USRE12540E - Process of marinx candy - Google Patents

Description

s ngs PATENT orrion. I JOHN srUc Es, on ST. Louis, MISSOURI.

'PRocsss OF MAKING CANDY.

To all whom it may concern.-

Be it known that I, JOHN SrUo'Kns, a citizen of the United States, residing at the city of St. Louis, State of Missouri, have invented a certain new and useful Improvement in Processes of Making Candy, of which the following is a full, clear, and exact description, such as will enable othersskilled in the art to which it appertains to make and use the same.

v This invention relatesto the manufacture of candy known as hard-boiled goods, which is usually marketed in the form of stick candy.

The object of the invention is to cheapen the cost of manufacture and improve the quality, so that'the candy will not deterlorate with age, and in this manner the I manufacturer is enabled to make up a stock lowing arethe proportions of preferably above ingredients are properly purpose of of candy for future delivery.

' Heretofore in the production of hardboiled candy difficulty has been experienced in using a large percentage "of "corn-sugar,

(glucose) due to the fact that such candy invention the folthe ingredients used: cane sugar, forty eight pounds water sufi'icient' to dissolve sugar; corn-sugar, (glucose,) fifty-two pounds. The mixed in a kettle and the mass transferred to a-vacuum pan, where it is cooked for a'sufiicient length of time. The product is then apportioned into workable masses and placed upon a slabor slabs. 'To the quantity of material above specified I add .one'and one-fourth pounds of common fat, preferably stearin previously prepared ,by rubbing into the fat 9. smallquantity of In theuse of the present blending it and enabling it to be more easily mixed with and absorbedb'y the mass. The distribution of'this fat through. the mass may be assisted by dividing t e sugar and fat into small blocks and working the same into difierentparts of the mass.

Instead of adding the fat to the mass on the slab the fat may be introduced-mam mixing-kettle and'p seed with'the mass intothe vacuum-pan. The above described-- mass is used to form the body portion. of the can y.

The outer or shell portion of candy is preferably made my;

Specification of Reissued Letters Patent.

quickly responds to' atmospheric changes and will run orbecome sticky when the air is humid. eighty per cent. of

powdered cane-sugar for the.

Beissued Oct. 9, 1906.

April 20, 1906. Serial No. 312.929.

of onehundred ,thirty-iive poun with suificient water to dissolve the sugar. This is cooked sufliciently and placed upon a ounds of cane-sugar and outer shell'or casing for the fat-mixed body portion above described v I do not confine myself to the use of any particular fat in making the body portion of the candy, as any wholesome fat, preferably one having a'meltingpoint not lower than Fahrenheit, will be suitable for the purpose, -I prefer, however, the stearin on account of its cheapness, but vegetable fat, such as cocoa butter, may be used.

By making the mass composing the outer shell with a small percentage of glucose the candy will withstand considerable amounts of dampness without becoming sticky. The fat in the body portion appears to protect as this'body portion remains clear and dry .for a long period of time anddoes not become stale or change color.

In using fat with the mlxturein accordance with my invention I can employ as high as glucose to twenty per and the candy will not get'sticky or run. I therefore do not confine myself to any percentage of glucose or cane-s11 ar, as thes ame may be varied with in the s l of parting from'the scope of my invention.

In some cases I may also add stearin or other fat to the candy composing the outer casing or shell.

The usualflcoloring and flavoring materials may be used in the candy.

Having thusdescribed the invention, what cent. of cane-sugar,

by Letters Patent, is

1. Th eherein-described process of making stick candy and similar hard-boiled goods,

"which consists in making twoseparate -masses of candy by boiling sugar and comcontaming agreater percentage than the other, mixing acom on whole-.

remaining-mass the outer shell or said pieces of'candy; substantially asdescribed.

2. As an article, f-manufacture,

s of corn-sugar (glucose)- the same from the action of the atmosphere, I

sugar"(gl ucose) in w ater,'one,of said massesof glucose some fat with, the mass containing the larger ,percentage of'g'lucose; making from said fat-z I apiece of candy ebodyfcpn posed-ofia' slab in readiness to be made use ,of as the the candy-makerwithout deis claimed as new -and desiredto .be secured '..said pieces of. candy, and forming. from the.

mixture of sugar, corn-sugar (glucose), water In testimony whereof 1 hereunto aflix my and a common fat, and provided with an signature, in the" presence oftwo Witnesses, outer shell of candy composed ofsugar, cornthis 17th day of April, 1906.

sugar (glucose) and Water, said outer shell JOHN STUCKES. having a smaller percentage of glucose than i is contained in said body; substantially as Witnesses 2' F. R. CORNWALL,

described. 1 GEORGE BAKEWELL.