Improvements in or connected with the Manufacture of Confectionery.
Year: 1894

page_text: Date of Application, 18th Aug., 1894
Complete Specification Left, 20th Apr., 1895-Accepted, 1st June. 1895
PROVISIONAL SPECIFICATION.
Improvements in or connected with the Manufacture of
Confectionery.
I, LOUIS FULDA, of 30, Alfred Street, Bow in the County of London,
Gentleman, do hereby declare the nature of this invention to be as follows:-
My invention has for object the killing the grain of sugar in the manufacture of
all kinds of boiled sugar goods without the necessity of employing as hitherto
cream of tartar or glucose, also to prevent the granulation of the sugar in jams,.
jellies, marmalade, jubes and the like, and to prevent fermentation and mildew in
the latter goods.
For killing the grain of sugar in the manufacture of boiled sugar goods and for
preventing the granulation of sugar in jams and other like preserves I employ &
compound consisting of the following ingredients, videlicit, glassgall dissolved with
boiling or distilled water to 18° on the hydrometer, tartaric or citric acid dissolved
with boiling or distilled water to 40° on the hydrometer, common table salt
dissolved with boiling or distilled water to 40° on the hydrometer. I take equal
quantities by measure of the above dissolved ingredients and after well mixing
them together I allow the mixture to stand for from 3 to 4 days until the same
becomes clear.
I then reduce this solution with cold water to 6° on the hydrometer. The
solution is now ready for use and I have found in practice that from 1 ounce to
8 ounces by measure to every 28 lbs. of sugar (depending on the kind or brand of
sugar) introduced into the sugar soon after arriving at boiling point gives the result
desired.
For preventing the granulation of the sugar on jams, jellies, marmalade, jubes.
and the like about 8 ounces by measure to each hundredweight of material
introduced before boiling is sufficient for the purpose.
To prevent fermentation and mildew in this latter class of goods 1 mix together
equal quantities of glassgall and boracic acid and to every hundredweight of material
to be heated I employ about 4 ounces of my compound which I sprinkle in when
he material reaches boiling point.
Dated this 18th day of August 1894
COMPLETE SPECIFICATION.
Improvements in or connected with the Manufacture of
Confectionery.
I, LOUIS FULDA, of 30, Alfred Street, Bow, in the County of London,
Gentleman, do hereby declare the nature of this invention and in what manner
the same is to be performed, to be particularly described and ascertained in and by
the following statement :-
My invention has for object the killing the grain of sugar in the manufacture of

page_text: all kinds of boiled sugar goods without the necessity of employing as hitherto cream
of tartar or glucose, also to prevent the granulation of the sugar in jams, jellies,
marmalade, jubes and the like, and to prevent fermentation and mildew in the
latter goods.
For killing the grain of sugar in the manufacture of boiled sugar goods and for
preventing the granulation of sugar in jams and other like preserves, I employ a
compound consisting of the following ingredients, videlicit, glassgall dissolved with
boiling or distilled water to a density of 18° on the hydrometer, tartaric or citric
acid dissolved with boiling or distilled water to a density of 40° on the hydrometer,
common table salt dissolved with boiling or distilled water to a density of 40° on
the hydrometer. I take equal quantities by measure of the above dissolved
ingredients and after well mixing them together I allow the mixture to stand
for from 3 to 4 days until the same becomes clear. I then reduce this solution
with cold water to a density of 6° on the hydrometer. The solution is now
ready for use and I have found in practice that from 1 ounce to 10 ounces by
measure to every 28 lbs. of sugar (depending on the kind or brand of sugar)
introduced into the sugar soon after arriving at boiling point gives the result
desired.
For preventing the granulation of the sugar on jams, jellies, marmalade, jubes
and the like about 8 ounces by measure to cach hundredweight of material
introduced before boiling is sufficient for the purpose.
To prevent fermentation and mildew in this latter class of goods I mix together
equal quantities of glassgall and buracic acid and to every hundredweight of
material to be treated I employ about 4 ounces of this compound which, in the
-case of jams, jellies and marmalade, I sprinkle in when the material reaches
boiling point, but for jubes and the like I dissolve the glassgall with boiling or
distilled water to a density of about 18° on the hydrometer and boracic acid in
a similar manner to a density of about 2° on the hydrometer, and mix the
solutions in equal quantities and allow the mixture to stand until clear, when
about one ounce of the liquid is mixed into about 1 gallon of the jelly which is
then formed into jubes in the usual manner.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. The use in the manufacture of boiled sugar goods and jams and like preserves
of a compound formed by mixing and combining the ingredients specified in the
manner and in the proportions substantially as, and for the purposes, described.
2. The use in the manufacture of jams, jellies, marmalade, jubes and the like of
glassgall and boracic acid mixed and combined in the manner and in the proportions
substantially as, and for the purpose, described.
3. The manufacture of confectionery treated in the manner substantially as
hereinbefore described.
Dnted the 20th dove of Annil 1905
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.