Prodn. of sweets or candies, esp. fruit gums - by casting sweetmeat mixt. into two half-shapes of thin, shape-stable film, and joining the two halves

摘要

Casting process for forming sweetmeats esp. fruit gum bonbons comprises (1) preparing two half-forms from thin, shape-stable films, (b) pouring sweetmeat mixt. into at least one of the half forms; and (c) closing the two half-forms to make the sweetmeat. Pref. the sweetmeat mixt. is poured into both half-forms, and allowed to reach a certain degree of hardness before the two halves are joined: or the mixt. is poured into one half, the other half is closed over the top and the two halves are moved so that the sweetmeat mixt. coats the whole of the inner surface before the mixt. is cooled. Both shape-stable films are locked together by turning along the same axis. The half-forms remain as a coating on the outside of the sweetmeat product, or the sweetmeat is punched out from the coating. Single bonbons or several bonbons can be punched out. The bonbons can be removed by hand from the coating at a pre-determined place. The half-forms can be joined in sections or at points, by heating. USE/ADVANTAGE - Previously, fruit gum bonbons have been formed by pouring the mixt. into recesses in a very large volume of compressed maize starch powder. The process required large quantities of the starch powder and only two-dimensionally shaped bonbons could be formed easily.