Improvements in or relating to the Manufacture of Confections of Sugar, Glucose, and the like, and Apparatus therefor.
Year: 1897

page_text: Date of Application, 1st Oct., 1897
Complete Specification Left, 1st July, 1898-Accepted, 3rd Sept., 1898
PROVISIONAL SPECIFICATION.
Improvements in or relating to the Manufacture of Confections of
Sugar, Glucose, and the like, and Apparatus therefor.
We, GEORGE SAMUEL BAKER and WILLIAM KING BAKER, Engineers, of 58,
City Road, in the County of Middlesex, do hereby declare the nature of this inven-
tion to be as follows:-
This invention relates to the manufacture of confections of sugar, glucose and
the like and apparatus therefor, one of its objects being the rapid partial cooling
of sugar or like material (after it has been boiled or cooked) to facilitate its subse-
quent manufacture into confections or sweets of various kinds, and another object.
being to enable the operations of cooking, cooling and beating to be performed
continuously in the manufacture of certain confections called creamed goods,"
in which manufacture the boiled sugar after it has been partially cooled is beaten
until it assumes a creamy form.
"
According to this invention the cooler employed has a travelling cooling surface
on to which the material to be cooled is delivered; during its transit in company
with the cooling surface, it is cooled by the latter, which in turn is kept cool by
a cooling medium which may be circulated within or otherwise brought in contact
with it, it being understood that the material is removed from the cooling surface
as soon as it has become sufficiently cool.
A hopper may be employed to deliver the boiled sugar or the like through a
suitable gate or gauge on to the cooling surface, and a scraper can be used to
remove the cooled material into a hopper for subsequent treatment, or the receiving
hopper may itself serve also as a scraper to remove the material from the surface
If desired the travelling cooling surface may procure its charge or layer of material
by dipping into the same. Or the boiled sugar or the like may be poured upon
the cooling surface by means of a spout or otherwise. Arrangements may be
made for heating or otherwise regulating the temperature of the cooler.
A convenient apparatus comprising this travelling cooling surface is the com-
bination of a pair of cylinders, one within the other, with a space between them in
which the cooling medium is circulated; a hopper or shoot may deliver the
material on to one portion of the cooling surface of the outer cylinder, from which
the layer of cooled material may be removed by a scraper or otherwise, the duration
of the period during which the sugar or the like is exposed to the cooling influence
of the cylinder being controlled by suitably regulating the speed of the cylinder
or the situation of the devices which deliver the sugar upon it and remove the
same.
As an alternative instead of a travelling cooling surface a stationary cooling
surface may be employed in combination with a movable spout or hopper for
delivering the material on to it, and a movable scraper or hopper for removing
the material from it.
39
In the production of " cream continuously, syrup, cooled in some such manner
as is above indicated, passes through a mixing machine or beater, or through a

page_text: series of such machines, containing ribbed rollers or other mixing devices, which
convert it into cream in its passage to an outlet.
The cooling device above referred to may be connected with an apparatus in
which syrup is fed continuously from a reservoir through pipes, heated externally,
say by steam surrounding them in a heating chamber, the syrup being boiled or
cooked in its passage through these pipes whence it passes to the cooling device
above mentioned, or the syrup may be otherwise heated on its way to the cooler,
say by being brought into contact pipes through which the heating medium flows.
Preferably the action of the pump or the like, by which the syrup is passed
through the cooking or boiling apparatus, should be susceptible of easy variation,
so that the rate of flow through the whole apparatus may be varied as desired. In
the manufacture of "creamed goods," in which a continuous operation of boiling
or cooking the sugar and beating the cream is carried out as above described, we
may employ in substitution for the surface cooling-device, a reservoir or hopper
surrounded by a cooling medium or having pipes passing through it, which may
contain a cooling medium or be otherwise arranged for rapid cooling; this hopper
should preferably have a regulating valve in order that a continuous stream of
the partially cooled sugar may pass to the beating machine.
100%
GEORGE SAMUEL BAKER.
WILLIAM KING BAKER.
Boult & Wade,
Agents for the Applicants.
Improvements in or relating to the Manufacture of Confections of
Sugar, Glucose, and the like, and Apparatus therefor.
We, GEORGE SAMUEL BAKER and WILLIAM KING BAKER, Engineers, of 58,
City Road, in the County of Middlesex, do hereby declare the nature of this inven-
tion and in what manner the same is to be performed, to be particularly described
and ascertained in and by the following statement:―
This invention relates to the manufacture of confections of sugar, glucose, and
the like, and apparatus therefor, one of its objects being the rapid cooling
of sugar or like material (after it has been boiled or cooked) to facilitate its subse-
quent manufacture into confections or sweets of various kinds, and another object
being to enable the operations of cooking, cooling, and beating to be performed
continuously in the manufacture of certain confections called creamed goods
in which manufacture the boiled sugar, after it has been partially cooled, is beaten
until it assumes a creamy form.
'
In the production of "cream" continuously, syrup which has been previously
heated, is treated by a device which partially cools it. It is then passed through
a mixing machine or beater or through a series of such machines, containing ribbed
rollers or other mixing devices, which converts it into cream in its passage to an
outlet.
The cooling device may comprise a travelling surface on which the syrup to be
cooled is delivered and is cooled during its transit with the cooling surface which
is kept cool by a cooling medium circulated within or otherwise brought into con-
tact with it. The material is removed from the cooling surface as soon as it has
been sufficiently cooled.
A hopper may be employed to deliver the boiled sugar or the like through a suit-
able gate or gauge on to the cooling surface, and a scraper can be used to remove

page_text: the cooled material into another hopper for subsequent treatment. This second
hopper may itself serve as a scraper to remove the material from the cooling
surface.
If desired the travelling cooling surface may procure its charge or layer of
material by dipping into it, or the boiled sugar or the like may be poured upon the
cooling surface by a spout or otherwise. Arrangements may be made for heating
or otherwise regulating the temperature of the cooler.
The cooling device is connected with apparatus by which the syrup is fed con-
tinuously from a reservoir through pipes heated externally, say by steam surround-
ing them in a heated chamber, the syrup being boiled or cooked in its passage
through these pipes to the cooling device or the syrup may be otherwise heated,
for instance by being brought into contact with pipes through which the heating
medium flows.
In an alternative construction, the cooling device may comprise a reservoir or
hopper surrounded by a cooling medium, or having pipes passing through it which
may contain a
cooling medium or be otherwise arranged for rapid cooling. The
syrup is fed into this reservoir and after having cooled is allowed to pass out
through a regulating valve to the mixing machine.
When this type of cooling device is employed, it is found preferable to have two
or more reservoirs, in order that the process of cream production may not stop.
whilst the syrup in any one reservoir is cooling. The reservoir may supply the
cooled syrup to separate mixing machines or to one common mixing machine.
In the accompanying drawings,
Figure 1 shows diagrammatically, one construction of a complete apparatus
according to this invention, for the continuous production of cream.
Figure 2 is a vertical section on the line 2-2 of Figure 1.
Figure 3 is a side elevation partly in section on the line 3-3 of Figure 1.
Figure 4 shows diagrammatically a cooling device similar to that illustrated in
Figures 1 and 3 but which receives its charge in a different manner, and Figure 5
is a side elevation partly in section of another form of cooling device which may
be used in carrying out this invention.
Like letters indicate like parts throughout the drawings.
With reference first to the apparatus illustrated in Figure 1. The syrup is
drawn from a reservoir A by means of a pump B which forces it through a coil C¹
in a chamber C. Steam or other heating medium is admitted to the chamber C by
a valve C² and passes out by a similar valve C³ after heating the syrup in the coil C¹³.
From the coil C¹ the syrup in which the water is vaporized by the heating in the
coil passes through a pipe C+ to a hopper Dat which the steam leaves it, the syrup
proceeding to a cooling device comprising two concentric rotatable drums E E
suitably connected as at E2 and capable of rotation in bearings E³; the space
between the drums E and El is filled with water or other cooling medium which
passes in through one trunnion E and out at the other, or is otherwise caused to
circulate through the space between the two drums. The hot syrup passes from
the hopper D through a gate or gauge D¹ on to the surface of the drum E¹ and as
the latter revolves the syrup is carried round upon it until it is removed by a
scraper F. The speed at which the drums E E' revolve may be regulated so that
the syrup is cooled by contact with the surface of the drum E¹ before it reaches
the scraper F. From the scraper F the syrup passes to a hopper G which conducts
it to a mixing machine H. This mixing machine H comprises, in the present
example, two chambers H₁ H³ in each of which two shafts H³ operate having
teeth H set round them in a spiral. The cooled syrup passes into the upper
chamber H', and is forced through it and out through a passage H into the lower
chamber H. After passing through this chamber H2 the syrup is forced in the
cream through the outlet H which is controlled by a valve H7.
The "
cream is then preferably passed through a mill L comprising in the
example illustrated two rollers L' which are driven at different speeds by means of
form of
"
33

page_text: gear wheels L². The action of the differential rollers L¹ is to reduce the cream
which issues from the mixing machine H to a state of further smoothness.
The mill may, if desired, comprise two stones which revolve one over the other
as in a "paint-mill," instead of the rollers L¹.
It is not always essential that the material should be treated by both the mixing
machine H and the mill L. In some cases it is preferred to use the mill only,
whilst in others the material is passed through the mixing machine H and used
in the state in which it leaves that machine without further grinding or reducing.
It will thus be seen that the syrup is forced continuously through the chamber C
on to the cooling drum E¹ whence it passes to the mixing machine H so that it
issues from the latter in a continuous stream of "cream."
In Figure 4 a drum E¹ preferably of the construction illustrated in Figures 1
and 3 is shown receiving its charge by dipping into a vessel J containing the
heated syrup which is picked up by the drum E as it revolves, and carried round
by it until removed by the scraper.
Instead of the cooling device E El of Figure 1 the construction of cooling device
illustrated in Figure 5 may be used, which comprises a vessel K provided with a
series of tubes K' preferably of square section; these are so arranged that the
cross-sectional area of the space between the tubes, is practically equal to the
cross-sectional area of the tubes. Water or other cooling medium is forced into
the tubes K through the pipe K2, and leaves them by the pipe K³.. The syrup
is delivered to the vessel K after leaving the coil C₁ and passes around the tubes K
which cool it. When sufficiently cool a regulating valve K is opened and the
cooled syrup allowed to enter the mixing machine H through the hopper F.
In order that the production of cream shall be continuous two or more cooling
devices of this type are employed so that one may be delivering syrup to the
mixing machine H while the syrup contained in the other is cooling."
Having now particularly described and ascertained the nature of this invention
and in what manner the same is to be performed, we declare that what we claim
is:-
1. In apparatus for the continuous production of "cream" the combination
with a syrup-heating coil such as C₁ of a cooling device of the kind illustrated in
Figure 1 or Figure 4 and a mixing machine or beater such as H or mill such as L
substantially as described.
66
23
2. In apparatus for the continuous production of cream the combination
with a syrup-heating coil such as C₁ of a cooling device of the kind illustrated in
Figure 1 or Figure 4 a mixing machine or beater such as H and a mill such as L
having differential rollers substantially as described.
3. In apparatus for the continuous production of " cream "the combination with
a syrup-heating coil such as C¹ of two or more cooling devices of the kind illus-
trated in Figure 5 and a mixing machine or beater substantially as described.
4. In a sugar or glucose cooler or the like two concentric rotatable drums with
a space between them for the circulation of cooling fluid substantially as described.
5. In a sugar or glucose cooler or the like a rotatory or travelling carrier which
loads itself with a layer of material by dipping into the same.
Dated this 1st day of July 1898.
GEORGE SAMUEL BAKER,
Boult & Wade,
Agent for the Applicants.