Abstract: A method and apparatus for packaging powder material includes feeding a continuous web of V-shaped heat sealable material to a first forming station to form longitudinally spaced upright seals to provide longitudinally spaced upwardly opening pouches. The pouches are filled with powder material at a filling station and then pulled through a downwardly curving path while the bottoms of the pouches are supported. The upper portions of the pouches are heated along the downwardly curving path and then snapped shut and pressed together to form a top seal with a set of nip rollers positioned at a lower portion of the downwardly curving path. Sealed pouches are then severed from the continuous web to form separate packages.

Abstract: A packaging machine including packaging apparatus to form fill and seal a chain of connected packages, a cutting station to separate the packages, means to operate the forming, filling and sealing apparatus and cutting apparatus so as to cut more packages than are formed, filled and sealed during a given time period.

Abstract: A packaging machine including packaging apparatus to form a chain of connected packages, a cutting station to separate the packages having a controllable variable speed drive, an accumulator between the packaging apparatus and cutting station to accumulate the chain of packages, and control means to vary the speed of operation of the cutting station in response to the accumulation in the accumulator. The accumulator in its preferred form is a conveyor. A unique control device is provided which receives the completed package chain and delivers it for further processing.

Abstract: A method of manufacture of milk chocolate-coated toffee candy pieces by heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling strand portions from the mass in the form of fine strands while spooling the strands about a core forming area and causing the spooling to occur along the length and about the periphery of the core forming area to form a continuous length of the core at a core forming area. Contemporaneously axially moving the length of core along its axis off of an end of the core forming area. Then transversely severing an outer end of the axially moving length of core with consecutive cuts to form successive toffee pieces or toffee cores. Immersing the toffee cores in a bath of milk chocolate, and cooling the chocolate-covered cores to place them in condition for packaging.

Abstract: An apparatus for manufacture of milk chocolate-coated toffee candy pieces that comprises a toffee header with means connected to the header for heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. The header has spaced orifices for the toffee to exit as strands. A rotary toffee forming device is mounted beneath the orifices. Means is provided for reciprocating the header back and forth with the fine toffee strands being drawn from the orifices by the rotary movement of the rotary toffee forming device. Means is provided for transversely severing outer ends of the axially moving lengths of cores with consecutive cuts to form successive toffee pieces of toffee cores. A chocolate coating bath is provided for first immersing the bottoms of the toffee cores in a bath of milk chocolate and then for flooding chocolate over the tops of the cores to completely coat the cores.

Abstract: A method of manufacture of milk chocolate-coated toffee candy pieces comprising heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling strand portions from the mass in the form of fine strands while spooling the strands about a core forming area and causing the spooling to occur along the length and about the periphery of the core forming area to form a continuous length of the core at a core forming area. Contemporaneously axially moving the length of core along its axis off of an end of the core forming area. Then transversely severing an outer end of the axially moving length of core with consecutive cuts to form successive toffee pieces or toffee cores. Immersing the toffee cores in a bath of milk chocolate, and cooling the chocolate-covered cores to place them in condition for packaging.