Two or more different materials such as food material are co-extruded through
adjacent orifices of an extruder. The flows of the two materials are cut in a direction
transverse to the flow to form segments of flow. These segments are interspersed
so as to join upstream and downstream of each segment of first material to a segment
of a second material. Generally two rows of joined segmented flows are extruded
side by side. Preferably between the tow rows is formed a boundary cell wall which
usually is transformed to a harder material after extrusion. Cell walls of the
harder material may surround, in two or three dimensions, cells of softer of foamed
material. The apparatus and method to provide the food product having the cell
like structure is particularly useful for producing confectionery products formed
of chocolate, marzipan or dough materials.
