Method and apparatus for making confectioneries
CA 1063859 A · Owner: A. Stephan U. Sohne G.M.B.H. And Co. · Inventors: Otto, Friedrich
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method of making confectioneries particularly, hard and soft caramel and jelly and gum products is disclosed. The method involves combining regulated quantities of the ingredients of a confectionery to be manufactured and mixing admitted into the mass of ingredients so as to directly heat the same for cooking of the ingredients. The mixing operation is carried out with rotary elements which rotate at speeds between 1500 and 3000 revolutions per minute. If necessary the mass of ingredients is demoisturized after cooking so as to obtain the desired moisture content for the confectionery being manufactured. The direct heating of the mass of ingredients with steam improves the thermal …
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted October 9, 1979. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended October 9, 1996.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.