Methods and systems for making aerated candy

摘要

A candy making system wherein a viscous candy mass is cooked and continuously fed through a closed chamber reactor wherein a gas, such as air under pressure, is homogeneously intermixed with the continuously proceeding melt product stream to incorporate gas bubbles of a predetermined microscopic size therein. The candy is cooked at a temperature well below its heat degradation temperature until a relatively high viscosity mass is obtained and the cooked viscosity is substantially maintained during the passage of the mass through the reactor chamber while elongated bubbles repeatedly created in the mass are repeatedly sliced when the product is forced through reduced size openings and a knife moves through the product at a speed such as to slice the elongated bubbles. The product is discharged from the chamber to atmosphere at the bubble slicing viscosity which may be described as "taffy-like".