GB190626692A - Improvements in the Process of Breaking Up and Re-heating Cream used for Making Fondants, Chocolate Centres, and the like.
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Improvements in the Process of Breaking Up and Re-heating Cream used for Making Fondants, Chocolate Centres, and the like.
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Expired
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James Keiller & Son Ltd
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James Keiller & Son Ltd
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26,692. Keiller & Son, J., and Boyd, W. Nov. 24. Heating liquids.-In a process of reheating cream used for making fondants, chocolate centres, &c., graining or firing of the cream is prevented by breaking it up and passing it through small tubes or channels heated by steam which does not come into contact with the cream. The heater 6 contists of a closed vessel, having steam inlet and outlet pipes and being traversed by pipes 10. The heater is attached to a feed-apparatus which may consist of screws 7 which force the cream through the tubes 10, whence it falls into the depositing- hopper 8.
GB190626692D1906-11-241906-11-24Improvements in the Process of Breaking Up and Re-heating Cream used for Making Fondants, Chocolate Centres, and the like.
ExpiredGB190626692A
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