Abstract: A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate and a liquid filling are supplied to a nip (12) defined by the juxtaposition of a pair of forming elements (10). The chocolate and the liquid filling are passed through said nip (12) by motion of said forming elements (10). At least one of said pair of forming elements has a plurality of recesses in its peripheral surface and the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip. In this way the chocolate envelops the liquid filling and thereby forms liquid-filled chocolate capsules interconnected by a web of chocolate. The capsules may be separated from the web and may be placed in a chocolate shell.

Abstract: A process for the production of a confectionery composition and a confectionery composition producible by the process. The process comprises introducing discrete droplets of a liquid filling (20) into a flowing matrix material (12) by means of an array of nozzles(16). The matrix material comprising the droplets of liquid filling is then deposited into a mould or a confectionery shell(14). The matrix material may be moving at a speed of at least 0.01 ms?1. The matrix material may be chocolate and liquid filling filling may have a very low viscosity.

Abstract: A confectionery composition comprising an edible shell (12) having a filling therein, said filling comprising a plurality of solid inclusions (14) and at least one liquid component (16). A method for producing the composition comprising placing a plurality of solid inclusions (14) and at least one liquid component (16) in an edible shell (12). The solid inclusions and the liquid component are then sealed within the edible shell. The solid inclusions may be discrete pieces or they may be interconnected to form a network. The edible shell may be chocolate and the liquid component may be a low viscosity sugar syrup such as runny caramel.

Abstract: A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet (10) of edible film having a plurality of first recesses (12) therein and a second sheet (22) of edible film, optionally having a plurality of second recesses (24) therein. A liquid filling (18) is supplied to the first recesses (12) and then sealed between the first and second sheets (10, 22) to form capsules (26). Molten chocolate (14) may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell.

Abstract: A method and apparatus are disclosed for loading at least one media item into a media item container. The apparatus includes at least one rotatable member comprising an outer surface including a plurality of apertures connected to at least one chamber where a negative pressure is selectively provided. The apparatus also includes a guide that guides each incoming item of media transported to the rotatable member. The rotatable member is rotatable when negative pressure is provided at the chamber region to locate a media item secured to the rotatable member by suction from the guide into the media item container.

Abstract: A method and apparatus are disclosed for loading at least one media item into a media item container. The apparatus includes at least one rotatable member comprising an outer surface including a plurality of apertures connected to at least one chamber where a negative pressure is selectively provided. The apparatus also includes a guide that guides each incoming item of media transported to the rotatable member. The rotatable member is rotatable when negative pressure is provided at the chamber region to locate a media item secured to the rotatable member by suction from the guide into the media item container.