Device and method for the production of chocolate shells
AssigneeKraft Foods R & D, Inc.
InventorsThorsten Gustav, Hannah Rymer
Life of this patent
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AssigneeKraft Foods R & D, Inc.
InventorsThorsten Gustav, Hannah Rymer
Estimating the term…
Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).
A stamp, for use in a cold stamping operation, for insertion into a mould along an insertion axis, the stamp comprising a first tapering portion arranged to deviate from the insertion axis at a first angle and to be substantially parallel with a corresponding internal surface of the mould and a second tapering surface arranged to deviate from the insertion axis at a second angle, greater than the first angle, such that, in use, when the stamp is inserted into the mould, an aperture is formed around a rim of the mould which is smaller than a distance between the first tapering portion and the corresponding internal surface of the mould.
A cold stamping method for producing a chocolate shell, comprising the steps of:
A chocolate shell comprising inclusions, the chocolate shell having a major part and a rim, wherein the major part is thicker than the rim and the rim is substantially free of inclusions.
Dependencies are inferred from the claim text.