Method for manufacturing a confectionery product

Abstract

The present invention provides method for producing a confectionery product comprising the steps of: (i) sealing an unsolidified confectionery mass inside a primary package which is in direct contact with the confectionery mass; and (ii) immersing the primary package containing the unsolidified confectionery mass into a liquid having a temperature below the solidification temperature of the confectionery mass so as to solidify the confectionery mass; wherein the primary package is impervious to both the confectionery mass and the liquid.

1 . A method for producing a confectionery product comprising the steps of:
 (i) sealing an unsolidified confectionery mass inside a primary package which is in direct contact with the confectionery mass; and   (ii) immersing the primary package containing the unsolidified confectionery mass into a liquid having a temperature below the solidification temperature of the confectionery mass so as to solidify the confectionery mass;   wherein the primary package is impervious to both the confectionery mass and the liquid.   
     
     
         2 . The method according to  claim 1 , wherein the confectionery mass comprises tempered chocolate. 
     
     
         3 . The method according to  claim 1 , wherein the primary package comprises polymer. 
     
     
         4 . The method according to  claim 3 , wherein the primary package comprises at least one polymer from the group consisting of polyvinyl chloride, polyethylene teraphthalate and polypropylene. 
     
     
         5 . The method according to  claim 1 , wherein the primary package is sealed in step (i) by ultrasonic sealing or heat sealing. 
     
     
         6 . The method according to  claim 1 , wherein the primary package comprises a mould portion which causes confectionery mass therein to solidify in a predetermined shape in step (ii). 
     
     
         7 . The method according to  claim 6 , wherein the mould portion comprises a plurality of cavities which contain the confectionery mass in steps (i) and (ii). 
     
     
         8 . The method according to  claim 1 , wherein the primary package has no predetermined shape and is capable of conforming to the shape of at least part of the unsolidified confectionery mass. 
     
     
         9 . The method according to  claim 8 , wherein the confectionery mass sealed inside the primary package is vibrated so as to shape the mass. 
     
     
         10 . The method according to  claim 1 , wherein the unsolidified confectionery mass sealed in the primary package is formed into a predetermined shape and immersed in the liquid in the predetermined shape. 
     
     
         11 . The method according to  claim 1 , wherein the primary package has a maximum wall thickness of 0.5 mm. 
     
     
         12 . The method according to  claim 1 , wherein the temperature of the liquid in step (ii) is 5-16° C. 
     
     
         13 . The method according to  claim 12 , wherein the temperature of the liquid is 10-15° C. 
     
     
         14 . The method according to  claim 1 , wherein the primary package containing the confectionery mass is immersed in the liquid for no more than 2 minutes in step (ii). 
     
     
         15 . The method according to  claim 1 , further comprising an additional step of forming a secondary package around the primary package containing the solidified confectionery mass.