BR9915631A - Método para produzir chocolate - Google Patents

Método para produzir chocolate

Info

Publication number
BR9915631A
BR9915631A BR9915631-8A BR9915631A BR9915631A BR 9915631 A BR9915631 A BR 9915631A BR 9915631 A BR9915631 A BR 9915631A BR 9915631 A BR9915631 A BR 9915631A
Authority
BR
Brazil
Prior art keywords
chocolate
significantly
refining
approximately
particle size
Prior art date
Application number
BR9915631-8A
Other languages
English (en)
Inventor
Federico De Loyola Carvallo
William Scott Hine
Andreas Valentin Helmreich
Original Assignee
Kraft Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Inc filed Critical Kraft Foods Inc
Publication of BR9915631A publication Critical patent/BR9915631A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
    • A23G1/12—Chocolate-refining mills, i.e. roll refiners

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

"MéTODO PARA PRODUZIR CHOCOLATE". é provido um processo aprimorado de fabricação e/ou refinação de chocolate. Esse processo permite refinar chocolate a uma taxa de produtividade significativamente incrementada, com a manutenção da distribuição do tamanho das partículas no nível desejado. Assim, as taxas de produção de processos de fabricação de chocolate existentes ou recém-projetados podem ser aumentadas significativamente. Aplica-se cisalhamento elevado à massa de chocolate durante os estágios mais adiantados de refinação e antes do processo de "conchear". Geralmente, esse cisalhamento elevado está na faixa de aproximadamente 200.000 a aproximadamente 1.000.000 s-1. Aumentando-se significativamente a taxa de cisalhamento nos estágios mais adiantados do processo de refinação, a produtividade do processo de refinação e, portanto, o processo de fabricação de chocolate como um todo, podem ser intensificados significativamente, sem aumentar significativamente o tamanho das partículas da massa de chocolate que passa à etapa de "conchear".
BR9915631-8A 1998-10-29 1999-10-29 Método para produzir chocolate BR9915631A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10614898P 1998-10-29 1998-10-29

Publications (1)

Publication Number Publication Date
BR9915631A true BR9915631A (pt) 2001-08-21

Family

ID=22309752

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9915631-8A BR9915631A (pt) 1998-10-29 1999-10-29 Método para produzir chocolate

Country Status (10)

Country Link
US (1) US6238724B1 (pt)
EP (1) EP0997076A3 (pt)
AR (1) AR021019A1 (pt)
BR (1) BR9915631A (pt)
CA (1) CA2287698A1 (pt)
NO (1) NO995287L (pt)
PL (1) PL336335A1 (pt)
RO (1) RO121310B1 (pt)
SK (1) SK150399A3 (pt)
UA (1) UA66791C2 (pt)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1365661B1 (en) * 2001-02-23 2006-04-26 AarhusKarlshamn Denmark A/S A method for treating a solvent-extracted plant residue with a fat
GB0225087D0 (en) * 2002-10-29 2002-12-04 Cadbury Schweppes Plc Method of preparing moulded confectionery
US20040161511A1 (en) 2003-02-14 2004-08-19 Mars Incorporated Grinding and mixing edible fat-based slurries and emulsions using a vibratory media mill
US8367142B2 (en) * 2005-04-29 2013-02-05 Kraft Foods Global Brands Llc Production of shredded or flaked whole grain-containing composite food products
GB0714389D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process and product
GB0714390D0 (en) 2007-07-21 2007-09-05 Barry Callebaut Ag Process
IT1399691B1 (it) * 2010-03-30 2013-04-26 Soremartec Sa Metodo per la preparazione di un semilavorato dolciario, ad esempio tipo cioccolato o similare
CA2828952C (en) * 2011-03-18 2015-07-07 The Hershey Company Method of making a heat stable chocolate confectionery product
GB201106989D0 (en) * 2011-04-27 2011-06-08 Cadbury Uk Ltd Temperature tolerant chocolate
RS20110411A1 (en) * 2011-09-20 2013-04-30 VRBANOVIĆ, Veno FLAVORED CONFECTIONERY PRODUCTS AND PROCEDURE FOR THEIR MANUFACTURING
EP2862449A1 (en) * 2013-10-18 2015-04-22 Bühler AG Method and use of an apparatus for continuous tempering of chocolate mass comprising crystals
US10463057B2 (en) * 2015-01-16 2019-11-05 CocoTerra Company Chocolate processing system and method
WO2018196970A1 (en) * 2017-04-26 2018-11-01 Bühler AG Self-optimizing, adaptive industrial chocolate production system, and corresponding method thereof
US11470853B2 (en) 2019-03-15 2022-10-18 CocoTerra Company Interface and application for designing a chocolate-making experience

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BE788511A (fr) * 1972-06-30 1973-01-02 Carle & Montanari Spa Moulin pour le broyage de cacao, de chocolat, de vernis, d'emaux et de prduits analogues
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Also Published As

Publication number Publication date
EP0997076A3 (en) 2001-08-29
EP0997076A2 (en) 2000-05-03
SK150399A3 (en) 2000-07-11
PL336335A1 (en) 2000-05-08
CA2287698A1 (en) 2000-04-29
UA66791C2 (uk) 2004-06-15
AR021019A1 (es) 2002-06-12
US6238724B1 (en) 2001-05-29
NO995287L (no) 2000-05-02
NO995287D0 (no) 1999-10-29
RO121310B1 (ro) 2007-03-30

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Legal Events

Date Code Title Description
B07A Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]
B07A Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS HOLDINGS, INC. (US)

Free format text: TRANSFERIDO DE: KRAFT FOODS, INC.

B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: TRANSFERIDO POR INCORPORACAO DE: KRAFT FOODS HOLDINGS, INC.

B09B Patent application refused [chapter 9.2 patent gazette]

Free format text: INDEFIRO O PEDIDO DE ACORDO COM O(S) ARTIGO(S) 8O, 13, 24 E 25 DA LPI.

B09B Patent application refused [chapter 9.2 patent gazette]

Free format text: MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL.