming step. Adhesion of the caramel to the mold and core is prevented by cooling down the caramel from higher temperature to the said temperature range. Cooled caramel is not sticking to the mold or core during the compression step. This provide a structural integrity to the caramel shell obtained by compression even after the compression step.
  • a preferred application further comprising adjustment of the core temperature at a lower the temperature value comparing to the temperature of the caramel mass before and/or during intake to the compartment. It is observed that when the core is cooled down caramel still form a shell structure without sticking to the core.
  • the temperature value of the core is set between 10-28°C, particularly 17-18°C. It is observed that the adherence force of the caramel over the core is substantially reduced.
  • a preferred application further comprising adjustment of the compartment temperature at a lower the temperature value comparing to the temperature of the caramel mass before and/or during intake to the compartment. It is observed that when the compartment is cooled down, caramel will not stick and hold but form a decent shell structure.
  • the temperature value of the compartment is set between 10-28°C, particularly 16-17°C.
  • the depositor release temperature of the hot melt caramel is selected from the range of 35-45°C, particularly 38°-39°C. There is an unexpected supporting effect of selected release temperature to reduce the stickiness.
  • a preferred application further comprising supply an edible piece inside the shell and filling with a filler in a surrounding manner to the edible piece. This facilitate obtaining a confectionery product with filled caramel shell.
  • a preferred application further comprising providing a chocolate layer over filler such that sealing the inlet section of the cup-shaped shell.
  • chocolate layer seal filling of the caramel confectionery product from air and increase product stability.
  • a preferred embodiment relates to a production assembly for above explained production method.
  • an ejection assembly is arranged at the base of the compartment and making the shell separable from the compartment in an ejection position by exceeding the adherence force.
  • Ejection assembly can be a pulling or pushing element to remove caramel shell from the compartment or a coating of a compartment to reduce friction.
  • the ejection assembly comprises a pusher rod at the base of the compartment move orthogonally to push from below and compartment is having a hole allowing movement of the pusher rod.
  • Pusher rod passing through the hole leans towards the shell from upper end exerting a pushing force and assisting to the removal of the shell from open side of the compartment.
  • mold can be equipped with a reversing mechanism which allows open end of the compartments to rotate bottom side and equipped with a vibrator to allow ejection of the shell.
  • the pusher rod is having a spring mounted to the pusher rod such that facilitate the movement between a pushing position and a molding position at which an upper portion reside at the base in a flat position.
  • the spring can be a retraction spring to move the pusher rod to the first position after the push movement.
  • pretension spring can be mounted below the compartment and actuate pushing rod to eject the shell.
  • the ejection assembly comprises polytetrafluoroethylene polymeric layer at inside the compartment in which hot caramel is provided or on the core.
  • This compound also known as Teflon® provide easy removal of the hot caramel by prevent sticking inside the compartment of the mold after cooling.
  • Figure 1 a-d is a schematic view of steps of production method for exemplary confectionery product.
  • Figure 2 is a perspective view of a mold for shell formed caramel with a partial cross-section view of the pusher rod in lower position.
  • Figure 3 is a perspective view of the mold in Figure 2 with a cross-section of the pusher rod in upper position.
  • Figure 4 is a stamping die to be used in production of the subject matter confectionery product.
  • the patent application TR201813265 which is incorporated herein by reference, discloses a caramel formulation used in the manufacture of confectionery products.
  • the caramel stored in a depositor (1 ) as schematically shown in a caramel mass (5) form at a 38-39°C temperature.
  • a cooling device 50
  • the caramel mass (5) released from the depositor (1 ) outlet is supplied to a mold (20) provided below the depositor (1 ) in a metered manner.
  • a compartment (22) of the mold (20) is arranged below the depositor in a manner that an inlet (21 ) is facing upwards direction.
  • An ejection assembly (30) is provided at the base (23) of the mold (20).
  • the compartment (22) is in a truncated cone form and inner wall is coated with polytetrafluoroethylene polymer (Teflon®).
  • a core (40) with truncated cone tip portion (42) adapted to the shape of the compartment (22) is penetrated into the compartment (22) provided with the caramel mass (5) by moving downwards direction.
  • the tip portion (42) of the core (40) coated with polytetrafluoroethylene polymer is distant to the periphery of the corresponding compartment (22) such that defining a shell thickness (h).
  • the core (40) penetrated to the compartment (22) with caramel mass (5) create a pressure forcing the caramel mass (5) to fill the gap by compression.
  • the mold (20) temperature is set to constant 17-18°C by means of a cooling device (50).
  • the mold (20) is made of Aluminum which has high thermal conductivity and allow cooling of the compartment (22) coated with Teflon® by heat conduction.
  • core (40) is equipped with a secondary cooling device (60). In this way, the core (50) temperature is set to 19-20°C allowing a positive heat difference with the mold (20).
  • the material compressed inside the compartment (22) is starting to cool down when the core (40) is immersed into the hot caramel.
  • the hot caramel mass (5) form a shell (2) structure by cooling. Subsequently, core (40) is removed by retraction from upper extension and the caramel shell (2) remains in the compartment (22).
  • a filling step is shown schematically wherein the inner chamber surrounded by the caramel shell (3) is filled.
  • An edible piece (4) supplied by the depositor (1 ) is nested inside the inner chamber of the shell (2).
  • the edible piece (4) is a whole nut.
  • Another depositor (1 ) pour the filler (3) in a fat based cream form over the edible piece (4) to substantially fill the inner chamber confined by the shell (2).
  • a viscous chocolate is supplied over the filler (3) by means of another depositor (1 ).
  • the chocolate is cooled down to the room temperature and solidify by crystallization and form a chocolate layer (6) sealing the opening of the shell (2).
  • a depositor (1 ) with 3d printer structure forms a decorative element (7) over the chocolate layer (6) consist of milk chocolate.
  • Decorative element (7) is a bitter chocolate layer in the star form.
  • mold (20) is shown by partial cross-section where the ejection assembly (30) is at the lower position.
  • the mold (20) is disposed over a tray (10).
  • a series of openings (14) are disposed at the upper wall of the tray (10) are arranged at the inlet (21 ) of the compartment (22).
  • the compartment (22) is formed from a cup shaped thin aluminum piece forming a concave cavity with Teflon® coated wall.
  • the flat base (23) of the compartment has a central hole (24).
  • the hole (24) is covered by the upper portion (35) of a pin shaped pusher rod (33) of the ejection assembly (30).
  • the pusher rod (22) extend upwardly in an oblique manner from below the tray (10).
  • An actuation element (32) is secured on the pusher rod (33) and allow up and down movement of the ejection assembly (30) when triggered.
  • a spring (34) is attached to the outer periphery of the pusher rod (33).
  • the pusher rod (33) mounted inside a corresponding housing of the tray (10) from its lower side (31 ).
  • the ejection assembly (30) is configured to operate with a pneumatic system (not shown). As shown in Figure 3, when the pressurized air is applied from the lower side (31 ) the pusher rod (33) starts upwards movement and actuation element (32) compress the spring (34) in pressure direction.
  • the spring (34) leans the actuation element (32) from below and to the lower peripheral side of the hole (24) from above.
  • a cooling element (50) fixture is arranged over the tray (10) to allow cooling the mold (20).
  • the cooling element (50) comprises a channel (52) arranged such that facing outside the compartment (22) in order to cool the aluminum tray (10) using thermal convection.
  • the cooling element (50) providing cooling air or fluid cools first the tray (10) by convection and then the compartment (22) by heat conduction by passing the cooling fluid through the channel (52).
  • a support body (70) wherein the tray (10) is disposed is shown with a front view.
  • the core (40) is movable towards downward direction at the support body (70) by two corresponding columns (72).
  • a plurality of compartments (22) are arranged on the tray (10) in a sequential manner.
  • the core (40) has corresponding tip portions (42) for each one of the compartments (22).
  • the core (40) engaged to the mold (20) by means of a linear guide (74) and draw the hot caramel mass (5) provided from the depositor (1 ) to the compartment (22) by pressure. While the temperature of the mold (20) is lowered using the cooling element (50) the hot caramel rapidly cooled down and form the shell (2) structure.
  • the core (40) is retracted back to upper position over the guide (74) and ejection assembly (30) is activated to push the shell (2) cooled down inside the compartment (22) from below to release from the mold. Due to the higher core temperature value (T1 ) from the compartment temperature value (T2) after pressing the hot caramel and removing upward direction the caramel mass (5) does not stick to the core (40).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un procédé de production de confiserie comprenant l'étape consistant à fournir une masse de caramel semi-liquide (5) dans un compartiment rigide d'un moule en forme de plateau. Le procédé de production de confiserie comprend en outre l'étape de mise en prise d'un noyau (40) avec le compartiment (22) à partir d'une entrée (21) et la compression de la masse de caramel (5) afin de former une coque solidifiée (2) entre le noyau (40) et le compartiment (22).
PCT/TR2019/050505 2018-11-16 2019-06-26 Procédé et ensemble de production pour un produit de confiserie sous forme de coque WO2020101593A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP19885409.3A EP3855930A4 (fr) 2018-11-16 2019-06-26 Procédé et ensemble de production pour un produit de confiserie sous forme de coque

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2018/17374A TR201817374A1 (tr) 2018-11-16 2018-11-16 Kabuk formunda yeni̇lebi̇li̇r bi̇r şekerleme ürünü üreti̇m metodu ve terti̇bati
TR2018/17374 2018-11-16

Publications (1)

Publication Number Publication Date
WO2020101593A1 true WO2020101593A1 (fr) 2020-05-22

Family

ID=70731617

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2019/050505 WO2020101593A1 (fr) 2018-11-16 2019-06-26 Procédé et ensemble de production pour un produit de confiserie sous forme de coque

Country Status (3)

Country Link
EP (1) EP3855930A4 (fr)
TR (1) TR201817374A1 (fr)
WO (1) WO2020101593A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3905888A4 (fr) 2019-02-06 2023-10-18 Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi Procédé de production de confiserie avec enveloppe caramel

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5112984B1 (fr) * 1967-05-09 1976-04-23
US6497568B1 (en) * 1998-11-02 2002-12-24 Aasted-Mikroverk Aps Apparatus for the production of shells of fat-containing chocolate-like masses under pressure build-up
WO2006086781A2 (fr) * 2005-02-11 2006-08-17 Mars, Incorporated Procedes et appareil de formation de pieces comestibles moulees

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1487259A (fr) * 1966-07-22 1967-06-30 Procédé et appareil pour la fabrication de friandises de confiserie
GB8908998D0 (en) * 1989-04-20 1989-06-07 Apv Baker Ltd Moulding soft confectionery
GB9706097D0 (en) * 1996-12-05 1997-05-14 Apv Uk Plc Apparatus for moulding confectionery
GB2335882B (en) * 1998-03-30 2002-12-31 Groupe Danone Sa Confectionary product
CA2940834A1 (fr) * 2014-02-27 2015-09-03 The Hershey Company Produit de confiserie et son procede de fabrication

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5112984B1 (fr) * 1967-05-09 1976-04-23
US6497568B1 (en) * 1998-11-02 2002-12-24 Aasted-Mikroverk Aps Apparatus for the production of shells of fat-containing chocolate-like masses under pressure build-up
WO2006086781A2 (fr) * 2005-02-11 2006-08-17 Mars, Incorporated Procedes et appareil de formation de pieces comestibles moulees

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP3855930A4 *

Also Published As

Publication number Publication date
EP3855930A1 (fr) 2021-08-04
EP3855930A4 (fr) 2022-07-06
TR201817374A1 (tr) 2020-06-22

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