Very numerous machines have been devel oped for performing the different processes and producing the desired varieties of confection ery. The number of machines required for a varied product was so great that an equipment became burdensome to the manufacturer. Therefore in recent years the machine manu facturers have bent their energies to reduce the number of machines required in a candy fac tory, and to simplify the processes, as well as to eliminate hand labor. One of the most in teresting of these machines is the Mogul, which is really a combination of machines grouped in one. It takes a pile of starch trays, filled with candy and starch, hardened to the de sired degree, picks the bottom tray from under a pile, carries it to a screen and turns it upside down, delivering the contents to the screen, re stores the tray to position, passes it under a cascade of starch, levels off the starch and brushes it up neatly, prints all the starch molds in a tray at one operation and adds the exact amount of candy desired, then delivers the tray to a truck to go to the drying-room. Sur plus candy dosed with starch is automatically cleaned by the machine for reuse.
The work of this Mogul machine is done in some factories by three machines, the Simplex starch buck, which cleans molded candy, re fills and levels the trays; the Springfield printer, which prints the molds in the leveled trays of starch; the Springfield depositor, winch deposits candy into molds. The enrobing machine, which chocolate-coats centres, is of ten provided with an attachment for making extra heavy bottoms, as for chocolate drops. The enrober has an ingenious decorating at tachment. The centre candy is rotated under a fine stream of colored chocolate or other tint ed liquid and may thus be decorated with an endless variety of patterns. An enrober will dip_6,000 cream bars in a day.
The old-fashioned vacuum pan is disap• pearing from candy factories and the continu ous cooker taking its place; it uses more glu cose and less sugar and gives a glossy product. The disc reducer and disc refiner for choco lates displace a whole line of old machinery. The reducer grinds the chocolate, mixes in the granulated sugar, butter, etc., and the mixture is pumped as a; fluid to a revolving disc oper ating between two stationary corrugated discs, where the mixture is refined in a few seconds. The candy-malcer also uses gooseberry or ball machines for round candies; specially designed packing tables, wrapping macnes for doing up the candies in dainty individual wrappers, syrup coolers, cream beaters and a vanety of minor conveniences.
Statistics.— Few industries hiive grown as rapidly and extensively as the confectionery industry of the United States. In the 30 years from 1880 to 1910, the number of employees and the gross production increased nearly suc times. The capital invested has risen from $8,486,000 in 1880 to $97,467,000 in 1914. In 1900 there were more candy factories (2,921) than in 1914 (Z317), but the total 1900 production of confections was valued at only $55,997,000, as against $170,645,000 in 1914, a gain of over 200 per cent. In 1914 there were 65,791 persons employed in the industry, receiving annually $33,813,000, of which the 53,658 factory opera tives got $21,472,000, and the clerks and salaried men $12,341,000. This was over three times the wages paid in 1900. The value of the ma terials used rose from $35,354,000 in 1900 to $101,015,000 in 1914; and the factory produc tion from $60,643,000 to $170,845,000. But to this latter figure must be added upwartl of $5, 000,000 production of confectionery made in bakeries and other establishments, leaving the total of 1914 as a rotmd $175,000,000. In 1916 the figure was estimated to be $200,000,000. These totals are somewhat misleading, how ever, for the true measure of an industry is not its gross production, but the value created above the cost of the materials used. This latter according to the special census of 1914 was $69,830,000 in the factories and about $3, 000,000 in the other manufacture, leaving $73, 000,000 as the actual measure of the industry in America, above the cost of materials used. These figures include the establishments mak ing chewing gtun which is classified by the United States Census Bureau as a branch of the confectionery industry. (See CHEWING Gum). New York is the leading State in con fectionery, having 18 per cent of the produc tion; Pennsylvania and Massachusetts each have nearly 12 per cent, Illinois 8, Ohio 5 and htissouri and Wisconsin each 4 per cent.
The chocolate and cocoa industry lives mainly on supplying the confectionery trade with materials, producing $22,390,000 of goods in 1910. Probably $13,000,000 of this went into candies. The most costly ingredient is of course the sugar, bought from the refineries, and the neict the glucose, purchased of corn products manufacturers. For further detail of the confectionery industry consult Grilten, 'Modern Practical Gum Work Manual> (1911) ; Friedman, (Common Sense Candy Teacher> (1912); and the files of the Candy News.