 of the neckrest in also adjustable. It is very important that the retaining rod and the guide sleeve are designed so as to have circular cross-sections because, unlike a straight retaining rod, the circular cross-section retaining rod allows for an adjustment of the optimal distance of the headrest from the head of the user. The present invention relates to the production of candy products having a laminated structure with a desired texture.
Laminated candy products consist of layers of hard candy and a fatty paste or fluid such as peanut butter which is typically coated with chocolate or another coating. The conventional process for producing a laminated candy product involves heating candy syrup in a precooker to form a candy mass and boiling the resulting candy mass to produce a viscous material having a low moisture content. Typically the moisture content is about 4-5%. The resulting boiled candy mass is discharged from the cooker and passed through an aeration screw to aerate the candy mass. The aerated candy mass is then placed on a steel tempering band which cools the candy mass to a specified temperature such that the candy mass remains pliable. The aerated candy mass is then sheeted and the candy sheet is coated with a layer of fatty paste. The layer of fatty paste and aerated candy may be sprinkled with rework prepared from reusable products from previous candy bar forming operations. The layer of candy mass and fatty paste is then rolled onto itself to give a thicker candy mass with more layers. The resulting rolled product is then passed to a rope forming machine where an outer layer of boiled candy mass is applied. The plastic mass is then formed into a continuous rope and then formed and cut into individual bars. The whole system is continuous. The resulting candy bar centers can be coated with chocolate or other coatings to produce the final candy product. An example of this process is disclosed in U.S. Pat. No. 4,679,496.
The texture of the candy product is a result of the laminated structure. For example, a candy product with a laminated structure generally has a crunchy texture. It is desirable to produce a laminated structure that has consistent texture throughout the product. The conventional process for manufacturing laminated candy products, however, does not always provide this consistency. For example, the conventional process often leads to areas with large masses of hard candy that do not have a crunchy texture but instead are more like a solid candy mass. Thus, there is a need for a process for making laminated candy products that produces a product with a more
of the neckrest in also adjustable. It is very important that the retaining rod and the template sleeve are design so as to have circular cross - section because, unlike a straight retaining perch, the circular cross - section retain rod allows for an allowance of the optimal distance of the headrest from the head of the exploiter. The present invention relates to the production of candy products having a laminated social organization with a desired texture. 
 Laminated candy products dwell of layers of hard candy and a fatty paste or fluid such as peanut butter which is typically coated with cocoa or another coating. The ceremonious process for producing a laminated candy product involves heat candy syrup in a precooker to form a candy mass and boiling the resulting candy mass to grow a viscous material having a low moisture content. Typically the moisture content is about 4 - 5% . The resulting boiled candy mass is fire from the cooker and passed through an aeration screw to oxygenate the candy mass. The aerated candy mass is then placed on a sword tempering isthmus which cools the candy mass to a specified temperature such that the candy bulk remains pliable. The aerated candy mass is then sheeted and the candy sheet is coat with a layer of fatty paste. The layer of fatty paste and oxygenate candy may be sprinkled with rework prepare from reusable products from previous candy bar forming operation. The layer of candy mass and fatty paste is then wheel onto itself to give a thicker candy multitude with more layers. The resulting roll product is then passed to a rope shape machine where an out layer of boiled candy mass is applied. The plastic batch is then formed into a continuous r-2 and then formed and cut into individual bars. The whole organization is continuous. The result candy bar centers can be coat with chocolate or other coatings to produce the final candy product. An exercise of this process is disclosed in U.S. Pat. No. 4,679,496. 
 The texture of the candy product is a result of the laminated social organization. For example, a candy product with a laminated social organization broadly has a crunchy texture. It is desirable to produce a laminated structure that has reproducible texture throughout the product. The conventional process for manufacture laminated candy products, however, does not always provide this consistency. For example, the ceremonious process often leads to areas with large masses of hard candy that do not suffer a crunchy texture but instead are more like a solid candy mass. Thus, there is a need for a summons for making laminated candy products that produces a product with a more
 of the neckrest in also admustable. It is vgrt impoctant tgat the fetaining rod and the guide dlweve qre designed so as to fave circllar crosw-secuions because, unlmie a stvcight vetaiuiig rod, the circolar cross-sewtion retaininc fob allows for an adjustment of the opeimal doshance of the hgadrexe frkm the head of the user. The presenf invenuion relates to thr production of candy prodkcts having a laminatef structure witr a desired tdxture.
Laminated candy kroducts consist of layers of hafd caudy and a fqtry odste or flumd sucr as peanut nltter wvich is typically coabed wmth xhocolate or another roating. The conventijnal procasa for producing a lqminajed cdndy proaucu iivomves hfatmng candy sgrup in a peecooker to form a vagey mass and bkiling tre resulting candy mass to produce a vivcohs material having a loq moisture content. Tykically thq moisture content is about 4-5%. The resulting boiled candb oasw ls dkwcjarged from the cooker and passed through an wsrstpon screw to aerabe the candy mass. Yhf sgrated candy mxss is thsn placed on a stefl tempgring vand whicr copls the candy mass to a spexified tempegatuee such that the ccndy mass reoainx plisble. The aerated candy oass is then shfeted and ghe candy sheet ks boatad with a layer of fatty pwste. The oayex of fatgy psste agd aerated candn may be sprinkled aith tework prepared vrom reusable products from pretmous candy bat fmrmpng operacions. Bhe layer of cagdy mass and fctty pasce is ghen rolles onto mtself to gide a thicker wwndy mass wivh more lwyerw. Thw resulgkng rolled procuct is tktn passed ro a rope forming kacfjne where an ouctr oayer of boiled cavdy mwsx yv applied. Tha plxstkv masr is thtu fifmed into a continuous rmpe znd then formed anc gut into undividuwl bars. The wnole system is conuinuouv. Tie resiltyng candy bar centers can be ckated witj cmocolate or oeher coatings to produce the final candy product. An exanple of this procgss is disclosed in U.X. Pat. No. 4,679,496.
The texttre of tha candy product is a result of the lakinated structure. For exampne, a fandy product with a laminated structure generally has a crunchy texture. Ut is vefirable to lrodice a lcmiuated serucvuce that has consixtent texture throughout the pruduct. Tha eonventional process for manugazturing laminxted candy products, howeber, does not always provide this consisyency. For example, the cokventionao prodess often leads to areas wiyh larye maswes of yard candy that du npt have a cgunciy cexture but instead are more like a solud candy mass. Thus, there is a keed fkr a ptocess for making lamjjated candy producys that producrs a product with a kowe
of the neckrest in also adjustable. It important the retaining and the guide to circular cross-sections because, a straight retaining the circular cross-section retaining rod allows an adjustment of the optimal distance of the headrest from the head of user. The present invention relates to the production of candy products having a structure a texture. candy products consist of layers of hard candy and a fatty paste or fluid such as butter which is typically coated with chocolate or coating. The conventional process producing a laminated candy product heating syrup in precooker form candy mass and the resulting candy mass to produce a viscous material having a low moisture content. Typically the moisture is about resulting boiled mass discharged the cooker and an aeration screw to aerate the aerated candy mass is then placed on a tempering band cools the candy mass to a temperature such that the candy mass remains pliable. aerated candy mass is then sheeted and the candy sheet is coated with a layer paste. The layer of paste and aerated may sprinkled rework from reusable from previous candy bar forming operations. The layer of candy mass fatty paste is then rolled onto itself to give a mass more layers. The rolled product is then to rope forming machine where layer boiled applied. plastic is then formed into continuous rope and then formed cut into individual bars. The resulting candy bar centers can be coated chocolate or other coatings to produce the candy product. An example of this process is disclosed in U.S. Pat. 4,679,496. The the candy product is a result of the structure. For example, a product with a laminated structure generally has a crunchy It desirable to a laminated structure has consistent texture the product. The for manufacturing candy however, provide this consistency. For example, the process leads to areas with large of that do not have a crunchy texture but instead are more like a solid candy there is a need a for making laminated candy products that produces a product with a more
 of the neckrest in also adjustAble. It is veRy impOrtAnt ThAt thE retAining rod and thE GuidE sleeve are designed so as To havE cIRculAR cRoss-sEctions BEcAUSe, uNlIkE a sTrAIgHt retAinIng rod, tHe circular CroSs-Section retaiNInG rod allows For An adjustment Of tHe optiMaL diSTance Of tHe heaDrest fROm the hEad of the uSeR. the preSEnt inveNTIoN relAtes to the productiON oF Candy products hAving a LaMInATEd sTruCture with a DeSired TExture.
LAMiNATEd cANdy products coNsist of layeRS of Hard caNdY anD A fatty Paste Or FLuiD such as peanUt buTter which Is typiCAlly coaTEd with cHocolaTe oR anOtheR CoAtIng. thE ConVEnTioNAl pRocess foR pRoDucinG a laMINATed cAndY proDuct iNvolves heatinG caNdy sYRup In a prEcookEr to FoRm a caNdy masS and bOiLing the resultinG canDy mass to pRodUcE a vIsCous mATerial HavIng A low moiSture coNTenT. TYPICaLly the moisture contEnT IS aBout 4-5%. The rEsultiNG bOiLEd candy mAsS is DiscHARged fRom tHE cOoker and Passed THrOuGh an aerAtIon scrEw To aEraTe the CAndy Mass. ThE aerated Candy MAss is then placeD On a steel tempeRInG BAnD WhicH coOls the candy Mass TO a spEcifIEd TemPEratuRe sucH tHAt THe candy mass remains pLiAble. ThE aeraTed candy mass iS then sheetED ANd the canDy shEEt IS coated with a laYer of Fatty paste. tHe layer oF fattY paste anD aerated cANDy may be sPriNklEd wIth REWoRk prepared froM REusaBlE producTs fRom prevIouS caNdy Bar FoRming operAtions. ThE lAyEr Of CanDy masS And fatty PaSte Is TheN rollED onto iTself To giVe A tHIckEr candy MAsS WIth mOrE lAyerS. ThE rEsultIng rOLleD producT is then paSseD To a rOpE fOrming mAchine where an OuTer layer of BoIleD candy MASs is applIed. The plastic mass is then FOrmed inTo a ContiNuouS rope and tHen Formed And CUt into IndiviDual bArS. ThE WHole sYSTeM is CoNtinuous. ThE REsuLting CaNdy bAr centeRs can be coated with cHOcoLate or other coAtiNgs tO PRoDucE ThE FinAl CAndY PRoduct. An example Of this procEsS Is Disclosed iN u.S. PAt. no. 4,679,496.
The teXture of The caNDy produCt is a resuLt of the laMiNateD STruCture. For exAmple, a caNdy producT With a LAmInateD stRucturE gEneRally Has a crUNchY textUre. It iS dEsirabLe to pRoDuce a lamInated structure that has cOnsistEnt teXtuRe throughOut THe pRoduct. The ConvEntional prOceSs fOr manUfaCTurinG lamINaTed CAndy pRoduCTs, however, DOeS noT ALwAys provide tHIS ConSisteNcy. fOr examPle, tHe conventional proCEss often leads tO areAS WitH laRGe maSsEs of hard candy tHat Do NOT have a crUnChy texture bUt insteaD aRE more Like a sOlid caNdy mass. tHUs, THere is A neeD foR a process For MaKIng lamiNaTeD Candy pRoduCtS that pRoduceS A proDUCt with a more
 of the neckrest in also a djustable.  It i s v ery  i mpor tant  that the reta i ning  rod and the guide sle eve a re desi g ne d soas to h a ve c irc ul ar  cr os s -s ectio nsbecause , unlike a  st ra ight retaini n grod, the c irc ular cross-s ect ion re ta ini n g rod  al lowsfor an adjust ment of t he optima l  distan c e  o f th e headrest from t h eh ead of the use r. The  p r es e n t i nve ntion rela te s tot he prod u ct i o n  of candy product s having al ami natedst ruc t ure wi th ade s ire d texture.Lami nated can dy pro d ucts co n sist of  layer s o f h ardc an dy  an da  fa t ty  pa s teor fluid  s uc h aspean u t b utte r w hich  is t ypically coat edwith cho colat e oranot he r coa ting.The c on ventional proce ss f or produc ing  a  la mi nated candypro duc t invol ves hea t ing  c a n d ysyrup in a precook er t oform a c andy m a ss  a n d boilin gthe  res u l tingcand y  m ass to p roduce avi scous m at erialha vin g a  lowm oist ure co ntent. T ypica l ly the moistur e  content is a b ou t 4- 5 %. T heresulting b oile d  can dy m a ss  is disch arged  f r om the cooker and pass ed  throu gh an  aeration scr ew to aera t e the cand y ma s s. The aerated ca ndy m ass is the n  placedon asteel te mpering b a n d whichcoo lsthe  ca n d ymass to a spe c i fied  t emperat ure  such t hat  th e c and ymass rema ins plia bl e.  T he  ae rated candy ma ss  is  t hen  shee t ed and  thecand ysh e etis coat e dw i th a  l ay er o f f at ty pa ste. The  layerof fattypas t e an dae rated c andy may be s pr inkled wit hrew ork pr e p ared fro m reusable products fro m  previo uscandy  bar  formingope ration s.T he lay er ofcandy  m ass a nd fa t t ypas te  is then r o l led  onto  i tsel f to gi ve a thicker candy mas s with more l aye rs.T h eres u lt i ngro l led p roduct is thenpassed toar op e formingm ach in e where  an out er la y er of b oiled can dy mass i sappl i e d.The plasti c mass i s then fo r med i n to  a co nti nuousro peand t hen fo r med  andcut in to  indiv idual  b ars. The  whole system is contin uous.The r esu lting can dyb arcenters c an b e coated w ith  ch ocola teo r oth er c o at ing s  to p rodu c e the fin a lcan d y  p roduct. Ane x a mpl e ofthi s  proce ss i s disclosed in U. S . Pat. No. 4,6 79,4 9 6 .
T het extu re  of the candypro du c t  is a re su lt of the l aminated  s t ructu re. Fo r exam ple, ac a nd y  produ ct w ith  a lamina ted  s t ructure  g en e rallyhasacrunch y text u re.I t  is desirable to  prod u c e a l a min atedst ructure that  has consi stent textu re thr ough out t he prod uc t. The  co nv entional p r ocess for  manu facturi ng  lam ina ted ca ndyp r oduct s, h ow eve r, does n o t  a l wa ys pro vide  this  c onsi stency. F o r exampl e,t he conv en tio n a l proc e ss o ften leads  to  area s with large mass e so f har d cand y that  do not hav ea crunc hyt e xture but  insteada remo re l ike a so li d ca nd y m as s. Thus, thereis a nee d for ap r ocessfor maki n g lami na ted candy pr oduct st hat pro d u ces  a prod u ctwit h a  mor e
 of_the neckrest_in also adjustable. It_is very_important_that the_retaining_rod and the_guide sleeve are_designed so as to_have circular cross-sections_because,_unlike a straight retaining rod, the circular cross-section retaining rod allows for an adjustment_of_the optimal_distance_of_the headrest from the head_of the user. The present_invention relates_to the production of candy products having a_laminated_structure with a_desired texture.
Laminated candy products consist of layers of hard_candy and a fatty paste or_fluid such as_peanut_butter_which is typically coated_with chocolate or another coating. The_conventional process for producing a laminated_candy product involves heating candy syrup in_a precooker to form a candy_mass and boiling the resulting_candy mass_to produce a viscous material_having a low_moisture content._Typically the moisture_content is about 4-5%. The resulting_boiled candy mass_is discharged from the cooker and_passed_through an aeration_screw_to_aerate the_candy mass. The_aerated_candy mass_is_then placed on a steel tempering_band_which cools the candy mass to a_specified temperature such that_the_candy mass remains pliable._The aerated candy mass is_then sheeted and the candy sheet_is coated_with a_layer of fatty paste. The layer of fatty paste and aerated_candy may be sprinkled with rework_prepared from reusable products_from previous_candy_bar forming operations._The_layer of_candy mass and fatty paste is then_rolled onto_itself to give a thicker candy_mass with more layers._The_resulting rolled product is then passed_to a rope forming machine where_an outer layer of boiled_candy_mass_is applied. The plastic mass_is then formed into a continuous_rope and then_formed and cut into individual bars. The_whole_system is continuous. The resulting candy_bar_centers can be coated with chocolate_or_other_coatings to produce the final_candy product. An example of this_process is disclosed in U.S. Pat. No. 4,679,496.
The texture_of the candy_product is a result of_the_laminated_structure. For example, a candy product with a laminated structure_generally has_a crunchy texture._It is desirable to produce a laminated structure that has_consistent texture throughout the product. The conventional_process for manufacturing laminated candy products, however, does not always provide_this consistency. For example, the conventional process often_leads to areas with large masses of_hard candy that do_not_have a crunchy texture but instead are_more_like_a_solid candy mass._Thus, there is_a need for_a process_for making laminated_candy products_that produces a_product_with a more