Center filled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold without candy tailing to obtain products with substantially uniform side walls and little, if any, shell breakage and filler leakage or bleed-out problems. Decentering of the filler and its accompanying production of thin or weak shell walls is avoided by at least substantially preventing excessive flow of a fluid or liquid shell component along a single side of shell ...

An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substa...