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US 2014/0287102 A1Published application
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 mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould 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 the distance x the stamp is pressed into the mould cavity in step (v) is shorter than the distance x the stamp is pressed into the mould cavity in step (ii).
4 more elements
A method of producing a plurality of confectionery shells comprising the steps of:
- (a) depositing a first edible liquid into a mould cavity;
- (b) 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;
- (c) removing the stamp from the mould cavity;
- and
- (d) pressing the stamp into another mould cavity in which a second edible liquid has been deposited in order to press the second edible liquid against the wall of the cavity so as to shape and at least partially solidify the second edible liquid, the stamp having a surface temperature below a solidification temperature of the second edible liquid;
- wherein the distance x the stamp is pressed into the mould cavity in step (b) is different to the distance x the stamp is pressed into the mould cavity in step (d).
3 more elements
Dependencies are inferred from the claim text.