Britain at Work
A Pictorial Description of Our National Industries
År: 1902
Forlag: Cassell and Company, Limited
Sted: London, Paris, New York & Melbourne
Sider: 384
UDK: 338(42) Bri
Illustrated from photographes, etc.
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THE MANUFACTURE OF BISCUITS AND CAKES.
iOS
operation. After the wafers are cut they are
ejected at the rear of the machine, where
a number of girls are ready to receive and
pack them. Another kind of wafer, known as
the “ Cornet,” is fashioned in the form of a
hollow cone. It is newer than the plain tablet,
which is not now so popular. The imple-
ments and process of manufacture of this are
curious. The stove is the same as in the case
of the other wafers, but in the bottom half of
the moulds is a series of conical apertures,
having small holes at the bottom to admit
air ; the top half of the mould is fitted with a
corresponding series of conical protuberances
made to fit almost flush
the stove, re-
appearing at the
mouth with the
wafers cooked.
Another very
interesting de-
partment is that
in which the icing
is done. Biscuits
with fancy de-
signs in sugar on
top are familiar
to most people,
but possibly very
few are aware of
the method by
which the effect
is produced. It
by hand, and
almost exclusively by girls. No doubt
the latter are selected for the work on
account of their deftness and lightness of
touch. The icing sugar is contained in a small
canvas bag which tapers to a narrow neck,
and is fitted with a metal perforated end.
The biscuits are spread out on a bench ;
the girl takes the icing bag in her right
hand, and by applying slight pressure
forces the contents through the perforations
at the end, which adhere in a fancy design
to the top of the biscuit. I hen there is plain
icing. For this a kind of artist’s palette knife
is dipped in the liquid, and lightly passed
over the top of the biscuit.
The liquid ingredients are
contained in a metal reser-
voir, in the floor of which
are a number of small jets,
one to each aperture of
the mould, and so arranged
that they may be brought
immediately over them.
Thus, by means of uni-
form pressure, all
the jets are made
to eject into the
apertures an equally
distributed quantity
of liquid. The reser-
voir is then removed,
the mould closed
icing biscuits.
down,and sent round
14