Nestec S.a.

Mark Julians Jury

Stephen Thomas Beckett

Malcolm Robert Mackley

John Howard Walker

Simon John Crook

A candy product of chocolate and of a syrup confectionery composition which are interspersed so that the syrup confectionery composition defines a plurality of veins dispersed in the product. Production of the product is effected by cold extrusion by applying pressure to a particulate mixture of the chocolate and syrup confectionery composition in an extruder, in that the mixture passed through the extruder and the extrudate from an extruder die are at a temperature so that the mixture and extrudate are in a non-pourable state, and the pressure is applied so that the chocolate and confectionery composition plastically deform so that the confectionery composition defines veins interspersed within the chocolate.

Candy having a syrup composition dispersed with chocolate

A confectionery product comprising chocolate or a fat-containing confectionery material together with a chewy sweet component having a base of a continuous syrup comprising a solution of sugars, sugar substitutes and/or glucose syrups in water characterised in that the confectionery product comprises a chocolate matrix having veins or strands of chewy sweet dispersed throughout.

A chocolate or other fat-containing confectionery material is fed into and extruded from a screw extruder and the temperature of the extruder barrel wall and screw are controlled so that the material advanced through the extruder and the product from the die are non-pourable and so that the product is plastically deformable for a period of time, and in particular, the screw and barrel wall temperatures are controlled so that the screw has a temperature higher than the barrel wall temperature. Additionally, the material may be advanced within an extruder barrel wall which is roughened and the diameter of the screw root may increase in and along the direction of material advanced in the extruder.

Screw-extrusion of chocolate and other fat-containing confectionery

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.

Forming articles of fat-containing confectionery material including

Vacuum pressure is applied in a process for extrusion of fat-based confectionery materials, particularly chocolate, chocolate substitute and chocolate analog materials. In the process, a fat-containing confectionery material is fed to, into and through an extruder having a flow constriction and die to obtain an extrudate from the die under conditions of temperature, pressure, contraction ratio and extrusion rate so that the material and the extrudate obtained from the die are in a non-pourable state and so that the material is deformed plastically in the extruder and so that the extrudate is plastically deformable for a period of time, and in the process, the vacuum pressure is applied to the material at a point prior to passing the material through the flow constriction.

Extrusion of fat-based confectionery with use of vacuum pressure

A container, such as a bag or a pouch, is made from a fat-based confectionery material, including such as a chocolate, and is formed by crimping an end or ends of a hollowed tube of the material or crimping edges of a sheet or sheets of the material brought together. The tube or sheet which is crimped is an extrudate which is, upon being obtained from an extruder, temporarily plastically deformable and thereby has a temporary flexibility, and the crimping is carried while the material is plastically deformable.

Crimping chocolate, chocolate analog and chocolate substitute articles

A confectionery product which has discrete pieces of a chocolate material, which is a chocolate, a chocolate substitute or a chocolate analogue, having specific characteristic shapes which are images dispersed in a confectionery material is prepared by distributing the discrete pieces having a temperature less than 20.degree. C. into a stream of frozen, chilled or ambient confectionery material to obtain a composite product, and the composite product may be mixed.

Shaped chocolate in confectionery

A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a temperature so that the material and extrudate are in a non-pourable state and so that the material passed to the die plastically deforms, and the material is passed by pins positioned in the die so that the extrudate obtained from the die has passages which extend transversely to an extrudate cross-section to obtain a product structure having the passages.

Fat-containing product structure and preparation thereof

Shaped fat-based confectionery articles are prepared by extruding and issuing a fat-based confectionery substance, particularly set chocolate, under pressure and at a temperature below the pour point of the substance into a mold cavity having at least one cavity surface lined with a lining material so that the lined mold cavity is filled with extrudate, releasing the mold from the extrusion pressure and demolding the lining material and molded article.

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Thirsk, United Kingdom

Mark Julians Jury