Method for manufacture of candy

Details Method for manufacture of candy Method for manufacture of candy

1982-09-13

1984-12-04

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

By chocolate or theobroma cocoa derived

426103, 426660, A23G 300, A23G 320, A23G 324

Patent

active

044864523

ABSTRACT:
A method of manufacture of milk chocolate-coated toffee candy pieces by 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: 1737447 (1929-11-01), Baker et al.
patent: 2480935 (1949-09-01), Kempf et al.
patent: 3632356 (1972-01-01), Silverstein et al.
patent: 3958018 (1976-05-01), Tay
patent: 4032667 (1977-06-01), Kreuter

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