Kraft Foods R & D, Inc.

Ulrich Loeser

Erich J Windhab

Reinhard Strey

Konstantinos Paggios

Bruno Pfister

Stefan Padar

Bernard Rocklage

Michael Talmon-Gros

Rudolf Hauger

Frank Ullrich

Sabine Schetzberg

Helge Fm Klemmer

Gunther Fischer

Milena Seyller

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

The present application relates to an apparatus for determining the texture of food material, wherein the apparatus comprises a device for generating a vibrational impact, such as a piezo actuator, a device for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body for containing the food material therein or a string to attach the food material thereto, and an analyzer for comparing measured vibrations with at least one reference value, determined prior to the measurement.

Apparatus for determining the texture of food material

The invention relates to a method of determining the texture of food material, comprising the steps of applying a vibrational impact with a predetermined frequency to the food material, measuring the vibrational response of the food material to the vibrational impact, and comparing the vibratiorial response with at least one reference value, determined prior to the measurement. The food material is in a liquid or a semi-solid state and/or contained within a container body (), such as a pipe. In a second aspect, the invention relates to an apparatus () for determining the texture of food material, wherein the apparatus comprises a device () for generating a vibrational impact, such as a piezo actuator, a device () for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body () for containing the food material therein or a string to attach the food material thereto, and an analyser for comparing measured vibrations with at least one reference value, determined prior to the measurement.

Method of determining the texture of food material and apparatus for use in this method

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Sauerlach, Germany

Ulrich Loeser