Method for manufacturing confectionery shells
A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mold cavity in a second phase is shorter than the distance the stamp is pressed into the mold cavity in a first phase.
1. A method of producing a multi-layered confectionery shell comprising the steps of:
(i) depositing a first edible liquid into a mould cavity;
(ii) pressing the first edible liquid against a wall of the mould cavity using a stamp having a surface temperature below a solidification temperature of the first edible liquid so as to shape and at least partially solidify the first edible liquid in the mould cavity;
(iii) removing the stamp from the mould cavity;
(iv) depositing a second edible liquid into the mould cavity; and
(v) pressing the second edible liquid against the layer formed from the first edible liquid using the stamp having a surface temperature below a solidification temperature of the second edible liquid so as to shape and at least partially solidify the second edible liquid in the mould cavity,
wherein, in step (ii) the stamp is pressed a first distance into the mould cavity and in step (v) pressing of the stamp is halted short of the first distance so that at least some of the second edible liquid is ejected from the mould cavity while remaining contiguous with the edible liquid remaining within the mould cavity, and wherein the stamp used in step (ii) is the same stamp used in step (v).
2. The method according to claim 1 , wherein the first and second edible liquids have different compositions.
3. The method according to claim 2 , wherein at least one of the first and second edible liquids comprises chocolate.
4. The method according to claim 1 , wherein the method further includes a step (vi) of removing at least one of the first and second edible liquids which has been ejected from the mould cavity or material formed from ejected edible liquid by passing a scraping device outwardly over the boundary of the mould cavity in two or more different outward directions.
5. The method according to claim 4 , wherein step (vi) comprises passing the scraping device outwardly over the boundary of the mould cavity in four different outward directions.
6. The method according to claim 4 , wherein an applied scraping angle θ of the scraping device in step (vi) relative to the direction of scraping is at least one of 20° or more and 45° or less.
7. The method according to claim 1 , wherein at least one of the first edible liquid in step (ii) and the second edible liquid in step (v) is mixed with one or more pieces of solidified edible material prior to pressing with the stamp, each piece of solidified edible material having a different composition to that of the edible liquid being shaped and at least partially solidified in that step.
8. A confectionery shell obtained by the method according to claim 1 .
9. A method of producing a plurality of confectionery shells having different thicknesses, the method comprising the steps of:
(a) depositing a first edible liquid into a first mould cavity;
(b) pressing the first edible liquid against a wall of the first mould cavity using a stamp having a surface temperature below a solidification temperature of the first edible liquid so as to shape and at least partially solidify the first edible liquid in the first mould cavity;
(c) removing the stamp from the first mould cavity; and
(d) after removing the stamp from the first mould cavity, pressing the stamp into a second mould cavity in which a second edible liquid has been deposited in order to press the second edible liquid against the wall of the second mould cavity so as to shape and at least partially solidify the second edible liquid in the second mould cavity, the stamp having a surface temperature below a solidification temperature of the second edible liquid;
wherein, in step (b), the stamp is pressed a first distance into the first mould cavity to form a first shell having a first thickness, and in step (d), the pressing of the stamp is halted short of the first distance to form a second shell having a different thickness from that of the first shell.
10. The method according to claim 9 , wherein the mould cavities have substantially the same shape and their corresponding dimensions differ by less than 5%.
11. The method according to claim 9 , wherein the first and second edible liquids have different compositions.
12. The method according to claim 9 , wherein at least one of the first and second edible liquids comprises chocolate.
13. The method according to claim 9 , wherein at least one of the first edible liquid in step (b) and the second edible liquid in step (d) is mixed with one or more pieces of solidified edible material prior to pressing with the stamp, each piece of solidified edible material having a different composition to that of the edible liquid being shaped and at least partially solidified in that step.
14. The method according to claim 9 , wherein the method further includes a step (e) of removing at least one of the first and second edible liquids which has been ejected from its respective mould cavity or material formed from ejected edible liquid by passing a scraping device outwardly over the boundary of the respective mould cavity in two or more different outward directions.
15. The method according to claim 14 , wherein step (e) comprises passing the scraping device outwardly over the boundary of the mould cavity in four different outward directions.
16. The method according to claim 14 , wherein an applied scraping angle θ of the scraping device in step (e) relative to the direction of scraping is at least one of 20° or more and 45° or less.
17. A confectionery shell obtained by the method according to claim 14 .
18. A confection comprising the confectionery shell according to claim 17 .