Chewing Gums

Manufacture:

The making of chewing gum is by no means the simple operation which it seems to be. Much experience in manipulation is necessary to succeed, and the published formulas can at best serve as a guide rather than as something to be absolutely and blindly followed. Thus, if the mass is cither too hard or soft, change the proportions until it is right; often it will be found that different purchases of the same article will vary in their characteristics when worked up. But given a basis, the manufacturer can flavor and alter to suit himself. The most successful manufacturers attribute their success to the employment of the most approved machinery and the greatest attention to details. The working formulas and the processes of these manufacturers are guarded as trade secrets, and aside from publishing general formulas, little information can be given.

Chicle gum is purified by boiling with water and separating the foreign matter. Flavorings, pepsin, sugar, etc., are worked in under pressure by suitable machinery.

Formula:

            Gum chicle       -           1 pound

            Sugar               -           2 pounds

            Glucose            -           1 pound

            Caramel butter -           1 pound

First mash and soften the gum at a gentle heat. Place the sugar and glucose in a small copper pan; add enough water to dissolve the sugar; set on a fire and cook to 244° F.; lift off the fire; add the caramel butter and lastly the gum; mix well into a smooth paste; roll out on a smooth marble, dusting with finely powdered sugar, run through sizing machine to the proper thickness, cut into strips, and again into thin slices.