| 摘要 |
Coated confectionery (18) is formed by introducing pieces (16) of a first confectionery material into recesses (4) in one of a pair of cooled rollers (1, 2). These are carried around by contra-rotation of the rollers (1, 2) to a nip (8) where chocolate (14) or the like is introduced into the nip (8) to coat the pieces (16) so as to produce the coated confectionery (18).
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