| abstract |
A method is provided for making a center-filled confection. The confection is made by preparing an extrudable confectionery shell material, preparing a center-fill composition which is capable of forming a pumpable liquid when heated, heating the center-fill composition to a temperature sufficient to convert it into a pumpable liquid, and holding it at a temperature sufficient to maintain it in a liquid state, coextruding the confectionery shell material and the center-fill composition as a liquid-filled rope, forming the filled rope into individual confectionery pieces, and allowing the confectionery pieces to cool to less than 26°C to form a confectionery piece. After a period of time, the center-filling undergoes a phase change to become a fine crystalline filling. |