Printing on Hollow Chocolate Figures Using Silicone Pad
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Solution Overview
Problem
Existing methods for printing on hollow chocolate figures are prone to damage due to the fragile nature and uneven surfaces of these figures, leading to substandard prints and practical challenges in achieving high-quality, uniform results.
Innovation Solution
An optimized method using a silicone pad with controlled pressure and a specially formulated edible colour preparation, applied in an automated process, where the chocolate figures are supported in a mould-half during printing to minimize damage and ensure high-quality, uniform printing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a pad is applied with high pressure to ensure even printing coverage on curved surfaces, then printing quality is improved, but the risk of damaging the fragile hollow chocolate figures increases
Solution Approach 1:
The hollow chocolate figures are placed in a mould-half before printing, which serves as a protective support structure. This cushioning measure prevents damage during the printing process by providing a stable base that distributes the applied pressure, allowing high pressure to be used for quality printing without directly transmitting damaging forces to the fragile chocolate figures.
Solution Approach 2:
The mould-half acts as an intermediary between the printing pad and the hollow chocolate figures. It mediates the pressure application by providing a rigid support surface that allows the pad to apply high pressure for even printing coverage while the mould-half absorbs and distributes the mechanical stress, preventing direct contact forces from damaging the fragile figures.
2Object-affected harmful factors
If a pad is applied with low pressure to avoid damaging fragile hollow figures, then damage risk is reduced, but printing quality becomes substandard
Solution Approach 1:
By providing the mould-half support beforehand, the system enables the use of high printing pressure without directly exposing the fragile figures to damaging forces. The cushioning effect allows pressure levels that would normally be too high for fragile objects to be safely applied, achieving both protection and printing quality.
3Ease of manufacture
If conventional edible colour preparation is used for printing on spherical surfaces with relief, then the printing process is simple, but the print quality is incorrect and non-uniform
Solution Approach 1:
The colour preparation composition is optimized by adjusting its viscosity parameter specifically for printing on hollow chocolate figures. This parameter change allows the preparation to flow and adhere properly to the curved surfaces with relief features, achieving uniform and correct prints while maintaining process simplicity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method achieves qualitatively uniform printing on hollow chocolate figures without causing damage, allowing for detailed and attractive designs, including facial expressions, by using a silicone pad with specific hardness and viscosity of the colour preparation, and controlled pressure.
Implementation Method 1
the pad, moreover, has to be applied on the figures using a certain pressure, so that all regions to be printed on are evenly provided with the preparation
Implementation Method 2
the viscosity of the colour preparation needs to be optimised
Data Source
Figure 1a~1f
Figure 2
AI summary
The present Invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible colour preparation by means of an elastic pad, characterised In that the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mould-half during printing.