| US 7,537,792 B2 | ||
| High speed coating of gum cores | ||
| Miles Van Niekerk, Madison, N.J. (US); Francois Pierre Errandonea, Hopatcong, N.J. (US); and Kenneth Paul Bilka, Floral Park, N.Y. (US) | ||
| Assigned to Cadbury Adams USA LLC, Parsippany, N.J. (US) | ||
| Filed on Dec. 04, 2001, as Appl. No. 10/11,904. | ||
| Application 10/011904 is a continuation in part of application No. 09/374935, filed on Aug. 16, 1999, granted, now 6,365,203, filed on Apr. 02, 2002. | ||
| Prior Publication US 2002/0086092 A1, Jul. 04, 2002 | ||
| Int. Cl. A23G 4/00 (2006.01) | ||
| U.S. Cl. 426—5 [426/291; 426/293; 426/295; 426/302; 426/303; 426/304; 426/305] | 16 Claims |
| 1. A method for coating layers of sugar syrup material on pieces of confectionery material to form a, crunch coating, said
method comprising the steps of:
(a) introducing pieces of confectionery material into a coating mechanism;
(b) forwarding the sugar syrup material from a container housing the sugar syrup material through a conduit to the coating
mechanism;
(c) maintaining the sugar syrup material at an elevated temperature within the container and conduit sufficient to prevent
the solids in the sugar syrup material from crystallizing or precipitating out of the sugar syrup material;
(d) spraying at least one layer of the sugar syrup material on each of said pieces of confectionery material, said sugar syrup
material having a concentration of solids in the range of 80-84 Brix.; and
drying said at least one layer of said sugar syrup material in said coating mechanism virtually instantaneously as said sugar
syrup material is sprayed on each of said pieces to form the crunch coating of said sugar syrup material on each of said pieces
of confectionery material.
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