Abstract: A method and an apparatus (100, 100?) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.

Abstract: An apparatus (100, 100?) for thermally treating a confectionery mass includes a housing (1) having an approximately vertical axis (2), a core (3) being located in the housing (1) and being arranged in an approximately concentric way with respect to the axis (2) of the housing (1), a plurality of tubes (12) being located in the housing (1), each of the tubes (12) having an approximately vertical axis and being designed and arranged for a tempering medium to flow through them, and at least one deflecting element (13) being designed and arranged to connect the housing (1) to the core (3) such that a flow path of the confectionary mass through the apparatus (100, 100?) is determined, the flow path extending in a transverse direction with respect to the tubes (12), at least a part of the deflecting element (13) having a helical shape.

Abstract: A method and an apparatus (100, 100?) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.

Abstract: A method and an apparatus serve for controlling a system for simultaneously producing a plurality of different product kinds of confectioneries in a plurality of product lines.

Abstract: A method and an apparatus serve for controlling a system for simultaneously producing a plurality of different product kinds of confectioneries in a plurality of product lines.

Abstract: A method and an apparatus serve to continuously produce a confectionery mass from an aqueous solution of ingredients. The aqueous solution is boiled and evaporated to produce a mass. The mass is subjected to negative pressure, and ingredients in the form of powder and/or crystals are sucked into the mass due to the negative pressure.

Abstract: An apparatus (100, 100′, 100″) and a method serve to continuously produce a cooked and vacuumized confectionery mass. The apparatus (100, 100′, 100″) includes a boiling apparatus (3), an evaporating chamber (8), a conduit (7) connecting the boiling apparatus (3) to the evaporating chamber (8) and a pressure maintaining valve (9). The pressure maintaining valve (9) is arranged in the conduit (7) between the boiling apparatus (3) and the evaporating chamber (8). The pressure maintaining valve (9) serves to continuously maintain at least atmospheric pressure in the boiling apparatus (3) and negative pressure in the evaporating chamber (8). The method includes the steps of boiling an aqueous solution of substances under pressure which is at least atmospheric pressure, separating the aqueous solution of substances with respect to pressure, and evaporating the cooked solution of substances under negative pressure for at least a few seconds.

Abstract: An apparatus (100, 100′) for thermally treating a confectionery mass includes a housing (1) having an approximately vertical axis (2), a core (3) being located in the housing (1) and being arranged in an approximately concentric way with respect to the axis (2) of the housing (1), a plurality of tubes (12) being located in the housing (1), each of the tubes (12) having an approximately vertical axis and being designed and arranged for a tempering medium to flow through them, and at least one deflecting element (13) being designed and arranged to connect the housing (1) to the core (3) such that a flow path of the confectionary mass through the apparatus (100, 100′) is determined, the flow path extending in a transverse direction with respect to the tubes (12), at least a east a part of the deflecting element (13) having a helical shape.

Abstract: A chain die assembly for producing candy includes a plurality of first chain links each including a cutting edge, a plurality of second chain links each including a cutting edge and a common longitudinal center plane. A plurality of guiding housings is arranged right and left of the longitudinal center plane, and they each carry at least one die. A plurality of shafts each connects one of the first chain links to one of the second chain links and to the guiding housings. The second chain links each are fixedly connected to at least one of the guiding housings to be free from backlash and to be unrotatable with respect to the guiding housing.

Abstract: A casing holding device for a machine for filling and twisting off sausages includes a filling tube rotatable along its longitudinal axis, onto which a slug can be pulled, and which, on its free end, is equipped with an output opening for the output of sausage fill, and a casing brake which is equipped with a braking ring which surrounds the free end of the filling tube and which essentially rests against this under contact pressure, and a clamping member to secure the slug to the filling tube so as to rotate the slug with the filling tube.

Abstract: A process and device are disclosed for hanging sausage chains in loops. Successive hooks that move in an essentially horizontal transport plane engage and carry sausage links at twist points located between predetermined adjacent links. Twist points are engaged at an interception point of the hook defined by a portion of a first member disposed perpendicularly to the direction of movement of the hooks. Each engaged twist point is then rotated about an approximately vertical axis in a predetermined direction of rotation over an angle of about 90.degree.. After this rotation, the engaged twist points are disposed on a prong at the outer end of the hook. The prong and two adjacent spreading elements extend in the direction of transport and serve to support adjacent links without allowing them to touch. The suspended links are thereby supported in a spiral loop which is then placed over a smoking skewer.

Abstract: The invention concerns a feeding device installed in a loading bin of a sausage filling machine, consisting of a feed screw 2 which is affixed to a mounting ring 1 that is attached to a roller bearing including a gear rim 10. The mounting ring 1 is provided with at least two upper gaskets and two lower gaskets whose function is to prevent any eventual migration of lubricant from the mechanism housing 26 from contaminating the meat product area 7, while at the same time preventing any contaminating effect of the sausage meat in the opposite direction. The spaces that develop between each pair of gaskets create cleansing areas 13 which assure that such contamination cannot occur. The cleansing areas 13 may also contain a lubricant for the above mentioned gaskets.

Abstract: A method of continuously producing hard-candy masses from an aqueous solution of starting ingredients by boiling and condensing the solution, subjecting it to a vacuum, condensing it further and cooling it, adding flavorings, dyes, etc., and finally cooling it again and shaping it into candy. The starting ingredients are sugar substitutes and the solution is subjected to a vacuum as early as while it is being boiled and while it is being condensed and will accordingly have a temperature that is low enough for conventional flavorings, a viscosity that is high enough for conventional cooling and tempering, and a low enough residual-water content.

Abstract: An arrangement for batchwise production of aerated sugar masses, in which a separate cooker is connected to a pressure beating machine for boiling a sugar solution to be aerated at atmospheric pressure without subsequent vacuum treatment in the cooker. The boiled solution is transferred into the pressure beating machine where it is vacuumized by an additional boiling under vacuum to obtain a substantially viscous sugar mass. The solution in the pressure beating machine is then mixed after vacuumizing with added whipping agent solution. Thereafter, the mixed solution is beat in the pressure beating machine, and compressed air is added to produce an aerated sugar mass that consists substantially of cooked and vacuumized sugar solution, whipping agent solution, and air. The vacuumizing and the beating are carried out only in the pressure beating machine. The vacuumizing reduces the water content of the sugar mass through vaporization.

Abstract: Method of and device for heat-treating candy masses with heat exchangers. A gas, compressed air for instance, is injected subject to regulation of its pressure and volume into the mass before the latter enters the heat exchanger. The result is a regulated turbulence inside the heat exchanger that makes the heat transfer more efficient.

Abstract: The invention concerns a method for the batchwise production of aerated sweets in a pressure-beating machine, wherein--according to the invention--the sugar mass to be aerated is boiled with the omission of an underpressure treatment, is conducted to the pressure-beating container and brought in this to the required residual water content and the required further processing temperature at underpressure before the beating, whereupon a beating of the mass takes place in the pressure-beating machine.

Abstract: A method for the continuous production of a mass to be processed into hard candy from a solution of sugar, water, and glucose that is cooked, steamed out, and dewatered in a vacuum, with the resulting mass transferred to a mixer or similar device for further processing, is intended to permit the hard-candy mass to be removed from the vacuum without mechanical work and combine continuous cooking and continuous mixing in one closed candy-manufacturing process. The invention accomplishes this purpose by subjecting batches of the sugar solution to a vacuum at a stage in the process that is situated between the continuous cooking and the continuous processing and mixing.