Patent Publication Number: US-2009220656-A1

Title: Apparatus and method for producing center-filled confectionery products

Description:
BACKGROUND 
     The present disclosure relates generally to confectionery products and apparatuses and methods for making the same 
     In the confectionery art, it is desirable to maximize the amount of fill material present in a center-filled confectionery product. Fill material, typically a fluid or a liquid such as a syrup, is capable of delivering proportionally greater amounts of flavor and/or sweetener when compared to confectionery substrates commonly used to encase the fill material. Thus, increasing the amount of fill material in the confectionery product correspondingly increases consumer enjoyment of the product. 
     SUMMARY 
     The present disclosure provides an apparatus and method for the production of center-filled confectionery pieces with large amounts of center-fill material and substantially little or no risk of forming pieces having fill material leaking therefrom. 
     In an embodiment, an apparatus for producing a confectionery product is provided. The apparatus includes an extruder for extruding a confectionery and a sensor device for detecting a property of the confectionery. The sensor device is in operative communication with an extruder screw of the extruder. The sensor device causes an adjustment of the rotation rate of the extruder screw based on the detected property. The adjustment of the extruder screw rotation rate produces a confectionery having a substantially uniform diameter along substantially an entire length thereof. 
     The sensor device may be a light emitter/receiver, a weighing device, a flowmeter and combinations thereof. The sensor device is capable of detecting one or more of the following properties a diameter of the confectionery, a weight of the confectionery, a flow rate of the confectionery, and combinations thereof. 
     In an embodiment, another apparatus for producing a confectionery product is provided. The apparatus includes an extruder for extruding a center-filled confectionery and a sensor device for detecting a property of the center-filled confectionery. The center-filled confectionery has an outer portion of a confectionery material and a center portion of a fill material. The sensor device is in operative communication with a confectionery flow regulation device and a fill material flow regulation device. Based on the detected property, the extruder causes an adjustment of one or both of the following: the confectionery flow rate and/or the center fill material flow rate. The center-filled confectionery has a substantially uniform diameter along substantially an entire length thereof. 
     In an embodiment, the sensor device may be any sensor device as previously identified above. The sensor device is capable of sensing one or more of the following properties of the center-filled confectionery: a diameter of the confectionery, a weight of the confectionery, a flow rate of the center-filled confectionery, a flow rate of the outer confectionery material, and a flow rate of the center fill material. 
     In an embodiment, the apparatus includes a pre-extruder for delivering a confectionery extrudate to the extruder. A second sensor device senses a second property of the confectionery extrudate. The second sensor device is in operative communication with the pre-extruder. The pre-extruder adjusts an extrusion flow rate of the confectionery extrudate in response to the detected second property. The second sensor device may be a light emitter/receiver, a weighing device, a flowmeter and any combination thereof. The second property may be one or more of the following: a diameter of the extrudate, a weight of the extrudate, a flow rate of the extrudate. 
     In an embodiment, the confectionery extrudate has a substantially uniform diameter along substantially an entire length thereof. In particular, the confectionery extrudate has a substantially uniform diameter along substantially the entire length thereof when the confectionery extrudate enters the extruder. 
     In an embodiment, the apparatus includes a forming device for forming a plurality of sealed center-filled confectionery pieces when the center-filled confectionery passes therethrough. The forming device may be one or more of the following: a rotoplast forming device, a chain drive forming device, a drum drive forming device, and a forming device which includes pair of parallel rollers. 
     In an embodiment, a method for producing a confectionery product is provided. The method includes extruding a confectionery with an extruder which has an extruder screw. The method includes detecting a property of the confectionery, and adjusting the rotation rate of the extruder screw based on the detected property. The method may include detecting one or more of the following properties of the confectionery: a diameter of the confectionery, a weight of the confectionery, and a flow rate of the confectionery. 
     In an embodiment, the method includes forming a confectionery having a substantially uniform diameter along substantially an entire length thereof. 
     In an embodiment, another method for producing a confectionery product is provided. The method includes extruding a center-filled confectionery, detecting a property of the center-filled confectionery. The center filled confectionery has an outer portion of a confectionery and a center portion of a fill material. The method further includes adjusting a flow rate based on the detected property. The flow rate may be the flow rate of the confectionery flow rate or the flow rate of the center fill material. In an embodiment, both the confectionery flow rate and the fill material flow rate may be adjusted based on the detected property. 
     In an embodiment, the method includes forming a center-filled confectionery having a substantially uniform diameter along substantially an entire length thereof. 
     In an embodiment, the method includes detecting one or more of the following properties: a diameter of the center-filled confectionery, a weight of the center-filled confectionery, a flow rate of the center-filled confectionery material, a flow rate of the outer confectionery material, and a flow rate of the center-fill material. 
     In an embodiment, the method includes forming a plurality of sealed center-filled confectionery pieces from the center-filled confectionery. 
     In an embodiment, the method includes cutting the center-filled confectionery into a sealed center-filled confectionery segment before forming the center-filled confectionery into a plurality of sealed center-filled confectionery pieces. 
     In an embodiment, the method includes extruding a confectionery extrudate. The confectionery extrudate is extruded from a pre-extruder. The method further includes detecting a second property of the confectionery extrudate, adjusting the extruding in response to the second property, and forming, with the confectionery extrudate, the outer confectionery portion of the center-filled confectionery. In an embodiment, the method includes forming the confectionery extrudate to have a substantially uniform diameter along substantially an entire length thereof. 
     In an embodiment, the method includes detecting one or more of the following properties: a diameter of the confectionery extrudate, a weight of the confectionery extrudate, and a flow rate of the confectionery extrudate. 
     In an embodiment, a cutting device is provided. The cutting device includes a rotating member with a contact portion. The contact portion has a cutting edge located between a first contact surface and a second contact surface. The rotating member is constructed and arranged such that when it is rotated, the contact portion contacts a flexible structure to be cut, the contact portion producing a flat portion on the flexible structure, and the cutting edge cuts the flat portion. The flexible structure may be a confectionery or a center-filled confectionery. 
     In an embodiment, the cutting device includes a dispenser for applying an adhesion reducer to either one or both of the flexible structure and/or the contact portion. 
     In an embodiment, the cutting device includes a second rotating member. The second rotating member has a second contact portion with a second cutting edge. The rotating member is located on a first side of the flexible structure and the second rotating member located on an opposing second side of the flexible structure. The contact portions of each rotating member cooperatively contact the flexible structure to cut the flexible structure on the flat portion. 
     In an embodiment, the contact portion and the second contact portion form respective first and second flat portions on opposing sides of the flexible structure. The first and second flat portions are substantially coextensive. 
     In an embodiment, a method for cutting a confectionery is provided. The method includes moving a confectionery adjacent to a rotating member with a contact portion. The contact portion has a first contact surface and a second contact surface and a cutting edge therebetween. The method includes contacting the confectionery with the contact portion to form a flat portion on the confectionery, and cutting the flat portion with the cutting edge. 
     In an embodiment, the confectionery may be a center-filled confectionery. The method further includes sealing at least one end of the center-filled confectionery and forming a sealed center-filled confectionery segment. The center-filled confectionery may include a center fill material. The method may include removing the center-fill material from the at least one end prior to the sealing. 
     In an embodiment, the method includes contacting the first contact surface with the confectionery before the cutting. The method may also include contacting the second contact surface with the confectionery after the cutting. 
     In an embodiment, the method includes feeding the confectionery between the rotating member and a second rotating member with a second contact portion and a second cutting edge, rotating the rotating members to bring the first and second cutting edges in cooperative engagement with each other, and cutting the confectionery from opposing sides. 
     In an embodiment, the method includes forming first and second flat portions on opposing sides of the confectionery. 
     In an embodiment, a forming device for forming a confectionery product is provided. The forming device includes a first rotatable roller parallel to a second rotatable roller. Each roller has a plurality of spaced apart protruding edges with a piece length between each protruding edge. An end length is present between a protruding endmost edge and an end of the rollers. The end length is greater than the piece length. 
     In an embodiment, each roller includes a second end length between a second protruding endmost edge and a second end of the rollers. The second end length is greater than the piece length. 
     In an embodiment, the first roller is moveable towards and away from the second roller. Each roller may also include an arcuate shaping surface between the protruding edges. 
     In an embodiment, the rollers are rotatable to cooperatively engage the protruding edges of the first roller with the protruding edges of the second roller. Cooperative engagement between opposing protruding edges forms a plurality of sealed center-filled confectionery pieces when a center-filled confectionery segment parallel to the rollers passes between the first and second rollers. The forming device may include a separating device for separating a sealed center-filled confectionery piece having a piece length from a sealed center-filled confectionery piece having an end length. 
     In an embodiment, the forming device includes a shaping device for forming the sealed center-filled confectionery piece having the piece length into a shape such as spheroidal, spherical, substantially spherical, elliptical, egg-shaped, and combinations thereof. 
     In an embodiment, a method for producing a confectionery product is provided. The method includes providing a first rotatable roller parallel to a second rotatable roller. Each roller has a plurality of spaced apart protruding edges with a piece length between each protruding edge. The method includes removing a protruding edge from an end of each roller to produce an end length between a protruding endmost edge and the end of each roller. The end length is greater than the piece length. The method further includes placing a sealed center-filled confectionery segment between the first and second rollers, and rotating the rollers to cooperatively engage the protruding edges to form a sealed center filled confectionery piece having an end length and at least one sealed center filled confectionery piece having a piece length. 
     In an embodiment, the method includes forming the sealed center-filled confectionery piece having the piece length to contain from about 15% to about 25% by weight of a center-fill material. The method may also include forming the sealed center-filled confectionery piece having the piece length to have a weight from about 6 g to about 9 g. 
     In an embodiment, another method for producing a confectionery product is provided. The method includes placing a sealed center-filled confectionery segment between a first roller that is parallel to a second roller. Each roller has a protruding endmost edge. The method includes rotating the rollers to cooperatively engage the protruding edges and forming with the protruding endmost edges a sealed center-filled confectionery endmost piece. 
     In an embodiment, the sealed center-filled confectionery segment has opposing ends. The method includes sealing the ends before placing the sealed center-filled confectionery segment between the rollers. 
     In an embodiment, the method includes moving the first roller toward the second roller during the forming. 
     In an embodiment, each roller includes a first protruding endmost edge at a first roller end and a second protruding endmost edge at a second roller end. The method includes cooperatively engaging the first protruding endmost edges and the second protruding endmost edges and forming respective first and second sealed center-filled confectionery endmost pieces. 
     In an embodiment, another method for forming a confectionery product is provided. The method includes placing a sealed center-filled confectionery segment between a first roller that is parallel to a second roller. Each roller has a protruding endmost edge spaced from a protruding inner edge. The method includes rotating the rollers to cooperatively engage the protruding edges, and forming a sealed center-filled confectionery endmost piece and a sealed center-filled confectionery piece, the sealed center-filled confectionery endmost piece having a length greater than the length of the sealed center-filled confectionery piece. 
     In an embodiment, the method includes separating the sealed center-filled endmost piece from the sealed center-filled confectionery piece. The sealed center-filled confectionery pieces is then shaped into a shape such as rounded, spherical, substantially spherical, elliptical, egg-shaped and any combination thereof. 
     In an embodiment, the method includes forming the sealed center-filled confectionery piece to contain from about 15% to about 25% by weight of a center-fill material. The method may also include forming the sealed center-filled confectionery piece to have a weight from about 6 g to about 9 g. 
     In an embodiment, the method includes forming a leak-free sealed center-filled confectionery piece. The method may also include forming a leak-free sealed center-filled confectionery endmost piece. 
     In an embodiment, another apparatus for forming a confectionery product is provided. The apparatus includes a cutting device at a proximate end of a forming device. A detection device is located at a distal end of the forming device. The detection device is in operative communication with the cutting device. The detection device directs the cutting device to cut a center filled confectionery into a sealed center filled confectionery segment when the detection device detects the presence of a leading end of the confectionery. 
     In an embodiment, the apparatus includes a transport device for moving the center filled confectionery from the cutting device to the detection device. 
     In an embodiment, the forming device receives the sealed center filled confectionery segment and forms a plurality of sealed center filled confectionery pieces. The forming device includes a pair of parallel rollers. The pair of parallel rollers has a plurality of cooperating protruding edges spaced apart along a length of the rollers. The pair of parallel rollers has a proximate end portion and a distal end portion, and the leading end passes between the distal end portion. A trailing end of the sealed confectionery segment passes through the proximate end portion. 
     In an embodiment, a controller is in operative communication with the detection device, the cutting device and the transport device. The controller halts the transport device upon detection of the leading end. The controller may direct the cutting device to cut the strand after the transport device is halted. 
     In an embodiment, another method for producing a confectionery product is provided. The method includes moving a leading end of a confectionery to a distal end of a forming device and detecting the presence of the leading end at the distal end. The detecting occurs by way of a detection device. The method includes cutting the confectionery with a cutting device located at a proximate end of the forming device upon detection of the leading edge. The method may include halting the movement of the confectionery upon occurrence of the detecting. The cutting may occur after the confectionery is halted. 
     In an embodiment, the confectionery is a center-filled confectionery. The method includes forming a sealed center-filled confectionery segment, placing the sealed center-filled confectionery segment into the forming device, and forming a plurality of leak-free sealed center-filled confectionery pieces from the sealed center-filled confectionery segment. 
     It is an advantage of the present disclosure to provide an improved method for making chewing gum. 
     It is an advantage of the present disclosure to provide an improved chewing gum. 
     It is an advantage of the present disclosure produce a center-filled confectionery product with a large proportion of center-fill material such as a flavored syrup. 
     It is an advantage of the present disclosure to provide an apparatus and production process which reduces, or wholly eliminates, the risk of forming leakers during the center-filled piece forming stage. 
     It is an advantage of the present disclosure to provide an apparatus and production process that increases product output and reduces production downtime. 
     Additional features and advantages are described herein, and will be apparent from, the following Detailed Description and the figures. 
    
    
     
       BRIEF DESCRIPTION OF THE FIGURES 
         FIG. 1  is a schematic representation of an apparatus for producing center-filled confectionery products in accordance with the present disclosure. 
         FIG. 2  is a perspective view of sizing rollers and a cutting device in accordance with an embodiment of the present disclosure. 
         FIG. 3  is a schematic representation of the sizing rollers. 
         FIGS. 4A ,  4 B, and  4 C are each a sectional view of a cutting device cutting a confectionery material in accordance with an embodiment of the present disclosure. 
         FIGS. 5A and 5B , are each a perspective view of a forming device. 
         FIG. 5C  is a sectional view taken along line  5 C- 5 C of  FIG. 5B . 
         FIGS. 6A and 6B , are each a perspective view of a forming device in an accordance with an embodiment of the present disclosure. 
         FIG. 6C  is a sectional view taken along line  6 C- 6 C of  FIG. 6B . 
         FIG. 7  is a partially-cut away perspective view of a sealed center-filled confectionery product in accordance with an embodiment of the present disclosure. 
     
    
    
     DETAILED DESCRIPTION 
     Referring to the Figures generally and in particular to  FIG. 1 , an apparatus  10  for producing center-filled confectionery is shown. Apparatus  10  includes a pre-extruder  12 , an extruder  50 , a cutting device  100 , and a forming device  200 , each of which will be discussed in detail. Pre-extruder  12  receives confectionery material from a source of confectionery material (not shown) such as a mixer or hopper, for example. The confectionery material may be any hard candy, soft candy, chewing gum, or other confectionery substance, or compound that has a fluid phase or may take a fluid form. In other words, the confectionery material may be heated or melted, form a syrup, or be dissolved in a liquid to become flowable or fluid as is commonly known in the art. The moisture content (and concomitant viscosity) of the confectionery material may vary greatly. The moisture content of the flowable phase of the confectionery substrate may typically be in the range of about 0.5% to about 20% by weight of the confectionery material. The fluid confectionery material may be subsequently cooled or solidified at room temperature to form a solid or semi-solid confectionery. Nonlimiting examples of suitable confectionery materials that are fluid or may placed into a fluid state include pastes, gels, syrups, liquids or solids for making hard candies, soft candies, lollipops, fondants, toffees, jellies, chewing gums, chocolates, gelatins and nougats. The fluid confectionery material may include sugar or may be sugar-free. Coloring may be added to the fluid confectionery material as desired. The confectionery material may also include a pharmaceutical product or a medicament. In an embodiment, the confectionery material may be a chewing gum. Although the present disclosure is directed to confectionery materials, apparatus  10  may be used to form other extrudable center-filled items such as other extrudable foods (i.e., starches, pastas) as well as center-filled polymeric materials and products. 
     Pre-extruder  12  extrudes continuous confectionery extrudate  14  onto conveyor  16  for delivery to extruder  50 . Confectionery extrudate  14  may have any shape or geometric form as desired including such nonlimiting examples as a rope, a sheet, a slab, or a strand with any desired thickness as is commonly known in the art. In an embodiment, confectionery extrudate  14  may have a rectangular or square cross-sectional shape. In an embodiment, pre-extruder  12  may be configured with a feedback system  18  for the formation of a continuous confectionery extrudate having a substantially uniform diameter, width, height, weight, and/or thickness along the entire length thereof. In other words, feedback system  18  may be used to monitor a property of the extrudate and adjust the extrusion parameters in order to form a continuous extrudate uniform in diameter, height, width, mass, weight, and/or volume along substantially the entire length of the continuous extrudate. 
     In an embodiment, feedback system  18  may include an extrudate flow regulator  20 , a sensor device  22 , and a controller  24  that places extrudate flow regulator  20  into operative communication with sensor device  22 . Sensor device  22  may be placed anywhere downstream of the pre-extruder exit port and may be configured or otherwise positioned to detect a property of confectionery extrudate  14 . Nonlimiting examples of suitable devices that may be used as sensor device  22  include one or more pairs of light emitter/receiver, a flowmeter, a weighing device, and combinations thereof. In an embodiment, a light emitter/receiver may be used to detect the diameter of confectionery extrudate  14 . In a further embodiment, one or more emitter/receivers may be used in one or more planes for detection of the extrudate diameter as desired. In an embodiment, the light emitter/receiver may be a laser light emitter/receiver pair as is commonly known in the art. In a further embodiment, the light emitter/receiver may detect variance in the extrudate diameter as fine as about ±1 mm, or about ±0.1 mm, or about ±100 microns, or about ±10 microns or about ±2 microns, or about ±1 micron. Thus, sensor device  22  may be used to detect fine variations of a given property of confectionery extrudate  14 . 
     In an embodiment, sensor device  22  may include a flow meter that detects the flow rate of confectionery extrudate  14 . The flow meter may be placed directly at exit port  20  or adjacent to the exit port. The flow meter may provide precise flow rate detection on the order of about ±0.01 mm/second. 
     In an embodiment, sensor device  22  may also include a weighing device, such as a scale for example, to weigh a segment of confectionery extrudate  14 . The weighing device may be a stand-alone device or may operate in conjunction with conveyor  16 . The weighing device may be configured to detect very small variations in weight of a segment of confectionery extrudate  14 . For example, the weighing device may detect weight variance as small as about ±0.01 mg. Thus, sensor device  22  may be configured to detect any desired property of the extrudate including nonlimiting examples such as the extrudate diameter, the weight of a segment of the extrudate, and any combination thereof. 
     In an embodiment, sensor device  22  senses or otherwise detects a property of confectionery extrudate  14  and directs an adjustment of the extrusion flow in response to the detected property. This feedback may be performed in order to provide a continuous extrudate with a uniform diameter along substantially the entire length thereof. Sensor device may send a detection signal to a controller  24  based on the detected property. Controller  24  may be in operative communication with a drive mechanism (such as a servo motor, for example) to move extrudate flow regulator  20  in order to increase or decrease the extrudate flow in response to the detection signal. Controller  24  may be any controlling device commonly known in the art such as a programmable logic controller or similar device, for example. Operative communication between controller  24 , sensor device  22 , and optionally conveyor  16  may be by way of such nonlimiting examples as electrical connection, mechanical connection, Internet connection, Bluetooth connection, RF frequency connection, optical connection, IR connection and the like. 
     Confectionery extrudate  14  may be received by extruder  50 . Extruder (or co-extruder)  50  includes outer passageway  52 , inner passageway  54  and exit port  56 . Inner passageway  54  is concentrically disposed within outer passageway  52 , passageways  52  and  54  extending to common exit port  56 . Extruder  50  receives extrudate  14  in outer passageway  52  to form a pliable hollow rope or strand into which center fill material  58  may be introduced by way of inner passageway  54 . 
     Inner passageway  54  may be in communication with a source  59  of a flowable center-fill or fill material  58  as is commonly known in the art. Fill material  58  may be a flowable solid material (i.e., a granular or powder material), a fluid confectionery material, a liquid, a gel, a paste and combinations thereof. Similar to confectionery extrudate  14 , fill material  58  may be any hard candy, soft candy, chewing gum, or other confectionery substance, or compound that has a fluid phase, may take a fluid form, or may be flowable. Indeed, confectionery extrudate  14  and fill material  58  may be the same or different material. Center-fill material  58  may be heated, melted, dissolved, form a syrup, or become flowable or fluid as is commonly known in the art. Consequently, flowable confectionery material  58  may be a liquid, a syrup, a gel, a paste, or a flowable solid such as a granular solid or a confectionery in powder form at ambient conditions. In an embodiment, fill material  58  may be a liquid with a viscosity that may be adjusted as desired. The liquid may be further sweetened, flavored, and/or colored as desired. 
     In an embodiment, extruder  50  may coextrude confectionery extrudate  14  through outer passageway  52  and center-fill material  58  through inner passageway  54  and out through exit port  56  to form a continuous strand  60  of center-filled confectionery which may be received by a transport device such as a conveyor or transport rollers as is commonly known in the art. The outer portion  64  of strand  60  may be composed of the material of confectionery extrudate  14  whereas center-fill portion  66  of strand  60  may be composed of fill material  58 . 
     In an embodiment, strand  60  may be uniform or highly uniform with respect to height, width, diameter, mass, weight and/or volume (i.e., very low variance in terms of mass, weight, area) along its length. In a further embodiment, extruder  50  may be configured with a feedback system  68  that detects a property of strand  60  and adjusts the flow rate of extrudate  14  and/or fill material  58  in response to the detected property. Feedback system  68  may include one or more flow regulation devices such as flow regulators  70   a  and  70   b , a sensor device  72 , and a controller  74  that places flow regulators  70   a ,  70   b  and detection device  72  in operative communication with each other. Flow regulator  70   a  may be used to adjust the flow of a confectionery, or a confectionery material, such as extrudate  14  from extruder  50 . The flow regulator  70   a  restricts or increases the amount extrudate  14  entering the extruder  50  at the extruder inlet as shown in  FIG. 1 . In other words, the flow regulator  70  adjusts the flow rate of the confectionery entering the extruder  50  based on the detected property by sensor device  72 . 
     In an embodiment, the extruder  50  has an extruder screw which moves the extrudate  14  from an inlet end of the extruder  50  to the exit port  56 . The flow regulator  70   a  may be a drive device which adjusts the rotation rate of the extruder screw based on the detected property. For example, if the sensor device  72  detects that the confectionery is less than a desired diameter, the rotation rate of the extrusion screw may be increased. Alternatively, if the sensor device  72  detects that the confectionery weighs more than a predetermined amount or more than a desired amount, the flow regulator  70   a  may decrease the rotation rate of the extrusion screw. 
     In an embodiment, flow regulator  70   b  may be used to regulate the flow of fill material  58 . In an embodiment, flow regulator  70   b  may be a pump or the like. Sensor device  72  may be positioned downstream of exit port  56 . Feedback system  68  may operate in the same manner as feedback system  18  discussed above. For example, sensor device  72  may be a light emitter/receiver, a weighing device, and/or a flowmeter to detect a strand property such as the diameter (including height and width) of the strand, the weight of the strand, the volume of the strand, the flow rate of the strand, the flow rate of the outer fluid confectionery, and/or the flow rate of the inner center-fill material, and combinations thereof. 
     In an embodiment, sensor device  72  may be a flowmeter and may be attached to or may be directly adjacent to exit port  56 . Sensor device  72  for extruder may include a flow meter that detects the flow of outer portion  64  (i.e., extrudate  14 ) and/or the flow of inner portion  66  (i.e., fill material  58 ). The flow meter may be placed directly at exit port  20  or adjacent to the exit port. The flow meter may provide a precise flow rate for extrudate in outer passageway  52  and/or the fill material in inner passageway  54 . In an embodiment, sensor device  72  may accurately detect the flow rate of either the outer or inner portion within a tolerance of about ±0.01 mm/second. 
     In yet a further embodiment, controller  74  may be operatively connected to controller  24  thereby permitting further increased control of center-filled strand  60  formation. The flow rate of pre-extruder  12  may be coordinated with the flow rate of extruder  50  to provide a continuous strand of center-filled confectionery with little or no variation in weight, volume and/or dimension along substantially the entire length of the continuous strand. 
     Strand  60  may be transported by way of a transport device such as a conveyor or rollers through sizing rollers  76 ,  78  to reduce the diameter of the strand as shown in  FIGS. 1-3 . Nonlimiting examples of suitable transport devices include a conveyor and one or more transport rollers. In an embodiment, the tension applied to strand  60  by rollers  76 ,  78  alone or in combination with the transfer device may move or otherwise pull the strand from extruder  50 . The number of sizing rollers may be varied as desired to obtain any desired diameter, width, or thickness for strand  60 . It is understood that the sized strand (i.e., strand  60  after departure from the sizing rollers) may be substantially uniform in diameter, volume, mass, and weight along substantially the entire length thereof—similar to the uniformity of the strand prior to being subjected to the sizing rollers. 
     From extruder  50 , strand  60  proceeds to forming device  200  as shown in  FIG. 1 . The strand  60  may be any flexible structure including such nonlimiting examples as a confectionery or a center-filled confectionery. Continuous strand  60  may be moved from rollers  76 ,  78  by way of a transport device as is commonly known in the art. Strand  60  passes by cutting device  100  which is located at a proximate end of forming device  200  and continues to proceed to a distal end of forming device  200 . A detection device  202  located at a distal end of forming device  200  detects the arrival of a leading end  62  of strand  60  to the distal end of forming device  200 . Detection device  202  may be any detection device capable detecting the presence/absence of leading end  62  as is commonly known in the art. Nonlimiting examples of suitable detection devices include optical, laser, and/or infrared detection devices. In an embodiment, detection device  202  may be an optical emitter/receiver pair, the emitter positioned on a first side of the travel path for continuous strand  60  and the receiver on an opposing second side of the travel path. Detection may occur when leading end  62  crosses, disrupts, impedes or otherwise breaks reception of an optical signal emitted by the emitter to be received by the receiver. 
     A controller  204  may be in operative communication with detection device  202  and cutting device  100  and/or the transport device. Alternatively, detection device  202  may be in direct operative communication with cutting device  100 . Upon detection of leading edge  62 , detection device  202  may generate and send a signal to controller  204 . Controller  204  may then direct cutting device to cut continuous strand  60  thereby producing a center-filled confectionery segment. In an embodiment, controller  204  may coordinate operation of detection device  202 , cutting device  100 , and the transport device. For example, controller  204  may halt the operation of the transport device upon detection of leading end  62 . Once the transport device has stopped the movement of the strand, controller  204  may direct cutting device  100  to initiate the cutting of continuous strand  60 . Consequently, strand  60  may be cut when in a stationery or non-moving position. 
     Turning to FIGS.  2  and  4 A- 4 C, cutting device  100  includes a rotating member  102 , a contact portion  104 , first and second contact surfaces  106 ,  108 , and a cutting edge  110 . Rotating member  102  may be located adjacent to the travel pathway of continuous strand  60  and may be substantially cylindrical in shape. Contact portion  104  may be readily replaced/serviced by manipulation of screw  105 . A drive mechanism (not shown) may rotate rotating member  102  about an axis A, rotating contact portion  104  as indicated by arrow B to engage the contact portion with strand  60 . The drive mechanism may be in operative communication with controller  204  and/or detection device  202 . Although  FIG. 2  shows rotating member  102  disposed above strand  60 , it is understood that rotating member  102  may be disposed along side of or below strand  60 . In an embodiment, rotating member  102  may be located above continuous strand  60  and may be movable between an idle position (shown in phantom in  FIG. 2 ) and a cutting position. In the idle position, contact portion  104  is not in contact with strand  60 . In a further embodiment, a dispenser  112  may apply or spray an adhesion reducer  114  to contact portion  104  when rotating member  102  is in the idle position. Adhesion reducer  114  may be applied prior to the rotation of rotating member  102  to the cutting position. Nonlimiting examples of suitable adhesion reducers include oil, food grade oil, talc, calcium carbonate, a powder polyol, and combinations thereof. Nonlimiting examples of suitable powder polyols include maltitol, sorbitol, erythritol, mannitol, isomalt, lactitol, and xylitol. In an embodiment, the adhesion reducer may be a food grade oil. In yet a further embodiment, the cutting device  100  may include dispenser  116  that may apply adhesion reducer to a surface of strand  60  upstream of rotating member  102 . It is understood that cutting device  100  may include one or both dispensers  112 ,  116 . 
     In a further embodiment, cutting device  100   a  includes a first rotating member  102  (with associated components as previously described) and a second rotating member  102   a  having a contact portion  104   a , first and second contact surfaces  106   a ,  108   a , and a cutting edge  110   a  substantially similar to the components of cutting device  100  as previously described. Rotating member  102   a  may be placed at an opposing side of the strand pathway as rotating member  102 . Rotating member  102   a  may be movable between an idle position and a cutting position as shown in  FIG. 2 . A dispenser  112   a  may apply an adhesion reducer  114  to contact portion  104   a  in the idle position as previously discussed. A cutting device having a single rotating member and associated components is embraced within the scope of this disclosure. 
       FIGS. 4A ,  4 B, and  4 C illustrate the cutting process performed by cutting device  100   a . Although the cutting process will be described in terms of cutting device  100 , it is understood that this description may apply equally to cutting device  100   a  (i.e., the opposedly cooperating rotating member embodiment). Rotating member  102  moves first contact surface  106  into contact with the surface of strand  60  as shown in  FIG. 4A . The area where contact portion  104  contacts strand  60  may be considered a contact area. Upon contact, first contact surface  106  applies a force or pressure to strand  60  which correspondingly forces, pushes or removes fill portion  66  away from the contact area. Continued rotation of rotary member  102  further flattens strand  60  at the contact area to form a strand flat portion  118 . The gradual or incremental pressure applied by first contact surface  106  advantageously yields a flat portion  118  that is substantially free of center fill material  66 . In other words, flat portion  118  may be considered an area or portion of strand  60  whereby outer portions  64   a  and  64   b  are placed into direct contact with each other so that flat portion  118  is composed solely of the outer portion of confectionery material  14 . Stated differently, flat portion  118  is void or substantially void of fill material  66 . 
     Further rotation of rotating member  102  brings cutting edge  110  into engagement with strand  60  at flat portion  118  as shown in  FIG. 4B . As cutting edge  110  engages strand  60 , second contact surface  108  also comes into contact with strand  60  to extend the length of flat portion  118 . Second contact surface  108  applies a force onto strand  60  to push center-fill material  66  out of the extending length of flat portion  118 . Cutting edge  110  subsequently produces a cut  120  in strand  60  thereby yielding a first center-filled confectionery segment  122  and a second center-filled confectionery segment  124  as shown in  FIG. 4C . Cut  120  produces a sealed, crimped or flattened trailing end  126  on first center-filled confectionery segment  122 . In an embodiment, cutting edges  110  and  110   a  may cooperate to cut or perforate strand  60  at flat portion  118  thereby to form cut  120 . 
     Further rotation of rotary member  102  brings second contact surface  108  into continued contact with strand  60 . In conjunction with the formation of cut  120 , contact surface  108  seals and flattens leading end  128  of second center-filled confectionery segment  124 . In an embodiment, cutting edge  110  forms cut  120  in the center of flat portion  118 . The contact between first contact surface  106  and strand  60  corresponds to the flat or crimped trailing end  126  of first segment  122 . Similarly, the contact between second contact surface  108  and strand  60  corresponds to the crimped/flat leading edge  128  of second segment  124 . 
     The advantages of cutting device  100  and/or  100   a  are numerous. First, cutting device  100 ,  100   a  enables the continuous production of sealed center-filled confectionery segments with crimped or flattened leading and trailing ends. The flattened or crimped ends of the segments may be substantially free of center-fill material. This is beneficial as the center-fill material is typically sticky or highly adhesive and the elimination of the fill material from the segment ends reduces or eliminates the risk of fill material coming into contact with apparatus component surfaces and contributes to the efficient, economical and clean operation of apparatus  10 . 
     Second, provision of the cutting edge  110  between the first and second contact surfaces  106 ,  108  ensures that cut  120  is formed in flat portion  118 . Producing the cut in the flat portion contributes to the formation of sealed segment ends that exhibit little or no exposed center fill material. 
     Third, the flattening effect resulting from the contact between first and second contact surfaces  106 ,  108  and strand  60  moves the fill material in two different directions and eventually into to two different center-filled confectionery segments. This advantageously results in an even distribution of pressure upon the strand and an even distribution of center-fill material into the formant confectionery segments. Thus, cutting device  100  and contact portion  104  in particular promotes the provision of the uniform properties (e.g., diameter, mass, weight, volume, etc.) between the center-filled confectionery segments continuously formed by cutting device  100 . 
     The cutting procedure may be initiated by direction from controller  204  or detection device  202 . In an embodiment, continuous strand  60  may be stationary when cut  120  is formed. In a further embodiment, controller  204  may direct dispenser  112 ,  116  to apply adhesion reducer  114  onto contact portion  104  or onto a surface of strand  60  immediately prior to rotation of rotary member  102  to the contact position. This advantageously promotes non-adhesion between contact portion  104  and strand  60  and a clean cut  120 . In other words, cutting device  100  produces continuous center-filled confectionery segments that are substantially uniform with respect to length, width, height, mass, weight, and/or volume. 
     Center-filled confectionery segment  122  may then be proceed to forming device  200 . The forming device may be any device capable of forming a confectionery piece from a confectionery material or a sealed center-filled confectionery product from a strand of center-filled confectionery as is commonly known in the art. Nonlimiting examples of suitable forming devices include a rotoplast forming device, a chain drive forming device, a drum drive forming device, a pair of parallel rollers, and any combination thereof. 
     In an embodiment, forming device  200  includes first and second elongated rollers  206 ,  208  that are parallel to and opposed to each other as shown in  FIG. 1 . In other words, rollers  206 ,  208  are parallel and are positioned to cooperatively operate with each other. Each roller  206 ,  208  has radially protruding edges  210  spaced apart along the length each roller. Edges (or cutting edges)  210  extend radially outward and are arranged to cooperatively operate with the edges of the other roller. In particular, each edge  210  on first roller  206  has a mated edge  210  on second roller  208 . The distance interval C between adjacent edges on first roller  206  is the same as the distance interval D between adjacent edges  210  on second roller  208  to ensure that the edges operate in a mated, cooperative manner. In an embodiment, intervals C and D have a length from about 10 mm to about 25 mm, or about 12 mm to about 15 mm, or about 15 mm. 
     Each roller has a proximate end  212  and a distal end  214 . Proximate and distal roller ends  212  and  214  respectively correspond to the proximate and distal ends of forming device  200 . An endmost edge is disposed at each roller end. For example, proximate endmost edges  216  are located at proximate end  212  and distal endmost edges  218  is located at distal end  214  as shown in  FIG. 1 . 
     Center-filled confectionery segment  122  may be disposed in parallel relation to rollers  206 ,  208 . Segment  122  may then proceed through forming device  200  by passing between rollers  206 ,  208 . In an embodiment, center-filled confectionery segment  122  may be formed adjacent to and above forming device  200  and may be lowered or gently dropped by way of gravity onto protruding edges  210 ,  216 , and  218  and indicated by arrows E of  FIG. 1 . In a further embodiment, an adhesion reducer may be applied to the exterior surface of segment  122  prior to and/or during passage through forming device  200 . 
     The distance between each edge pair is less than the width of center-filled confectionery segment  122 . Consequently, cooperating edge pairs  210 ,  216 ,  218  catch and cooperatively engage center-filled confectionery segment  122 . In an embodiment, rollers  206  and  208  are rotated about each respective longitudinal axis in contrary directions to feed or otherwise pass confectionery segment  122  through the rollers. For example, first roller  206  may be rotated in a first direction as indicated by arrow F and second roller  208  may be rotated in a second counter direction G as shown in  FIG. 1 . In a further embodiment, one roller, first roller  206  for example, may be movable toward and away from second roller  208 . As center-filled confectionery segment  122  comes into contact with the top of edges  210 ,  216 , and  218 , rollers  206 ,  208  may rotate while first roller  206  simultaneously moves toward second roller  208 . The rotation of rollers  206 ,  208  in conjunction with the gradual urging of first roller  206  toward second roller  208  feeds segment  122  through the gap between the rollers. Concomitantly, edge pairs  210 ,  216 ,  218  cooperatively engage segment  122  and gently pinch and eventually cut the segment into discrete confectionery pieces with the gradual urging of first rotating roller  206  toward second rotating roller  208 . As center-filled confectionery segment  122  passes between the edges and the rollers, the center-filled portion of segment  122  swells or otherwise bulges radially outward causing the outer portion  64  to contact shaping surface  217 —an arcuate surface that extends between adjacent edges along each respective roller. In an embodiment, a compressible fluid such as air or other gas may be injected into strand  60  to absorb the fluid forces imposed upon the segment interior during piece formation. In an embodiment, forming device produces from about 25 to about 35, or about 30 (32 including endmost pieces) spheroidally shaped sealed center-filled confectionery pieces  232  from segment  122 . 
     Proximate endmost edges  216  may cooperatively engage segment  122  from opposing sides upon initial contact therewith. As center-filled confectionery segment  122  continues to pass between rollers  206 ,  208  proximate endmost edges  214  may cooperatively engage the segment as first roller  206  is gradually urged toward second roller  208  in order to pinch and cut center-filled confectionery segment  122  and form center-filled endmost confectionery piece  220 . Endmost confectionery piece  220  is a sealed center-filled confectionery piece. In an embodiment, piece  220  includes a sealed end  222  that corresponds to a seal segment end (i.e., leading end or trailing end) and a sealed end  224  formed by endmost edges  216 . In a further embodiment, distal endmost edges  218  may cooperatively engage segment  122  to form a sealed center-filled distal endmost confectionery piece  226 . Piece  226  may include a sealed end  228  that corresponds to a segment end and an end  230  formed by endmost edges  218 . 
     Edges  210  on first roller  206  cooperate with edges  210  on second roller  208  to engage segment  122  to pinch, cut, and form a plurality of sealed center-filled pieces  232  as segment  122  parallelly passes between rollers  206 ,  208 . As center-filled confectionery segment  122  passes between the edges and the rollers, the center-filled portion of segment  122  swells or otherwise bulges radially outward causing the outer portion  64  to contact shaping surface  217 —an arcuate surface that extends between adjacent edges along each respective roller. Contact between outer portion  64  and surface  217  forms the segment into a plurality of sealed pieces having a substantially spheroidal shape. Each individual piece  232  includes sealed ends formed by edges  210 . 
     Forming device  200  carries several advantages over conventional forming devices. First, each confectionery piece formed by forming device  200  is a sealed, center-filled confectionery piece. For example, endmost pieces  220 ,  226  as well as pieces  232  are each sealed center-filled confectionery pieces. In an embodiment, no sealed center-filled confectionery piece has any center-fill material on an exterior surface. Moreover, no center-filled confectionery piece  220 ,  226 ,  232  has any exposed or visible center-fill material. In a further embodiment, each center-filled confectionery piece  220 ,  226  and  232  is leak-free, substantially leak-free, or otherwise leak resistant, or substantially leak resistant. As used herein, the term “leak-free” or “leak resistant” is the avoidance, absence or omission of center-fill material, flowing, exuding, seeping, oozing, dripping, draining, and/or pouring, from the center of the confectionery piece onto an outer surface of the piece or other piece and/or onto an adjacent surface. Stated differently, a “leak-free” or a “leak resistant” piece is a sealed center-filled confectionery piece wherein the fill material (i.e., center free material  66 ) is wholly enclosed within the outer confectionery substrate (i.e., outer portion  64 ). 
     The advantages of forming device  200  may be more fully appreciated by comparing the present forming device to a conventional forming device.  FIGS. 5A-5C  depict a conventional forming device  300  having cooperatively opposing parallel rollers  306 ,  308  and radially protruding edges  310 . Each roller  306 ,  308  also includes distal endmost edges  318 . Protruding edges  310  of roller  306  cooperate with edges  310  of roller  308  to engage, pinch and cut center-filled confectionery segment  320  to form sealed center-filled confectionery pieces  322 . 
     Forming device  300 , however, does not form sealed center-filled endmost pieces. The alignment between center-filled confectionery segment  320  and rollers  306 ,  308  varies to such a degree in conventional forming devices that the length of endmost segment portion  324  is not sufficient to hold a seal when pinched and cut by outermost edge  318 . Although not wishing to be bound by any particular theory, it is believed leaking center-filled confectionery endmost pieces (or “leakers”) are the result of at least two factors in conventional systems. First, the length of center-filled confectionery segment  320  in conventional systems varies to such a degree that when segment  320  passes between forming rollers  306 ,  308 , endmost segment portion  324  includes an insufficient amount of outer confectionery material to form the pinch and cut seal. 
     Second, the position of endmost edge  318  inherently contributes to the formation of leakers as it fails to accommodate center-filled confectionery segment length variance. Segment length variance manifests itself at the endmost portions of the segment and correspondingly at the endmost portions of the rollers. Conventional forming devices maintain a distance interval H (the spaced apart distance between adjacent edges  310 ) between each edge—including the distance between endmost edge  318  and the end of the roller as seen in  FIG. 5C . Consequently, any misalignment and/or segment length variance that results in the endmost segment portion having a length less than H will result in an endmost leaker. 
     In addition, it has been found that uneven pressure application by the edges also contributes to the formation of leakers. In particular, the occurrence of an endmost leaker impacts edge pressure distribution onto the segment and also contributes to a high percentage of penultimate leakers. As seen in  FIG. 5C , when the length of endmost segment portion  324  is less than the length of penultimate segment portion  326 , the pressure imparted by endmost edges  318  onto center-filled confectionery segment  320  is uneven with respect to the pressure applied by edges  310 . Consequently, the pressure applied by endmost edge  318  onto outer side  328  of penultimate segment portion  326  is greater than the pressure imparted by edge  310  onto inner side  330  of the penultimate segment portion. The result of this unevenly applied pressure is a leak on outer side  328  of penultimate segment  326  as shown in  FIG. 5C . Leakers are undesired as they are unacceptable product as the leaked center-fill material contacts and contaminates acceptable product pieces and leaked center-fill material contaminates apparatus components which results in equipment down-time and additional resources and cost for clean-up. 
       FIGS. 6A-6C  further illustrate present forming device  200 . First and second rollers  206 ,  208  include edges  210  and distal endmost edge  218 . Initial endmost edges  219  (shown in phantom) have been removed from rollers  206 ,  208 . Initial endmost edges  219  correspond to distal endmost edges  318  shown in  FIGS. 5A-5C . Removal of initial endmost edge  219  advantageously enables rollers  206 ,  208  to form a sealed endmost piece regardless of variance in the length of the center-filled confectionery segment and/or variance in the alignment of the segment with respect to the rollers. Removal of initial endmost edges  219  creates interval I, the length between endmost edge  218  and the end of the rollers. Interval I is greater in length than interval H—the distance between adjacent edges  210  ( FIGS. 6A-6C ) and adjacent edges  310  ( FIGS. 5A-5C ). Interval H is a piece length. As used herein, “piece length” is the distance between protruding edges which is sufficient to permit the formation of sealed center-filled confectionery pieces when the center-fill confectionery strand passes between the rollers. Interval I is an end length. As used herein, the “end length” is the length between a protruding endmost edge and the end of the roller. Each roller  206 ,  208  has opposing ends. Consequently, each roller has a first end length and a second end length. In an embodiment, the first end length and the second end length are equal in length. Interval I provides for the formation of an endmost segment portion  234 , endmost segment portion  234  having a length greater than endmost segment portion  324  of  FIGS. 5A-5C . The increased length of endmost segment portion  234  provides an adequate amount of outer confectionery  64  to be extended, stretched, pinched, and cut in order to form a seal  235  around center-fill material  66 . In addition, endmost segment portion  234  includes a sufficient amount or mass of outer confectionery material  64  to accommodate the uneven pressure that occurs as the result of the engagement of a single edge pair with the endmost segment portion. 
     Endmost edge  218  (or the omission of initial endmost edge  219 ) further contributes to the formation of penultimate segment portion  236  into a sealed center-filled confectionery penultimate piece  232   a . The presence of endmost segment portion  234  (i.e., an endmost segment portion having sufficient mass to form a seal when passed between rollers  206 ,  208 ) substantially equalizes the pressure applied on segment  122  at inner and outer sides  240 ,  242  of endmost edges  218  when endmost edges  218  cooperatively engage segment  122 . Correspondingly, the pressure applied on inner side  240  is substantially equal to the pressure applied by edges  210   a  onto segment  122 . The equal pressure applied to the opposing sides of penultimate segment portion  236  enables the formation of sealed center-filled penultimate confectionery piece  232   a.    
     In an embodiment, sealed endmost pieces  220 ,  226  may differ in size, weight, length, and/or diameter with respect to sealed pieces  232  formed along the inner portion of rollers  206 ,  208 . As seen in  FIG. 6C , the length J of endmost piece  226  is greater than the length K of piece  232 . This is advantageous as the size differential between pieces  226  and pieces  232  permits ready segregation between endmost pieces and non-endmost pieces. The endmost pieces may also include a tail  238  providing additional differentiation from pieces  232 . In an embodiment, a separating device  250  ( FIG. 1 ) may be used to segregate or otherwise separate endmost pieces  220 ,  226  from pieces  232 . Pieces  232  may proceed to a shaping device  260  ( FIG. 1 ) which includes shaping rollers  262 ,  264 , and  266 . Pieces  232  may be placed on shaping roller  262 ,  264 ,  266  to round or otherwise shape generally spheroidal pieces  232  into a more rounded, curved, spherical, elliptical, or egg-shaped forms as desired. 
     Upon exit from shaping device  250 , pieces  232  may be placed (either automatically or manually) on a transport device  270  and transported for further processing such as curing, coating (pan coating, for example), packaging and the like. 
     Finished sealed center-filled confectionery product  280 , shown in  FIG. 7 , includes an inner fill portion  282  (which corresponds to center fill portion  66  and center fill material  58 ), an outer portion  284  (which corresponds to outer portion  64  and confectionery material  14 ) that substantially surrounds or otherwise wholly encases fill portion  282 , and optionally a coating layer(s)  286 . The product  280  may have a mass from about 3.5 g to about 15 g, or from about 6 g to about 9 g. In an embodiment, outer portion  284  may be a chewing gum and inner portion  282  may be a flavored syrup. The inner fill portion  282  may be present in an amount of 15-35% by weight of product  280 , or from about 15% to about 25% by weight of the product  280 , or from about 18% to about 22% by weight of the product  280 . In a further embodiment, inner fill portion  282  may be greater than about 15% by weight, or greater than about 20% by weight, or greater than 25% by weight of product  280 . The coating layer  286  may be from about 10-35% by weight of the product  280 . Apparatus  10  thereby advantageously provides a center-filled confectionery product that includes more fill material than conventional center-filled confectionery products. 
     In an embodiment, the sealed center-filled confectionery product  280  is uncoated and has a mass from about 5.58 g to about 6.84 g, or any value therebetween, or about 6.3 g. The inner fill portion  282  has a mass from about 1.17 g to about 1.43 g, or any value therebetween, or about 1.3 g (or from about 20.8% to about 21.2% or about 21% by weight of the product). The outer portion  284  has a mass from about 4.41 g to about 5.31 g, or any value therebetween, or about 4.9 g (or from about 78.2% to about 79.8%, or about 79% by weight of the product). 
     In a further embodiment, the sealed center-filled confectionery product  280  is coated and has a mass from about 6.57 g to about 8.03 g, or any value therebetween, or about 7.3 g. The inner fill portion  282  has a mass from about 1.17 g to about 1.43 g, or any value therebetween, or about 1.3 g (or from about 17.7% to about 18.1% or about 17.9% by weight of the product). The outer portion  284  has a mass from about 4.41 g to about 5.31 g, or any value therebetween, or about 4.9 g (or from about 66.6% to about 68.0%, or about 67.3% by weight of the product. The coating layer  286  has a mass from about 0.9 g to about 1.2 g, or any value therebetween, or about 1.1 g (from about 14.6 to about 14.9%, or about 14.8% by weight of the coated product) 
     In an further embodiment, coating  286  may include any suitable coating material such as, for example, sugars, polyols, or combinations thereof to form a crystalline or glassy coating. The sugars or polyols may be, for example, a component of a syrup or spray that is applied to form the coating. Coating  286  may include a sweetener, a flavorant, a film forming agent, a colorant, a sensation producing ingredient, and combinations thereof. The sweetener for coating  286  may be sugar, sugar-based, or sugar-free. Non-limiting examples of suitable sweeteners include, maltitol, sorbitol, erythritol, mannitol, isomalt, lactitol, xylitol and combinations thereof. High intensity sweeteners may also be utilized in the coating portion. Coating  286  may be present in an amount of from about 10% to about 20% are about 15% by weight of confectionery product  280 . Nonlimiting examples of suitable sensation producing ingredient may include a cooling agent, a food grade acid, a flavorant, and combinations thereof. 
     Apparatus  10  advantageously provides a system for substantially leak-free production of center-filled confectionery products having a large proportion of center fill material—i.e., a liquid center fill portion from about 15% to about 35% by weight of the product. Moreover, each and every center-filled piece formed by apparatus  10  is leak resistant. Apparatus  10  thereby substantially reduces and/or eliminates leakers from the production process. This increases production yields and reduces equipment downtime. 
     It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.