KONFEKTURER MED FYLDNING I MIDTEN OG FREMGANGSMÅDE TIL FREMSTILLING AF SAMME

• Main Authors: ABAD, Dennis, CHAN, Lok Yan Ambrose, BORDERA, Luis, CHIN, SheauMeng, LAU, Wendy
• Format: Patent
• Language: Danish
• Published: 11.06.2019
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method is provided for making a center-filled confection. The confection is made by preparing an extrudable confectionery shell material, preparing a center-fill composition which is capable of forming a pumpable liquid when heated, heating the center-fill composition to a temperature sufficient to convert it into a pumpable liquid, and holding it at a temperature sufficient to maintain it in a liquid state, coextruding the confectionery shell material and the center-fill composition as a liquid-filled rope, forming the filled rope into individual confectionery pieces, and allowing the confectionery pieces to cool to less than 26° C. to form a confectionery piece. After a period of time, the center-filling undergoes a phase change to become a fine crystalline filling.