Abstract: Methods for extruding a product are provided. In particular, a method for producing a striped confectionery product is provided. The method includes co-extruding at least two base products to form a co-extruded product stream comprising generally parallel layers of said base products extending laterally across a flow path; dividing the layered co-extruded product stream into at least two separate sub-streams, each sub-stream containing layers of said at least two base products; rotating said sub-streams about each other to re-orientate layers in one of said sub-streams relative to said layers in at least one other of said sub-streams; and recombining said re-oriented sub-streams of co-extruded product to form a single recombined product stream comprising an increased number of generally parallel layers of said base products when compared with said initial co-extruded product stream.

Abstract: An apparatus and a method for producing a striped confectionery product is provided. The apparatus may co-extrude two different base products into a common flow path, including elongate openings extending laterally across the flow path generally parallel to one another through which the base products are introduced so as to form a combined co-extruded product. A die can receive the layered co-extruded product stream, the die having a generally helical blade statically mounted in the passage to divide the passage into two generally helical flow paths. The die can be configured so that the sub-streams can be subsequently recombined into a single recombined product stream having an increased number of generally parallel layers of the base products when compared with the initial co-extruded product stream.

Abstract: A merchandising/display element for a merchandising/display system is in the form of a shelf having a rear part and front part, the parts being interengaged with the front part being slidable backwards and forwards relative to the fixed rear part to vary the shelf depth/length. Moreover the width of the shelf is also adjustable by means of slidable wire slides.

Abstract: An apparatus and a method for producing a striped confectionery product is provided. The apparatus may co-extrude two different base products into a common flow path, including elongate openings extending laterally across the flow path generally parallel to one another through which the base products are introduced so as to form a combined co-extruded product. A die can receive the layered co-extruded product stream, the die having a generally helical blade statically mounted in the passage to divide the passage into two generally helical flow paths. The die can be configured so that the sub-streams can be subsequently recombined into a single recombined product stream having an increased number of generally parallel layers of the base products when compared with the initial co-extruded product stream.

Abstract: A liquid-filled confectionery composition (10), comprising a liquid-containing core (11, 12), an outer layer of confectionery coating (14, 15), and an intermediate protective layer (13) between the core (11, 12) and outer layer (14, 15). The liquid-containing core consists of a liquid (11) contained within a water soluble or biodegradable matrix (12). The edible water impermeable intermediate layer (13) is applied in alcohol and prevents the movement of water between the core (11, 12) and the outer layer (14, 15), thereby preventing the core (11, 12) from drying out.

Abstract: A coating such as liquid milk chocolate is applied to articles such as confectionery bars. The bars are conveyed by conveyor under a curtain of liquid chocolate issuing through an outlet slot in a trough. A layer of air is caused to flow through the outlet slot in the trough so as to modify the flow characteristics of the curtain. The layer of air permits a curtain of even thickness to be achieved.

Abstract: A coating such as liquid milk chocolate is applied to articles such as confectionery bars. The bars are conveyed by conveyor under a curtain of liquid chocolate issuing through an outlet slot in a trough. A layer of air is caused to flow through the outlet slot in the trough so as to modify the flow characteristics of the curtain. The layer of air permits a curtain of even thickness to be achieved.

Abstract: A coating such as liquid milk chocolate is applied to articles such as confectionery bars. The bars are conveyed by conveyor under a curtain of liquid chocolate issuing through an outlet slot in a trough. A layer of air is caused to flow through the outlet slot in the trough so as to modify the flow characteristics of the curtain. The layer of air permits a curtain of even thickness to be achieved.

Abstract: A chocolate composition having a total fat content of 18 to 24.9 wt. % is produced by mixing particles of solid chocolate-making ingredients intimately mixed with at least one fat and emulsifier. To reduce the viscosity of the mixture, (a) not more than 1 wt. % of the particles exceed 60 &mgr;m, and (b) not more than 15 wt. % of the particles are less than 2 &mgr;m and/or not more than 20 wt. % of the particles are less than 3 &mgr;m.

Abstract: Coated confectionery is formed by introducing pieces of a first confectionery material into recesses in one of a pair of cooled rollers. These are carried around by contra-rotation of the rollers to a nip where chocolate or the like is introduced into the nip to coat the pieces so as to produce the coated confectionery.

Abstract: A chocolate composition having a reduced fat content of typically 18 to 25 wt % is produced by mixing (i) a major portion of a higher fat chocolate composition which has been flavour-developed, preferably by conching, with (ii) a minor proportion of a lower fat chocolate having a fat content below that required in the final chocolate composition, so as to produce the final reduced fat chocolate composition.