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1. WO2007087294 - METHOD AND SYSTEM FOR MOLDING CHOCOLATE UTILIZING AN AIR KNIFE AND PRODUCTS MADE

Publication Number WO/2007/087294
Publication Date 02.08.2007
International Application No. PCT/US2007/001748
International Filing Date 23.01.2007
IPC
A23G 1/20 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
04Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
20Apparatus for moulding, cutting, or dispensing chocolate
CPC
A23G 3/007
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
0002Processes of manufacture not relating to composition and compounding ingredients
0063Coating or filling sweetmeats or confectionery
0065Processes for making filled articles, composite articles, multi-layered articles
007the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
A23G 3/0072
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
0002Processes of manufacture not relating to composition and compounding ingredients
0063Coating or filling sweetmeats or confectionery
0065Processes for making filled articles, composite articles, multi-layered articles
007the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
0072Processes for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping
A23G 7/0093
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
7Other apparatus ; or process; specially adapted for the chocolate or confectionery industry
0043Other processes specially adapted for the chocolate or confectionery industry
0093Cooling or drying
Applicants
  • MARS, INCORPORATED [US]/[US] (AllExceptUS)
  • KAISER, John, M. [US]/[US] (UsOnly)
  • SLESSER, Dale, R. [US]/[US] (UsOnly)
  • DIPERNA, Dominic, M. [US]/[US] (UsOnly)
  • MORGAN, Richard, A. [US]/[US] (UsOnly)
  • FLOYD, Rick, A. [US]/[US] (UsOnly)
  • PARKER, Robert, A. [US]/[US] (UsOnly)
  • HARVEY, Robert [US]/[US] (UsOnly)
Inventors
  • KAISER, John, M.
  • SLESSER, Dale, R.
  • DIPERNA, Dominic, M.
  • MORGAN, Richard, A.
  • FLOYD, Rick, A.
  • PARKER, Robert, A.
  • HARVEY, Robert
Agents
  • MANDRA, Raymond, R.
Priority Data
11/410,20725.04.2006US
60/761,69023.01.2006US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD AND SYSTEM FOR MOLDING CHOCOLATE UTILIZING AN AIR KNIFE AND PRODUCTS MADE
(FR) PROCÉDÉ ET SYSTÈME DE MOULAGE DE CHOCOLAT REPOSANT SUR L'UTILISATION D'UNE LAME D'AIR ET PRODUITS AINSI ÉLABORÉS
Abstract
(EN)
Prior to cooling, an air knife (40) is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray (30), preferably using a one-shot depositor (10). Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.
(FR)
Avant refroidissement, on utilise une lame d'air pour éliminer les bulles de chocolats fourrés de confiserie, de préférence des chocolats à fourrage central, déposés dans un plateau de moulage, de préférence par le biais d'un système de dépôt en une fois. Le procédé et le dispositif décrits permettent de fabriquer de nouveaux produits de confiserie, y compris des chocolats noirs fourrés de caramel déposés en une fois.
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