Abrégé

A method and system for producing confectionery, wherein a tray with one or more mould cavities formed in moulding powder, such as starch, is provided. The moulding powder has an initial moisture content. Depositing liquid confectionery in the one or more mould cavities causes the moisture content of the moulding powder to increase. The tray is provided in a conditioning room configured for drying the deposited confectionery. The conditioning parameters of the conditioning room are adapted such that the moulding powder is dried to a desired moisture content, wherein the desired moisture content is such that the moulding powder is suitable for immediate re-use in subsequent confectionery production.

Classes IPC  ?

• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
• A23G 7/02 - Appareils de refroidissement ou de séchage
• A23G 7/00 - Autres appareils spécialement adaptés à l'industrie du chocolat ou à la confiserie
• A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides

Abrégé

The invention relates to a heat treatment device for heating liquid confectionery product, including: a shell body enclosing an interior space, a plurality of successive spaced apart segmental baffles in a segmented arrangement within the interior space, a bundle of heat exchange pipes within the interior space, the pipes extending through the segmental baffles, and an inlet through which to be heated liquid confectionery product is allowed to enter the interior space, and an outlet through which heated liquid confectionery product is allowed to exit the interior space, wherein the successive segmental baffles are arranged such as to form a flow channel extending between the inlet and the outlet, wherein the segmental baffles have a rectangular shape, and wherein the shell body has a rectangular internal cross-section, such that the flow channel has a substantially rectangular cross-sectional shape along its length. The invention further relates to a method for heating liquid confectionery product.

Classes IPC  ?

• A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• F28D 7/16 - Appareils échangeurs de chaleur comportant des ensembles de canalisations tubulaires fixes pour les deux sources de potentiel calorifique, ces sources étant en contact chacune avec un côté de la paroi d'une canalisation les canalisations étant espacées parallèlement

Abrégé

A method and system for producing confectionery, wherein a tray with one or more mould cavities formed in moulding powder, such as starch, is provided. The moulding powder has an initial moisture content. Depositing liquid confectionery in the one or more mould cavities causes the moisture content of the moulding powder to increase. The tray is provided in a conditioning room configured for drying the deposited confectionery. The conditioning parameters of the conditioning room are adapted such that the moulding powder is dried to a desired moisture content, wherein the desired moisture content is such that the moulding powder is suitable for immediate re-use in subsequent confectionery production.

Classes IPC  ?

• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
• A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
• A23G 7/02 - Appareils de refroidissement ou de séchage

Abrégé

The invention relates to a heat treatment device for heating liquid confectionery product, including: a shell body enclosing an interior space, a plurality of successive spaced apart segmental baffles in a segmented arrangement within the interior space, a bundle of heat exchange pipes within the interior space, the pipes extending through the segmental baffles, and an inlet through which to be heated liquid confectionery product is allowed to enter the interior space, and an outlet through which heated liquid confectionery product is allowed to exit the interior space, wherein the successive segmental baffles are arranged such as to form a flow channel extending between the inlet and the outlet, wherein the segmental baffles have a rectangular shape, and wherein the shell body has a rectangular internal cross-section, such that the flow channel has a substantially rectangular cross-sectional shape along its length. The invention further relates to a method for heating liquid confectionery product.

Classes IPC  ?

• A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
• F28D 7/08 - Appareils échangeurs de chaleur comportant des ensembles de canalisations tubulaires fixes pour les deux sources de potentiel calorifique, ces sources étant en contact chacune avec un côté de la paroi d'une canalisation les canalisations ayant une autre courbure, p. ex. en serpentins ou en zigzag
• F28F 9/00 - CartersBoîtes de distributionSupports auxiliaires pour les élémentsÉléments auxiliaires dans les carters

Abrégé

The invention relates to a method for drying a quantity of moulding powder, such as starch, used in a confectionery moulding process to a desired moisture content. The quantity of moulding powder is divided into at least a first fraction and a second fraction, wherein the first fraction is dried to a first moisture content and the second fraction is dried to or remains at a second moisture content, the first moisture content being lower than the second moisture content, wherein at least a portion of the dried first fraction and at least a portion of the second fraction are combined in order to obtain a resulting moulding powder having the desired moisture content. Further, the invention relates to a system for carrying out the method.

Classes IPC  ?

• A23G 7/02 - Appareils de refroidissement ou de séchage
• A23G 7/00 - Autres appareils spécialement adaptés à l'industrie du chocolat ou à la confiserie
• F26B 1/00 - Traitement préliminaire d'un matériau solide ou d'objets pour faciliter le séchage
• F26B 17/18 - Machines ou appareils à mouvement progressif pour le séchage d'un matériau en vrac, à l'état plastique ou sous forme fluidisée, p. ex. granulés, fibres brutes le mouvement étant réalisé par des pales d'hélice tournantes ou autres transporteurs rotatifs déplaçant le matériau dans des chambres fixes

Abrégé

The machine (1) for moulding soft confectionery includes a conveyor system (12) arranged for conveying a plurality of trays (2) in a serial succession, a loading unit (14) arranged for loading the trays (2) onto the conveyor system (12), a depositing unit (26) arranged for depositing liquid confectionery in mould cavities of at least two trays (2) simultaneously, and an unloading unit (16) arranged for unloading the trays (2) from the conveyor system (12).

Classes IPC  ?

• A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication

Abrégé

Apparatus, system and method embodiments for molding soft confectionery are included herein include a conveyor system arranged for conveying a plurality of trays in a serial succession, a loading unit arranged for loading the trays onto the conveyor system, a depositing unit arranged for depositing liquid confectionery in mold cavities of at least two trays simultaneously, and an unloading unit arranged for unloading the trays from the conveyor system.

Classes IPC  ?

• A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
• A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication