Printer Friendly

Woody Stringer chocolate decorator.

Woody Stringer Chocolate Decorator

The Woody Stringer was initially designed and developed for the former Norris Candy Co in Georgia, USA back in 1956. Since that time sales have been made all over the world, starting with the very first sale to Coosa Baking Co in Rome, Georgia but since then George D Woody Associates of York, Pennsylvania, has sold the unit far and wide.

Until the introduction of this unit designed by Mr Woody, the vast majority of chocolate decoration was carried out manually, using piping bags or by actual contact with the still-wet chocolate by discs, springs or thongs mounted overhead. Whereas this latter method can produce an attractive finish, it does require a thick top coating on the product to prevent the decoration system cutting right through. Thus, by using the Woody Stringer one not only saves chocolate but the effect produced also closely resembles that achieved by hand work. Additionally, a separate string of contrasting colour can be produced, and the unit operates with either pure or substitute chocolate.

Essentially, the Woody unit consists of a drilled or slotted tube suspended horizontally by a rod linkage driven by a fractional horsepower motor. Easily set dials and cranks control the movement of the tube and patterns of the strings or ribbons pumped through the holes on to the product. In its original form the stringer could only produce twentyfour patterns with single loops but after fifteen years Mr Woody developed a double loop system.

From the beginning it was obvious that fault-free operation would only be possible with clean, free-flowing piping material. A two-way self-cleaning strainer was therefore built in on the delivery side to ensure that small particles of product or undissolved ingredients are not passed forward but are returned to source. the whole framework for the unit was made in aluminium to allow its positioning over a conveyor and easy removal. The drilled and slotted tubes could also be simply interchanged.

In 1979 another version was introduced to satisfy the dairy business - more stainless steel was used in its construction and the switchgear and motors are now totally hoseproof. Having said that, it must be pointed out that the earlier machines fully complied with FDA requirements regarding food contact. Two years later the Random stringer was introduced. This unit incorporates a more complicated linkage that is driven by two fractional horsepower motors, and such a unit allows the decoration of large cakes whilst the standard model will only really handle boxed chocolates, bars, biscuits, etc. Another later development, intended primarily for faster production lines, is a special heavy duty unit that can operate at speeds up 700 strokes a minute.
COPYRIGHT 1991 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:product profile
Publication:Food Trade Review
Article Type:Product/Service Evaluation
Date:Mar 1, 1991
Words:445
Previous Article:Market overview - premium dairy ice cream.
Next Article:The Packaging User's Handbook.


Related Articles
Fish Brewing Co. releases Old Woody strong ale. (Weekly Speciality Beer Report).
ACROSS THE BOARD : THE WEEK AHEAD.
HOLIDAY COOK'S BULLETIN BOARD : FREEBIE LEAFLET.
GOOD TASTES.
Celebrate Valentine's day with organic roses and chocolates.
The flavor of roasted coffee: the flavor notes that define coffee encompasses a rich and distinctive taste that distinguishes a quality cup of...
Howell Stringer.
Choctal.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters