Abstract 1. THE METHOD OF PRODUCING A DRY FONDANT PRODUCT CAPABLE OF ADMIXTURE WITH LIQUID TO FORM A SUGAR GLAZE WHICH WILL NOT FLOW AWAY INCIDENTAL TO THAWING AFTER HAVING BEEN FROZEN, WHICH COMPRISES THE STEPS OF: (A) FORMING AN EMULSIFIABLE FAT COMPONENT WHICH IS A MIXTURE OF A HARD FAT WITH A LIQUID OIL AND EMULSIFIER HAVING A METLTING POINT OF BETWEEN 20 AND 40: C.; AND (B) BRINGING THE TEMPERATURE OF THE FAT COMPONENT ABOVE ITS MELTING POINT, THEREBY FORMING A LIQUID; AND (C) BLENDING THE LIQUID FAT COMPONENT OF STEP (B) WITH A DRY, GRANULAR FONDANT SUGAR COMPONENT FOR A TIME SUFFICIENT TO PRODUCE THE DRY FONDANT PRODUCT IN WHICH THE DRY FONDANT PRODUCT CONTAINS FROM 5-10% OF THE LIQUID FAT COMPONENT BASED BY WEIGHT UPON THE AMOUNT OF SUGAR COMPONENT; SAID DRY FONDANT SUGAR COMPONENT BEING OBTAINED BY PROVIDING A SUGAR SOLUTIION WHICH COMPRISES, FIRST CONCENTRATING SUCH SOLUTION BY COOKING TO REACH A SOLIDS CONTENT OF 90 TO 95%; THEN ADMIXING THERETO 30 TO 70% (CALCULATED ON TOTAL MIXTURE) OF FINELY DIVIDED SUGAR PARTICLES HAVING FOR THE MAJOR PART A SIZE NOT EXCEEDING 40 MICRONS; THEN BREAKING AND COOLING THE MIXTURE, AND DRYING IT DURING MIXING, BREAKING AND COOLING TO REACH A MOISTURE CONTENT OF ABOUT 2% BY WEIGHT.
THE METHOD OF PRODUCING A DRY FONDANT PRODUCT CAPABLE OF ADMIXTURE WITH LIQUID TO FORM A SUGAR GLAZE WHICH WILL NOT FLOW AWAY INCIDENTAL TO THAWING AFTER HAVING BEEN FROZEN, WHICH COMPRISES THE STEPS OF: (A) FORMING AN EMULSIFIABLE FAT COMPONENT WHICH IS A MIXTURE OF A HARD FAT WITH A LIQUID OIL AND EMULSIFIER HAVING A METLTING POINT OF BETWEEN 20 AND 40: C.; AND (B) BRINGING THE TEMPERATURE OF THE FAT COMPONENT ABOVE ITS MELTING POINT, THEREBY FORMING A LIQUID; AND (C) BLENDING THE LIQUID FAT COMPONENT OF STEP (B) WITH A DRY, GRANULAR FONDANT SUGAR COMPONENT FOR A TIME SUFFICIENT TO PRODUCE THE DRY FONDANT PRODUCT IN WHICH THE DRY FONDANT PRODUCT CONTAINS FROM 5-10% OF THE LIQUID FAT COMPONENT BASED BY WEIGHT UPON THE AMOUNT OF SUGAR COMPONENT; SAID DRY FONDANT SUGAR COMPONENT BEING OBTAINED BY PROVIDING A SUGAR SOLUTIION WHICH COMPRISES, FIRST CONCENTRATING SUCH SOLUTION BY COOKING TO REACH A SOLIDS CONTENT OF 90 TO 95%; THEN ADMIXING THERETO 30 TO 70% (CALCULATED ON TOTAL MIXTURE) OF FINELY DIVIDED SUGAR PARTICLES HAVING FOR THE MAJOR PART A SIZE NOT EXCEEDING 40 MICRONS; THEN BREAKING AND COOLING THE MIXTURE, AND DRYING IT DURING MIXING, BREAKING AND COOLING TO REACH A MOISTURE CONTENT OF ABOUT 2% BY WEIGHT.
Claim 2
Independent Claim
211 words
THE METHOD OF PRODUCING A DRY FONDANT PRODUCT CAPABLE OF ADMIXTURE WITH LIQUID TO FORM A SUGAR GLAZE WHICH WILL NOT FLOW AWAY INCIDENTAL TO THAWING AFTER HAVING BEEN FROZEN, WHICH COMPRISES THE STEPS OF: (A) FORMING AN EMULSIFIABLE FAT COMPONENT WHICH IS A MIXTURE OF A HARD FAT WITH A LIQUID OIL AND EMULSIFIER HAVING A METLTING POINT OF BETWEEN 20 AND 40: C.; AND (B) BRINGING THE TEMPERATURE OF THE FAT COMPONENT ABOVE ITS MELTING POINT, THEREBY FORMING A LIQUID; AND (C) BLENDING THE LIQUID FAT COMPONENT OF STEP (B) WITH A DRY, GRANULAR FONDANT SUGAR COMPONENT FOR A TIME SUFFICIENT TO PRODUCE THE DRY FONDANT PRODUCT IN WHICH THE DRY FONDANT PRODUCT CONTAINS FROM 5-10% OF THE LIQUID FAT COMPONENT BASED BY WEIGHT UPON THE AMOUNT OF SUGAR COMPONENT; SAID DRY FONDANT SUGAR COMPONENT BEING OBTAINED BY PROVIDING A SUGAR SOLUTIION WHICH COMPRISES, FIRST CONCENTRATING SUCH SOLUTION BY COOKING TO REACH A SOLIDS CONTENT OF 90 TO 95%; THEN ADMIXING THERETO 30 TO 70% (CALCULATED ON TOTAL MIXTURE) OF FINELY DIVIDED SUGAR PARTICLES HAVING FOR THE MAJOR PART A SIZE NOT EXCEEDING 40 MICRONS; THEN BREAKING AND COOLING THE MIXTURE, AND DRYING IT DURING MIXING, BREAKING AND COOLING TO REACH A MOISTURE CONTENT OF ABOUT 2% BY WEIGHT.