DE447269C

DE447269C - Process and mold for the production of multi-part chocolate bodies

Info

Publication number: DE447269C
Application number: DEL65818D
Authority: DE
Original assignee: Individual
Current assignee: Individual
Publication date: 1927-07-20

Description

Bei der Herstellung von mehrteiligen Schokoladenkörpern, wie beispielsweise Früchten (zerlegbare Äpfel, Bananen o. dgl.), Tierfiguren (zerlegbarer Glücksvogel ο. dgl.) usw., mußte man bisher in der Weise verfahren, daß jeder einzelne Teil des zerlegbaren Schokoladenkörpers für sich in einer besonderen Form hergestellt wurde, wonach eine Vereinigung der Teile durch Zusammenkleben ίο oder Vereinigung in einer Hülle stattfand. Bei diesem umständlichen Verfahren wurden überdies noch keine reinen Umrisse bei dem zusammengesetzten Schokoladenkörper erzeugt, weil die Einzelteile an den Stoßstellen immer Ungenauigkeiten aufweisen.In the production of multi-part chocolate bodies such as fruits (apples, bananas, etc. that can be dismantled), animal figures (birds of fortune that can be dismantled, etc.), etc., up to now one had to proceed in such a way that every single part of the separable Chocolate body was made for itself in a special form, after which a Union of the parts by gluing together ίο or union took place in a sleeve. at Moreover, this cumbersome procedure has not yet become a pure outline composite chocolate body produced because the individual parts at the joints always show inaccuracies.

Anderseits hat man versucht, einheitliche Schokoladenkörper in Tafelform o. dgl. aus mit verschiedenen Füllungen versehenen Einzelteilen zu gestalten. Hierzu benutzt man Schokoladenformen mit entsprechender Untere teilung durch feste Scheidewände. Dabei wurden zunächst die Wandungen und die Scheidewände mit einem Schokoladenüberzug versehen, dann in die unterteilten Kammern mehr oder weniger feste Einlagen aus Marzipan, Nugat o. dgl. eingelegt und dann eine Abdeckung mit Schokoladenmasse vorgenommen. Bei dem so entstehenden, aus einzelnen Blöcken sich zusammensetzenden, aber einheitlichen Schokoladenkörper ist das Abtrennen der einzelnen .Blockstücke nach den sich durch die Scheidewände erhebenden Riefen nicht möglich, da hier die stärkste Schokoladenmasseansammlung vorhanden ist. Infolgedessen brechen die Blockstücke dort weg, wo sich die Massefüllung befindet, weshalb man keine flüssige Masse, sondern nur eine feste Masse zur Füllung verwenden kanru. Um nun die Herstellung beliebiger Schokoladenkörper von beliebiger Form zu ermöglichen, ohne daß die einzelnen Teile in besonderen Formen hergestellt werden müßten, und anderseits bei tafelartig o. dgl. gestalteten Schokoladenkörpern ohne weiteres eine fiüssige Füllung der einzelnen Blockstücke zu ermöglichen, werden „erfindungsgemäß in die Form baulich von ihr getrennte, dem Formprofil angepaßte Scheidewände eingesetzt und bei oder nach dem Eingießen der Schokoladenmasse in diese eingebettet, wobei die Scheidewände aus einem Stoff bestehen, der sich mit der erstarrten Schokolade nicht verbindet. On the other hand, attempts have been made to produce uniform chocolate bodies in bar form or the like to design individual parts with different fillings. For this one uses Chocolate molds with a corresponding bottom partition through solid partitions. First of all, the walls and the partitions were covered with a chocolate coating provided, then in the subdivided chambers more or less solid deposits made of marzipan, Nougat or the like inserted and then covered with chocolate mass. The resulting chocolate body, which is composed of individual blocks but is uniform, is the separation of the individual block pieces after those rising through the partitions Scoring not possible as this is where the strongest accumulation of chocolate mass is present. As a result, the block pieces break away where the mass filling is, which is why you do not use a liquid mass, but only a solid mass for the filling kanru. In order to enable the production of any chocolate body of any shape, without the individual parts having to be produced in special shapes, and on the other hand with panel-like or the like To enable chocolate bodies to easily fill the individual block pieces with a liquid, are "according to the invention in the form structurally separated from it, the form profile fitted partitions and used during or after pouring the chocolate mass embedded in this, the partitions being made of a substance that does not combine with the solidified chocolate.

Zur näheren Erläuterung der Erfindung sei zunächst auf die Abb. 1 bis 3 der Zeichnung verwiesen.For a more detailed explanation of the invention, first refer to Figs. 1 to 3 of the drawing referenced.

Mit α ist eine Schokoladenform zum Eintafeln von Schokolade bezeichnet und in Abb. ι schaubildlich dargestellt. Erfindungsgemäß sind in diese Schokoladenform zwei Metallblattstreif en b und c eingesetzt, die in Abb. ia noch besonders in Ansicht gezeigt sind. Die Streifen sind so zugeschnitten, daß sie sich genau dem in Frage kommenden Querschnittprofil der Forme anpassen. Dabei weisen die Streifen in üblicher Weise Schlitze d und e auf, welche es ermöglichen, die sich kreuzenden Streifen zusammenzustecken. Bei der Herstellung der Streifen kommt es darauf an, daß diese sich den Formabmessungen genau anpassen, also mit ihren Rändern sich glatt auf den Boden aufsetzen und gegen die Seitenwände der Form stoßen. Ferner ist es nötig, daß die Höhe der Streifen der Fomitiefe angepaßt ist, damit die oberen Ränder c¹ und b¹ der eingesetzten Streifen mit dem Rand α¹ der Form bündig Hegen. Die Streifen b und c bilden auf diese Weise Scheidewände und teilen den Forminhalt in vier Kammern ein. Diese Kammern werden nun in üblicher Weise mit flüssiger Schokoladenmasse gefüllt, wonach durch Umdrehen der Form derjenige Teil der Masse wieder entfernt wird, welcher nicht an den Kammerwandungen haftenbleibt. Dabei bildet sich eine Schokoladenschicht/, welche an den Formwandungen und den Scheidewänden haftenbleibt. Nun kann man nach dem Erstarren der Schokoladenschicht/ die Kammern mit flüssiger Füllung versehen und zum Schluß eine Decke g aus Schokoladenmasse anbringen, welche mit dem Formrand a¹ mit den oberen Rändern c¹ und b¹ der Streifen bündig liegt, wie aus Abb. 2 ersichtlich ist.A chocolate mold for bar chocolate is denoted by α and is shown diagrammatically in Fig. Ι. According to the invention, two metal sheet strips b and c are used in this chocolate mold, which are shown in Fig. Ia especially in view. The strips are cut so that they adapt exactly to the cross-sectional profile of the shape in question. The strips have slits d and e in the usual way, which make it possible to plug the intersecting strips together. In the production of the strips, it is important that they adapt to the dimensions of the mold exactly, that is to say that their edges sit smoothly on the floor and bump against the side walls of the mold. It is also necessary that the height of the strips is adapted to the depth of the mold so that the upper edges c ¹ and b ^{1 of} the inserted strips are flush with the edge α ^{1 of} the mold. The strips b and c thus form partitions and divide the contents into four chambers. These chambers are now filled in the usual way with liquid chocolate mass, after which that part of the mass which does not stick to the chamber walls is removed by turning the mold. A chocolate layer / is formed, which sticks to the mold walls and the partitions. Now, after the chocolate layer / the chambers have solidified, a liquid filling can be provided and finally a cover g made of chocolate mass can be attached, which is flush with the mold edge a ¹ with the upper edges c ¹ and b ^{1 of} the strips, as shown in Fig. 2 can be seen.

Claims

If you later remove the bar-like chocolate body from the mold, the cross-section is as shown in Fig. 3. The unitary body consists of four block pieces h, which are separated from each other by the embedded partitions c and b. Since the chocolate mass does not adhere to the metal sheet in the solidified state, each individual block can be easily separated, with the possibility of breaking the chocolate shell, since the separation takes place smoothly at the point of the sheet insert. All you need to do is push the chocolate mold gently on a hard object to break the body into its four parts. It is clear that panels of any size with any number of subdivisions can be produced in this way. In order to facilitate the insertion of the partitions and to ensure that they are correctly positioned in the mold from the outset, rollers i can be provided, for example in the manner shown in Fig can extend. This gives a chocolate bar which, as can be seen from Fig. 5, is divided into individual blocks by means of grooves in the known manner. You can also make the partitions from two pieces placed one on top of the other from a material that in and of itself bonds with the solidified chocolate mass. You can z. B. make the partitions from wafer mass so that they can be eaten. In this case, for example, the picture shown in Fig. 6 would result, where the partition consists of the two waffle plates b2 and bs. These plates are placed one on top of the other in such a way that the chocolate mass cannot get between the plates and, accordingly, the individual parts of the finished chocolate body can easily be separated, although each plate 2 and b3 is firmly connected to the solidified chocolate mass /. One can proceed in the same way if it is a question of producing any chocolate body of a different design from several parts. Should z. B. a body in the form of a ball (apple, ball or the like) are made in several parts, then the partitions b made of metal sheets or the like are inserted into the two half-forms a - see Figs. 7 and 8, These partitions are dimensioned in terms of their outlines so that they sit with their edges exactly on the inner wall of the molded part α and on top of that are arched in order to form sector-like discs when the finished body is later dismantled. The joining of the two parts of the body resulting from the individual shapes (e.g. the two apple halves) takes place in the usual way. Way. While in the past the individual parts of such a body had to be produced in special shapes, a basic shape with inserted partitions according to the present invention is now sufficient. Since the subsequent assembly of the individual parts is omitted, it can be achieved that the outer sides of the multi-part body run smoothly and without projections. It should also be pointed out here that the partitions do not need to be inserted into the basic mold before the liquid chocolate mass is introduced, but these partitions can also be pressed into the liquid or pasty mass after the mold has been filled with chocolate mass; in this case, of course, the metal sheets must be kept correspondingly robust. Patkntansi'küche:

1. A method for the production of multi-part chocolate bodies, characterized in that that in the form structurally separate from it, the shaped profile adapted partitions are used and at or after pouring the chocolate mass are embedded in this, and that the partitions from one Substance that does not bond with the solidified chocolate.

2. The method according to claim 1, characterized in that the partitions from Sheet metal are made.

3. The method according to claim 1, characterized in that the partitions consist of a substance that binds to the solidified chocolate,. but from two such superimposed Divide that the chocolate mass is not formed between the two, one uniform septum forming parts can get.

4. Form for carrying out the method according to claim 1 to 3, characterized in that that apply to the mold walls. Edges of the partitions in the mold wall special Grooves or the like. Are provided.

For this purpose ι sheet of drawings.