Method for coating solid confectionery centers

A method for producing a shell coating on a mass of confectionery centers, comprising the steps of:

• (a) placing a mass of confectionery centers having a melting or degradation temperature of a surface of less than about 50° C. in a coating vessel;
• (b) intermixing the mass of centers;
• (c) dispensing a coating solution onto the mass of centers;
• (d) making a direct measurement of the moisture content of the surface of the coated centers of the mass using a moisture sensor;
• (e) making a direct measurement of the temperature of the surface of the coated centers of the mass, and drying the coated centers by adjusting the temperature of the drying gas to a temperature higher than that of the melting or degradation temperature in response to the direct temperature measurement of the surface of the coated centers, while maintaining the temperature of the surface of the coated centers at a temperature less than the melting or degradation temperature of the surface;
• (f) drying the coated centers by passing a current of drying gas through the coating vessel until the surface moisture of the coated centers is about 0% to about 30% water, by weight;
• and
• (g) repeating steps (c) through (f) a predetermined number of times to produce a finished product.

A method for producing a shell coating on a mass of confectionery centers, comprising the steps of:

• (a) placing a mass of confectionery centers having a melting or degradation of a surface of less than about 50° C. in a coating vessel;
• (b) intermixing the mass of centers;
• (c) making a direct measurement of the temperature of the surface of the centers of the mass using a temperature sensor;
• (d) dispensing a coating solution onto the mass of centers while passing a current of drying gas through the coating vessel until the centers have attained a predetermined weight, wherein the temperature of the drying gas is adjusted in response to the direct temperature measurement of step (c) to maintain the temperature of the surface of the coated centers at a temperature less than the melting or degradation temperature of the surface and the temperature of the drying gas at a temperature higher than the melting or degradation temperature;
• and
• (e) monitoring the moisture content of the surface of the coated centers of the mass by making a direct measurement of the moisture content of the centers using a moisture sensor while drying the coated centers with a drying gas having a dew point of from about −15° C. to about 0° C., until the surface moisture of the coated centers is about 0% to about 30% water, by weight,
• (f) to produce a finished product.

The method for producing a candy shell coating on a mass of centers comprising a chocolate or a peanut butter-containing composition, the method comprising the steps of:

• (a) placing a mass of chocolate, chocolate-containing or peanut butter-containing centers having a melting or degradation temperature of a surface of less than about 50° C. in a coating vessel;
• (b) intermixing the mass of centers;
• (c) spraying the mass of centers with a sugar syrup or a colored sugar syrup to coat the centers;
• (d) making a direct measurement of the temperature of the surface of the coated centers of the mass and drying the coated centers by adjusting the temperature of the drying gas to a temperature higher than that of the melting or degradation temperature in response to the direct temperature measurement of the surface of the coated centers, while maintaining the temperature of the surface of the coated centers at a predetermined temperature less than the melting or degradation temperature of the surface;
• (e) making a direct measurement of the moisture content of the surface of the coated centers of the mass using a moisture sensor while drying the coating centers by passing a current of drying gas, optionally having a dew point of from about −15° C. to about 0° C., through the coating vessel until the surface moisture of the coated centers is about 0% to about 30% water;
• by weight;
• and
• (f) repeating steps (c) through (e) 1 to 50 times to produce a sugar-coated product.

A method for producing a candy shell coating on a mass of centers comprising a chocolate or a peanut butter-containing composition, the method comprising the steps of:

• (a) placing a mass of chocolate, chocolate-containing or peanut butter-containing centers having a melting or degradation temperature of a surface of less than about 50° C. in a coating vessel;
• (b) intermixing the mass of centers;
• (c) spraying the mass of centers with a sugar syrup or a colored sugar syrup to coat the centers;
• (d) making a direct measurement of the temperature of the surface of the coated centers of the mass using a temperature sensor and making a direct measurement of the moisture content of the surface of the coated centers of the mass using a moisture sensor while drying the coated centers until the surface moisture of the coated centers is about 0% to about 30% water, by weight, by passing a current of drying gas through the coating vessel;
• (e) adjusting the temperature of the drying gas to a temperature greater than the melting or degradation temperature in response to the direct temperature measurement to maintain the temperature of the surface of the coated centers at a temperature of about 20° C. to about 26° C.;
• and
• (f) repeating steps (c) through (e) 1 to 50 times to produce a sugar-coated product.