Processing and means for caramelizing caramel, toffee and similar substances

摘要: 806,633. Confectionery and sweetmeats. BAKER PERKINS Ltd. Nov. 17, 1955 [Nov. 23, 1954], No. 33914/54. Class 28 (1). Caramel, toffee the like is made by mixing then homogenizing or disintegrating ingredients after which substance cooked continuously discharged to an apparatus for caramelizing developing flavour of substance, this being so constructed that time remains in can be varied without altering rate flow. Caramelizing cylinder 1 enclosed a steam jacket 3 surrounded insulating material 4 contains stirrer 5 driven through reduction gear 7 electric motor 6. The bottom closed cover 8 with inlet 9 central aperture 10 slides adjustable outlet tube 11. Tube 11 comprises sleeves 12, 13 spaced apart ring 14 at their upper ends as accommodate pipe 15 over they slide. Packing 16 prevents leakage between sleeve 8. caramelized passes from cooker electrically-driven pump 17 feeds it conduit 19 9. As shown, Fig. 2, has projection 20 secured one link endless chain 21 passing round sprocket-wheels 22, turned hand wheel pawl ratchet arrangement raise lower Alternatively, (not shown), raised lowered worm worm-wheel drive motor. If provided may operated move gradually down allow remaining when been stopped. single guide will omitted. In modification, 4, number outlets 31 arranged different levels terminate slidable extensions 32 leading common duct 33 thence depositor cooling table. Each controlled valve 34 stem 35 projecting casing having handle 36 rotated axially. further 6 shown) cylindrical end wall movable axially alter length containing rotatable scraper screw carried on shaft mounted fixed wall. Either flexible spout rigid curved varying depth jacket. another embodiment vertical vessel superimposed annular jacketed sections some all heated steam.