Co-extruded layered candy and gum apparatus and methods

1. A method of forming a multi-layer confectionery composition comprising:

co-extruding a first confectionery composition with a second confectionery composition that is different in at least one characteristic from said first confectionery composition to form a continuous multi-layered rope comprised of at least one layer of the first confectionery composition and at least one layer of the second confectionery composition,

wherein said second confectionery composition is extruded at 30-45 degrees Celsius and said first confectionery composition is extruded at least 45-60 degrees Celsius,

wherein said co-extruding includes extruding a multi-layered rope having three consecutive layers, the first confectionery composition being extruded as a first layer and a third layer, and the second confectionery composition being extruded as a second layer, and

wherein the second layer is sandwiched between the first and third layers to make said multi-layered rope;

passing said multilayer rope through a conditioner and cooling said multilayer rope to a lower temperature of 20-40 degrees Celsius upon exiting said conditioner;

sizing the multi-layered rope; and

separating the multi-layered rope into pieces.

2. The method of claim 1 , further including:

wrapping the pieces;

grouping the pieces into packaging groups;

inserting the packaging groups into a rigid package; and

wherein the step of sizing includes sizing the multi-layered rope to a final width and final thickness; and

wherein the step of separating includes cutting the multi-layered rope into pieces having dimensions of the final width, the final thickness and a final length.

3. The method of claim 1 , further comprising a step of pre-extruding the first confectionery composition prior to the step of co-extruding the first confectionery composition with the second confectionery composition.

4. The method of claim 1 , further comprising a step of post-conditioning the multi-layered rope subsequent to the step of co-extruding the first confectionery composition with the second confectionery composition.

5. The method of claim 1 , wherein the step of sizing the multi-layered rope includes stretching the rope by rope-sizing, wherein the rope-sizing includes passing the multi-layered rope through a plurality of consecutive pairs of counter rotating rollers acting on opposed top and bottom surfaces of the multi-layered rope, and wherein the stretching of the multi-layered rope elongates the rope linearly along a length dimension and reduces the thickness and width of the rope, the thickness and width being perpendicular to the length and the direction along which the rope travels during the rope-sizing step; and wherein the rope-sizing is performed by a plurality of consecutive pairs of counter rotating rollers wherein successive pairs of rollers decrease in size when traveling along a travel path defined by the rope.

6. The method of claim 1 further comprising the step of homogenizing the first confectionery composition including pre-extruding the first confectionery composition prior to the step of co-extruding, the step of pre-extruding including recycling a portion of the pre-extruded confectionery composition such that the recycled portion is pre-extruded at least more than once.

7. The method of claim 1 , wherein after the step of co-extruding the multilayered rope has a width and thickness, both being perpendicular to one another and the length of the rope, the width and the thickness both being greater than a width and a thickness following said sizing.

8. The method of claim 1 , wherein the step of co-extruding includes co-extruding a multi-layered confectionery composition such that the viscosity of the second confectionery composition is lower than the viscosity of the first confectionery composition.

9. The method of claim 1 ;

wherein the first, second, and third layers each define a portion of the outer-periphery of the cross-section of the multi-layered rope.

10. The method of claim 1 , wherein

the step of sizing includes bulk-sizing the multi-layered rope; and

wherein a temperature of the first confectionery composition immediately prior to the step of bulk-sizing the multi-layered rope is a homogenous temperature.

11. The method of claim 1 ,

wherein a viscosity before co-extrusion of the first confectionery composition is matched to a viscosity before co-extrusion of the second confectionery composition prior to the step of co-extruding the multi-layered rope.

12. The method of claim 11 , further comprising a step of pre-extruding the first confectionery composition prior to the step of co-extruding the first confectionery composition with the second confectionery composition to provide the first confectionery composition with the viscosity before co-extrusion within a desired viscosity range.

13. The method of claim 1 further comprising the steps of:

producing the first confectionery composition including mixing a plurality of ingredients in at least one first mixer to produce the first confectionery composition, and

producing the second confectionery composition including mixing a plurality of ingredients in at least one second mixer to produce the second confectionery composition.

14. The method of claim 1 , wherein the first confectionery composition is a gum composition and the second confectionery composition is a non-gum candy composition.

15. The method of claim 1 , further including applying an anti-adhesive processing aid to the multi-layered rope; wherein the step of sizing occurs after applying the anti-adhesive processing aid; and

wherein the step of applying the anti-adhesive processing aid mutes a visual distinction between the first, second, and third layers by no more than 10%.

16. The method of claim 1 further including the step of forming the multi-layered rope to have at least one curved surface such that the individual pieces have at least one surface that is curved.