File. 'Needlers Lab & Research Reports & Brand Comparisons etc'

Reference No:
U DX397/1
Dates:
1925-1949
Description:
Typescript reports on the following: Imperial Room work to investigate change in toffee while it is being dipped; toffee boiling girls; Stanley's and Globe glucose consignments; invertase with chocolate centres; treatment of fruits with sugar syrups for fruit centre work; dextrin in boiled sweets; chipping of buttered Brazils; keeping properties of fruit drops; production of low boiled toffees; recipes in use 3 Apr 1929; analysis of Cadbury's Dairy Milk chocolate with Needler's County Milk chocolate; cost of glazing Brazils; test on Winnowing machine; splitting of chocolate nougat; bloom on fatty centres; keeping quality of Wrigley's P.K. and Needler's K.C. chewing sweets; bursting of chocolate nougat; Terry's cream toffee; determination of SO2 in jams; Terry's chocolate; keeping tests on LLC lozenges and gums and 'extra strong mints'; chocolate machine dipping; cocoa bean cleaning; levulose and invert sugar in the presence of other reducing sugars; Danish couverture; comparison of Victory lozenges and Needlers LLC lozenges; moisture penetration through moisture proof cellophane; lab report 1931; recipes for winter lines May 1932; canned fruit examinations; chloroform content; manufacture of LLC lozenges; analysis of chocolate; condensed milk; table of water contents; 1933 lab reports nos.57-74 (incomplete); canning; bursting of 2d whipped cream lines; smoothness of toffees; composition of raspberries; mixed fruit pastille; determination of arsenic; graduation of apparatus; pan work; Garton's glucose; fruit content of fruit pulps; dried meth powder; creams and fillings; ice cream couverture; hypsometer aneroid; production of clear fruit drops; liquid marzipan filling; rolled cream centres; flourescence; common commercial plastics; tartaric acid corrections; sulphuric acid dilution table; fuel economy; canned food storage; manufacture of plain chocolate; poisoning by benzene and its homologues; Caley chocolate quality; mixers; walnuts; viscosity of sugar syrups; solubility of sugars; pump conche; concrete floor; solidification curves of mixtures of cocoa butter and illipe butter; M.P. film; defects in acid washed jars.
Format:
Archive Item
Extent:
1 file
Language:
Access Conditions:
Access will be granted to any accredited reader
Repository:
Hull University Archives
Collection:
Papers of James Clifford Gowland relating to Needler's Ltd