Cadbury UK Limited

Stuart Mark Banister

Gavin Bown

Simon Jelley

Finbarr Charles Ronald Williamson

Andrew Christopher Bufton

Roderick Andrew Haines

Simon Philip Jelley

A method of extruding products comprises varying the rate of flow of at least one material () through an extrusion aperture in a die (). The method may be used to produce an extrudate body () whose cross-sectional area varies along its length or to produce an extrudate body comprising two or more different materials in which the proportions of the materials varies along its length. Apparatus () for carrying out the method comprises an extrusion die () defining an extrusion aperture and a material delivery system for delivering the material(s) to the die in a suitable condition for extrusion. A control system is operative to vary the rate of flow of the material. The control system may comprise a flow control mechanism () in a supply path for the first material upstream from the die (). The flow control mechanism () may be operative to vary the volume of the supply path and may comprise a fluid actuated resiliently deformable flexible element. The method and apparatus are particularly suited for manufacturing food products, especially confectionery products such as chocolate bars.

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Stanground, United Kingdom

Stuart Mark Banister