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A process and apparatus for producing a moulded soft confectionery item. The soft confectionary item is relatively soft at room temperature and therefore difficult to handle mechanically at room temperature. The confectionery item can be selected from the group consisting of at least one of caramels

A process and apparatus for producing a moulded soft confectionery item. The soft confectionary item is relatively soft at room temperature and therefore difficult to handle mechanically at room temperature. The confectionery item can be selected from the group consisting of at least one of caramels, fudges, fondant creams, toffees, and jellies, the confectionery item further based on at least one of starch, gelatine, pectin, agar-agar, gum Arabic, and soft fondant creams. The process and apparatus includes a method and apparatus for depositing a liquid form of the confectionery item into a mold, by the use of gravity, subjecting the mold, together with the liquid confectionery item deposited, to a low temperature environment between 0.degree. C. and -196.degree. C. so as to solidify at least the exterior of the deposited confectionery material, and demolding the resulting solidified item of confectionery. The low temperature environment can be facilitated by a cryogenic material that can be in liquid or spray form.

대표청구항 ▼

[ What is claimed is:] [1.]1. A process for producing a moulded soft confectionery item, that is, a confectionery item which is relatively soft at room temperature and therefore difficult to handle mechanically at room temperature, said confectionery item comprising at least one of a caramel, fudge,

[ What is claimed is:] [1.]1. A process for producing a moulded soft confectionery item, that is, a confectionery item which is relatively soft at room temperature and therefore difficult to handle mechanically at room temperature, said confectionery item comprising at least one of a caramel, fudge, fondant cream, toffee, and jelly, the confectionery item based on at least one of a starch, gelatine, pectin, agar-agar, gum Arabic, and soft fondant cream, the process comprisingdepositing the confectionery item in liquid form into a mould, by the use of gravity,subjecting the mould, together with the liquid confectionery item deposited, to a low temperature environment between 0.degree. C. and -196.degree. C. so as to solidify at least the exterior of the deposited confectionery material, anddemoulding the resulting solidified item of confectionery.