Conopco, Inc.

Unilever Plc

Unilever, N.v.

Unilever IP Holdings B.v.

Unilever Plc, a Company Registered in England and Wales Under Company No. 41424

Unilever Plc, a Company Registered in England and Wales Under Company No. 41424 of

Georgios Tetradis-Mairis

Ashvinikumar Vishnukumar Mudaliar

Vijay Mukund Naik

René Joachim Buter

Janhavi Sanjay Raut

Leonie Martine Diks-Warmerdam

Indu Mani

Hans Hoogland

Lalitha Balakrishnan

Yainy Patricia Romero Cuevas

Francesco Cusani

Guoping Lian

Johannes Jozef Marie Janssen

Giuseppe Ferrante

Mansoor Ahmed Ansari

Rene Joachim Buter

Gianfelice Romano

An apparatus for automatically preparing baked waffle cone sheets, for use in preparing a waffle cone to be filled with a frozen confectionery product, from waffle cone batter, the apparatus comprising a baking station, the baking station comprising a plurality of baking plate locations onto which the waffle cone batter is to be deposited, each baking plate location comprising an essentially planar baking surface comprising a characteristic waffle region comprising a first array of parallel linear grooves, so as to produce a characteristic waffle pattern in the baked waffle sheet from the resulting parallel linear protrusions in the baked waffle sheet; wherein each baking plate location also comprises a graphical region, the graphical region being located within the characteristic waffle region and comprising grooves corresponding to a graphical image, and also comprising at least one linear groove, each linear groove being contiguous with, dimensionally similar to and collinear with a groove in the characteristic waffle region, and wherein the spacing density of grooves in the graphical region is less than that in the surrounding characteristic waffle region.

Apparatus and method for manufacturing baked waffle cone sheets

Display cabinet for frozen products including a magneto caloric unit having cold end with a primary cold heat exchanger and a hot end with a primary hot heat exchanger, and a cabinet suitable for containing frozen products. The cabinet including an inner wall limiting a volume wherein frozen products can be stored, the cabinet having a secondary heat exchanger, wherein the secondary cold heat exchanger includes an exchanger circulator for circulating a low freezing point liquid between the secondary cold heat exchanger and the primary cold heat exchanger.

Display cabinets for frozen products

A freezer for storing frozen confectionery products, the freezer comprising a substantially sealed openable chamber for storing the frozen confectionery products and having a lower region and an upper region, the lower region comprising air circulation means for directing air from the lower region to the upper region and refrigeration means for chilling the chamber.

Freezer and method of its operation

A roller having a multiplicity of open moulding cavities on its surface, the roller being hollow with its cavity being partially filled with liquid nitrogen, characterized in that: A vacuum insulation compartment is located on each side of the roller. The vacuum insulation compartment, in radial cross section, presenting an outside generally plane and circular wall in the form of an annular disc, joint to a roller side wall by two portions having: a general sigmoid cross section for the portion at the peripheral part of the vacuum panel; a general sigmoid cross section for the portion at the central part of the vacuum panel.

Apparatus for the production of frozen confections

A method of coloring keratinous fibers comprising contacting the keratinous fibers sequentially with a pre-treatment composition and a color developer wherein: i. the pre-treatment composition comprises: (a) 0.5-25% by weight of an iron salt at a pH below 2 including 0.5-5% by weight of a reducing agent (b) a buffer effective in the pH range 3-6 and (c) a penetration enhancer comprising one or more solvents having Hansen solubility parameter &#x3b4;h between 1-10 (MPa)and &#x3b4;p between 10-25 (MPa)wherein the component (b) is mixed with (a) or (c) not more than 360 minutes prior to contacting the keratinous fibers and ii. the color developer is selected from one or more of hydrolysable tannin or its breakdown products or derivatives or a mixture thereof obtained from a natural or synthetic source, where the sequence of contact is in any order.

Colouring of keratinous fibers using a pretreatment comprising an iron salt and a colour developer comprising hydrolysable tannin

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Bedford, United Kingdom

Georgios Tetradis-Mairis