Method and apparatus for molding confectionary products

Abstract

An apparatus and method is provided, whereby chocolate or other confection may be hardened by coming into contact with one or more confectionary rolls that have a cooling fluid supplied to the interior of the rolls. The cooling fluid causes the rolls to operate at a higher temperature than that of the confectionary medium being treated. Generally the rolls have depressions in their periphery for forming the shape of the confectionary. Inside the roll or rolls, there are provided a plurality of cooling zones at different locations preferably spaced axially along the roll from the cooling fluid inlet end of the roll. These zones may vary so as to be progressively smaller in an axial direction, as measured axially from the cooling fluid inlet end of the roll. Valving or other means are provided for controlling the flow of cooling fluid to each of the zones, preferably individually for each zone. Thus, more consistent and uniform temperature is experienced on the confectionary-contacting outer surface of the roll, such that roll temperature is not substantially influenced by the location of a particular portion of the roll from the point of introduction of cooling fluid to the roll. More uniform confectionary hardening or solidification is thus effected.