DK2210499T3 - Apparat til kontinuerlig temperering af chokolademasse - Google Patents

Apparat til kontinuerlig temperering af chokolademasse

Info

Publication number
DK2210499T3
DK2210499T3 DK10075150.2T DK10075150T DK2210499T3 DK 2210499 T3 DK2210499 T3 DK 2210499T3 DK 10075150 T DK10075150 T DK 10075150T DK 2210499 T3 DK2210499 T3 DK 2210499T3
Authority
DK
Denmark
Prior art keywords
continuous tempering
chocolate pulp
chocolate
pulp
tempering
Prior art date
Application number
DK10075150.2T
Other languages
English (en)
Inventor
Dennis Holmud
Original Assignee
Aasted Aps
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=42272279&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2210499(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Aasted Aps filed Critical Aasted Aps
Application granted granted Critical
Publication of DK2210499T3 publication Critical patent/DK2210499T3/da

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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0046—Processes for conditioning chocolate masses for moulding
    • 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
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
DK10075150.2T 2010-04-01 2010-04-01 Apparat til kontinuerlig temperering af chokolademasse DK2210499T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP10075150.2A EP2210499B1 (en) 2010-04-01 2010-04-01 Apparatus for continuous tempering of chocolate mass

Publications (1)

Publication Number Publication Date
DK2210499T3 true DK2210499T3 (da) 2014-02-03

Family

ID=42272279

Family Applications (4)

Application Number Title Priority Date Filing Date
DK10075150.2T DK2210499T3 (da) 2010-04-01 2010-04-01 Apparat til kontinuerlig temperering af chokolademasse
DK13005600.5T DK2705759T3 (da) 2010-04-01 2010-04-01 Apparat til kontinuerlig temperering af chokolademasse
DK13005763.1T DK2727470T3 (da) 2010-04-01 2010-07-27 Samling af dele til modificering af en tempereringssøjle
DK10388010.0T DK2356909T3 (da) 2010-04-01 2010-07-27 Sæt af dele til at modificere en tempereringskolonne for chokolade

Family Applications After (3)

Application Number Title Priority Date Filing Date
DK13005600.5T DK2705759T3 (da) 2010-04-01 2010-04-01 Apparat til kontinuerlig temperering af chokolademasse
DK13005763.1T DK2727470T3 (da) 2010-04-01 2010-07-27 Samling af dele til modificering af en tempereringssøjle
DK10388010.0T DK2356909T3 (da) 2010-04-01 2010-07-27 Sæt af dele til at modificere en tempereringskolonne for chokolade

Country Status (4)

Country Link
EP (4) EP2210499B1 (da)
DK (4) DK2210499T3 (da)
ES (2) ES2453215T3 (da)
PL (2) PL2210499T3 (da)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK2818051T3 (da) * 2013-06-27 2017-07-17 Aasted Aps Proces til kontrol af chokolade under perioder hvor der ikke produceres
EP2862449A1 (en) 2013-10-18 2015-04-22 Bühler AG Method and use of an apparatus for continuous tempering of chocolate mass comprising crystals
EP3212007A1 (en) * 2014-10-29 2017-09-06 AAK AB (Publ) Method for obtaining a chocolate having improved bloom stability

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1932931A (en) 1930-06-13 1933-10-31 Jesse W Greer Confectionery dipping process and apparatus
FR1163921A (fr) * 1955-11-30 1958-10-02 Macchine Ind Dolciaria Carle & Procédé de traitement thermique (trempe) d'une masse fluide de chocolat à effectuer avant le coulage pour la phase de modelage ou couverture, et machine pour l'application de ce procédé
DE2602877A1 (de) * 1976-01-27 1977-07-28 Domgraff Automation Verfahren zum temperieren kakaobutterhaltiger schmelzmassen
FR2654584B1 (fr) 1989-11-20 1992-05-22 Chauveau Jean Marie Reacteur pour traiter une liqueur de cacao et ses derives.
DK166005C (da) * 1990-06-22 1993-08-02 Aasted Mikroverk Aps Chokoladetempereringsapparat
EP0872187B1 (en) * 1997-04-17 1999-09-01 Aasted-Mikroverk Aps Apparatus for continuous tempering of cacao-butter-containing or other fatcontaining chocolate-like mass
DE69800725T2 (de) * 1998-03-16 2001-08-09 Aasted Mikroverk Aps Vorrichtung zum kontinuierlichen Tempern einer schokoladenähnlichen Masse
DE69803748T2 (de) * 1998-03-16 2002-08-14 Aasted Mikroverk Aps Vorrichtung zum kontinuierlichen Temperieren von schokoladenähnlicher Masse
EP1050214B1 (en) * 1999-05-05 2004-10-13 Aasted-Mikroverk Aps Tempering column
CA2366346A1 (en) 1999-05-29 2000-12-07 Institut Fur Lebensmittelwissenschaft Laboratorium Fur Lebensmittel Verf Ahrenstechnik Process for producing seed crystal suspensions based on melted fat
NL1012691C2 (nl) * 1999-07-23 2001-01-24 Stichting Tech Wetenschapp Werkwijze voor het bereiden van chocolade.
DE10118354C9 (de) 2001-04-12 2006-06-01 Sollich Kg Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen
EP1425975A1 (en) 2002-12-08 2004-06-09 Aasted-Mikroverk Aps Apparatus for treating chocolate mass
DE10329177A1 (de) * 2003-06-29 2005-01-13 Dohmann, Joachim, Prof.-Dr.-Ing. Verfahren und Vorrichtung zur kontinuierlichen Temperierung von kakaohaltigen, kakaobutterhaltigen oder ähnlichen fetthaltigen Massen, insbesondere Schokoladenmasse
ATE400187T1 (de) * 2004-02-20 2008-07-15 Aasted Mikroverk Aps Temperiervorrichtung mit unbeschränkter kristallisierfläche
DE102004033712B3 (de) 2004-07-13 2006-04-13 Sollich Kg Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen

Also Published As

Publication number Publication date
EP2705759A3 (en) 2015-04-08
EP2727470B1 (en) 2018-02-28
PL2356909T3 (pl) 2015-12-31
EP2356909A2 (en) 2011-08-17
EP2705759B1 (en) 2016-12-28
DK2727470T3 (da) 2018-04-16
DK2705759T3 (da) 2017-01-23
EP2210499A3 (en) 2010-10-20
EP2210499B1 (en) 2014-01-08
EP2210499A2 (en) 2010-07-28
DK2356909T3 (da) 2015-09-14
EP2705759A2 (en) 2014-03-12
EP2356909A3 (en) 2013-11-27
EP2356909B1 (en) 2015-07-01
ES2548568T3 (es) 2015-10-19
EP2727470A3 (en) 2017-04-26
EP2727470A2 (en) 2014-05-07
PL2210499T3 (pl) 2014-06-30
ES2453215T3 (es) 2014-04-04

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