Process for the manufacture of cooked sugar pastilles

Details Process for the manufacture of cooked sugar pastilles Process for the manufacture of cooked sugar pastilles

1977-10-17

1979-01-09

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426658, A23G 300

Patent

active

041339053

ABSTRACT:
A mass of cooked sugar, whose temperature is generally comprised between 120.degree. and 150.degree. C (248.degree. and 302.degree. F), is dusted with dextrose which may be flavored and if necessary added with active ingredients. The sugar and dextrose are mixed for a sufficient time. The mass is then divided by suitable means into pastilles which are then precandied by mixing in a turbine with addition of a sugar syrup which may contain gum arabic or gelatin, pre-candying being done in powdered sugar which may be impregnated with aromatic volatile products, active if necessary. The sugar pastilles are then candied in a suitable mixer containing granulated sugar which may also be impregnated with aromatic volatile products and active ingredients if necessary.

REFERENCES:
patent: 2188489 (1940-01-01), Veatch
patent: 3184315 (1965-05-01), Wolf
patent: 3908032 (1975-09-01), Didesot et al.
Daniel, Up-To-Date Confectionery, Maclaren & Sons Ltd., Surrey, Eng. 1965, pp. 472-473.

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