Abstract: This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along their length by a frangible connecting portion. The invention also provides a method of manufacturing such a product. The method includes providing an extrusion die having a linear array of at least two interconnected openings therein; and extruding product portions through the die to produce the product. The product comprises at least one or more edible materials comprising: chocolate products, baked or unbaked cereal-based composition, or cheeses.

Abstract: In a first aspect the application discloses a confectionery product in the form of a segmented bar comprising a substantially planar raft and a series of discrete raised portions projecting therefrom and separated by channels, wherein the raft is of non-uniform thickness. In a second aspect the application discloses a process for producing a segmented confectionery product comprising a) creating a prototype segmented confectionery product design; b) creating a stress profile of said prototype confectionery product design; c) creating a modified design by increasing thickness of the raft in areas prone to breakage in the prototype design; and d) producing a confectionery product according to the modified design.

Abstract: A method of extruding products comprises varying the rate of flow of at least one material (12) through an extrusion aperture in a die (10). The method may be used to produce an extrudate body (16) whose cross-sectional area varies along its length or to produce an extrudate body comprising two or more different materials in which the proportions of the materials varies along its length. Apparatus (11) for carrying out the method comprises an extrusion die (10) defining an extrusion aperture and a material delivery system for delivering the material(s) to the die in a suitable condition for extrusion. A control system is operative to vary the rate of flow of the material. The control system may comprise a flow control mechanism (240) in a supply path for the first material upstream from the die (10). The flow control mechanism (240) may be operative to vary the volume of the supply path and may comprise a fluid actuated resiliently deformable flexible element.

Abstract: This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along their length by a frangible connecting portion. The invention also provides a method of manufacturing such a product. The method includes providing an extrusion die having a linear array of at least two interconnected openings therein; and extruding product portions through the die to produce the product. The product comprises at least one or more edible materials comprising: chocolate products, baked or unbaked cereal-based composition, or cheeses.

Abstract: A method of manufacturing products comprising an outer casing of a first material (12) and containing at least one chamber (18) filled with a second material (14) comprises extruding the first material through a die (10) to form an extrudate body (16) and delivering the second material through at least one fluid outlet (22) in the die to form the least one filled chamber. The extrusion process is varied periodically and momentarily to produce sections (30) of extrudate body having no filled chamber. In one embodiment, the flow of the second material (14) is periodically reduced to form the unfilled sections. The flow of the second material (14) may be reduced by increasing the volume of a supply path for the second material upstream from the die (10). Apparatus for carrying out the method is also disclosed. The method and apparatus are particularly adapted for producing food, and especially confectionery, products.

Abstract: A method of manufacturing products comprising an outer casing of a first material (12) and containing at least one chamber (18) filled with a second material (14) comprises extruding the first material through a die (10) to form an extrudate body (16) and delivering the second material through at least one fluid outlet (22) in the die to form the least one filled chamber. The extrusion process is varied periodically and momentarily to produce sections (30) of extrudate body having no filled chamber. In one embodiment, the flow of the second material (14) is periodically reduced to form the unfilled sections. The flow of the second material (14) may be reduced by increasing the volume of a supply path for the second material upstream from the die (10). Apparatus for carrying out the method is also disclosed. The method and apparatus are particularly adapted for producing food, and especially confectionery, products.

Abstract: A method of extruding products comprises varying the rate of flow of at least one material (12) through an extrusion aperture in a die (10). The method may be used to produce an extrudate body (16) whose cross-sectional area varies along its length or to produce an extrudate body comprising two or more different materials in which the proportions of the materials varies along its length. Apparatus (11) for carrying out the method comprises an extrusion die (10) defining an extrusion aperture and a material delivery system for delivering the material(s) to the die in a suitable condition for extrusion. A control system is operative to vary the rate of flow of the material. The control system may comprise a flow control mechanism (240) in a supply path for the first material upstream from the die (10). The flow control mechanism (240) may be operative to vary the volume of the supply path and may comprise a fluid actuated resiliently deformable flexible element.