CONFECTIONERY COATINGS

摘要

A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head (9', 71, 115), maintaining the material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injection, gaseous bubbles in the pressurised confectionery material (21, 76, 109) prior to the confectionery material reaching the coating head (9', 77, 117), the rate of injection of gas into the confectionery material being controlled in response to a measure (22, 23, 77, 117) of the density of confectionery material in the supply to the coating head (9', 77, 117), excess liquid confectionery material available after coating by the coating head being recirculated into said supply (6, 1, 3, 2, 74, 131, 132). In the Figure two supply conduits (123, 125) are in communication with the coating head (115), an aeration means (109) is located in one (125) of the supply conduits and the excess material is conveyed by each of the supply conduits (123, 125). Some of the excess liquid confectionery material is supplemented by fresh coating material (by way of 121, 134, 135, 111 and 127).