Method for manufacturing a confectionery shell
A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions.
1. A method for producing a confectionery shell comprising the steps of:
(i) depositing into a mould cavity an edible liquid and one or more pieces of solidified edible material having a different composition to that of the edible liquid;
(ii) pressing the edible liquid against a wall of the mould cavity using a stamp having a surface temperature below a solidification temperature of the edible liquid so as to shape and at least partially solidify the edible liquid in the mould cavity and cause part of the edible liquid to be ejected from the mould cavity wherein at least part of the ejected edible liquid is contiguous with the edible liquid inside the mould cavity;
(iii) removing the stamp from the mould cavity; and
(iv) removing edible liquid ejected from the mould cavity or material formed from ejected edible liquid by passing one or more scraping devices outwardly over a boundary of the mould cavity in two or more different outward directions from a mould cavity side of the boundary toward a non-cavity side of the boundary at an applied scraping angle θ relative to the direction of scraping.
2. The method according to claim 1 , wherein step (iv) comprises passing the scraping device outwardly over the boundary of the mould cavity in from two to four different outward directions.
3. The method according to claim 1 , wherein step (iv) comprises passing the scraping device outwardly over the boundary of the mould cavity in four different outward directions.
4. The method according to claim 1 , wherein applied scraping angle θ of the scraping device in step (iv) relative to the direction of scraping is 20° or more.
5. The method according to claim 1 , wherein applied scraping angle θ of the scraping device in step (iv) relative to the direction of scraping is 45° or less.
6. The method according to claim 1 , wherein each piece of solidified edible material has a smallest dimension of at least 0.1 mm.
7. The method according to claim 1 , wherein the mould cavity in step (i) includes one or more pre-existing shells of at least partially solidified edible material conforming to the mould cavity.
8. The method according to claim 7 , wherein the one or more pre-existing shells of at least partially solidified edible material in step (i) have a different composition to that of the edible liquid deposited into the mould cavity in step (i).
9. The method according to claim 1 , wherein the edible liquid is fat-based.
10. The method according to claim 1 , wherein the edible liquid is chocolate-based.
11. The method according to claim 1 , wherein in step (iv) an open side of the mould cavity is facing downwards.
12. A confectionery shell obtained by the method according to claim 1 .
13. The confectionery shell according to claim 12 , wherein the thickness of the confectionery shell increases away from an open end of the shell.
14. A confection comprising the confectionery shell according to claim 12 .
15. The method of claim 1 , wherein the pressing step includes halting the stamp short by a distance short of a full pressing position.
16. The method of claim 15 , wherein the distance short of the full pressing position is based upon the dimensions of the one or more pieces of solidified edible material.