Patent ID: 8642104

Claim:
A method of producing an aerated confectionery product, said method comprising (a) depositing a first aerated confectionery mass having air bubbles by allowing it to flow from a discharge outlet of a depositor into one or more mold cavities having bottom surfaces in a mold to form a first layer of the first aerated confectionery mass in the one or more mold cavities essentially covering the bottom surfaces, the flow of the first aerated confectionery mass effective to maintain the air bubbles in the first aerated confectionery mass, (b) depositing at least one particulate material on the first layer of the first aerated confectionery mass in the one or more mold cavities to create a layer of at least one particulate material on or extending into first layer of the first aerated confectionery mass in the one or mold cavities; and (c) depositing a second aerated confectionery mass having air bubbles by allowing it to flow from the discharge outlet of the depositor into the one or mold cavities to form a second layer of the second aerated confectionery mass covering the layer of the at least one particulate material to form the aerated confectionery product, the flow of the second aerated confectionery mass effective to maintain the air bubbles in the second aerated confectionery mass, wherein the first and second aerated confectionery masses may be the same or different, wherein the first layer of first aerated confectionery mass can be formed by one or more depositions as in step (a), wherein the second layer of the second aerated confectionery mass can be formed by one or more depositions as in step (c), wherein the layer of at least one particulate material can be formed by one or more depositions as in step (b), wherein the air bubbles of the first and second aerated confectionery masses are maintained in the aerated confectionery product, wherein the depositing of the first and second aerated confectionery masses in steps (a) and (c) is controlled by a shut-off point being located at an inner surface of the discharge outlet for permitting a predetermined amount of the aerated confectionery product to pass through the discharge outlet and being positioned adjacent the discharge outlet for restricting formation of aerated confectionery product tails after shut-off, and wherein the discharge outlet is spaced at a clearance of less than 20 mm from an upper rim of the mold.