Cadbury Holdings Limited Patent applications |
Patent application number | Title | Published |
20130327000 | PACKAGING OF A STACK OF CONFECTIONERY PELLETS AND THE LIKE - Packaging of a stack of confectionery pellets comprises a tubular pack formed from a flexible wrapper and a re-closable cap member mounted to one end of pack. The cap member has a base affixed to a side wall of the pack and a scoop attached to the base for movement between closed and open positions. The scoop is shaped to act as a receptacle for holding a pellet dispensed from the pack when in the open position. The wrapper has a line of weakness extending around all or part of the end wall region and during manufacture an inside surface of the scoop is bonded to the end wall region. When the scoop is first opened, the wrapper tears along the line of weakness to create an opening in the pack through which pellets can be dispensed. A method of manufacturing the packaging is also disclosed and claimed. | 12-12-2013 |
20130224346 | PACKAGING - A package ( | 08-29-2013 |
20120152783 | PACKAGING - A packaging ( | 06-21-2012 |
20120091132 | PACKAGING AND METHOD FOR PACKAGING - A package for a block-shaped food product ( | 04-19-2012 |
20120027909 | PROCESS FOR PREPARING CHOCOLATE CRUMB - The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture, or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) effecting sugar crystallisation in the mixture by subjecting the mixture to a temperature in the range of 55 to 1100C, under a lowered pressure in the range of 3.5 to 18 kPa for 10 to 20 minutes; and e) drying the mixture so as to form chocolate crumb. The sugar crystallisation parameters employed in the process result in reduced fouling of equipment and chocolate crumb having superior flavour and texture development. | 02-02-2012 |
20120027908 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process for the manufacture of chocolate crumb and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture so as to form sweetened condensed milk; c) adding and mixing cocoa mass/liquor to the sweetened condensed; d) subjecting the sweetened condensed milk and cocoa mass/liquor mixture to conditions effective to bring about sugar crystallisation in the mixture; e) drying the mixture so as to form chocolate crumb; and f) seeding the mixture with sugar during and/or between one or more of steps (c) to (e). The mixture is seeded with sugar so as to promote crystallisation prior to and/or during and/or after sugar crystallisation. | 02-02-2012 |
20110305815 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process is described for the production of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture. During the process of mixing and/or evaporating liquid, cocoa mass/liquor is added and mixed to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb. Fat is added after sugar crystallisation. | 12-15-2011 |
20110305814 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process is described for the preparation of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture so as to form sweetened condensed milk The sweetened condensed milk is heated to a temperature in the range of 75 to 110° C. for a period of 10 to 60 minutes, and cocoa mass/liquor are added and mixed to sweetened condensed milk to form a mixture. The mixture is then subjected to conditions effective to bring about a sugar crystallisation in the mixture, and dried so as to form chocolate crumb. | 12-15-2011 |
20110300288 | PROCESS FOR PREPARING CHOCOLATE CRUMB - The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together milk and sugar so as to form a mixture; b) heating the mixture to a temperature in the range of 55-110° C. under a lowered pressure in the range of 18-25 kPa so as to effect evaporation of liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or step (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. Evaporation takes place at a reduced temperature and pressure so as to produce a sweetened condensed milk. In one embodiment the milk and sugar mix is evaporated to between 85-88% solids by heating the mixture to between about 85° C. to 95° C. under a lowered pressure of approximately 24 kPa for 30 minutes. | 12-08-2011 |
20110300287 | PROCESS FOR PREPARING CHOCOLATE CRUMB - The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixtune; e) drying the mixture at a temperature in the range of 50 to 95° C. for 35 to 200 minutes so as to form chocolate crumb; and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb. | 12-08-2011 |
20110300286 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel; b) evaporating excess liquid from the mixture in the reaction vessel so as to form sweetened condensed milk; c) adding cocoa mass/liquor to the reaction vessel during and/or after steps (a) and/or (b); d) subjecting the mixture in the reaction vessel to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. The process is efficient in that initial evaporation of excess liquid takes place in the same vessel used for mixing and processing the constituents of the crumb. In one embodiment all of the steps a to e take place in a single reaction vessel. | 12-08-2011 |
20110300285 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process is described for preparing chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and the mixture is modified so that the total solids are present in the range of 75% to 90% of the mixture. During the process of mixing and/or modifying the mixture, cocoa mass/liquor is added to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb. | 12-08-2011 |
20110300284 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process for chocolate crumb manufacture and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding and mixing cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation; e) drying the mixture so as to form chocolate crumb; and f) forming the chocolate crumb into a plurality of substantially uniformly shaped pieces. The crumb mixture is formed into a plurality of substantially uniformly shaped pieces. In one embodiment the pieces are formed by passing the chocolate crumb through one or more rollers which have one or more depressions adapted to shape the crumb into the pieces. | 12-08-2011 |
20110253771 | PACKAGING - Packaging for a generally block shaped product ( | 10-20-2011 |
20110239592 | PACKAGING METHOD AND APPARATUS - A packaging method comprises dispensing a material continuously from a roll, forming a plurality of packages from the material, filling each package with contents and sealing each package once filled. A hanging aperture is created for each package, prior to it being formed into the package, the material having been folded or creased in the area in which the aperture is to be created. | 10-06-2011 |
20110217429 | CENTREFILLED CONFECTIONERY COMPOSITION - A confectionery composition is provided which comprises a chocolate shell and a continuous filling. The chocolate shell comprises convoluted chocolate sheet. Also provided is a confectionery composition comprising a tubular shell defining a tubular cavity therein, and a filling located in the cavity. Again, the shell comprises a convoluted chocolate sheet. Methods of making confectionery compositions comprising a convoluted chocolate sheet and a filling are also described. | 09-08-2011 |
20110017811 | PACKAGING AND METHOD FOR PACKAGING - A package ( | 01-27-2011 |
20110008488 | Confectionery Product - The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof. | 01-13-2011 |
20100327046 | PACKAGING OF CONFECTIONERY ITEMS - Packaging of a stack of confectionery pellets having a longitudinal axis extending through all the pellets in the stack comprises a sheet wrapper that encases the stack. The wrapper is formed into a side wall portion which encircles the stack about the longitudinal axis and two end cap regions, each end cap region enclosing a respective axial end of the stack. A tear guide to assist a user in opening the packaging extends about the axis and is positioned at least partially within one of the end cap regions. The tear guide may be defined by lines of weakness in the wrapper which may be formed by laser etching. A method of packing a stack of confectionery items is also disclosed. | 12-30-2010 |
20100297304 | BEVERAGE CAPSULES - The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage capsule comprises a liquid beverage base having a water activity of no more than 0.7 at 25° C. In other embodiments the beverage capsule is shelf stable and preservative free. In further embodiments the beverage capsule comprises a beverage base enclosed within an edible shell, wherein the beverage capsule comprises a thickening composition as a separate component from the beverage base. In yet further embodiments the beverage capsule comprises a beverage base that comprises glucose and/or glycerine. | 11-25-2010 |
20100297288 | PACKAGING OF A STACK OF CONFECTIONERY PELLETS AND THE LIKE - Packaging of a stack of confectionery pellets ( | 11-25-2010 |
20100282830 | CONTAINER - A confectionery container ( | 11-11-2010 |
20100260919 | REDUCED FAT CHOCOLATE - The present invention provides a reduced fat chocolate composition comprising erythritol. In one embodiment the chocolate composition is characterised in that it has a total fat content of from 15 wt % to 24.9 wt %. In another embodiment the chocolate composition comprising erythritol is characterised in that it has a total fat content of from 15 wt % to 26 wt % and does not comprise inulin or fructo oligosaccharide (FOS). A process for the preparation of the chocolate composition is provided, said process having processing parameters similar to those for high fat chocolate. | 10-14-2010 |
20100108751 | CONTAINER - A confectionery container ( | 05-06-2010 |
20090304857 | CHEWING GUM COMPRISING POLYETHYLENE - The present invention relates to a chewing gum comprising at least one polyethylene (PE) polymer in an amount from about 15% to about 99% by weight of the elastomeric polymer content of said chewing gum, at least one synthetic elastomer chosen from the group of Polyisobutylene (PIB), Butyl Rubber, Polyisoprene and Styrene Butadiene Rubber (SBR) in an amount from about 1% to about 85% by weight of the elastomeric polymer content of said chewing gum and wherein said at least one polyethylene polymer has a molecular weight (Mw) above 25,000 g/mol. | 12-10-2009 |
20090190866 | PACKAGING WITH LINES OF WEAKNESS - The present invention provides a package ( | 07-30-2009 |