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US 10,123,550 B2Granted
Method for manufacturing confectionery shells
AssigneeKraft Foods R & D, Inc.
InventorsThorsten Gustav, Paula Mora Castrillon
Life of this patent
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Abstract
A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mold cavity in a second phase is shorter than the distance the stamp is pressed into the mold cavity in a first phase.
Claims18
A method of producing a multi-layered confectionery shell comprising the steps of:
- (i) depositing a first edible liquid into a mould cavity;
- (ii) pressing the first edible liquid against a wall of the mould cavity using a stamp having a surface temperature below a solidification temperature of the first edible liquid so as to shape and at least partially solidify the first edible liquid in the mould cavity;
- (iii) removing the stamp from the mould cavity;
- (iv) depositing a second edible liquid into the mould cavity;
- and
- (v) pressing the second edible liquid against the layer formed from the first edible liquid using the stamp having a surface temperature below a solidification temperature of the second edible liquid so as to shape and at least partially solidify the second edible liquid in the mould cavity,
- wherein, in step (ii) the stamp is pressed a first distance into the mould cavity and in step (v) pressing of the stamp is halted short of the first distance so that at least some of the second edible liquid is ejected from the mould cavity while remaining contiguous with the edible liquid remaining within the mould cavity, and wherein the stamp used in step (ii) is the same stamp used in step (v).
4 more elements
A method of producing a plurality of confectionery shells having different thicknesses, the method comprising the steps of:
- (a) depositing a first edible liquid into a first mould cavity;
- (b) pressing the first edible liquid against a wall of the first mould cavity using a stamp having a surface temperature below a solidification temperature of the first edible liquid so as to shape and at least partially solidify the first edible liquid in the first mould cavity;
- (c) removing the stamp from the first mould cavity;
- and
- (d) after removing the stamp from the first mould cavity, pressing the stamp into a second mould cavity in which a second edible liquid has been deposited in order to press the second edible liquid against the wall of the second mould cavity so as to shape and at least partially solidify the second edible liquid in the second mould cavity, the stamp having a surface temperature below a solidification temperature of the second edible liquid;
- wherein, in step (b), the stamp is pressed a first distance into the first mould cavity to form a first shell having a first thickness, and in step (d), the pressing of the stamp is halted short of the first distance to form a second shell having a different thickness from that of the first shell.
3 more elements
Dependencies are inferred from the claim text.