GB156702A - Process of making candy - Google Patents

Process of making candy

Info

Publication number
GB156702A
GB156702A GB736/21A GB73621A GB156702A GB 156702 A GB156702 A GB 156702A GB 736/21 A GB736/21 A GB 736/21A GB 73621 A GB73621 A GB 73621A GB 156702 A GB156702 A GB 156702A
Authority
GB
United Kingdom
Prior art keywords
kettle
temperature
hood
vacuum
heated
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB736/21A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
VACUUM CANDY MACHINERY Co
Original Assignee
VACUUM CANDY MACHINERY Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by VACUUM CANDY MACHINERY Co filed Critical VACUUM CANDY MACHINERY Co
Publication of GB156702A publication Critical patent/GB156702A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

156,702. Vacuum Candy Machinery Co., (Assignees of Schlueter, P. H.). July 16, 1914, [Convention date]. Void [Published under Sect. 91 of the Act]. Confectionery or sweetmeats.-In the preparation of candies and the like, a mixture of cane sugar with cream of tartar, glucose, natural lemon juice, citric or tartaric acid or other reversionpreventing anent, and waber is heated at atmospheric pressure to a temperature above the cracking point but below that required to complete the cooking operation, a partial vacuum being created in the cooking-chamber to complete the cooking operation at that temperature. The ingredients may be mixed in suitable proportions such as one ounce of cream of tartar to fifty pounds of sugar or one pound of glucose to four pounds of sugar, either of these mixtures being added to water in the proportion of one gallon of water to thirty pounds of mixture. The apparatus for carrying out the process comprises a kettle 10 heated and supported by a gas-fired furnace 11 and vertically movable into or out of engagement with a fixed hood 12 which is connected to a condenser 25 and a vacuum pump 26, the pump being operated by a motor which also drives the air-blower 23 for the furnace 11. The hood 12 is provided with a thermometer 30, a vacuum gauge 31, and a sight-glass 32 and with clips 33 which unite the kettle 10 and the hood 12. The mixture within the kettle 10 is first heated to a temperature of 265‹ F., during which heating the kettle is disengaged from the hood. The furnace is then checked or put out of action and the kettle and hood are united and a partial vacuum is initiated and maintained in the kettle by the vacuum pump 26, water being supplied to the condenser at 34. It is stated that the application of a temperature of 265‹ F. and a vacuum of 24 to 27 inches of mercury will result in a product of the same consistency as that resulting from an exposure to a temperature of 340‹ F. and atmospheric pressure; but the products will have an improved finish and keeping quality and will be sweeter than if subjected to the higher temperature.
GB736/21A 1914-07-16 1921-01-07 Process of making candy Expired GB156702A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US156702XA 1914-07-16 1914-07-16

Publications (1)

Publication Number Publication Date
GB156702A true GB156702A (en) 1922-06-06

Family

ID=21772822

Family Applications (1)

Application Number Title Priority Date Filing Date
GB736/21A Expired GB156702A (en) 1914-07-16 1921-01-07 Process of making candy

Country Status (1)

Country Link
GB (1) GB156702A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2630887A1 (en) * 1988-05-05 1989-11-10 Creveux Jean Process for the preparation and preservation of boiled sugar intended to be used for the production of decorations made from spun sugar
FR2999874A1 (en) * 2012-12-20 2014-06-27 Solalter Confectionery e.g. candies and lollipops, comprises sugarcane as a main ingredient
CN110817897A (en) * 2019-10-16 2020-02-21 核工业北京化工冶金研究院 Nuclear pure grade boric acid standard substance preparation device

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2630887A1 (en) * 1988-05-05 1989-11-10 Creveux Jean Process for the preparation and preservation of boiled sugar intended to be used for the production of decorations made from spun sugar
FR2999874A1 (en) * 2012-12-20 2014-06-27 Solalter Confectionery e.g. candies and lollipops, comprises sugarcane as a main ingredient
CN110817897A (en) * 2019-10-16 2020-02-21 核工业北京化工冶金研究院 Nuclear pure grade boric acid standard substance preparation device
CN110817897B (en) * 2019-10-16 2021-07-20 核工业北京化工冶金研究院 Nuclear pure grade boric acid standard substance preparation device

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