Claims
- 1. A method of coating toffee candy cores comprising the steps of spacing and aligning the toffee candy cores one from another in spaced side-by-side rows and with the cores being spaced in each row, moving the spaced and aligned toffee candy cores through a first heated chocolate bath with the chocolate pooled beneath and about the cores, but leaving an uncoated stripe on a top surface of each toffee core for heated air to escape to prevent a slight build-up of air pressure inside the core which would otherwise tend to rupture the chocolate coating since the heated chocolate from the bath has a temperature in excess of an internal temperature in the core thus creating a pressure differential, then immersing the cores in a second chocolate bath positioned overhead of the candy cores for coating the uncoated stripe or ribbon surface on a top side of a core, and then directing an air stream at the cores for blowing away excess chocolate off of the cores and for smoothing the coated chocolate.
- 2. The method of claim 1 further characterized by maintaining the temperature of the air stream blown against the cores to strip excess chocolate from the coated cores at about the same temperature as the air in the chocolate baths.
- 3. The method of claim 1 further characterized by directing the air stream at an angle of abut 117.degree. relative to a plane through a bottom surface of the core.
- 4. The method of claim 1 further characterized by maintaining the temperature of the chocolate in the baths at about the same temperature.
- 5. A method of coating toffee candy cores comprising the steps of spacing and aligning the toffee candy cores one from another in spaced side-by-side rows and with the cores being spaced in each row, moving the spaced and aligned toffee candy cores through a first heated chocolate bath with the chocolate pooled beneath and about the cores, but leaving an uncoated stripe on a top surface of each toffee core for heated air to escape to prevnt a slight build-up of air pressure inside the core which would otherwise tend to rupture the chocolate coating since the heated chocolate from the bath has a temperature in excess of an internal temperature in the core thus creating a heat differential, then immersing the cores in a second chocolate bath positioned overhead of the candy cores for coating the uncoated stripe or ribbon surface on a top side of a core, and then directing an air stream at the cores for blowing away excess chocolate off of the cores and for smoothing the coated chocolate, the air stream being directed at an angle of about 117.degree. relative to a plane through a bottom surface of the core.
Parent Case Info
This is a division of application Ser. No. 318,049, filed 11-4-81, now U.S. Pat. No. 4,385,882 which is a division of Ser. No. 186,331, filed 9-9-80, now U.S. Pat. No. 4,357,359.
US Referenced Citations (5)
Divisions (2)
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Number |
Date |
Country |
Parent |
318049 |
Nov 1981 |
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Parent |
186331 |
Sep 1980 |
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