BE1026260A1 - METHOD AND APPARATUS FOR PRODUCTION OF A CHOCOLATE PRODUCT - Google Patents

Abstract

In a first aspect, the invention relates to a device for producing chocolate products, which device comprises a basic production module and one or more follow-on production modules, which production modules are arranged serially along a conveying surface, each comprising at least one chocolate dosing unit and at least one of the production modules furthermore comprises a granulate dosing unit. In particular, the follow-up production modules each further comprise an electronic detection unit, for locating a semi-finished product on the transport surface. In a second aspect, the invention further relates to a method for producing chocolate products.

Description

METHOD AND APPARATUS FOR PRODUCTION OF A CHOCOLATE PRODUCT

TECHNICAL DOMAIN

The invention relates to methods and devices for producing chocolate products comprising granulates. In particular, the invention relates to methods and devices for forming chocolate nut clusters.

BACKGROUND ART

Typically, chocolate nut clusters include a plurality of nuts, held together within a chocolate matrix. Such chocolate products are immensely popular, especially in the fast-growing markets of the Middle East and Asia. A traditional method of preparation is based on a mixture of melted chocolate and nuts. From this, small portions are formed by hand. Each of these portions forms a chocolate nut cluster when the chocolate solidifies.

DE 29 10 379 A1 describes another device with which chocolate nut clusters can be made on an industrial scale. It comprises a conveyor chain with a plurality of individual molds on it. In each of these molds, a lower layer of melted chocolate, an intermediate layer of almond flakes, and finally an upper layer of melted chocolate are successively introduced. In principle, an excess of chocolate is used for each mold. The mold is then vibrated, with the chocolate penetrating between the almond flakes and with excess chocolate dripping. In a final step, the chocolate product thus obtained is pushed out of its mold.

However, it was found that if it is too viscous, the chocolate does not penetrate sufficiently between the almond flakes. The coherence of the chocolate nut cluster is therefore limited. The cocoa butter crystal structure is also difficult to stabilize via this device. The tempering quality of the chocolate is therefore substandard. Another disadvantage is that the associated production losses are relatively high, due to the vibrating of excess chocolate. In addition, chocolate is a very expensive ingredient.

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Furthermore, in this sector, as a result of fierce competition, it is crucial to continue to charm consumers with surprising products of ever higher quality, with an ever-improving texture / taste and with an increasingly attractive design.

The present invention now contemplates a new method and device for manufacturing chocolate products. These chocolate products can preferably be built up very flexibly, with great freedom in terms of shape, size, internal structure and nature of the ingredients used. Moreover, it is an object of the invention to reduce production losses. The method and device can preferably be scaled up, which makes industrial production possible.

SUMMARY OF THE INVENTION

To this end, the invention provides, in a first aspect, a device according to claim 1, for producing chocolate products. In particular, the device comprises a basic production module and one or more follow-on production modules, which production modules are arranged serially along a transport surface. Each of the follow-up production modules thereby comprises an electronic detection unit, for locating a semi-finished product on that transport surface.

As a result of the modular design, more or fewer production modules can be used depending on the desired structure of the chocolate product. Moreover, the production modules can be placed very easily one behind the other, since the follow-on production modules each comprise an electronic detection unit. Among other things, it is now possible to produce a chocolate granulate cluster by depositing a higher number of thinner layers. In the first instance, it is no longer necessary to vibrate the chocolate product, and a much better coherence is nevertheless obtained. Moreover, this device permits industrial production. Furthermore, a much greater variety of chocolate products is also possible, considering inter alia that the layer thickness, type of chocolate, type of granulate and / or mutual succession of the layers can be varied per production module.

In a second aspect, the invention further relates to a method according to claim 9, for producing a chocolate product. The device according to the first aspect is preferably suitable for carrying out the method according to the second aspect.

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DESCRIPTION OF THE FIGURES

Figure 1A gives a schematic representation of a modular device for producing chocolate products, according to a possible embodiment of the invention.

Figure 1B shows another schematic representation of a production module according to a possible embodiment of the invention, in the production of chocolate products.

Figure 2A shows another device for producing chocolate products, according to a possible embodiment of the invention.

Figure 2B gives a schematic representation of a separate production module, in the production of chocolate products.

Finally, Figure 3 shows a perspective view of a basic production module and a first follow-on production module, serially connected to the basic production module, according to a possible embodiment.

DETAILED DESCRIPTION

The invention relates to a device and a method for producing chocolate products comprising chocolate and granulates.

Unless defined otherwise, all terms used in the description of the invention, including technical and scientific terms, have the meaning as generally understood by those skilled in the art of the invention. For a better assessment of the description of the invention, the following terms are explicitly explained.

One, the, and the reference in this document to both the singular and the plural unless the context clearly presupposes otherwise. For example, a segment means one or more than one segment.

When used approximately in this document with a measurable quantity, a parameter, a duration or moment, and the like, variations are meant of +/- 20% or less, preferably +/- 10% or less, more preferably + / -5% or

BE2018 / 5292 less, even more preferably +/- 1% or less, and even more preferably + / 0.1% or less than and of the quoted value, insofar as such variations apply to the described invention. However, it is understood that the value of the quantity at which the term is used is specifically disclosed.

The terms include, comprising, consisting of, provided with, containing, containing, contents, including its synonyms and its inclusive or open terms indicating the presence of what follows, and which do not exclude or prevent the presence of other components, characteristics, elements, members, steps, known from or described in the prior art.

The term chocolate product and derived terms, as used herein, may refer to any food product that comprises at least chocolate or at least cocoa derivatives (e.g., cocoa butter, cocoa powder, and the like). Preferably, the apparatus and method described herein are suitable for forming products which at least partially consist of a chocolate granulate cluster or, furthermore, a granulate chocolate cluster, i.e. a product comprising granules that are at least partially contained in a matrix comprising derivatives of cocoa. The latter matrix will be referred to herein as chocolate. More preferably, the chocolate comprises at least cocoa butter. More preferably, the device and method described herein are suitable for forming products that at least partially consist of a chocolate nut cluster or, moreover, a nut chocolate cluster.

The citation of numerical intervals by the end points includes all integers, fractions and / or real numbers between the end points, including these end points.

In a first aspect, the invention relates to a device for producing chocolate products comprising chocolate and granulates; said device comprises a frame and one or more conveying means which together form a conveying surface, which conveying surface is movable relative to the frame, the device further comprising a basic production module and one or more follow-on production modules, which production modules are serially arranged along said conveying surface, wherein each of them comprises at least one chocolate dosing unit and wherein at least one of the production modules additionally comprises a granulate dosing unit. In particular, the aforementioned one or more follow-on production modules each further comprise an electronic detection unit, for locating a semi-finished product on the transport surface.

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The device is thereby configured to form a chocolate product, comprising performing successive depositions of liquid chocolate and / or granulates. Possibly a layered chocolate product is obtained in which the individual layers are still visible in the end product as a result of the production method. Alternatively, a more or less even distribution of the granules within the chocolate matrix occurs, for example by successively depositing relatively thin layers of chocolate and granules. Possibly, the successive layers partly overflow into each other.

The chocolate products preferably have an individual mass of at least about 0.5 g and at most about 500 g, preferably at most 250 g, more preferably at most 100 g, more preferably at least 1 g, more preferably at most 50 g, more preferably at most 25 g, at further preferably a minimum of 2 g, more preferably a maximum of 10 g. According to a non-limitative embodiment, each chocolate product comprises at least 10% chocolate and at least 10% granules, more preferably at least 20% chocolate and at least 20% granules.

The device is preferably modular in the sense that it is subdivided into two or more production modules, comprising a basic production module and one or more follow-on production modules. According to a further or alternative embodiment, each of these production modules comprises both a chocolate dosing unit and a granulate dosing unit. These dosing units are preferably provided alternately in the device, so that the device is extremely suitable for forming chocolate granulate clusters with a uniform structure. The device is preferably suitable for both industrial production and for use in a traditional chocolate shop.

Numerous chocolate dosing units are known per se. A number of suitable techniques work on the basis of piston, membrane, cavity and / or injection pumps. However, the invention is not limited to any of these. The liquid chocolate is preferably tempered, as is known per se from the chocolate processing industry. The mixture (comprising at least cocoa butter) is thereby brought to a prescribed processing temperature via a predetermined temperature range, so that the cocoa butter crystal structure can be controlled. To this end, use may be made of a central tempering installation, in which the liquid and tempered chocolate is brought via pipes to the dosing units of the individual modules. Alternatively, one or more production modules comprise their own, separate tempering installation. This can be advantageous in case

BE2018 / 5292 different chocolate layers comprise a different type of chocolate. Tempering chocolate, as well as transporting and dosing of tempered chocolate is known per se by the skilled person. Preferably, the temperature of the tempered chocolate does not deviate more than about 0.5 ° C from the prescribed processing temperature, at least until the deposition.

Granulate dosing units are also known per se by those skilled in the art. In a possible embodiment, at least one of the granulate dosing units comprises a wheel provided with recesses, which wheel is passed through a reservoir of granules. The recesses are thereby dimensioned for receiving a desired amount of granules. According to a further or alternative, possible embodiment, at least one of the granulate dosing units comprises a reservoir with granulates, from which one or more, controlled granulate flows can be derived by means of vibrations, e.g. into a drop tube. According to a possible embodiment, the individual granulates are counted, e.g., when passing through a downcomer, for the composition of an appropriate amount per deposition. The counting can be done, for example, by an emitter and detector, whereby the detector can record how many times the emission from the emitter is blocked, i.e. each time a granulate passes. However, the invention is not limited to any of these.

The granulate dosing unit is preferably suitable for dosing and depositing appropriate amounts of granules. The granules may preferably be irregular in shape and volume. The dosing unit is preferably suitable for depositing nuts and pieces of nuts, without damaging them.

The device comprises one or more transport means, wherein the semi-finished chocolate products are successively guided to the different dosage units. Such means of transport are known per se by those skilled in the art. A number of examples are a carpet band, a grille band and a slat band. In the first instance, the invention is not limited to any of these.

As a result of the modular design of the device, more or fewer production modules can be used depending on the desired structure of the chocolate product. Among other things, it is possible to produce a chocolate granulate cluster by depositing a higher number of thinner layers. In the first instance, it is no longer necessary to vibrate the chocolate product, and a much better coherence is nevertheless obtained. On the other hand, there are endless possibilities

BE2018 / 5292 product variations are implemented, with individual modules depositing, for example, different types of chocolate and / or granules.

Moreover, the production modules can be placed very easily behind each other, because the follow-up production modules each comprise an electronic detection unit, for locating a semi-finished product on the transport surface. This allows for a deposition with millimeter accuracy, which is particularly the case for small chocolate depositions (e.g. with a diameter of about 15 mm). Since the chocolate dosing units of successive production modules can be relatively far apart, an electronic detection unit is required. According to a possible embodiment, each follow-on production module comprises for this purpose a sensor, for example a visual sensor, which is coupled to a central control system. This control system takes care of the overall control of all production modules. According to an alternative embodiment, the production modules operate substantially independently of each other, at least each comprising their own control system. The aforementioned detection units contribute to the mutual synchronization of the individual modules.

Preferably, the position of a semi-finished product on the transport surface can be measured or calculated by means of the detection unit, even if that surface moves. In a further preference, it can at least be calculated at which moment that semi-finished product passes under the next dosing installation, i.e. at which moment this dosing installation must deposit a quantity of chocolate and / or granulates. Optionally, the relevant module herein comprises a measuring instrument (e.g. a pulse generator) with which the advancement of the transport surface can be recorded.

Optionally, the device comprises one or more additional detection units for synchronization of the different dosing units within the production modules. For example, pulse generators (English: encoders) are used for this purpose.

The device described herein can easily be scaled up by parallelization, wherein two or more dosing nozzles are placed in parallel per dosing unit. Alternatively or additionally, one dosing mouth can realize several parallel depositions, via a horizontal lateral movement, transverse to the conveying direction of the conveying means. The total length of the device can thereby remain the same.

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According to a further or alternative embodiment, the said transport surface comprises a flat transport surface. According to a further or alternative embodiment, the said transport means comprise a flat transport means. According to a further or alternative embodiment, the said transport means comprise a flat conveyor belt.

By using a mold, the producer is after all limited to chocolate products of one specific shape and size, namely the shape and size of that mold. Such molds are also relatively difficult to clean. In the present embodiment, the chocolate is preferably deposited on a flat transport surface. This allows a much greater freedom in shape and size. For example, the 2D shape for each layer / deposition can be controlled by means of a well-chosen nozzle configuration, nozzle movement and / or after-treatment (e.g., blowing open or rubbing liquid chocolate in well-defined directions). Another advantage is that production losses are limited, since surplus chocolate is not vibrated. The present invention has for its object to force production losses below 5%, and preferably far below. Moreover, a flat conveying surface makes it easy to garnish substrates of all types (with, however, a substantially flat underside) with a layer comprising chocolate and / or granulates.

On the other hand, a flat transport surface makes the use of suitable detection units necessary, certainly in the case of a continuous, industrial production, in which the production losses are tried as much as possible.

According to a further or alternative embodiment, the basic production module further comprises a vibrating unit, for generating mechanical vibrations at the level of a vibrating zone on the transport surface. Suitable vibrating units are known per se by the skilled person; for example, use is made of a vibrating motor, a vibrating shaft or vibrating gear. However, the invention is not limited to any of these. The vibrating unit preferably transmits mechanical vibrations to the transport surface. Such a vibrating unit can support the chocolate dosing unit, whereby a drop-shaped deposition is vibrated open into a uniform disc shape. Furthermore, air bubbles and the like can also be vibrated from the deposited chocolate.

On the other hand, semi-finished products can be moved vibratively over the conveying surface when vibrating, because they, for example, in a specific direction

BE2018 / 5292 or actually physically moved. For further deposition, it is therefore necessary that the location of these semi-finished products be registered again or at least verified in the meantime.

According to a further or alternative embodiment, the basic production module further comprises a cooling unit, for cooling at the level of a cooling zone on the transport surface. Optionally, the transport surface traverses a cooling space at the height of that cooling zone, for which an active cooling is provided.

The cooling of (tempered) chocolate has a very large influence on the quality of the end product (odor, taste, color, breakage, shelf life and the like). In particular, it is preferable that each chocolate deposition is subsequently and at least partially actively cooled. The desired cocoa butter crystals grow further, so that an optimally tempered chocolate is obtained. A complete solidification of the deposition occurs optionally, but this is preferably not the case, so that subsequent depositions (of granulates) stick well. Optionally, the device further comprises a global cooling unit, for the final cooling of the finished chocolate products.

According to a further or alternative embodiment, one or more follow-on production modules comprise a vibrating unit and / or cooling unit. The inventors found that the chocolate temperature, at the time of the next granulate deposit, has a major influence on the final quality of the chocolate product. Moreover, the said temperature depends on numerous factors such as the speed of the conveying surface, the cooling capacity at the cooling zone, the temperature in the chocolate dosing unit and the mutual distance between the dosing units involved. Within the same module (where the granulate dosing installation is preferably arranged after the chocolate dosing installation) the desired temperature can be properly controlled and controlled. However, a global arrangement at the level of the device is less simple. An advantage of the present invention is that it permits control at the level of the modules, wherein each production module is coupled to an at least partial, separate control system.

According to a further or alternative embodiment, the vibrating zone at least partially overlaps with the cooling zone. Following the deposition of liquid chocolate, it must be vibrated open at the level of the vibrating zone. In addition, as described above, the liquid chocolate is preferably cooled, subsequently

BE2018 / 5292 on their deposition. This can be achieved by at least a partial overlap of the vibrating cooling zones. Cooling is preferably performed during the complete vibration. Preferably no vibrations are made during the entire cooling. An overlap of the vibration and cooling zones makes it possible to reduce the total length of the module concerned, for more efficient use of space.

Cooling is a diffusive (and therefore slow) process, so that the start of the cooling zone is positioned before the start of the vibrating zone. The cooling zone preferably extends beyond the end of the vibrating zone. In other words, the vibrating zone is enclosed by the cooling zone.

According to a further or alternative embodiment, the detection unit comprises image recording equipment, for visual inspection of a semi-finished product on the transport surface. Preferably, the conveying surface and the final chocolate products have a different color, which makes simple detection by image correlation possible. According to a non-limitative embodiment, the transport surface has a blue color. Preferably, the substrate or semi-finished product, on which possibly further will be deposited, can first be inspected. Defective substrates / semi-finished products, as derived from this inspection, are not further deposited. This leads to a saving on ingredients, and therefore a lower production loss. Such detection units also allow a visual follow-up / quality check. This appears to be particularly advantageous when depositing granulates; after all, it occasionally happens that granulate dosing units clog and / or that granules do not stick to the chocolate layer sufficiently.

According to a further or alternative embodiment, one or more of said dosing units are movable relative to the frame. Optionally, they are able to move in the transport direction, so that they can deposit more evenly (and not extended). Optionally, they are able to move transversely to the transport direction, as described above. This makes at least a partial parallelization possible.

In a second aspect, the invention relates to a method for producing a chocolate product comprising chocolate and granulates, the method comprising depositing a first amount of liquid chocolate on a substrate, mechanically vibrating the deposited chocolate and transporting it by moving the chocolate. substrate, with one or more further ones

BE2018 / 5292 quantities of granules and liquid chocolate on top of the said first quantity of chocolate are deposited. In particular, prior to at least one of the further depositions, the amounts deposited up to that point are located and / or inspected electronically.

This method preferably provides a first deposition of chocolate, so that the subsequent depositions are nicely connected, and so that the final chocolate product has a flat surface. Optionally, the final deposition is one of granulates, so that the chocolate product acquires an interesting, varied and / or traditional appearance.

Optionally, the method can be carried out on the basis of the device according to the first aspect of the invention, wherein the same characteristics can be adopted and wherein the same advantages can be repeated. The substrate is preferably a substantially flat transport surface, with the advantages described above.

According to a further or alternative embodiment, the deposited chocolate is widened over a part of the transport surface during the vibration. This is preferably done at the level of a vibrating zone, as described above. The vibrating of the deposited chocolate supports the chocolate dosing unit, so that it is also possible to work with thicker, more viscous types of chocolate. The nature of the vibrations (amplitude, frequency) can be adjusted depending on the type of chocolate. The present method thereby makes a wider range of chocolate products possible.

According to a further or alternative embodiment, the first amount of deposited chocolate is cooled, even before the further depositions. The rapid cooling encourages the stabilization of the cocoa butter crystal structure as described above. Preferably with respect to the device, within each production module the granulate dosing unit is provided downstream of the cooling zone, and the cooling zone is provided downstream of the chocolate dosing unit. According to a further or alternative embodiment, the first amount of deposited chocolate is cooled during the vibration.

According to a further or alternative embodiment, the electronic localization and / or inspection comprises the correlation of images. Preferably it has

BE2018 / 5292 conveying surface therefor a different color (with respect to the intended chocolate product), as described above.

According to a further or alternative embodiment, the granulates essentially comprise nuts and / or parts of nuts. Optionally it is cut nuts. Optionally, the granulates include pistachio nuts, walnuts, bresilin nuts, pieces thereof and / or any mixture thereof. Alternatively or additionally, the granulates may also include fresh, dried and / or candied fruits. Alternatively or additionally, the granulates may also include (dried) insects.

In the following, the invention is described a.d.h.v. non-limiting examples and figures illustrating the invention, and which are not intended or may be interpreted to limit the scope of the invention.

Example 1 concerns the production of a chocolate nut cluster consisting of four layers, in particular a bottom layer of chocolate, supplemented with layers of nuts, chocolate, and finally a top layer of nuts, arranged above it. The layers are taken sufficiently thin, so that the nuts are more or less evenly distributed within the chocolate matrix. Each deposited chocolate layer comprises approximately a minimum of approximately 0.5 g and a maximum of approximately 4 g of chocolate. Each deposited nut layer includes about 3 hazelnuts.

Figure 1A gives a schematic representation of a modular device 1 for producing chocolate products 2 (as shown in Figure 1B), according to a possible embodiment of the invention. The device 1 shown comprises a generalized number of N similar production modules 3. In particular, the device 1 further comprises a frame 4 and a conveyor belt 5. This forms a continuous and flat transport surface 6 which is movable relative to the frame 4, according to a ( downstream) direction of transport 7. The necessary motors and control are provided for this purpose. The production modules 3 are now serially arranged along the said transport surface 6, wherein they follow one another in the direction of the transport direction 7. Each production module 3 comprises a detection unit 8 (with a detection eye 13), a chocolate dosing unit 9, a vibrating unit 10, a cooling unit 11 and a granulate dosing unit 12. At the end (downstream direction), the device 1 further comprises a additional cooling unit 11 ', for completely cooling / stabilizing the final chocolate product 2, after which it can, for example, be assembled or packaged.

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Figure 1B shows a schematic representation of a production module 3 according to a possible embodiment of the invention, in the production of chocolate products 2. For example, the production module 3 is suitable for use in the modular device 1 according to figure 1A. The transport means 5 can form part of the production module 3. Alternatively, all production modules 3 are provided serially along a continuous transport means 5.

In any case, the production module 3 comprises a detection unit 8 with a detection eye

13. In the present embodiment, the production module 3 is used as a follow-up production module, for further processing of a semi-finished product 14 from one or more production modules 3 arranged upstream. The semi-finished product already comprises a first layer 15 of chocolate and a second layer 16 of granulates. . The detection unit 8 can now be used for visual localization of this semi-finished product 14, so that the further depositions 15 ', 16' can be deposited on top of the semi-finished product 14 without any problem. Alternatively, the production module 3 is used as a basic production module, for depositing a base layer of chocolate 15 on a substrate; typically it concerns the transport surface 6, but the substrate can also be a substrate to be garnished, e.g. a cake. In other words, the detection unit 8 supports the mutual communication between successive production modules 3 when they are placed in series behind each other, so that the successive depositions are correctly aligned in height. Alternatively or additionally, the detection unit 8 is capable of inspecting the relevant semi-finished product 14 (or the aforementioned substrate). A defective semi-finished product 14 must ultimately be rejected, so that further deposits on it are in principle lost. A (visual-electronic) inspection and intelligent control of the dosing units makes it possible to deposit selectively, so that the production losses are reduced.

The production module 3 further comprises a chocolate dosing unit 9, for depositing an amount of chocolate 17, and a vibrating unit 10 for vibrating open this amount 17 into a chocolate layer 15 '. Said vibrating unit 10 thereby generates vibrations at the level of a vibrating zone 19 on the surface 6. Furthermore, the production module 3 further comprises a cooling unit 11, for stabilizing the crystal structure in the just-deposited (and possibly vibrated open) amount of chocolate 17. The said cooling unit 11 cools at the level of a cooling zone 20 on the conveying surface 6, which cooling zone 20 at least partially overlaps with the aforementioned vibrating zone 19. Finally, the production module 3 also comprises a granulate dosing unit 12 for providing a

BE2018 / 5292 granulate layer 16 on the semi-finished product 14. Possibly a finished chocolate product 2 is thereby obtained. Alternatively, the product obtained undergoes one or more further deposits.

Figure 2A shows another device 1 for producing chocolate products 2, according to a possible embodiment of the invention. The device 1 again comprises N similar production modules 3 which are serially arranged along a common transport surface 6. An important difference with figures 1A and 1B is that the transport surface 6 this time is formed by N separate, flat conveyor belts 5. Each of the production modules 3 provides for this purpose such a conveyor belt 5 and the (common) transport surface 6 - which extends over the entire length of the device 1 - is jointly clamped by the separate transport surfaces 6 of the individual production modules 3. That each production module 3 comprises its own transport means 5 can, for example, reduce the risk of contamination, as spilled granules fall down at the transitions, while the hard, flat semi-finished products 14 (already at least partially cooled) are transferred to the next module 3 at the level of such a transition.

Figure 2B gives a schematic representation of a separate production module 3, in the production of chocolate products 2. For example, it is a production module 3 as shown in the device 1 according to Figure 2A, wherein the same characteristics can be adopted. The module 3 again comprises a detection unit 8, a chocolate dosing unit 9, a vibrating unit 10, a cooling unit 11 and a granulate dosing unit 12, with the same functions as above. An important difference is that the vibrating zone 19 now no longer overlaps with the cooling zone 20. Active cooling is only done after depositing the granules 18 on top of the previous chocolate deposition 17. The granules 18 will therefore penetrate better into the chocolate 17.

Finally, Figure 3 shows a perspective view of a basic production module 3 and a first follow-on production module 3 ', serially connected to the basic production module 3, according to a possible embodiment. The basic production module 3 will be described in more detail below; optionally the follow-up production module 3 'has a similar design, but this is not necessarily the case.

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The production module 3 comprises a conveyor belt 5 with sharp end edges, provided with rollers 21, sliding blocks (included in the frame 4) and the like. Optionally, a pulse generator 22 (English: encoder) is connected to at least one of these rollers 21, for recording the rotation of that roller 21 and therefore also the advance of the conveying surface 6. For example, the conveying surface 6 is driven by means of. an electric motor connected to one of the rollers 21; however, this is not shown in figure 3. These and other drives of transport surfaces 6 are, after all, known per se by those skilled in the art. Optionally, the production module 3 further comprises a first detection unit 8. This can be used, for example, for detecting contamination at the transport surface 6, whereby the production is immediately stopped. Alternatively or additionally, the detection unit 8 can be used for localization and / or inspection of a substrate to be garnished. In a first step, quantities of chocolate 17 are deposited on the conveying surface 6 by means of chocolate dosing nozzles 23. Said dosing nozzles 23 are enclosed by the chocolate dosing unit 9. Optionally, during dosing the dosing nozzles 23 follow the lateral movement of the conveying surface 6. Alternatively, the conveying surface 6 is optionally stopped during the depositing of the chocolate 17. In each case the deposited chocolate 17 then vibrated open into substantially flat discs. For this purpose a vibrating motor 10 is used which makes the transport surface 6 vibrate. At the same time and / or afterwards, the chocolate 17 is passed through an actively cooled space 24, within the cooling unit 11. In a subsequent step, in addition, a quantity of granules 18 is deposited on each quantity of cooled chocolate 17, e.g. the granulate dosing unit 12. To that end, the granulate dosing unit 12 comprises a granulate buffer 25 with a vibrating motor 10 ', so that the granulates are vibrated up to a manifold 26. Well-counted quantities of granules (e.g. six nuts each) are thereby introduced into drop tubes 27, up to corresponding granulate dosing nozzles 28. A.d.h.v. a second detection unit 8 '- to which the characteristics described above with regard to the first detection unit 8 may also apply - the transported chocolate 17 is detected, after which the individual quantities of granules 18 are deposited on top of it. This requires control of the granulate dosing nozzles 28 a.d.h.v. detector signals from the detection unit 8 '. Finally, the semi-finished products 14 thereby obtained are transferred to a follow-up production module 3 'at the level of a sharp end edge on the conveyor belt 5.

In the embodiment according to Figure 3, the separate production modules 3, 3 'are each provided with a separate transport means 5, 5', wherein these

BE2018 / 5292 transport means 5, 5 ', for example, connect to each other by means of sharp end edges. Such an embodiment is especially suitable with chocolate that hardens quickly and / or with intense cooling. However, in certain applications, the bottom layer 15 of chocolate is not necessarily fully cured when transferring the semi-finished product 14 to a follow-up production module 3 '. Of course, the device 1 according to Figure 3 can alternatively be designed with one continuous transport means 5 (e.g. a continuous conveyor belt as shown in Figure 1A). Said conveying means 5 then forms one continuous conveying surface 6. Both the basic production module 3 and the first and possibly also further follow-on production modules 3 'are arranged serially along said conveying surface 6, wherein they follow one another in the direction of conveyance 7.

The numbered elements in the figures are:

1. Device

2. Chocolate product

3. Production module

4. Frame

5. Transportation

6. Transport surface

7. Transport direction

8. Detection unit

9. Chocolate dosing unit

10. Vibration unit

11. Cooling unit

12. Granulate dosing unit

13. Detection eye

14. Semi-finished product

15. Chocolate layer

16. Granulate layer

17. Quantity of chocolate

18. Amount of granules

19. Vibration zone

20. Cooling zone

21. Roll

22. Pulse generator

23. Chocolate dosing mouth

24. Actively cooled room

25. Granulate buffer

26. Manifold

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27. Fall pipe

28. Granulate dosing nozzle

It is assumed that the present invention is not limited to the embodiments described above and that some modifications or changes to the described examples and figures can be added without re-evaluating the appended claims.

Claims (15)

CONCLUSIONS A device 1 for producing chocolate products 2 comprising chocolate and granulates; said device 1 comprises a frame 4 and one or more transport means 5 which together form a transport surface 6, which transport surface 6 is movable relative to the frame 4, the device 1 further comprising a basic production module 3 and one or more follow-on production modules 3, which production modules 3 are arranged serially along said conveying surface 6, wherein they each comprise at least one chocolate dosing unit 9 and wherein at least one of the production modules 3 moreover comprises a granulate dosing unit 12, characterized in that the follow-up production modules 3 each still have an electronic detection unit 8 for locating a semi-finished product 14 on the transport surface 6. The device 1 according to the preceding claim, characterized in that the basic production module 3 and follow-on production modules 3 each comprise a chocolate dosing unit 9 and a granulate dosing unit 12. The device 1 according to any one of the preceding claims, characterized in that said conveying surface 6 comprises a flat conveying surface 6. The device 1 according to any one of the preceding claims, characterized in that the basic production module 3 further comprises a vibrating unit 10 for generating mechanical vibrations at the level of a vibrating zone 19 on the transport surface 6. The device 1 according to any one of the preceding claims, characterized in that the basic production module 3 further comprises a cooling unit 11, for cooling at the level of a cooling zone 20 on the conveying surface 6. The device 1 according to the preceding claims 4 and 5, characterized in that said vibrating zone 19 and cooling zone 20 at least partially overlap. The device 1 according to any one of the preceding claims, characterized in that the detection unit 8 comprises image recording equipment, for visual inspection of a semi-finished product 14 on the transport surface 6. The device 1 according to any one of the preceding claims, characterized in that one or more of said dosing units 9, 12 are movable relative to the frame 4. A method for producing a chocolate product 2 comprising chocolate and granulates, the method comprising depositing a first amount of liquid chocolate 17 on a substrate, mechanically vibrating the deposited chocolate 17 and transporting it through BE2018 / 5292 advancement of the substrate, wherein one or more further amounts of granules 18 and liquid chocolate 17 are deposited on top of said first amount of chocolate 17, characterized in that prior to at least one of the further depositions, the then 17, 18 deposited quantities are electronically located and / or inspected. The method according to the preceding claim 9, characterized in that the substrate is a substantially flat conveying surface 6. The method according to the preceding claim 10, characterized in that the deposited chocolate 17 can be widened over a part of the transport surface 6 during vibrating. The method according to any of the preceding claims 9 to 11, characterized in that the first amount of deposited chocolate 17 is cooled, even before the further depositions. The method according to any one of the preceding claims 9 to 12, characterized in that the first amount of deposited chocolate 17 is cooled during the vibration. The method according to any of the preceding claims 9 to 13, characterized in that the electronic localization and / or inspection comprises correlating images. The method according to any of the preceding claims 9 to 14, characterized in that the granules 18 substantially comprise nuts and / or parts of nuts.