Confectionery product

Abstract

A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material.

1 . A confectionery product comprising first and second confectionery mass layers arranged so that they contact each other as a laminate, at least one of the inner surfaces of the first and second confectionery mass layers includes at least one depression, the inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the pocket being located in an area corresponding to a respective depression. 
     
     
         2 . A confectionery product according to  claim 1 , wherein the first and second confectionery mass layers comprise of the same ingredients. 
     
     
         3 . A confectionery product according to  claim 1 , wherein the first and second confectionery mass layers comprise at least one substance selected from the group consisting of: high-boiled sugar masses, taffy masses, fruit leathers, caramels and nougats. 
     
     
         4 . A confectionery product according to  claim 1 , wherein the first and second confectionery mass layers comprise a high-boiled toffee-flavoured sugar mass comprising from 70 to 90 wt % of sugars, from 10 to 20 wt % of dairy products, from 0.05 to 0.15 wt % of an emulsifier, and from 0.01 to 0.05 wt % of salt. 
     
     
         5 . A confectionery product according to  claim 1 , wherein the first and second confectionery mass layers include sodium bicarbonate-induced aeration. 
     
     
         6 . A confectionery product according to  claim 1 , wherein the pocket is at least partially filled with a material selected from the group consisting of liquid, semisolid and solid material. 
     
     
         7 . A confectionery product according to  claim 1 , wherein the inner surfaces of the first and second confectionery mass layers define a plurality of pockets in the confectionery product arranged in a regular, two-dimensional array. 
     
     
         8 . A confectionery product according to  claim 7 , wherein the plurality of depressions define an area comprising at least 40% of the total area of the layers of the first and second confectionery mass layers in which the depressions are formed. 
     
     
         9 . A confectionery product according to  claim 7 , wherein depressions are formed only in one of the inner layers of the first and second confectionery mass layers. 
     
     
         10 . A method of producing a confectionery product, comprising the steps of:
 providing first and second confectionery mass layers;   forming at least one depression in at least one surface of the first and second confectionery mass layers; and   joining the first and second confectionery mass layers together in a laminar arrangement, such that the at least one depression is arranged in an inner surface of the first and second confectionery mass layers, the inner surfaces of the confectionery mass layers defining at least one pocket in the confectionery product, and the pocket being located in an area corresponding to a respective depression.   
     
     
         11 . A method of producing a confectionery product according to  claim 10 , wherein the step of providing the first and second confectionery mass layers comprises heating at least one of the first and second confectionery mass layers. 
     
     
         12 . A method of producing a confectionery product according to  claim 11 , comprising the step of cooling the laminar arrangement. 
     
     
         13 . A method of producing a confectionery product according to  claim 10 , wherein the step of providing the first and second confectionery mass layers comprises inducing aeration in at least one of the first and second confectionery layers using from 1 to 5 wt % of sodium bicarbonate. 
     
     
         14 . A method of producing a confectionery product according to  claim 10 , wherein the step of providing first and second confectionery mass layers comprises forming at least one of the first and second confectionery mass layers into sheets. 
     
     
         15 . A method of producing a confectionery product according to  claim 10 , wherein the step of forming at least one depression in at least one surface of the first and second confectionery mass layers comprises forming the depression using a method selected from the group consisting of stamp moulding, drop-roll forming, vacuum-assisted drop roll forming and vacuum moulding. 
     
     
         16 . A confectionery product comprising first and second confectionery layers, each layer having an inner surface, and in contact with each other as a laminate, at least one of the inner surfaces of the first and second confectionery layers comprises a depression, the inner surfaces of the confectionery layers comprising one pocket, the pocket being located in juxtaposition to the depression.