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US 4,225,627 AGranted
Demolding confections with steam
AssigneeA. E. Staley Manufacturing Company
InventorCarl O. Moore
Life of this patent
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Abstract
In the demolding of confectionery products (especially high-amylose candy recipes) steam pressure, which is applied between the surface of the mold and molded confectionery product, can be effectively employed to expel the product from a fixed or permanent mold. The steam pressure effectively functions as a self-lubricating and self-dissipating agent which cleanly separates the molded confection from the mold. Temporary chemical release or permanent release coating agents are not needed.
Claims14
A method for preparing a molded confectionery product which comprises the steps of:
- (a) preparing a fluid mass of confectionery ingredients containing high-amylose starch as a congealing agent;
- (b) depositing the fluid mass in a solid mold;
- (c) gelling the fluid mass within the mold to provide a molded confectionery product;
- and (d) expelling the gelled confectionery product from the mold with steam pressure.
1 more element
Dependencies are inferred from the claim text.