The best process in the world for making moulded Bon-bons or French Creams and grained work, is by using Patent Rubber Candy Moulds. They will entirely supplant the use of starch as a mould for manufacturing such candies for the following reasons.
I.—Not alone can all the patterns at present made in starch be reproduced in these moulds but also a large variety of others with a perfection not before known, and which it would be impossible to use in starch.
II.—A much superior quality of goods is produced, in as much as the candies show as perfect a pattern as the moulds themselves.
III.—A saving at least 33 per cent is accomplished in labor.
IV.—No starch boards or starch is required, consequently the filling, printing, sifting and blowing off are dispensed with—six items of expense.
V.—The moulds specially facilitate the making of cream walnuts, cream almonds and cream jellies and other combinations, because the nuts, etc., can be pressed on the candy as soon as it has been poured into the moulds. This cannot be done with starch moulds, as any pressure on those will destroy the pattern.
VI.—Casting into starch moulds requires considerable experience and skill in order to do work well, while any workman can turn out the most perfect work with the rubber moulds, without any previous experience in such work.
VII.—A saving of room is effected, as a starch room is not required and the capacity of the rubber moulds is so much greater than starch boards of equal size that a comparatively less number of moulds are required to produce an equal quantity of goods.
VIII.—No starch being used, the shop will remain much cleaner.