An apparatus for extracting several frozen confections from the mold cups of the mold member of a freezing apparatus and for conveying the frozen confections away from the freezing apparatus while rotating each confection 90.degree. and separating the confections to wider intervals. Such extractor-conveyor includes a plurality of extractor bar assemblies and an endless conveyor for moving the extractor bar assemblies from an extraction station to an ejection station. Each extractor bar assembly ...

An automatic conveyor packaging apparatus for high speed packing of frozen confections in containers with provision for interaction between product conveyors carrying confections from a confection manufacturing process and a conveyor carrying empty cartons to be loaded with these confections. Provision is made for interrupting the flow of confections from the manufacturing process to the packaging apparatus without necessity of stopping the manufacturing process. The mechanism provides for placi...

A compressible soft tablet is provided which has organoleptic qualities of a baked confection, such as a cookie, cracker or wafer, and is formed of prebaked comestibles, such as graham crackers, shortbread or other types of flour-based crumbs or even unbaked raw materials, coated with chocolate or compound coatings. Upon heating or baking, the tablet provides the taste and appearance of a baked confection. A method for preparing the soft tablet is also provided.

Frozen aerated confection, containing no orchid product, but containing an effective amount of certain polysaccharides are prepared which exhibit at least the same extensibility as the one exhibited when orchid derived products are added.

A low-calorie confection, having a combination of at least one layer of marshmallow and at least one layer of a homogeneous paste containing 20 to 30 per cent by weight of purified edible alpha cellulose powder, 3 to 5 per cent by weight of proteins, 3 to 10 per cent by weight of lipids, 45 to 60 per cent by weight of sugars and 10 to 15 per cent by weight of water, the calorific value of this paste being at most 300 calories per 100 grams.

This invention relates to incorporating a gas into a hot candy (sugar) melt within a pressure vessel at superatmospheric pressure. The gasified hot melt is transferred from the pressure vessel to a cooling tube, through a line or lines connecting the bottom of the pressure vessel to the bottom of the tube, by creating pressure differential between the cooling tube and the pressure vessel while venting the top of the tube to the atmosphere. When the transfer is complete, the cooling tube is isola...

A confection dispenser for dispensing confectionery pieces in a visually interesting and unique manner. The confection dispenser includes a confection chamber which holds the confectionery pieces and further includes a conveyance mechanism which transports the confectionery pieces from the confection chamber to an opening in the dispenser in a unique and interesting way. The confectionery dispenser may be sized such that it is portable and/or can include a bank wherein a user deposits a coin int...

An apparatus for producing a novel extruded composite confection product comprising slotted extrusion means arranged to extrude in succession at least four thin superimposed layers of a first confection material having a thickness of less than 5 mm. The apparatus further contains a take-off conveyor arranged to receive the output of the slotted extrusion means and spray nozzles arranged for spraying a second confection material between successive extruded layers of the first confection material.

A frozen confection dispenser includes a collapsible container for the confection such as ice cream and a piston for selectively collapsing the container to extrude the confection from the container through an outlet to a cone or the like.

A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup, wherein the residence time of the syrup within the vessel r...