Confectionery TRIZ Cases

Variable-speed dispensing fills moving molds continuously, eliminating stop-and-go pauses that increase cycle time.

A pair of rollers sizes gum mass into a continuous flat sheet, eliminating extruders to reduce drive power and prevent sticking.

Recesses in powder tray feet create ventilation channels that reduce starch molding drying time while maintaining stackability.

A detachable mold platen stiffness adjusting plate with matching attachment elements enables adjustable rigidity without increasing machine length.

Applying a shellac barrier to frozen bakery icing prevents gloss loss during thawing while maintaining product freshness.

A rice cake production method controls water content to 22-35% during processing to maintain a soft texture.

Multi-layer edible print substrate with moisture-retardant base layer and colorant-absorbent image layer for stable decoration.

A fibre cutting device trims exposed through-thickness fibres from composite surfaces using a dedicated suction mechanism.

A confectionery fat blend containing 10 to 50 percent S2U triglycerides and over 40 percent polyunsaturated fatty acid residues.

Segmented macronutrient diets enable companion animals to self-select optimal protein, fat, and carbohydrate ratios.

Overlapping dispensing members in solid freeform fabrication reduce vertical surface roughness and color hue shifts caused by member-to-member misalignment.

Composite outer coatings blend chocolate with porous sugar-protein grains to prevent adhesion during bulk packaging while enhancing palatability.

Nonhydrated starch replaces sugar in aerated matrices, resolving the contradiction between reduced sweetness and structural stability.

Elastic connections absorb thermal expansion deformation while adjust bolts correct horizontal tilt, improving die accuracy.

A hollow tubular insert placed in the mould assembly receives pressurised gas to form functional cavities within injection moulded parts.

Pin member constrains tube during heating to create thick-walled bulges, preventing restenosis at vessel bifurcations.

A cereal filling uses non-gelatinized starch powder to maintain texture while reducing fat content.

Replacing static bolster plates, the adjustable mechanism shifts the treatment device position to accommodate varying preform lengths without assembly downtime.

Segmented air-distribution manifold directs fibrous materials to distinct forming surfaces via independent pressure zones.

Threaded adjusting members orient the blow pin shaft and sealing element to prevent parison perforation, fluid bypass, and binding during expansion.

Breeding for delayed bolting in celery cultivar ADS-19 maintains commercial value while extending the growing season.

Quasi-isotropic composite mold body uses randomly oriented fiber chips impregnated with resin to enable precise post-cure machining.

A molding unit attachment system uses a spring-loaded mobile locking device and fixed stop for rapid tool-free part interchange.

Integrated heating modules melt joint faces of semi-finished articles, reducing device complexity while ensuring strong sealing quality.

Interchangeable working heads enable cutting, shaping, and printing on edible materials while managing device complexity through modular segmentation.

A layered food production device shapes baked dough around a spit using a forming tool to create unique outer and inner hole geometries.

A gas stream suspends particulate goods and powder in a circulation chamber to deposit uniform coatings without mechanical contact.

Inverting an elastic powder bed eliminates ejection marks and process complexity while maintaining surface quality and product integrity.

A layer multiplying die divides composite streams into branch streams and recombines them to form discrete overlapping layers.

Hot chocolate and peanut butter slurry sprayed onto snacks sets with dry sugar to prevent stickiness and melting.

Process container radicals remove inner surface contaminants using existing gas supply infrastructure.

Upstream cooling increases viscosity, preventing sticking and doubling throughput.

Replacing saccharose with a 1,6-GPS and 1,1-GPM sugar alcohol mixture extends cereal shelf life while maintaining diabetic suitability.

An annular suction ring removes monomer-laden cooling gas near the film tube to prevent dirt deposits on downstream plant elements.

A demoulding apparatus uses a prodder to deform soft moulded products and break adhesion bonds within the cavity.

Type 4 resistant starch replaces removed sugar in cereal coatings, maintaining bulk and frosted appearance while reducing calorie content.

A clamping unit design featuring a vertically aligned hydraulic piston and a transverse locking element for controlled force application.

Deflection devices guide the conveyor belt to form an adjustable gap above the collection trough, preventing excess mass contamination during production.

Segmenting the ceramic ingot into distinct color regions allows direct molding of gradient restorations, eliminating laborious surface treatments.

A palm oil midfraction fat system maintains a soft texture at low temperatures while remaining solid at ambient conditions.