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:	VAZQUEZ IRAN, TECANHUEY MARGARITA, DEGADY MARC, ELEJALDE CESAR CARLOS, LOPEZ ANA LUCIA, MELENDEZ FERNANDO, RAIBLE DUANE, RAMIREZ IVONNE, ALDRIDGE ALLEN, JEAN ALEJANDRO, JANI BHARAT, PETTIGREW SUSAN J
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY CONVEYING FOODS OR FOODSTUFFS HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES ICE-CREAM MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PREPARATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS STORING SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING UNPACKING
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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.