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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| creator | 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 |
| description | 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. |
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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.</description><language>eng</language><subject>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</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120816&DB=EPODOC&CC=US&NR=2012207875A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120816&DB=EPODOC&CC=US&NR=2012207875A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VAZQUEZ IRAN</creatorcontrib><creatorcontrib>TECANHUEY MARGARITA</creatorcontrib><creatorcontrib>DEGADY MARC</creatorcontrib><creatorcontrib>ELEJALDE CESAR CARLOS</creatorcontrib><creatorcontrib>LOPEZ ANA LUCIA</creatorcontrib><creatorcontrib>MELENDEZ FERNANDO</creatorcontrib><creatorcontrib>RAIBLE DUANE</creatorcontrib><creatorcontrib>RAMIREZ IVONNE</creatorcontrib><creatorcontrib>ALDRIDGE ALLEN</creatorcontrib><creatorcontrib>JEAN ALEJANDRO</creatorcontrib><creatorcontrib>JANI BHARAT</creatorcontrib><creatorcontrib>PETTIGREW SUSAN J</creatorcontrib><title>CO-EXTRUDED LAYERED CANDY AND GUM APPARATUS AND METHODS</title><description>Methods and apparatus are provided for preparing multi-layered confectionery compositions. 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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.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>CONVEYING</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HANDLING THIN OR FILAMENTARY MATERIAL</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</subject><subject>PACKING</subject><subject>PERFORMING OPERATIONS</subject><subject>PREPARATION THEREOF</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>STORING</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><subject>UNPACKING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDB39td1jQgJCnVxdVHwcYx0DQLSzo5-LpEKQELBPdRXwTEgwDHIMSQ0GCzi6xri4e8SzMPAmpaYU5zKC6W5GZTdXEOcPXRTC_LjU4sLEpNT81JL4kODjQwMjYwMzC3MTR0NjYlTBQC90yjj</recordid><startdate>20120816</startdate><enddate>20120816</enddate><creator>VAZQUEZ IRAN</creator><creator>TECANHUEY MARGARITA</creator><creator>DEGADY MARC</creator><creator>ELEJALDE CESAR CARLOS</creator><creator>LOPEZ ANA LUCIA</creator><creator>MELENDEZ FERNANDO</creator><creator>RAIBLE DUANE</creator><creator>RAMIREZ IVONNE</creator><creator>ALDRIDGE ALLEN</creator><creator>JEAN ALEJANDRO</creator><creator>JANI BHARAT</creator><creator>PETTIGREW SUSAN J</creator><scope>EVB</scope></search><sort><creationdate>20120816</creationdate><title>CO-EXTRUDED LAYERED CANDY AND GUM APPARATUS AND METHODS</title><author>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</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2012207875A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2012</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>CONVEYING</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HANDLING THIN OR FILAMENTARY MATERIAL</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</topic><topic>PACKING</topic><topic>PERFORMING OPERATIONS</topic><topic>PREPARATION THEREOF</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>STORING</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><topic>UNPACKING</topic><toplevel>online_resources</toplevel><creatorcontrib>VAZQUEZ IRAN</creatorcontrib><creatorcontrib>TECANHUEY MARGARITA</creatorcontrib><creatorcontrib>DEGADY MARC</creatorcontrib><creatorcontrib>ELEJALDE CESAR CARLOS</creatorcontrib><creatorcontrib>LOPEZ ANA LUCIA</creatorcontrib><creatorcontrib>MELENDEZ FERNANDO</creatorcontrib><creatorcontrib>RAIBLE DUANE</creatorcontrib><creatorcontrib>RAMIREZ IVONNE</creatorcontrib><creatorcontrib>ALDRIDGE ALLEN</creatorcontrib><creatorcontrib>JEAN ALEJANDRO</creatorcontrib><creatorcontrib>JANI BHARAT</creatorcontrib><creatorcontrib>PETTIGREW SUSAN J</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VAZQUEZ IRAN</au><au>TECANHUEY MARGARITA</au><au>DEGADY MARC</au><au>ELEJALDE CESAR CARLOS</au><au>LOPEZ ANA LUCIA</au><au>MELENDEZ FERNANDO</au><au>RAIBLE DUANE</au><au>RAMIREZ IVONNE</au><au>ALDRIDGE ALLEN</au><au>JEAN ALEJANDRO</au><au>JANI BHARAT</au><au>PETTIGREW SUSAN J</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CO-EXTRUDED LAYERED CANDY AND GUM APPARATUS AND METHODS</title><date>2012-08-16</date><risdate>2012</risdate><abstract>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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | CO-EXTRUDED LAYERED CANDY AND GUM APPARATUS AND METHODS |
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