Molding process
AssigneeMars, Incorporated
InventorsWilliam Harding, Neil A. Willcocks, Christopher Abbott, Thomas M. Collins, Tracey D. B. Ziener
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Abstract
This invention provides improved methods for producing molded chocolate products, fat-based confection products, particularly using substrates such as molds which have a low surface energy contacting surface.
Claims22
A method for producing a fat-based confection composition, said method comprising the steps of:
- (a) contacting a fat-based confection composition containing a liquid fat phase with a surface of a substrate to form said fat-based confection composition, said substrate surface having a surface energy less than about 30 mJ/m.sup.2 as measured at about 23.degree. C. using a three-liquid contact angle procedure;
- and
- (b) releasing the formed fat-based confection composition from said substrate surface.
A method of forming a chocolate product, said method comprising the step of contacting at least one surface of an edible mass comprising a chocolate composition having a liquid fat phase with a chilled forming device having a contacting surface temperature below 10.degree. C., thereby at least partially solidifying at least one outer surface layer of the chocolate composition, wherein a contacting surface of said chilled forming device has a surface energy less than about 30 mJ/m.sup.2 as measured at about 23.degree. C. using a three-liquid contact angle procedure.
Dependencies are inferred from the claim text.