Method for manufacturing crystalline confectionery food products

Details Method for manufacturing crystalline confectionery food products Method for manufacturing crystalline confectionery food products

1976-02-24

1978-04-25

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

426660, A23G 300, A23G 100

Patent

active

040863719

ABSTRACT:
A feed stock comprising sugar, milk solids, a significant amount of moisture, and in some instances chocolate, is raised to a temperature of about 125.degree. C. and at the same time is condensed to have a moisture content of between about 4% and 6%. This is done by moving the material upwardly in an annular column and heating the walls defining that annular column. The condensed material is maintained at its final temperature and transferred to a crystallizer. In the crystallizer it is moved downwardly and kneaded. The kneading is performed by two sets of interdigitating rods, one set being stationary and the other set moving transversely to the downward path of movement of the material. As it is being kneaded it is cooled, both by contact with refrigerated surfaces and also by a countercurrent flow of cool air. The kneading is continued until the product is crystallized and particulate. Thereafter, it is optionally dried to a moisture content of about 1%.

REFERENCES:
patent: 3356045 (1967-12-01), Karpenko et al.
patent: 3669030 (1972-06-01), Waters

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