Apparatus for shaping, forming or embossing chocolate products

Abstract

An apparatus for forming, shaping or embossing chocolate confectionery with a chilled forming member and which does not use a mold.

1 - 74 . (canceled)  
   
   
       75 . An apparatus for forming, shaping or embossing a chocolate confectionery product without a mold, the apparatus comprising: 
 one or more forming members arranged over a conveyor surface, the one or more forming members being movable up and down in relation to the conveyor surface in a forming section of the apparatus, and each forming member having a chilled contacting surface that is contactable with a chocolate composition portion that is deposited on the conveyor surface, the apparatus being adapted to maintain the chilled contacting surface of each forming member at a temperature below about 10° C. during operation of the apparatus.    
   
   
       76 . The apparatus according to  claim 75 , having a plurality of chilled forming members.  
   
   
       77 . The apparatus according to  claim 75 , wherein the forming section is located in a humidity controlled environment in order to control the dew point and avoid or control condensation on the one or more chilled forming members.  
   
   
       78 . The apparatus according to  claim 75 , wherein the surface of each forming member is comprised of a low surface energy material.  
   
   
       79 . The apparatus according to  claim 75 , further comprising a chilled containment member associated with each forming member that is adapted to be brought into contact with the conveyor surface so as to bound the chocolate confectionery portion deposited thereon prior to contact by the chilled surface of the forming member.  
   
   
       80 . The apparatus according to  claim 75 , wherein the apparatus is adapted to maintain the chilled contacting surface of each forming member at a temperature below 0° C. during operation of the apparatus.  
   
   
       81 . The apparatus according to  claim 75 , wherein the apparatus is adapted to maintain the chilled contacting surface of each forming member at a temperature below −5° C. during operation of the apparatus.  
   
   
       82 . The apparatus according to  claim 75 , wherein the apparatus is adapted to maintain the chilled contacting surface of each forming member at a temperature below −10° C. during operation of the apparatus.  
   
   
       83 . The apparatus according to  claim 75 , wherein the apparatus is adapted to maintain the chilled contacting surface of each forming member below a temperature of −15° C. during the operation of the apparatus.  
   
   
       84 . The apparatus according to  claim 75 , wherein the apparatus is adapted to maintain the chilled contacting surface of each forming member below a temperature of −20° C. during operation of the apparatus.  
   
   
       85 . The apparatus according to  claim 79 , wherein each chilled containment member is movably, slidably and/or rotatably connected to its corresponding forming member.  
   
   
       86 . The apparatus according to  claim 85 , wherein each chilled containment member is connected to its corresponding forming member with springs.  
   
   
       87 . The apparatus according to  claim 75 , wherein the temperature of the chilled contacting surface of the forming member of the apparatus is cooled using glycol.  
   
   
       88 . The apparatus according to  claim 75 , wherein the apparatus is adapted to have the chilled surface of the forming member contact the chocolate composition deposit for less than 3 seconds.