A two-piece container for a layered frozen confection including top cover and bottom members with the cover having radial ribs specifically designed to provide marking indicia in the top surface of the confection after the cover is removed, said ribs also extending above the top cover surface to provide supporting ribs for a container stacked thereon; also a method of making a layered frozen confection and providing division indicia ribs on the top surface of the confection.

In the manufacture of a foamed confection such as foamed chocolate, a confection in liquid form is mixed with carbon dioxide under pressure. The mixture is discharged from the depositor through annular outlet orifices which are opened and closed in turn by associated valves so that at any one time some of the orifices are discharging the mixture, and the number of orifices which are closed does not vary. Each annular orifice has a length which is not greater than its diameter. Each valve has an ...

A conventional refrigeration vault has cooling coils and air-moving fans for freezing confections that are conveyed therethrough. An endless conveyor belt describes a tortuous path through the vault and carries the confections in a spaced single-file arrangement. One wall of the refrigeration vault has openings therein, and one reach of the endless conveyor belt extends through the openings to pass by a discharge point, at which finished (hard frozen) confections are removed, as well as a pickup...

The freezing chamber of a frozen or semi-frozen confection freezer has a mixing rotor having a shaft which extends through an opening in a wall. The seal between the shaft and wall comprises an elastomeric cup having a rim engaged with the wall about said opening. The cup has a hub engaged with the shaft and a yieldable skirt between the hub and the rim. The hub has a socket which receives a metal ring with an oblique wear surface. An O-ring is engaged between a fillet on the shaft and the obliq...

Freeze-it-yourself pops are prepared by sealing an edible, room-temperature-storable, storage-stable, aqueous, opaque, flavored confection in a plastic film pak. The confection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when maintained at room temperature, but has a chewy consistency when frozen. Either low-methoxyl pectin alone, carrageenan alone, a combination of low-methoxyl pectin and carboxymethylcel...

A chewing gum and confection composition is disclosed which is pourable and includes between about 30 and about 90 percent particles of chewing gun having an average particle size of between about 0.5 and 6 mm. The pourable composition also includes between about 10 and about 70 percent dry, flee-flowing, sweet confection. Preferably, the chewing gum particles are bits of bubble gum and the sweet confection is powdered dextrose. A method of making this pourable composition is also disclosed.

The present invention relates to a method for increasing the solidification rate of a fat-based confection and to a fat-based confection product wherein the improvement comprises 0.1 to 2.0% insoluble fiber by weight effective for increasing the rate of solidification of the product.

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 ...

Preparing confection coated gum balls by admixing water-containing saccharides with hot molten gum base, evaporatively cooling gum mass, forming balls, applying confection coatings to gum balls, vacuum drying coated gum balls, applying a finish coating to coated gum balls and thereafter vacuum drying the finish coated gum balls.

A cyclically operated coated apple confection making machine includes a handle stick storage hopper from which handle sticks are discharged one at a time at a first work station and are inserted automatically into handle stick-gripping and apple-holding devices, carried by a main movable endless or rotary turntable carrier, by which the handle sticks are automatically inserted into apples carried by a movable endless or rotary turntable apple carrier at a second apple pick-up work station. If an...