Abstract: Center-filled bars of confectionery are made by making successive deposits of shell and filling materials into adjoining cavities of moulds moved in succession beneath coaxial depositing nozzles. The cavities in each mould are separated by webs over which shell material overflows so that successive deposits join together to form in each mould a bar having a flat base.

Abstract: A multi-component composite meat product such as bacon is formed by preparing a comminuted fat and comminuted lean meat component each component containing optional additives and pumping the separate components through separate manifolds to a forming die. The die includes a plurality of partitions or dividers defining the desired lean and fat configuration of the multi-component composite meat product. Bacon slabs simulating naturally occurring slabs are formed in accordance with the invention by pumping a comminuted fat component through the rear of the forming die and extruding a comminuted lean meat component into the fat component as it passes through the die to provide the multi-component meat. Resultant bacon slabs may thereafter be processed and sliced like the naturally occurring bacon product to produce bacon slices with the desired configuration and size of the lean and fat meat components.