CO-EXTRUDED LAYERED CANDY AND GUM APPARATUS AND METHODS

Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co- extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances...

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Bibliographische Detailangaben
Hauptverfasser:	PETTIGREW, SUSAN J, JANI, BHARAT, ALDRIDGE, ALLEN, DEGADY, MARC, MELÉNDEZ, FERNANDO, RAMIREZ, IVONNE, ELEJALDE, CESAR CARLOS, LOPEZ, ANA LUCIA, RAIBLE, DUANE, VÁZQUEZ, IRÁN, TECANHUEY, MARGARITA, JEAN, ALEJANDRO
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co- extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.