Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Sugar or carbohydrate containing
Patent
1980-09-11
1982-11-02
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Sugar or carbohydrate containing
426517, 426660, A23G 300, A23G 306, A23G 310
Patent
active
043573592
ABSTRACT:
A method of manufacture of milk chocolate-coated toffee candy pieces comprising heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling strand portions from the mass in the form of fine strands while spooling the strands about a core forming area and causing the spooling to occur along the length and about the periphery of the core forming area to form a continuous length of the core at a core forming area. Contemporaneously axially moving the length of core along its axis off of an end of the core forming area. Then transversely severing an outer end of the axially moving length of core with consecutive cuts to form successive toffee pieces or toffee cores. Immersing the toffee cores in a bath of milk chocolate, and cooling the chocolate-covered cores to place them in condition for packaging.
REFERENCES:
patent: 1628251 (1927-05-01), Laskey
patent: 2648297 (1953-08-01), Cloud
patent: 3557717 (1968-01-01), Chivers
Minifie; B. W., Chocolate, Cocoa and Confectionery: Science & Technology, Churchill, London, pp. 129-139.
Cloud Charles E.
Cloud David A.
Hartman Donn A.
Pearson William N.
Cloud Corporation
Hunter Jeanette M.
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