Methods and apparatus for forming contoured edible pieces

Details Methods and apparatus for forming contoured edible pieces Methods and apparatus for forming contoured edible pieces

2010-09-30

2011-10-18

Sheikh, Humera (Department: 1789)

Foods and beverages: apparatus

Cooking

With conveyor or movably supported

C099S44300R, C099S426000, C426S512000, C426S515000, C426S660000, C426S524000

Reexamination Certificate

active

08037813

ABSTRACT:
A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

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21 C.F.R. Chapter I, Part 163 “Cacao Products” (2006).

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