Kraft Foods R & D, Inc.

Michael Talmon-Gros

Bernard Rocklage

Rudolf Hauger

Ulrich Loeser

Rudolph Hauger

A mold () for the production of confectionery products, comprising a top surface () having cavities () and an opposite bottom surface (), comprising at least one protruding element () at the bottom surface () of the mold () for increasing the heat transfer rate between the mold () and a fluid flowing along the bottom surface ().

Mold with optimized heat transfer properties

A mold for forming at least one food product with a measurement unit, wherein the mold has a filling side and a back side opposite to said filling side. Further, the measurement unit comprises: measuring means configured to measure at least one parameter while the mold is used in a production line or testing facility and a data transfer interface configured to transfer data to an external processing unit.

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Munich, Germany

Michael Talmon-Gros