Sugar magma for confectionery produced by - controlled process

摘要

Sugar magma for confectionery produced by controlled process. Closed cylindrical or frusto-conical surfaces form the sugar gap, one surface rotating round its axis so as to form a gap which widens in the direction of sugar flow to prevent clogging. Helical strips of edges between these surfaces helf to force the sugar through. The surfaces are heated electrically and the gap between them controlled by regulating the axial alignment of the two sections.