| 摘要 |
A process for forming an extruded fat-containing confectionery material which comprises feeding the fat containing confectionery material 14 into an extrusion devices 10 and applying pressure to the fat-containing confectionery material in a substantially solid or semi-solid non-pourable or non-flowable form upstream of a flow constriction whereby the temperature, pressure, contraction ratio and extrusion rate are such that the fat-containing confectionery material is extruded substantially isothermally and remains in a substantially solid or semi-solid non-pourable or non-flowable form and which has a temporary flexibility or plasticity characterised in that, while the extruded product 22 exhibits the temporary flexibility, passing the extruded product between the nip of a pair of counter-rotating rollers 18 provided with corresponding circumferential depressions 19 to plastically form the extruded product into the shape 23 conforming to the shape of the nip and releasing the formed product from the nip of the pair of rollers. |
