A microwaveable confection mold for use in a conventional microwave oven. The mold permits solid confection capable of melting when exposed to microwave energy to be introduced into the mold. The mold comprises a clear microwave transparent plastic material to facilitate observation of the confection melting process with subsequent settling in the mold sections. A pigment in the mold changes the colour to indicate to the user when the liquified confection has hardened and the mold cooled.

Apparatus for manufacturing a multicolored aerated confection product utilizing individually adjustable multi-orifice extrusion systems.

A non-dairy frozen confection formed from a frozen syrup product. The syrup product having a major amount of an oat flour. The non-dairy frozen confection exhibiting selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.

A process for the manufacture of a frozen spoonable water-ice comprising the steps of: (i) producing of ice flakes at a temperature of -10.degree. C. or below, preferably -20.degree. C. or below; (ii) grinding the ice flakes produced in step (i) into approximately spherical ice granules at a temperature of -10.degree. C. or below, preferably -20.degree. C. or below; (iii) mixing the ice granules produced in step (ii) with a flavoured ice slurry; and (iv) packaging the mixture obtained in step (i...

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 dairy case confection and a process of producing a frozen dairy case confection by mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles having a hydrophilic core encapsulated in a hydrophobic coating at a temperature wherein there is substantially no melting of the ice crystals.

A taffy-like confection is prepared from an admixture of a sugar melt having at least 40% fructose and a surface active agent. The confection contains granulated gasified candy suspended therein.

An apparatus for freezing confection material includes a plurality of separate mold strips which are indexed in a closely spaced single file over several longitudinally spaced, transversely extending rows of nozzles. Coolant is forced upwardly from the nozzles in single vertical jets which impinge perpendicularly against the mold strips midway between adjacent mold cups. The mold cups are arranged with their wide side faces extending in their direction of travel, and the single jets of coolant i...

An assembly and method for forming a frozen confection portion of a frozen confection type food product, the assembly comprising a mold assembly provided with a mold cavity of a selected configuration ad formed by a flexible inert casing, a pump for moving confection into the mold cavity and casing to fill the mold cavity and casing, sealing means for sealing the ends of the casing to provide a link of confection, a cutter device for separating the link from adjoining links, freezing devices for...

Composite (novel) confection products comprise a multiplicity (e.g. at least 4) of superimposed extruded thin (e.g. less than about 5 mm thick) layers of extrudable e.g. aerated frozen confection, optionally separated by interleaved very thin sound confection layers such as couverture thin enough to be at least partly discontinuous. Apparatus and processing for their production involve use of slotted extrusion outlets for example in multiple or reciprocating arrangements, provided with intermedi...