High precision multiple-extrusion of confectionary products

Details High precision multiple-extrusion of confectionary products High precision multiple-extrusion of confectionary products

A - Human Necessities

23

G

A23G 3/20 (2006.01) A23G 3/00 (2006.01) A23G 3/12 (2006.01) A23G 4/00 (2006.01) A23G 4/04 (2006.01) B65B 25/00 (2006.01)

Patent

CA 2434772

A three-phase center-filled candy product. A candy material for the outer layer of shell is extruded from a first extruder and a second material which could be a chewy material, such as gum or bubble gum, is extruded as an inner layer from a second extruder. A semi-liquid center-fill material is inserted into inner layer. The three-phase rope of material is formed into individual pieces or tablets of candy in a forming machine. Sticks can be added to form lollipops in one embodiment. The formed products are then cooled, tumbled and prepared for further processing.

L'invention concerne un bonbon fourré à trois phases. Dans le procédé décrit dans cette invention, un matériau de confiserie destiné à la couche extérieure ou enveloppe est extrudé depuis un premier extrudeur; un second matériau pouvant être un matériau à mâcher, tel qu'une gomme ou une gomme à bulles destiné à la couche intérieure est extrudé depuis un second extrudeur. Un matériau de fourrage semi-liquide est introduit dans la couche intérieure. La corde de matériau à trois phases est divisée en pièces individuelles ou pastilles de bonbon dans une machine à former. Des bâtons peuvent être ajoutés de manière à former des sucettes. Les produits ainsi formés sont ensuite refroidis, roulés puis préparés en vue d'un traitement ultérieur.

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