An Improvement in the Composition of Sweetmeats.
Year: 1891

page_text: Date of Application, 19th Sept., 1891-Accepted, 31st Oct., 1891
COMPLETE SPECIFICATION.
An Improvement in the Composition of Sweetmeats.
I, FREDERICK JOHN SHAPLEY, of 6 Park Street Viaduct, in the City and
County of Bristol, Confectioner, do hereby declare the nature of this invention and
in what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement :-
This invention relates to certain sweetmeats and consists in the use of oatmeal as
an ingredient in their composition. The invention has special reference to the
sweetmeats known as plain chocolate, chocolate creams, caramels, toffee, "satin
pralines" and that class of sweetmeats technically known as boiled sugar goods.
Also to sweetmeats of like or analogous nature. By the incorporation of oatmeal
in such sweetmeats they are rendered more nutritious and the oatmeal is by thus
being to some extent disguised made more acceptable to the palates of those by
whom it would otherwise not be so readily consumed. In the preparation of
plain
" chocolate combined in accordance with this invention a proportion of
about 20 per cent. of oatmeal is used. Under one method of combining it in such
chocolate the oatmeal is ground in a mill with about 50 per cent. of sugar and
30 per cent. of cocoa nibs. Under another method the sugar and cocoa nibs are
first ground together in a mill and the oatmeal is afterwards added.
In a plainer kind of chocolate the approximate proportions are 20 per cent. of
oatmeal, 40 per cent. of sugar and 40 per cent. of cocoa nibs.
"
In the preparation of chocolate creams combined in accordance with this inven-
tion the so-called " cream or "fondant" is composed of approximately 70 per cent.
of sugar and 30 per cent. of oatmeal. The sugar mixed with water, as is usual, is
treated in the ordinary way, that is to say it is raised to a temperature of about
235° Fahr. and subsequently cooled. The oatmeal is added during the usual
process of beating. The "cream" thus prepared is made up into balls which
are coated with chocolate either plain or combined with oatmeal as above
described.
In the preparation of caramels the usual process is followed as regards the
treatment of the sugar. The oatmeal is added to the sugar after the first boiling
of the latter. The mixture is then re-boiled and the cream or butter is added
when the admixture has subsequently cooled. The approximate proportions of the
ingredients are according to this invention 20 per cent. of oatmeal, 70 per cent. of
sugar and water, and cream 10 per cent.
In the manufacture, according to this invention, of toffee the approximate
proportions of the ingredients are 70 per cent. of sugar and water, 10 per cent. of
butter and 20 per cent. of oatmeal. The usual course is adhered to in dealing with
the sugar and butter. The oatmeal is added prior to the butter and after the
has been raised to the usual temperature.
sugar
In the production of what are technically termed "satin pralines" the oatmeal
is mixed in beating the sugar after the latter has been boiled in the usual way.
The approximate proportions of the ingredients are 70 per cent. of sugar, and
30 per cent. of oatmeal.
The substance is, after having been divided into "balls," coated with sugar
previously boiled, as usual.
In the preparation in accordance with this invention of boiled sugar goods the
usual process is adhered to with respect to the sugar and the acid or lemon or other
flavouring. The oatmeal is worked in with a mixing iron or its equivalent simul-
taneously with the flavouring. The approximate proportions are 80 per cent. of
sugar and water and 20 per cent. of oatmeal.
In all cases except when the oatmeal is mixed in grinding as in the preparation

page_text: of plain chocolate it is preferred to use it in the coarse or less pulverulent
form. It may be used in the raw state or it may be boiled or baked prior to
admixture.
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 :-
The use of oatmeal as an ingredient in the composition of sweetmeats, applied
thereto substantially as and approximately in the proportions hereinabove set forth
with reference to the sweetmeats specified, or in conjunction with sweetmeats of
like or analogous nature.
D
1011 1
L Contranhan 1001
NICHOLAS WATTS,
Bristol Bank Buildings, Bristol, Agent.