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A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; and a third coating layer surround

A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; and a third coating layer surrounding the second coating layer and comprising a film containing film forming agents.

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1. A coated confectionary tablet product comprising:a) a compressed tablet center;b) a first coating layer surrounding the tablet center and comprising a fat;c) a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; andd) a th

1. A coated confectionary tablet product comprising:a) a compressed tablet center;b) a first coating layer surrounding the tablet center and comprising a fat;c) a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; andd) a third coating layer surrounding the second coating layer and comprising a film containing film forming agents. 2. The coated confectionary tablet of claim 1 further comprising a binder layer between the compressed tablet and the first coating layer. 3. The coated confectionary tablet of claim 1 further comprising a binder layer between the first and second coating layers. 4. The coated confectionary tablet of claim 1 wherein the first coating layer comprises a soft compound coating. 5. The coated confectionary tablet of claim 1 wherein the compressed tablet comprises about 0.3% to about 2% flavor. 6. The coated confectionary tablet of claim 5 wherein the flavor in the compressed tablet includes one or more high-intensity coolants. 7. The coated confectionary tablet of claim 1 wherein the first coating comprises about 0.5% to about 3% flavor. 8. The coated confectionary tablet of claim 7 wherein the flavor in the first coating includes one or more high-intensity coolants. 9. The coated confectionary tablet of claim 1 wherein the second coating comprises about 0.5% to about 3% flavor. 10. The coated confectionary tablet of claim 9 wherein the flavor in the second coating includes one or more high-intensity coolants. 11. The coated confectionary tablet of claim 1 wherein the third coating layer comprises about 10% to about 50% flavor. 12. The coated confectionary tablet of claim 11 wherein the flavor in the third coating includes ones or more high-intensity coolants. 13. The coated confectionary tablet of claim 1 wherein the hard shell coating is made from a sugar selected from the group consisting of sucrose, dextrose, maltose and mixtures thereof. 14. The coated confectionary tablet of claim 1 wherein the hard shell coating is made from a polyol selected from the group consisting of sorbitol, maltitol, xylitol, hydrogenated isomaltalose, lactitol, eyrthritol and mixtures thereof. 15. A multilayer coated confectionary product comprising:a) a center;b) a first layer covering the center, the first layer comprising a compound coating;c) a second layer covering the first layer, the second layer comprising a hard shell coating; andd) a third layer covering the second layer, the third layer comprising a film layer. 16. The multilayer confectionary product of claim 15 wherein the product is sugarless. 17. The multilayer confectionary product of claim 15 wherein the compound coating and hard shell coating both comprise a sugar. 18. The multilayer confectionary product of claim 15 further comprising a binder layer between either the first and second layers, between the second and third layers, or between both the first and second and between the second and third layers, the binder layer comprising a binder selected from the group consisting of gum arabic, modified starches, and mixtures thereof. 19. The multilayer coated confectionary product of claim 15 wherein the film layer comprises a film forming agent selected from the group consisting of celluloses, starches, maltodextrins, gums and mixtures thereof. 20. The multilayer coated confectionary product of claim 15 wherein the film layer comprises a film forming agent selected from the group consisting of hydroxypropyl starch, sodium alginate and microcrystalline cellulose and mixtures thereof. 21. The multilayer coated confectionary product of claim 15 wherein the first coating comprises about 20% to about 50% by weight of the product. 22. The multilayer coated confectionary product of claim 15 wherein the first coating comprises between about 50% and about 100% by weight of the center. 23. The multilayer coated confectionary product of claim 15 wherein the hard shell layer comprise about 20% to about 50% by weight of the product. 24. The multilayer coated confectionary product of claim 15 wherein the center comprises a compressed tablet. 25. The multilayer coated confectionary product of claim 15 wherein the center is between about 0.2 and about 0.5 grams in size. 26. The multilayer coated confectionary product of claim 24 wherein the compressed tablet comprises a base material, a binder, a flavor and a lubricant. 27. The multilayer coated confectionary product of claim 26 wherein the flavor comprises a high-intensity coolant selected from the group consisting of substituted p-menthane carboxamides, acyclic carboxamides, menthone glycerol ketals, menthyl lactate, menthyl succinate, 3-1-menthoxypropane-1,2 diol and mixtures thereof. 28. The multilayer coated confectionary product of claim 15 wherein the compound coating comprises a sugar, a fat, a milk powder and lecithin. 29. The multilayer coated confectionary product of claim 28 wherein the milk powder is selected from the group consisting of whole milk powder, non-fat milk powder, whey powder and mixtures thereof. 30. A confectionary product comprising:a) a compressed tablet center comprisingi) a sweetener selected from the group consisting of sucrose, sorbitol and mixtures thereof;ii) a lubricant; andiii) flavor, including menthol and a physiological cooling agent;b) a first binder layer covering the tablet center comprisingi) a sweetener selected from the group consisting of sugar, sorbitol and mixtures thereof andii) a binder selected from the group consisting of gum arabic, modified starch and mixtures thereof;c) a soft compound coating layer covering the first binder layer, the soft compound coating comprisingi) a fat;ii) a milk powder;iii) a sweetener selected from the group consisting of sucrose, sorbitol and mixtures thereof;iv) lecithin; andv) flavor, including menthol and a physiological cooling agent;d) a second binder layer covering the compound coating layer comprisingi) a sweetener selected from the group consisting of sugar, sorbitol and mixtures thereof andii) a binder selected from the group consisting of gum arabic, modified starch and mixtures thereof;e) a hard shell coating covering the second binder layer, the hard shell coating comprisingi) a sweetener selected from the group consisting of sucrose, sorbitol and mixture thereof;ii) modified starch; andiii) flavor, including a high-intensity coolant; andf) a film coating covering the hard shell layer, the film coating comprisingi) a film forming agent selected from the group consisting of celluloses, starches, maltodextrins, gums and mixtures thereof; andii) flavor, including menthol. 31. The multilayer confectionary of claim 30 wherein the center comprises between about 0.3% to about 2% flavor, the compound coating comprises between about 0.5% and about 3% flavor, the hard shell comprises between about 0.5% and about 3% flavor and the film layer comprises between about 10% and about 50% flavor. 32. A method of producing a multilayer confectionary product comprising the steps of:a) providing a centerb) forming a compound coating layer over the center by applying multiple coats of a molten compound coating over the center, with cooling between coats to solidify the compound coating;c) applying a hard shell coating over the compound coating layer by panning the compound coated center by applying multiple coats of a panning syrup comprising a sugar, a polyol or mixtures thereof; andd) applying a film coating over the hard shell coating layer by applying multiple coats of a syrup containing one or more film forming agents. 33. The method of claim 32 wherein the center is provided by compressing a mixture of a sweetener, binder, lubricant and flavor into a compressed tablet. 34. A multilayer confectionary product that builds in flavor intensity as the product dissolves in the mouth comprising:a) a film layer that provides a mild flavor impact;b) a hard shell coating under the film layer and prov iding a higher flavor impact than the film layer;c) a compound coating layer under the hard shell coating and providing a higher flavor impact than the hard shell coating; andd) a tablet center inside the compound coating layer. 35. The multilayer confectionary product of claim 34 wherein the center provides a higher flavor impact than the compound coating layer.