Omaha daily bee., 1911-11-19
CREAMS MADE BY MACHINERY
with In the MnkinE of Choco-
late sweets.

II chocolate creams were made one at
a time by hand the process would be slow
and laborous and expensive. As matter
Of fact they are made in largo numbers
at once and with great rapidity by the aid
of simple but ingenious machinery.
There are first made a great number,
thousands, OF plaster cones exactly alike
in size and shape, and OF the precise d-
mensons of the cream II Is desired TO
make. Some hundreds OF these cones arc
attached in uniformly spaced rows on
the under side OF n board that Is maybe
three feet long by foot and half or
two feet wide-the mould board
on another board OF precisely the same
dimensions they build up covering or
layer OF prepared starch. which Is ieveled
off perfectly flat on top and which In its
thickness depends on the size OF the
cream TO bo made In this operation; the
layer OF starch may be an inch. more or
less, in thickness. This Is the starch
board.
The mould board. with all those rows OF
little cones or moulds projecting from its
under side, is held In mechanical con-
trivance over q horizontal endless belt
and now little further away they place
on this conveyor the starch board, whose
coating appears now with that smooth.
flat, unbroken surface; but in minute
tho conveyor has brought the starch
board along to a point where II is ex-
| actly under the mold board and then me-
chanIcally tho mould board comes down
and presses It's hundreds of moulds oil at
once into the coating on the starch board;
which you see again moment later, no
longer presenting "A smooth unbroken sur
| htSN VgINb hpn nf rnff Iy
| spaced cavities.
| A little further along In the direction
In which the starch board is travelling
you see set oTosswise of the conveyor belt
and just above II q tank which at the
bottom IL wedge shaped and from which.
uniformly spaced across from side TO
side, project downward a large number
OF short little spouts
The tank Is kept filled with the cream
material at this stage of such a con-
slstency that II will flow somewhat
freely and now here comes along moving
steadily on the conveyor belt one Of those
startch boards full OF exaetiy spaced
rows OF cavities. and the Instant the first
row comes under the row OF spouts the
spouta all open at once, while from each
there flows just cream enough TO iii
the cavity under Il. AS the starch board
keeps moving so the Hpouts keep on
filling the cavities row after row.
Tho opening and closing OF the spouts
is done by nicely adjusted mechanism.
timed to tho movement of the starch
board, which opens tho Apouts the In
slant tho cavities begin to come under
them and closes them Just at the in
slant they pass beyond; there Is no drip
from row to row.
out from under the tank the starch
board comes with each and every cavity
In every row full OF cream; and then the
board, just as II Is, goes to the drying
room, where It remains for tfoini twenty
four to seventy-two hours for the creams
to harden.
Then, taken from tho dry room, ths
board with the creams all still in 1t Is
put put into contrivance that spills
them ali out into another carrier that
carries the cream along between camels
hair brushes, which blush off any par
tieles of starch that may adhere TO them,
and then the creams are ready 10 so to
the dipping room to be dipped In cho-
colate.-New York Sun,