Abstract: An example method for performing an operation includes obtaining an input deck of a first simulator, the input deck being prepared based on field data for performing a simulation of the operation using the first simulator. The method further includes migrating the input deck from the first simulator to generate input for a second simulator, the second simulator being configured to simulate the operation based on the input to generate a simulation result. The method further includes storing the simulation result in a repository.

Abstract: An example method for performing an operation includes obtaining an input deck of a first simulator, the input deck being prepared based on field data for performing a simulation of the operation using the first simulator. The method further includes migrating the input deck from the first simulator to generate input for a second simulator, the second simulator being configured to simulate the operation based on the input to generate a simulation result. The method further includes storing the simulation result in a repository.

Abstract: The present invention relates to introducing decorative patterns or particulate inclusions to a portion of edible shells with a spinning device comprising an elongate spindle and an applicator device. Particulates or liquid coating materials are loaded in the applicator device, which is placed adjacent an inner surface of the edible shell or a hollow shell-shaped support, and the spindle and applicator device are spun at a rotational speed sufficient to dispense the particulates or liquid materials out of the applicator device against the inner surface of the shell or support. The present spinning applicator device can apply any kind of particulate inclusion(s) in a portion of a shell, and create visually distinctive patterns of particulates or liquid coating materials that adhere on the surfaces of a shell, and therefore may be used to enhance texture, flavor, and/or appearance of a wide variety of confectionery products.

Abstract: Processes for preparing partially dry-coated confectionery products by moving a confectionery product while providing a plurality of discrete, non-liquid particles in a visually distinct pattern upon a portion but not all of an outer surface comprising at least one side of the confectionery product, wherein the particles are adhered to the portion of the confectionery product to provide the visually distinct pattern compared to the confectionery product. Also included are dry-coated frozen confectionery products a dry, adhesive coating deposited in a desired pattern adjacent an outer surface of a confectionery product; and a plurality of discrete particles placed adjacent the adhesive coating and opposite the adhesive coating from the confectionery product, which are sufficiently adhered thereto to substantially remain affixed to the product in a visually distinct pattern.

Abstract: The present invention relates to a method and apparatus for forming an edible fat-based shell upon a packaging support having a desired shape that defines a volume therein. One or more walls of consistent thickness are formed directly on the packaging support from an amount of an edible shell-forming composition. The composition includes one or more fats, and has a plastic viscosity of about 10 to 40 Poise and a yield value of about 50 to 250 dynes/cm2 prior to forming the shell on the support. The walls of the edible fat-based shell preferably have the shape of a cup, cone, or other open top receptacle and a filling is at least partially retained within therein. The shells represent another embodiment of the invention. Prior to consuming the product, the packaging support is removed.

Abstract: The present invention relates to an edible fat-based shell upon a packaging support having a desired shape that defines a volume therein. One or more walls of consistent thickness are formed directly on the packaging support from an amount of an edible shell-forming composition. The composition includes one or more fats, and has a plastic viscosity of about 10 to 40 Poise and a yield value of about 50 to 250 dynes/cm2 prior to forming the shell on the support. The walls of the edible fat-based shell preferably have the shape of a cup, cone, or other open top receptacle and a filling is at least partially retained within therein. Prior to consuming the product, the packaging support is removed. The invention also relates to a method and apparatus that includes a specially designed nozzle for producing the edible fat-based shell.