摘要:
The invention relates to a machine for making and dispensing liquid or semi-liquid food products, comprising:at least one tank for containing the product to be processed and dispensed and having a discharge orifice for the product to be dispensed;at least one dispensing tap comprising:an external conduit having an inlet orifice which is connected, in use, to the discharge orifice of the containment tank, a product release orifice and a product recirculation orifice,a tubular duct having formed in it a first internal cavity which is provided with at least one radial opening.
摘要:
An apparatus for heating a flavored coating and mixing the heated flavored coating with an edible substrate is disclosed. The apparatus comprises a frame adapted to support a kettle, the kettle for containing the flavored coating and the substrate to be mixed, a first heater box operative as a heat source, and a second heater box operative as a heat source. The first heater box is removably secured to the frame to permit removal of the first heater box and substitution therefore with the second heater box.
摘要:
A device for cooling and/or heating objects, in particular edible cakes and pastries, has a cylinder into which air is blown and flows out of holes. The cylinder is associated to a spiral conveyor upon which the objects can be carried past their holes.
摘要:
A heat exchange apparatus for use in the production of sugar confectionery or for tempering chocolate including a vessel with a tubular heat transfer surface. The vessel defines an inlet and outlet higher than the inlet. Heat exchangers, such as steam jackets and modulating valves are provided for supplying heat to or removing heat from the heat transfer surface. A shaft is located longitudinally along the length of the vessel and is provided with at least one piston. The shaft is reciprocated in the vessel so that the product is agitated and substantially the entire heat transfer surface of the vessel is swept by the piston during each reciprocation cycle.
摘要:
An improved method is provided for extruding a starch containing gel confection such as jelly bean centers, imitation fruit slices, and the like. The confection is prepared from a mixture of (a) a starch having a cold-water-solubility of greater than 25 percent, hydratable and functioning as a gelling colloid and (b) saccharides. The starch is heated at a temperature below the boiling point of the mixture to fully gelatinize the starch, and the mixture is extruded to provide the gel confection.
摘要:
A multiflow rotary heat exchanger element of the type normally used for the continuous processing of various materials through heating, cooling and stirring includes a shaft arranged to rotate within a container and having on its periphery a plurality of planar coil sets, each formed of a number of individual tubular coils. The coils are interconnected to form separate plural conduits, through each of which a fluid passes continuously and simultaneously. The arrangement is such that, during operation, the temperature of a material being processed is uniform in any plane transverse to the container, but uniformly and progressively altered longitudinally of the container.
摘要:
Non-crystalline sugary materials are made from sugar and glucose syrup by heating an undissolved mixture of undiluted crystallized sugar and liquid glucose in an extrusion machine having meshing screws within a casing with means for heating the casing to heat the mixture to about 130.degree.C and to knead the mixture as it passes through the machine. The material leaving the machine is non-crystalline sugary matter suitable for confectionery use.
摘要:
A single multi-purpose shortening can be used for producing a variety of bakery goods such as cakes, breads, icings, toppings, fillings etc., in an industrial bakery by the improvement in process which comprises maintaining a body of normally plastic shortening, emulsified with a controlled proportion of monoglycerides, polyglycerol esters, and ethoxylated sorbitan esters and having a Beta-prime fat crystal directing tendency, in the molten state, and blending the desired portion of said molten body directly with substantially all the other ingredients of the particular bakery goods, including the dry ingredients thereof, for preparation of same.
摘要:
An apparatus for continuous melting of sugar of the sweet manufacturing, whereby sugar is fed continuously in a thin layer between heated faces maintained at a distance determining the thickness of the layer, which comprises two closed members formed as cylinders or cones defining two cylinder- or cone-jacket faces and disposed spaced apart from each other. Means are provided for rotating at least one of the members about its longitudinal axis and driver means extend from the faces into the space defined therebetween and are adapted to feed the sugar during its melting process from the entrance to the exit.