Method and system for molding chocolate utilizing an air...

Details Method and system for molding chocolate utilizing an air... Method and system for molding chocolate utilizing an air...

2006-04-25

2010-10-26

Gupta, Yogendra N (Department: 1791)

Foods and beverages: apparatus

Edible laminated product making apparatus

Shell forming means and filling means

C099S517000, C425S072100, C425S106000, C425S446000, C426S293000, C426S305000, C426S306000, C426S312000

Reexamination Certificate

active

07819053

ABSTRACT:
Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor. Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.

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Whetstone, Hank “Moulds and Moulding: Examples and Techniques”pp. 100-106, 50thP.M.C.A. Production Conference, 1996.

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