Patent Description:
The subject matter disclosed herein relates generally to the field of confectionery products, and specifically to a method for coating of confectionery products with a plant based particulate.

Coatings are included on confectionery compositions for a variety of purposes including providing a color or texture, for providing a flavor, for protection of the core, and the like.

Coatings can be prepared as smooth, uniform layers such as hard panned coatings or soft coatings. Other known coatings include particulate coatings such as the coatings on so-called "sanded" products, for example the particulate sugar coating on traditional gum drops.

There are known methods of adhering particulate ingredients to the surface of confectionery. Some approaches for adhering particulates to the surface of confectionery include the use of a saccharide syrup, a sugar polyol syrup, or a gum arabic solution as a binder. An alternate approach is to heat the surface of the confectionery to soften the surface prior to applying the particulate ingredients.

<CIT>discloses a process for producing a coated comestible comprising: a) placing a batch of comestible cores in a coating drum; b) applying one or more coating syrups in multiple aliquots, with drying between applications, to build up a coating on the cores; and c) adding a quantity of particulates to the cores in the coating drum before the last applied aliquot of coating syrup has dried, such that the particulates are uniformly applied across the length of the bed and stick to the coating on the cores. The particulates comprise powdered caffeine. The confectionery is selected from the group consisting of pressed tablets and chewing gum.

According to an embodiment, a method of coating a confectionery core is provided. The method comprises:.

In addition to one or more of the features described herein, further embodiments may include that said tackifying said first coating material for said selected period of time to achieve said specific level of tackiness for said first coating material further includes partially drying said first coating material for all or at least a portion of said selected period of time to achieve said specific level of tackiness for said first coating material.

In addition to one or more of the features described herein, further embodiments may include applying a heated airflow to said first coating material on the confectionery core to partially dry said first coating material on the confectionery core.

In addition to one or more of the features described herein, further embodiments may include that said tackifying said first coating material for said selected period of time to achieve said specific level of tackiness for said first coating material further includes partially cooling said first coating material for all or at least a portion of said selected period of time to achieve said specific level of tackiness for said first coating material.

In addition to one or more of the features described herein, further embodiments may include applying a non-heated airflow to said first coating material on the confectionery core to partially cool said first coating material on the confectionery core.

In addition to one or more of the features described herein, further embodiments may include that said tackifying said first coating material for said selected period of time to achieve said specific level of tackiness for said first coating material further includes allowing said first coating material to crystallize for all or at least a portion of said selected period of time to achieve said specific level of tackiness for said first coating material.

In addition to one or more of the features described herein, further embodiments may include that said natural plant based particulate is at least one of a fruit, a fruit powder, nuts, coffee, vegetable powder, spice particulates, or herb particulates.

In addition to one or more of the features described herein, further embodiments may include that said first coating material includes at least one of a natural syrup with naturally occurring sugar, an artificial syrup, naturally occurring sugar, an artificial sugar, a sugar alcohol, water, a fat based material, chocolate, or a compound chocolate.

In addition to one or more of the features described herein, further embodiments may include that said confectionery core is a chewing gum, a nut, a cluster of nuts, a grain, a cluster of grains, a seed, or a cluster of seeds.

In addition to one or more of the features described herein, further embodiments may include feeding the confectionery core into a drum. The first coating material is applied to the confectionery core in said drum.

In addition to one or more of the features described herein, further embodiments may include rotating said drum about a central drum axis to aid in applying said first coating material to the confectionery core by evenly distributing said first coating material around the confectionery core.

In addition to one or more of the features described herein, further embodiments may include rotating said drum about a central drum axis to aid in tackifying said first coating material.

Said first coating material adheres said second coating material to said confectionery core to produce a coated confectionery product. The method includes applying a second layer of said first coating material to said coated confectionery product. The method also includes tackifying said second layer of said first coating material on said coated confectionery product for a second selected period of time to achieve a second specific level of tackiness for said second layer of said first coating material. The method includes applying a second layer of said second coating material to said second layer of said first coating material on said coated confectionery product, said second layer of said first coating material adheres said second layer of the second coating material to said coated confectionery product.

In addition to one or more of the features described herein, further embodiments may include that said second coating material overlaps said first coating material.

Said specific level of tackiness correlates with a desired surface coverage percentage of said second coating material relative to a surface area of the confectionery core.

In addition to one or more of the features described herein, further embodiments may include that said desired surface coverage percentage is greater than <NUM>% of said surface area of the confectionery core.

According to another embodiment, not part of the present invention, a coated confectionery product is provided. The coated confectionery produce includes a confectionery core, a first coating material at least partially surrounding said confectionery core, and a second coating material at least partially surrounding said confectionery core and said first coating material. The second coating material includes a natural plant based particulate.

Technical effects of embodiments of the present disclosure include coating a confectionery core using a first coating material that has been allowed to be evenly distributed and tacky (e.g., partially dry and/or crystallize) for a selected period of time and adhering a second coating material with a natural plant based particulate to the first coating material.

Disclosed herein are coated confectionery products <NUM> that are composed of a confectionery core <NUM> and a coating <NUM> formed via one or more layers of a first coating material <NUM> and a second coating material <NUM>. The confectionery core <NUM> is formed from a suitable confectionery composition. The term "confectionery composition" as used herein is intended to include any edible product comprising a sweet component, a savory component, a salty component, a sour component, a bitter component, or a combination thereof. Confectionery compositions may additionally include medicinal preparations made with sugar, syrup, sugar alcohol, honey, and sweet foods, such as candy or pastry for example. Confectionery compositions are well known in the art and include soft candy, chewy candy, hard candy, chewing gum, chocolate (including milk chocolate, dark chocolate, white chocolate, and semi-sweet chocolate for example, and lozenges, etc. Examples of the confectionery core <NUM> include but are not limited to a chewing gum, a nut, a cluster of nuts, a grain, a cluster of grains, a seed, or a cluster of seeds. In one embodiment, the confectionery core <NUM> is a chewing gum composition.

In the present invention, particularly embodiments including where the confectionery core <NUM> is a chewing gum, the first coating material <NUM> in liquid form is a syrup. In an embodiment, the syrup includes a fat based material, such as chocolate or compound chocolate material. Alternatively, or in addition, the syrup may be one or a combination of a natural syrup with naturally occurring sugar, an artificial syrup, a naturally occurring sugar, an artificial sugar, a sugar alcohol and/or water, and in some embodiments may further include at least one of a binding agent and an emulsifier. One or more suitable binding agents may be any selected based on the desired properties of the first coating material <NUM> or the coating <NUM>. Examples of suitable binding agents include gum arabic, pea starch, xanthan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, starch, modified starches, inulin, konjac, chitosan, tragacanth, karaya, ghatti, larch, carageenan, alginate, chemically modified alginate, agar, guar, locust bean, psyllium, tara, gellan, curdlan, pullan, gelatin, pectin, and combinations thereof for example.

Similarly, the emulsifiers optionally used in the first coating material <NUM>. can be suitably chosen based on the desired properties of the solution. Suitable emulsifiers include polysorbates (polyoxyethylene sorbitan esters), glyceryl monostearate, lecithin, a fatty acid monoglyceride, a diglyceride, propylene glycol monostearate, sugar esters, polyglycerol fatty acid esters, polyglycerol polyricinoleate (PGPR), monoglycerides and combinations thereof. Suitable polysorbates include polysorbate <NUM>, polysorbate <NUM>, polysorbate <NUM>, and polysorbate <NUM>. In some embodiments, the emulsifier used is polysorbate <NUM>.

The coating <NUM> formed about the exterior of the confectionery core <NUM> additionally includes a second coating material <NUM> that may be dry. The second coating material <NUM> includes one or more types of natural plant based particulates. The plant based particulate may include insoluble plant material or partially insoluble plant material. In an embodiment, this insoluble plant based particulate or partially insoluble plant based particulate may be applied to the confectionery core <NUM> and the first coating material <NUM> through panning.

The second coating material <NUM> is composed of a dry material that is or includes a natural plant based particulate. Natural plant based particulates may include but are not limited to, fruit, fruit powder, nuts, coffee, vegetable powder, spice particulates, herb particulates, or any other naturally derived product known to one of skill in the art. The natural plant based particulate can be ground (i.e., powder, whole pieces, or some in between fragment size. An average granular size of the dry material may depend on various factors, including, but not limited to, the composition of the first coating material <NUM> and the size of the confectionery core <NUM>. In an embodiment, the average granular size of the dry material is smaller than a size of the confectionery core <NUM> so that the dry material may stick to the confectionery core <NUM>. In an embodiment, the average granular size of the dry material is less than about <NUM>% of the size of the confectionery core <NUM>, such as less than about <NUM>%, less than about <NUM>%, and less than about <NUM>% of the size of the confectionery core <NUM>. In an embodiment, an average granular size of the dry material is less than about <NUM>% of the size of the confectionery core <NUM>.

The average granular size / size of the confectionery core <NUM> or the second coating material <NUM> may be measured by measuring a diameter of the confectionery core <NUM> or the second coating material <NUM>. If the confectionery core <NUM> or the second coating material <NUM> is not perfectly spherical in shape, the diameter may be an average diameter or a largest dimension. In one example, the largest dimension may be measured by passing through a sieve.

In an embodiment, the average size of the confectionery core <NUM>, may be between about <NUM>-<NUM>. 28in (<NUM>-<NUM>) and the second coating material <NUM> has an average granular size less than or equal to about <NUM>. 024in (<NUM>). In an embodiment, the confectionery core <NUM> may be candy or gum having an average size of about <NUM>. 39in (<NUM>).

In an embodiment, the second coating material <NUM> may be composed of coffee grounds having an average granular size between about <NUM>-<NUM>. 014in (<NUM>-<NUM>). In another embodiment, the second coating material <NUM> may be composed of a strawberry powder having an average granular size of less than or equal to about <NUM>. 0167in (<NUM>).

Natural plant based particulates have not previously been used in a coating <NUM> in alternating additions because it is difficult to apply the natural plant based particulate while maintaining the desired features and finish of the coated confectionery product <NUM>. For example, if a dry coating material containing a natural plant based particulate coating, such as the second coating material <NUM>, is added to a confectionery core <NUM> prior to a liquid coating material, such as the first coating material <NUM>, the dry coating material containing the natural plant based particulate will not adhere to the confectionery core <NUM> because the natural plant based particulate will clump with the liquid coating of the first coating material <NUM> instead of being evenly distributed about the exterior of the confectionery core <NUM>. Further, if the natural plant based particulate is integrated into a liquid coating material used to coat the confectionery core <NUM>, such as the first coating material <NUM> for example, the viscosity of the liquid coating material is increased. As a result of the increased viscosity, the distribution of the liquid coating material and any additional coating material applied thereto is altered, thereby preventing a smooth finish of the coating around the confectionery core <NUM>.

With reference to the coating <NUM>, one or more layers of the first coating material <NUM> at least partially surrounds the confectionery core <NUM>. In an embodiment, the first coating material <NUM> fully surrounds the entire confectionery core <NUM>. One or more layers of the second coating material <NUM> at least partially surrounds the first coating material <NUM>. In an embodiment, the second coating material <NUM> fully surrounds or encapsulates the first coating material <NUM> and the confectionery core <NUM>.

With reference now to <FIG> and <FIG>, a system and method <NUM> of forming a coated confectionery product <NUM> where the coating <NUM> includes a natural plant based particulate and has one or more desired finish characteristics is illustrated and described in more detail. To effectively adhere a second coating material <NUM> including a natural plant based particulate to a confectionery core <NUM> using a first coating material <NUM>, the first coating material <NUM> in liquid form is first applied to the exterior surface of the confectionery core <NUM>. The confectionery core <NUM> may need to be preconditioned depending on a material of the confectionery core <NUM>. In one example, confectionery cores <NUM> composed of nuts or similar materials may not need to be preconditioned. In another example, confectionery cores <NUM> composed of chewing gum or similar materials may need to be preconditioned. The preconditioning of the confectionery core <NUM> may include, but is not limited to, heating the confectionery core <NUM> or cooling confectionery core <NUM>. For example, the confectionery core <NUM> may be cooled, such as to a temperature between about -<NUM> and <NUM> for example, prior to processing and application of the first coating material <NUM>.

After application of one or more layers of the first coating material <NUM>, the first coating material <NUM> is allowed to tackify, which will allow the second coating material <NUM> to stick to the first coating material <NUM> to achieve desired surface coverage percentage. As used herein, the term "tackify" is intended to describe a process during which a surface becomes tacky or sticky. Further, the process by which the first coating material <NUM> is allowed to tackify (also referred to herein as "tackifying") may include partially drying, partially cooling, and/or allowing to crystallize to achieve a specific level of tackiness for the first coating material <NUM>. The desired surface coverage percentage may be associated with a single application of the second coating material <NUM> to the first coating material <NUM>. In an embodiment, the desired surface coverage percentage is relative to the surface area of the confectionery core <NUM> because the first coating material <NUM> should already cover <NUM>% of the surface area of the confectionery core <NUM> when the second coating material <NUM> is applied. In an embodiment, the desired surface coverage percentage is equal to or greater than about <NUM>% of the surface area of the confectionery core <NUM>, such as greater than about <NUM>%, about <NUM>%, about <NUM>%, about <NUM>%, or about <NUM>% of the surface area of the confectionery core <NUM>. In an embodiment, the desired surface coverage percentage is equal to about <NUM>% of the surface area of the confectionery core <NUM>.

A specific level of tackiness of the first coating material <NUM> may correlate with the desired surface coverage percentage of the second coating material <NUM> relative to a surface area of the confectionery core <NUM>. For example, as the level of tackiness of the first coating material <NUM> increase, the likelihood that the second coating material <NUM> will stick to the first coating material <NUM> similarly increases. Additionally, a specific level of tackiness may be required to achieve the desired surface coverage percentage. The specific level of tackiness may be dependent upon one or more of the type of the first coating material <NUM>, the type of the second coating material <NUM>, and the size of the second coating material <NUM> relative to the confectionery core <NUM>. The percent coverage of the second coating material <NUM> on the first coating material <NUM> may be dependent on the specific level of tackiness and the quantity of the second coating material <NUM>. For example, natural plant based particulate within the second coating material <NUM> may stick to the first coating material <NUM> including a sugar syrup having a first level of tackiness and the same natural plant based particulate may stick to a first coating material <NUM> including chocolate having a second level of tackiness, the first level and the second level of tackiness being different. In another example, larger natural plant based particulates within the second coating material <NUM> may require a first coating material <NUM> having a greater level of tackiness than smaller natural plant based particulates to stick to the first coating material <NUM>.

In order to allow the first coating material <NUM> to tackify, the first coating material <NUM> may be partially dried, partially cooled, or allowed to crystallize around the confectionery core <NUM> for a selected time period. The selected time period may vary depending on at least one of the first coating material <NUM> and the second coating material <NUM> utilized.

In an embodiment, the tackifying of the first coating material <NUM> on the confectionery core <NUM> may be facilitated by application of a fluid flow, such as air for example, configured to flow over the first coating material <NUM> or the confectionery core <NUM>. The airflow may be a heated airflow or a non-heated airflow. For example, if the first coating material <NUM> requires moisture removal to achieve a specific level of tackiness, a heated airflow may be utilized to aid in the moisture removal. However, if a first coating material <NUM>, such as chocolate, may melt with the application of heat then a non-heated air may be utilized.

After expiration of the selected time period, one or more layers of the second coating material <NUM> including the natural plant based particulate is applied over the first coating material <NUM>. For example, if the second coating material <NUM> is a fruit, such as a freeze-dried and ground up fruit for example, and the first coating material <NUM> is a syrup, the fruit powder is applied only after the syrup surrounding the confectionery core <NUM> has partially dried or crystallized. Accordingly, there is a predetermined wait time, also referred to herein as a selected time period, between application of the first coating material <NUM> and application of the second coating material <NUM>.

To build up the thickness of the coating <NUM>, application of the first coating material <NUM> and the second coating material <NUM> are repeatedly alternated as few or as many times as needed to build the desired coating <NUM> thickness. Further, by alternating the application of the first coating material <NUM> and the second coating material <NUM>, the second coating material <NUM> is evenly distributed over the confectionery core <NUM>. It is understood that while <FIG> only shows a single layer of the first coating material <NUM> and the second coating material <NUM> for simplicity, multiple layers of the first coating material <NUM> and the second coating material <NUM> may be present and these multiple layers may be intermingled or mixed with each other. In an embodiment, the multiple layers of the first coating material <NUM> and the second coating material <NUM> may be intermingled by applying as few or as many alternating applications of the first coating material <NUM> and the second coating material <NUM> as needed.

A drum <NUM> suitable for applying one or more of the first coating material <NUM> and the second coating material <NUM> to the confectionery core <NUM> is illustrated in <FIG> in accordance with an embodiment of the present disclosure. It is understood that while a single drum <NUM> is utilized and described herein for clarity of illustration, any number of drums may be utilized. It is further understood that while both the first coating material <NUM> and the second coating material <NUM> are applied in the same drum <NUM>, the first coating material <NUM> and the second coating material <NUM> may be applied in multiple different drums or outside of any drums.

The drum <NUM> at least partially encloses an interior volume <NUM>. The drum <NUM> may be configured to rotate around a central drum axis <NUM>. The confectionery core <NUM> is loaded into the interior volume <NUM> of the drum <NUM> and then the first coating material <NUM> and the second coating material <NUM> is fed into the interior volume <NUM> of the drum <NUM>.

The drum <NUM> may include a nozzle <NUM> to feed the first coating material <NUM> into the interior volume <NUM> of the drum <NUM>, as shown in <FIG>. The nozzle <NUM> may extend to deliver the first coating material <NUM> into the interior volume <NUM> of the drum <NUM> via an inlet opening <NUM> of the drum <NUM> (at a tapered front portion thereof).

A flow chart of a method <NUM> of coating a confectionery core <NUM> with a second coating material <NUM> is illustrated in <FIG>, in accordance with an embodiment of the disclosure. The method <NUM> may be repeated as few or as many times as needed to build the desired coating <NUM> thickness.

At block <NUM>, a first coating material <NUM> is applied to the confectionery core <NUM>. The method <NUM> may further include, prior to block <NUM>, feeding the confectionery core <NUM> into a drum <NUM> and supplying the first coating material <NUM> to the drum <NUM>. The first coating material <NUM> may be fed into the interior volume <NUM> via at least one nozzle <NUM>, as shown in <FIG>, or any other method known to one of skill in the art. The nozzle <NUM> may feed the first coating material <NUM> into the interior volume <NUM> via at least one of a dripping, drizzling, or spraying of the first coating material <NUM> from at least one dispensing point disposed from an end and/or body (with openings defined along the body) of the nozzle <NUM>. It is understood that while a nozzle <NUM> is utilized for explanation, a nozzle <NUM> is not required and the first coating material <NUM> may be fed into the interior volume <NUM> by any other method known to one of skill in the art. It is also understood that while the first coating material <NUM> is applied to the confectionery core <NUM> within the drum <NUM> for explanation, the first coating material <NUM> may be applied to the confectionery core <NUM> outside of the drum <NUM> or by any other method known to one of skill in the art. The first coating material <NUM> may be heated prior to being fed into the drum <NUM> so that the first coating material <NUM> is in a liquid form when entering into the interior volume <NUM>.

The method <NUM> may further include rotating the drum <NUM> about a central drum axis <NUM> to aid in applying the first coating material <NUM> to the confectionery core <NUM> by evenly distributing the first coating material <NUM> around the confectionery core <NUM>. As the drum <NUM> rotates about the central drum axis <NUM>, the first coating material <NUM> coats the confectionery core <NUM> about a surface thereof.

At block <NUM>, the first coating material <NUM> undergoes a process referred to herein as tackifying on the confectionery core <NUM> for a selected period of time to achieve a specific level of tackiness of the first coating material <NUM>. The tackifying may occur within the drum <NUM> or outside of the drum <NUM>, such as, for example on a sheet or a conveyor belt. The specific level of tackiness correlates with a desired surface coverage percentage of the second coating material <NUM> relative to a surface area of the confectionery core <NUM>. Tackifying the first coating material <NUM> may include partially drying the first coating material <NUM> for all or at least a portion of the selected period of time to achieve the specific level of tackiness for the first coating material <NUM>. The first coating material <NUM> may be partially dried by applying a heated airflow to the first coating material <NUM> on the confectionery core <NUM>. Alternatively, or in addition, tackifying the first coating material <NUM> may include partially cooling the first coating material <NUM> for all or at least a portion of a selected period of time to achieve the specific level of tackiness for the first coating material <NUM>. The first coating material <NUM> may be partially cooled by applying a non-heated airflow to the first coating material <NUM> on the confectionery core <NUM>.

Tackifying the first coating material <NUM> may include allowing the first coating material <NUM> to crystallize for all or at least a portion of the selected period of time to achieve the specific level of tackiness for the first coating material <NUM>.

At the expiration of the selected time period, as shown in block <NUM>, the second coating material <NUM> is applied to the exterior of the first coating material <NUM> arranged about the confectionery core <NUM>. By applying the second coating material <NUM> only after the selected period of time, such as that the first coating material <NUM> has achieved the specific level of tackiness, the second coating material <NUM> adhere to the tacky first coating material <NUM> to produce the coated confectionery product <NUM>. In an embodiment, the second coating material <NUM> overlaps the first coating material <NUM>. In an embodiment, the second coating material <NUM> is a natural plant based particulate, which is at least one of a fruit, a fruit powder, nuts, coffee, vegetable powder, spice particulates, or herb particulates.

At the completion of the method <NUM>, the first coating material <NUM> should no longer be tacky such that the confectionery cores <NUM> coated with the first coating material <NUM> and the second coating material <NUM> will no longer stick to each other. In other words, the confectionery cores <NUM> coated with the first coating material <NUM> and the second coating material <NUM> are free flowing. Thus, after block <NUM>, the method <NUM> may include allowing the first coating material <NUM> to become not tacky after application of the second coating material <NUM> to the first coating material <NUM> on the confectionery core <NUM>. The first coating material <NUM> may be allowed to become not tacky by fully drying the first coating material <NUM>, fully crystallizing the first coating material, and/or allowing the confectionery cores <NUM> coated with the first coating material <NUM> and the second coating material <NUM> to tumble within a drum <NUM> until the confectionery cores <NUM> coated with the first coating material <NUM> and the second coating material <NUM> no longer stick to each other.

Following completion of block <NUM>, the method <NUM> may be repeated as few or as many times as needed to build the desired coating <NUM> thickness. If the method <NUM> is to be repeated, then prior to repeating the method <NUM> and adding additional layers of the first coating material <NUM> and the second coating material <NUM> the first coating material <NUM> may be required to be either partially tacky still or no longer tacky at all.

The method <NUM> includes applying a second layer of the first coating material <NUM> to the coated confectionery product <NUM>. In an embodiment, the second layer of the first coating material <NUM> is applied over the second coating material <NUM>. However, embodiments where the first coating material <NUM> is repeatedly applied to the confectionery core <NUM> prior to application of the second coating material <NUM> are also contemplated herein. The second layer of the first coating material <NUM> may be allowed to become tacky for a second selected period of time to achieve a second specific level of tackiness associated with the second layer of the first coating material <NUM>. The second selected period of time may be equivalent to, or alternatively may be different than, the first selected period of time. The second specific level of tackiness may be equivalent to, or alternatively may be different than, the first specific level of tackiness. Next, a second layer of the second coating material <NUM> is applied to the second layer of the first coating material <NUM> on the confectionery core <NUM>. The second layer of the first coating material <NUM> adheres the second layer of the second coating material <NUM> to the coated confectionery product <NUM>.

This written description uses examples to disclose the invention, including the best mode, and also to enable any person skilled in the art to make and use the invention. The patentable scope of the invention is defined by the claims, and may include other examples that occur to those skilled in the art. Such other examples are intended to be within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they include equivalent structural elements with insubstantial differences from the literal language of the claims.

All ranges disclosed herein are inclusive of the endpoints, and the endpoints are independently combinable with each other. Each range disclosed herein constitutes a disclosure of any point or sub-range lying within the disclosed range.

Claim 1:
A method of coating a confectionery core, the method comprising:
forming the confectionery core from a suitable confectionery composition including an edible product comprising a sweet component, a savoury component, a salty component, a sour component, a bitter component, or a combination thereof;
applying a first coating material to the confectionery core, the first coating material being in liquid form is a syrup;
tackifying said first coating material on the confectionery core for a selected period of time to achieve a specific level of tackiness for said first coating material; and
applying a second coating material to said first coating material on the confectionery core, said second coating material including a natural plant based particulate, wherein said specific level of tackiness correlates with a desired surface coverage percentage of said second coating material relative to a surface area of the confectionery core, wherein said first coating material adheres said second coating material to said confectionery core to produce a coated confectionery product, and wherein the method further comprises:
applying a second layer of said first coating material to said coated confectionery product;
tackifying said second layer of said first coating material on said coated confectionery product for a second selected period of time to achieve a second specific level of tackiness for said second layer of said first coating material; and
applying a second layer of said second coating material to said second layer of said first coating material on said coated confectionery product, said second layer of said first coating material adheres said second layer of the second coating material to said coated confectionery product.