آلات كاندي مخروط
Conic (Loaf) Sugar Machine
The earliest record to date appers to be 12th century in Jordan. In Europe, they were made in Italy from 1470, Belgium 1508, England 1544, Holland 1566, Germany 1573 and France 1613. When refining from sugar began in mainland Europe in 1799, loaves were produced in the same way and are still common in some parts, especially in Germany, where small loaves are a required ingredient for the Cristmas season drinj Feuerzangenbowle.
The molds, and so the sugarloaves, varied in size considerably ... the larger the loaf the lower the grade of sugar. The grade determined the price, though loaves were sold by weight and the sugar refiner was taxed on the weight of sugar sold. When a new batch of raw sugar was refined the best sugar came from the first boiling. After that, the waste and trimmings from the first boiling were returned to the beginning of the process and mixed with further raw sugar for the second boiling, and, as this was repeated to the end of the batch, subsequent boilings reduced slightly in quality. The finest of the loaves, maybe 5 inches (13 cm) dia and 5 inches (13 cm) high, were extremely expensive owing to the prolonged repeating of the whitening process, as were the somewhat larger double refined loaves from the first few boilings. Lower grades of sugar were more difficult to crystallize and so larger molds were used, usually 10–14 inches (25–36 cm) in diameter and up to about 30 inches (76 cm) high, with loaves weighing up to 35 pounds (16 kg). The lowest standard refined grades were called bastards, though an even lower grade was often produced from the filtration scums, usually by a scum-boiler at his own separate premises.
