Forming articles of fat-containing confectionery material includ

Details Forming articles of fat-containing confectionery material includ Forming articles of fat-containing confectionery material includ

1996-10-29

1999-05-11

Cano, Milton

Food or edible material: processes, compositions, and products

Creating cavity by displacement of mold-held fluent or...

426280, 426282, 426512, 426516, 426138, 426389, 425294, A23G7/00

Patent

active

059026219

ABSTRACT:
Shaped articles of fat-containing confectionery material are formed by extruding a fat-based confectionery material under pressure so that it passes to and through a flow-constriction and a die so that the material subjected to extrusion and the extrudate from the die are in a non-pourable state and so that the material subjected to extrusion plastically deforms and so that the extrudate is plastically deformable, and then while the extrudate is plastically deformable, extrudate is placed in a molding tool and pressed to shape an article which then is demolded, or extrudate is fed to a nip of counter-rotating rollers having depressions which upon passage of the extrudate in the nip between the rollers shape the extrudate.

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Beckett et al., "The cold Extrusion of Chocolate", Food and Bioproducts Processing, Transactions of The Institute of Chemical Engineers, Part C, vol. 72, No. C1, pp. 47-54, Mar. 1994.

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