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 pressurised cylinder having a shut-off valve having a valve element which seals with the valve seat and linearly moveable valve stem coupled to the valve element. A lever is coupled via an eccentric coupling to the valve stem, such that rotation of the lever about a pivot axis causes the linear movement of the valve element. Between the eccentric coupling and the valve stem, there is an amount of play in the direction of opening of the valve. A resilient member provides a biasing force on the eccentric coupling when the valve is closed which holds the eccentric coupling and hence the lever in a fully closed position.

Abstract: A pressurised fluid cylinder (1) having a shut-off valve, comprising a valve element (6) on a valve stem which is linearly movable. A biasing member (15) exerts a biasing force on the valve element and a crank moves the valve stem. The crank comprises a first linkage (37) pivotally attached at one end to the valve stem and a second linkage (50) pivotally attached at one end to the second end of the first linkage and being positionally fixed but rotatable about the opposite end. Rotation of the first linkage (37) in a first rotational direction initially causes biasing of the biasing member and further rotation of the second linkage causes the linkage to pass a top or bottom dead centre position, at which point a proportion of the energy stored in the biasing member during its biasing causes the first linkage to be biased further in the first rotational direction alter the top or bottom dead centre position.

Abstract: A pressurised fluid container having a shut off valve within a valve body. The valve body contains at least one high pressure seal to seal the region around the valve. The valve body is configured such that any leakage past the or each high pressure seal enters an internal gas path which routes any fluid leakage past the or each high pressure seal to one or more discrete ports in the valve body.

Abstract: A system and method for registering a workstation. The system enables a client to locate an import service for importing workstation information using the domain name system (DNS). A client may send registration information to the import service after locating the import service using the DNS. The import service may then create a workstation object based on at least a portion of the registration information. The import service may then forward the workstation object to the client for registering the workstation.

Abstract: A system and method for registering a workstation. The system enables a client to locate an import service for importing workstation information using the domain name system (DNS). A client may send registration information to the import service after locating the import service using the DNS. The import service may then create a workstation object based on at least a portion of the registration information. The import service may then forward the workstation object to the client for registering the workstation.