Abstract: A packaging wrapper is made of material having inner and outer laminate structures bonded together. A peelable flap is defined in the wrapper by means of offset score lines in the laminate structures, the structures being bonded together in a marginal region between the score lines by means of a peelable adhesive. In one aspect of the invention, the score lines are formed using a pair of contra-rotating die cylinders positioned on opposite sides of the laminated film Each cylinder contacts a respective laminate structure and has a blade for forming a score line in that structure. In another aspect, the laminate structures are bonded together using a single peelable adhesive both within and outside of the marginal region. In a further aspect, the structures are not bonded together in at least part of the marginal region to provide a lifting tab for the flap.

Abstract: The apparatus (100) includes a die head (118) for extruding a main comestible material to form an extrudate body. A plurality of nozzles (160, FIG. 7) is located within the die head for introducing a comestible fluid into the extrudate body to form a plurality of filled capillaries. A control system (182) is capable of selectively connecting at least one of the nozzles to any one of at least two different fluid filling sources (150A, 15 OB). The control system may be capable of connecting each of the nozzles independently to different fluid sources or the nozzles may be arranged into two or more groups of flu idly interconnected nozzles that can each be independently switched between different fluid sources. The apparatus can be used to form products in which the fillings in the capillaries are varied or in which an image is formed in cross section. The apparatus can also be used to switch production between products having different fillings without stopping extrusion.

Abstract: A confectionery processing machine has a hopper attached to a dispensing unit. The dispensing unit comprises a plurality of co-operating piston and nozzles. The hopper is arranged to supply an edible material to the plurality of co-operating piston and nozzles. The dispensing unit is arranged in order to dispense the edible material from the plurality of co-operating piston and nozzles. The confectionery processing machine is improved by providing the hopper with at least two separate compartments. Here, each compartment separately provides edible material to a portion of the plurality of pistons. Consequently, a more flexible confectionery processing machine is provided because all the plurality of piston and nozzles are not provided from the same compartment.

Abstract: A process for the manufacture of a layered confectionery product having discrete jelly and fat-containing confectionery components, comprising introducing a first of the components to a support, in molten or substantially-molten form, applying the second component, in non-solid form, to an exposed and non-solidified surface of the first, and allowing or effecting cooling of the first and second components such that they bond to each other as discrete confectionery layers.

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: A packaging wrapper (14) is made of material (48) having inner (50) and outer (52) laminate structures bonded together. A peelable flap (24) is defined in the wrapper by means of offset score lines (54, 56) in the laminate structures, the structures being bonded together in a marginal region between the score lines by means of a peelable adhesive (60). In one aspect of the invention, the score lines (54, 56) are formed using a pair of contra-rotating die cylinders (80, 82, FIG. 8) positioned on opposite sides of the laminated film Each cylinder contacts a respective laminate structure and has a blade (86, 88) for forming a score line in that structure. In another aspect, the laminate structures (50, 52) are bonded together using a single peelable adhesive (60) both within and outside of the marginal region. In a further aspect, the structures (50, 52) are not bonded together in at least part of the marginal region to provide a lifting tab (46) for the flap.

Abstract: The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same.

Abstract: A confectionery composition is described. The confectionery composition includes a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. Each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also described are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition described.

Abstract: An extrusion die head for the extrusion of hollow or center-filled shapes as well as apparatus comprising the extrusion die head and methods employing the die head. The extrusion die head (10) is for the preparation of a plurality of center-filled products (34) of varying composition wherein each product comprises a first (filling) material and a second (outer) material. The die head comprises at least one tube (22) such that a first material may be extruded through the tube or tubes and a second material may be extruded around the tube or tubes. The location and the number of the tubes may be customized to vary the location and amount of the first material relative to the second material and thereby vary the composition of the center-filled product. The extrusion die head apparatus comprises a sleeve (40) enclosing the die head. In one embodiment a first material is conveyed from one or more first apertures (18) via one or more tubes (22) to one or more second apertures (20) where it is extruded.

Abstract: A carton (10) is formed from a unitary blank of material folded to produce a hollow walled structure for encircling a main product (11). The blank is also folded to produce at least one internal divider (35) which forms a support for holding the main product (11) in position in the structure and to define within the hollow walled structure an internal volume (36) for retaining a secondary item (37). The internal divider (35) may extend transversely or longitudinally. Where the internal divider is aligned longitudinally of the housing, it may be parallel to a side wall of the carton or it may extend across a corner between two side walls. The internal divider may be provided by a pair of kick-ins. The carton (10) may be an Easter egg carton. Methods of forming and filling the carton are also described.

Abstract: A confectionery processing machine has a hopper attached to a dispensing unit. The dispensing unit comprises a plurality of co-operating piston and nozzles. The hopper is arranged to supply an edible material to the plurality of co-operating piston and nozzles. The dispensing unit is arranged in order to dispense the edible material from the plurality of co-operating piston and nozzles. The confectionery processing machine is improved by providing the hopper with at least two separate compartments. Here, each compartment separately provides edible material to a portion of the plurality of pistons. Consequently, a more flexible confectionery processing machine is provided because all the plurality of piston and nozzles are not provided from the same compartment.

Abstract: The apparatus (100) includes a die head (118) for extruding a main comestible material to form an extrudate body. A plurality of nozzles (160, FIG. 7) is located within the die head for introducing a comestible fluid into the extrudate body to form a plurality of filled capillaries. A control system (182) is capable of selectively connecting at least one of the nozzles to any one of at least two different fluid filling sources (150A, 15 OB). The control system may be capable of connecting each of the nozzles independently to different fluid sources or the nozzles may be arranged into two or more groups of flu idly interconnected nozzles that can each be independently switched between different fluid sources. The apparatus can be used to form products in which the fillings in the capillaries are varied or in which an image is formed in cross section. The apparatus can also be used to switch production between products having different fillings without stopping extrusion.

Abstract: A flow-wrapped package (14) is made of a length of flexible material (16). The package is closed by means of a longitudinal seal along one face and transverse end seals (20, 22) formed using a cold seal adhesive. One of the end seals (20) has an aperture (24) for suspending the package for display purposes. The end seal (20) with the aperture (24) may be embossed and/or it may have a greater depth (D) than the other end seal (22), at least over a region in which the aperture is formed. The longitudinal seal (118, FIG. 3) is a fin seal which 26 may be folded to overlay the display aperture (124, FIG. 2) and may have an aperture (124A, FIG. 3) corresponding to and aligned with the display aperture (124, FIG. 2) in the end seal. The display aperture (224, FIG. 4) may be positioned laterally off-centre so that the package hangs at an angle.

Abstract: A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect, the foodstuff is chocolate, and at least one of the strands of chocolate is convoluted. In a second aspect, at one of the strands of foodstuff is transversely convoluted. Also provided are methods for making the food bar.