Publisher's Synopsis
Excerpt from The Candy Making Industry in Philadelphia
As the starch tray moves along the endless belt, a printing board Similar to the one described in the hand operation is pressed down upon it automatically, leaving row after row of depressions. It then moves one step further, coming directly underneath a large copper tank filled with melted cream, which is kept at the proper temperature by means of a steam-jacket. From the bottom of this tank extends a long row of tubes, each one directly above one of the depressions in the starch. Each of these tubes is fitted with a tiny pump, which, as the starch board moves under, automatically delivers a measured amount of the melted cream. The tray is then pushed a few inches further and another row filled. When the last row has been filled the tray is removed from the machine by the attendant and the next tray appears, ready to be filled in the same way. The cream centers, which have been separated from the starch, are then sent in large trays to the Chocolate C'oating room.
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