Methods and apparatus for manufacturing a multi-colored aerated confection product utilizing individually adjustable multi-orifice extrusion systems.

A fudge sauce which is flowable at freezer temperatures and a ready-to-eat dessert including it are provided. The fudge sauce comprises water, a mixture of saccharides to control the freezing point with balanced sweetness, a starch effective to build viscosity at freezer temperatures, a fat component to provide a desirable mouthfeel and a hydrophilic colloid to stabilize the viscosity. Desirably, the fudge sauce exhibits a relatively stable viscosity within the range of normal serving temperatur...

A texturally contrasted frozen aerated confection comprising ice confection or mousse-like material in combination with an aerated fat-based glaze.

A combination confection and holder providing a confectionary slab with a concavity and a holder therefore; the holder has bifurcated resilient arms having opposed convexities which snap fit into the concavities in the confectionary slab, which the arms seize and hold.

A method for producing frozen confections such as ice cream, or the like, wherein liquid mix is delivered from a storage tank through a freezing chamber to a draw-off valve from which the frozen mix is dispensed to cones or cups. The method is characterized by a mix tank arrangement which utilizes disposable flexible bags removably confined within a rigid container which arrangement eliminates the necessity of returning mix tanks to the dairy for sterilization and refill. The method is further c...

A machine for making a confection comprising a conveyor for moving containers through a plurality of stations, an ice depositing device at one of the stations for depositing ice fragments in the containers, a compactor at a second station for compacting the ice in the containers, and a rotor for shaping the ice in the containers.

Preparing a gasified confection by 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 which has a polished inner surface, 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 tra...

A package for use in forming a stick-mounted frozen confection comprising a sealed chamber receiving the freezable confection liquid material, a stick handle projecting outwardly from the chamber and a wrapper defining the chamber and enclosing and properly orientating the handle relative to the confection material. The wrapper includes overlying sheets, one of which is formed to define the chamber in conjunction with a character or other simulation which will be three-dimensionally reproduced o...

A method of drying a plurality of confection pieces, such as marshmallow bits, having a high volume density and outer surfaces which are adhesive at elevated temperature and moisture levels. A high volume density group of confection pieces at elevated moisture levels is heated while being fluidically transported with an air flow and while being vibrated until the moisture content thereof is reduced by one-half. The confection pieces are thereafter cooled with a cooler air flow, with the fluidize...

A shaped body of ice cream built up of layers is described. The individual layers (3) of ice cream consist of extruded strands (2) that are laid down in the form of curves, for example an eight, beside and on top of one another. Further, an apparatus for preparing such shaped bodies is described wherein a plurality of nozzles are arranged side by side and with the outlets underneath in a moveably mounted support plate. The supply side of each nozzle is connected via a supply line with a distribu...