Abstract: The present invention provides a more nutritious milk chocolate composition. The milk chocolate composition contains greater than 40% natural milk solids by weight. Method for preparing the milk chocolate composition is also provided. In another embodiment, the invention provides a reduced-sugar milk chocolate composition containing greater than 40% natural milk solids by weight and a sweetener component in an amount of not greater than 38% by weight of the resulting milk chocolate composition.

Abstract: The present invention discloses a method of preparing moulded confectionery articles, comprising the steps of: (1) preparing a liquid candy composition which solidifies upon cooling, said liquid candy composition being at a first temperature; (2) preparing a liquid chocolate composition which solidifies upon cooling, said liquid chocolate composition being at a second temperature which is lower than said first temperature; (3) co-depositing the liquid candy composition and the liquid chocolate compositions in the moulds; and (4) cooling the moulded compositions in the moulds so as to solidify the moulded compositions to form moulded confectionery articles; wherein the liquid chocolate composition is subjected to a high shear of at least 100 s?1, before being co-deposited in the moulds. This treatment enables the candy composition to be deposited into the moulds at a temperature which is higher than has heretofore been considered possible.

Abstract: The invention provides food processing surface (40) cleaning system and related methods and uses. The system comprises: a vacuum source, a cleaning head (101), having walls (102, 106) defining a vacuum chamber (108) in communication via a vacuum line (150) with the vacuum source, the vacuum chamber (108) having an open vacuum mouth; and means for supplying a pressurised cleaning fluid via a fluid line (28) to one or more cleaning fluid outlets (26) within the vacuum chamber (108), the cleaning fluid outlets (26) being directed to spray cleaning fluid towards the vacuum mouth; whereby the vacuum mouth may in use be positioned near or against a food processing surface (40) to allow sprayed cleaning fluid to contact the surface and be removed under vacuum via the vacuum line (150). A preferred food processing surface (40) is a conveyor belt.

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: 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.