Continuous method of making popped corn balls

Claim 1

A PROCESS OF MAKING POPPED CORN BALLS WHICH COMPRISES, COOKING MAJOR AMOUNTS OF CORN SYRUP AND GRANULATED SUGAR AND MINOR AMOUNTS OF SHORTENING AND FLAVORING TO THROUGHLY BLEND THE SAME, COOLING THE RESULTING BLENDED MASS TO SOLIDIFY THE SAME, PULVERIZING THE SOLIDIFIED MASS TO FORM A SYRUP BASE EDIBLE BINDER IN FINELY DIVIDED DRY POWDER FORM, SIMULTANEOUSLY FEEDING A STREAM OF DRY POPPED CORN KERNELS AND A STREAM OF SAID POWDERED BINDER INTO A MIXING CHAMBER HEATED TO A TEMPERATURE WHEREAT SAID DRY BINDER IS RENDERED SUFFICIENTLY TACKY TO CAUSE THE KERNELS OF POPPED CORN TO ADHERE WHEN SUBJECTED TO PRESSURE BUT INSUFFICIENT TO CAUSE THEM TO ADHERE TO THE WALLS OF SAID CHAMBER TO ANY SUBSTANTIAL EXTENT, UNIFORMLY MIXING SAID KERNELS OF POPPED CORN AND SAID DRY POWDERED BINDER IN SAID HEATED MIXING CHAMBER, REMOVING SAID HEATED ADMIXTURE FROM SAID HEATED MIXING CHAMBER AT A RATE SUFFICIENT TO EQUAL THE FEEDING RATE THEREINTO, AND PROMPTLY SUBJECTING SEPARATE QUANTITIES OF SAID REMOVED HEATED ADMIXTURE TO PRESSURE TO FORM THE SAME INTO POPPED CORN BALLS.