GB2048756A - Moulding Confectionery - Google Patents
Moulding Confectionery Download PDFInfo
- Publication number
- GB2048756A GB2048756A GB7916906A GB7916906A GB2048756A GB 2048756 A GB2048756 A GB 2048756A GB 7916906 A GB7916906 A GB 7916906A GB 7916906 A GB7916906 A GB 7916906A GB 2048756 A GB2048756 A GB 2048756A
- Authority
- GB
- United Kingdom
- Prior art keywords
- mould
- lower portion
- filling
- wall
- confectionery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 22
- 238000000465 moulding Methods 0.000 title claims 2
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000000758 substrate Substances 0.000 claims abstract description 12
- 239000011236 particulate material Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 10
- 238000000151 deposition Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 235000015895 biscuits Nutrition 0.000 abstract description 19
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 19
- 235000013736 caramel Nutrition 0.000 description 19
- 239000000945 filler Substances 0.000 description 8
- 235000015149 toffees Nutrition 0.000 description 8
- 230000008021 deposition Effects 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 2
- 238000005452 bending Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0284—Removing articles from the mould; Associated manipulation
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/002—Apparatus for spreading granular material on, or sweeping or coating the surface of baked articles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0268—Moulds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
- A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the 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
- A23G3/2046—Mould conveyor, e.g. with the associated moulds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
- A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the 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
- A23G3/2053—Removing articles from the mould; Associated manipulation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Mould and method for making confectionery products from a hardenable liquid filling in which the mould has at least one wall portion which is of greater flexibility than the other wall portions, whereby ejection of the hardened filling from the mould is facilitated. The mould has a lower portion (1) for receiving liquid filling and an upper portion (2) for receiving a biscuit or other substrate, the junction of the two portions (1, 2) forming a ledge (6) for locating the substrate accurately with respect to the liquid filling. The base and side walls (3, 4) of the lower portion (1) are thinner, and hence have a greater flexibility, than the other walls (5) of the mould. The base wall (3) of the lower portion (1) can be at least partially concave for receiving a particulate material, to be incorporated in the hardened filling, away from the side walls (4) before the liquid filling is poured into the mould. The product is ejected from the mould by applying a pressure to the outer surface of the more flexible base wall (3), ejection being facilitated even further by making the side walls (4) of the lower portion (1) outwardly tapered. <IMAGE>
Description
SPECIFICATION
Flexible Confectionery Moulds
This invention relates to moulds for manufacturing confectionery products, such as layered biscuit/caramel fillings, using flexible nonstick moulds.
A known method of making a confectionery product centre, consisting of a rigid substrate, such as a biscuit, with an applied layer of soft confectionery material, such as caramel or toffee, comprises the deposition of the caramel or toffee, in liquid form, either as.discrete portions on individual biscuits or as a continuous strip on a continuous biscuit strip which is subsequently cut to provide coated biscuits of a predetermined length.
The disadvantages associated with this-known method are:
(a) it is difficult to provide accurate registration between the biscuit substrate and the liquid confectionery material, which leads to high wastage and soiling;
(b) the liquid confectionery material must be cooled to obtain the correct deposition characteristics;
(c) variations of temperature in the deposited confectionery material cause variations in its viscosity and, thus, in the flow pattern of the material, which leads to misshapen centres and subsequent problems in enrobing the filling in an outer casing of, say, chocolate;
(d) if nuts or similar particulate materials are to be included in the confectionery material, it is difficult to ensure uniform mixing and, thus, a consistent proportion of nuts in each- centre; and
(e) in the continuous strip method, it is difficult to provide clean and accurate cutting, due to the contrasting textures of the combined centre.
A known method of making confectionery centres of bars of caramel or toffee comprises the deposition of the caramel or toffee in flexible, nonstick moulds. In this method, the liquid caramel or toffee is deposited into a mould of the desired shape and physical properties, some of such moulds being made of a silastomer material.
After deposition of the liquid caramel or toffee in the mould,-hardening is effected and then the mould is inverted, whereby the hardened caramel or toffee is ejected therefrom by bending or distortion.
With this particular method, the hardened caramel or toffee centre still hays to be applied to the biscuit substrate, possibly with provision also being made for subsequent enrobing in--chocolate.
An object of the present invention is to overcome the above-mentioned disadvantages associated with the knawn methods and this object is accomplished by providing a mould arranged to receive a hardenable liquid confectionery filling to be moulded. Preferably, the mould has at least one wall portion which is of greater flexibility than the other wall portions of the mould, whereby ejection of the hardened filling from the mould is facilitated. According to another preferred feature of the invention, the mould has a lower portion for receiving the liquid filling and an upper portion for receiving a substrate, such as a biscuit, upon which the filling is to be deposited after hardening.In this case, the side walls of the lower portion may be tapered outwardly to facilitate even further the ejection of the composite substrate/hardened filling from the mould. If particulate material fillers, such as nuts are to be incorporated in the liquid filling, the bottom wall of the lower portion is preferably at least partially concave, whereby the particulate material can be located away from the side walls of the lower portion before the liquid filling is poured therein.
In order that the invention may be more fully understood, a preferred embodiment of confectionery mould, in accordance therewith, will now be described by way of example and with reference to the accompanying drawing in which:
Fig. 1 is a sectional side elevation of a mould;
Fig. 2 is an end sectional elevation of the mould shown in Fig. 1:
Fig. 3 is a plan view of the mould shown in
Figs. 1 and 2; and
Fig. 4 is plan view of a series of moulds, as shown in Figs. 1 to 3, joined side by side.
Referring to Figs. 1 to 3, a mould for making a caramel-coated biscuit confectionery filler is moulded from a non-stick silastomer material and has a lower, liquid caramel-receiving portion 1 and an upper, biscuit-receiving portion 2. The base wall 3 and side walls 4 of the portion 1 are thinner than the side walls 5 of the upper portion 2 such that the walls 3, 4 have a greater flexibility than the walls 5, whereby ejection of the filler, after the caramel has set, is facilitated. To increase the ease of ejection of the filler, the side walls 4, 5 of the lower and upper portions 1, 2 of the mould are tapered outwardly in an upward direction.
In use of the mould, a measured quantity of liquid caramel is deposited in the lower mould portion 1, such that the surface of the liquid caramel is just slightly above the level of a ledge 6 joining the side walls 4, 5. A biscuit is then placed in the upper portion 2, the biscuit having peripheral dimensions corresponding substantially to the juncture between the ledge 6 and the upper portion side wall 5. This enables the biscuit to be accurately registered with respect to the liquid caramel in the lower portion 1. Gentle uniform pressure is applied to the upper, exposed surface of the biscuit so that the liquid caramel spreads evenly beneath the biscuit to contact the lower surface thereof as far as the inner edge of the ledge 6 supporting the biscuit.
Cooling of the caramel can then be effected until it is sufficiently hardened for subsequent ejection, with the biscuit, from the mould. Such ejection is accomplished by inverting the mould and applying a uniform pressure to the outer surface of the more flexible base wall 3 by means of, say, rollers. Thus, the composite biscuit/caramel filling is released from the mould with the biscuit lowermost for subsequent enrobing in chocolate, if desired.
A particulate filler, such as nuts, can be incorporated in the caramel by depositing such a filler in the lower portion 1 of the- mould before the liquid caramel is deposited therein. For this purpose, and to provide an even distribution of particulate filler, the base wall 3 of the lower portion 1 may be recessed or concave in shape such that the particulate filler can be located away from the side walls 4 of the lower portion.
Referring to Fig. 4, this shows a series of six moulds of the type described above with reference to Figs. 1 to 3. The moulds are in sideby-side relationship and for mass production purposes a plurality of such configurations may be used.
Thus it can be seen that the invention provides a mould for making confectionery products which is a substantial improvement over the prior art in that the greater flexibility of at least one wall of the lower portion of the mould enables ejection of the product, when hardened, to be facilitated.
Claims (21)
1. A mould for receiving a hardenable liquid confectionery filling to be moulded, which mould comprises at least one wall portion which iS of greater flexibility than the other wall portions, whereby ejection of the hardened filling from the mould is facilitated.
2. A mould as claimed in claim 1 comprising a lower portion for receiving the liquid filling and an upper portion for receiving a substrate upon which the filling is to be deposited after hardening.
3. A mould as claimed in claim 2, in which side walls of the lower portion are tapered outwardly, whereby ejection of the composite substrate/hardened filling from the mould is facilitated further.
4. A mould as claimed in claim 2 or 3, in which the bottom wall of the lower portion is at least partially concave, whereby particulate material; to be incorporated in the filling and received in the lower portion, can be located away from the lower portion side walls before the liquid filling is poured therein.
5. A mould as claimed in claim 2, 3 or 4, in which the juncture between the lower and upper portions define a ledge upon which the substrate can be supported in accurate registration with respect to the liquid filling received in the lower portion.
6. A mould as claimed in any of claims 2 to 5, in which at least one wall of the lower portion constitutes said at least one wall portion of greater flexibility.
7. A mould as claimed in any preceding claim which is generally rectangular in shape.
8. A mould as claimed in any preceding claim made of a non-stick silastomer material.
9. A confectionery mould substantially as hereinbefore described with reference to and as shown in the accompanying drawing.
10. A plurality of confectionery moulds as claimed in any preceding claim, the moulds being joined together in side-by-side relationship.
11. A method of moulding a confectionery product comprising the steps of:
(a) providing a mould comprising at least one wall portion which is of greater flexibility than the otherwall portions of the mould;
(b) depositing a predetermined quantity of hardenable liquid confectionery filling in the mould;
(c) cooling the so-deposited liquid filling until it is sufficiently hardened for subsequent ejection from the mould; and
(d) ejecting the hardened filling from the mould by applying a pressure to the outer surface of said at least one wall portion.
12. A method as claimed in claim 1 in which the mould comprises a lower portion in which the liquid filling is deposited in step (b) and a substrate, upon which the hardened filling is to be deposited, is received in the upper portion of the mould between steps (b) and (c).
1 3. A method as claimed in claim 12, in which the juncture between the lower and upper portions provides a ledge and in which the substrate is supported upon the ledge in accurate registration with respect to the liquid filling received in the lower portion.
14. A method as claimed in claim 12 or 13, in which side walls of the lower portion of the mould are tapered outwardly, whereby ejection in step (d) is facilitated.
15. A method as claimed in claim 12, 13 or 14, in which the bottom wall of the lower portion of the mould is at least partially concave and in which a particulate material, to be incorporated-in the filling, is received in the lower portion between steps (a) and (b), whereby it is located away from the lower portion side walls.
16. A method as claimed in any of claims 12 to 1 5, in which at least one wall of the lower portion of the mould constitutes said at least one wall portion of greater flexibility.
17. A method as claimed in any of claims 12 to 16, in which the mould isinverted-between steps (c) and (d).
1 8. Amethod -as claimed in any of claims 12 to 17, in which the mould is made in a generally rectangular shape.
1 9. A method as claimed in any of claims 12 to 18, in which the mould is made of a non-stick silastomer material.
20. A.method of making a confectionery product substantially as hereinbefore described with reference to the accompanying drawing.
21. A confectionery product when made bya method according to any of claims 11 to 20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7916906A GB2048756B (en) | 1979-05-15 | 1979-05-15 | Moulding confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7916906A GB2048756B (en) | 1979-05-15 | 1979-05-15 | Moulding confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2048756A true GB2048756A (en) | 1980-12-17 |
| GB2048756B GB2048756B (en) | 1983-04-27 |
Family
ID=10505176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB7916906A Expired GB2048756B (en) | 1979-05-15 | 1979-05-15 | Moulding confectionery |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2048756B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0057458A3 (en) * | 1981-02-04 | 1982-08-25 | Hecrona Backereimaschinen Gmbh | Method and means for making pastry |
| GB2144366A (en) * | 1983-07-30 | 1985-03-06 | Parke Davis & Co | Casting mould for specimen bodies |
| EP0429969A1 (en) * | 1989-11-27 | 1991-06-05 | Kaupert, Günther, Dr.-Ing. | Chocolate mould made of plastic |
| GB2307202A (en) * | 1995-11-18 | 1997-05-21 | Numold | A mould capable of releasing moulded article |
| EP0838157A1 (en) * | 1996-09-26 | 1998-04-29 | Griesson GmbH & Co. KG | Process, apparatus and casting plate for making chocolate slabs or chocolate biscuits |
| EP2832224A1 (en) * | 2013-08-01 | 2015-02-04 | Griesson - de Beukelaer GmbH & Co. KG | Bakery product and method for preparing a baked product |
| US9999230B2 (en) | 2013-07-22 | 2018-06-19 | Griesson—de Beukelaer GmbH & Co. KG | Method for producing a baked article which is assembled in the manner of a sandwich, and also baked article comprising two baked product parts of substantially plate-like design and a filling layer arranged between the two baked product parts |
-
1979
- 1979-05-15 GB GB7916906A patent/GB2048756B/en not_active Expired
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0057458A3 (en) * | 1981-02-04 | 1982-08-25 | Hecrona Backereimaschinen Gmbh | Method and means for making pastry |
| GB2144366A (en) * | 1983-07-30 | 1985-03-06 | Parke Davis & Co | Casting mould for specimen bodies |
| EP0429969A1 (en) * | 1989-11-27 | 1991-06-05 | Kaupert, Günther, Dr.-Ing. | Chocolate mould made of plastic |
| GB2307202A (en) * | 1995-11-18 | 1997-05-21 | Numold | A mould capable of releasing moulded article |
| GB2307202B (en) * | 1995-11-18 | 1999-04-21 | Numold | A mould for moulding elongate articles |
| EP0838157A1 (en) * | 1996-09-26 | 1998-04-29 | Griesson GmbH & Co. KG | Process, apparatus and casting plate for making chocolate slabs or chocolate biscuits |
| US9999230B2 (en) | 2013-07-22 | 2018-06-19 | Griesson—de Beukelaer GmbH & Co. KG | Method for producing a baked article which is assembled in the manner of a sandwich, and also baked article comprising two baked product parts of substantially plate-like design and a filling layer arranged between the two baked product parts |
| EP2832224A1 (en) * | 2013-08-01 | 2015-02-04 | Griesson - de Beukelaer GmbH & Co. KG | Bakery product and method for preparing a baked product |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2048756B (en) | 1983-04-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 732 | Registration of transactions, instruments or events in the register (sect. 32/1977) | ||
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19940515 |