DK2705759T3 - Apparat til kontinuerlig temperering af chokolademasse - Google Patents

Apparat til kontinuerlig temperering af chokolademasse Download PDF

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Publication number
DK2705759T3
DK2705759T3 DK13005600.5T DK13005600T DK2705759T3 DK 2705759 T3 DK2705759 T3 DK 2705759T3 DK 13005600 T DK13005600 T DK 13005600T DK 2705759 T3 DK2705759 T3 DK 2705759T3
Authority
DK
Denmark
Prior art keywords
mass
chocolate
tempering
stage
crystals
Prior art date
Application number
DK13005600.5T
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
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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=DK2705759(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 DK2705759T3 publication Critical patent/DK2705759T3/da

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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

Landscapes

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

Claims (6)

1. Apparat (60, 66, 72, 74) til kontinuerlig temperering af chokolademasse omfattende et køletrin (A), et krystaldannelsestrin (B) og et blandetrin (C) indrettede som en tempereringssøjle med en central aksel (61,67, 77) med blandeværktøjer (68) såvel som pumpemidler (5) til chockolademassen, kendetegnet ved, at en primær kanal (62, 70, 76) til chokolademasse er indrettet så den by-passer krystaldannelsestrinnet (B), hvilken kanal er indrettet i akslen (61,67, 77), som er hul.
2. Apparat ifølge krav 1, kendetegnet ved, at akslen (67) omfatter blandeværktøjer i form af skiver (68), og at chokoladen da passerer videre fra chokoladekammer til chokoladekammer via ring-formede åbninger (69).
3. Apparat ifølge krav 1, kendetegnet ved, at en pumpe (63, 71,74, 78) er indrettet til at by-passe chokolademassen gennem kanalen (62, 70, 76) i den hule aksel.
4. Apparat ifølge krav 1, kendetegnet ved, at akslen (61) omfatter åbninger i siden, gennem hvilke massen trænger ind i kanalen (62) og via pumpen (63) pumpes ind i blandetrinnet (C).
5. Apparat ifølge krav 1, kendetegnet ved, at den primære kanal (62, 70, 76), der er indrettet så den by-passer trinnet (B) til at danne krystaller, er indrettet til at by-passe mere end halvdelen af den samlede mængde af masse som kommer ind i apparatet (60, 66, 72, 74).
6. Apparat ifølge krav 1, kendetegnet ved, at den primære kanal (62, 70, 76) er indrettet til at by-passe mellem 65% og 95% af den samlede mængde af masse som kommer ind i apparatet (60, 66, 72, 74).
DK13005600.5T 2010-04-01 2010-04-01 Apparat til kontinuerlig temperering af chokolademasse DK2705759T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP13005600.5A EP2705759B1 (en) 2010-04-01 2010-04-01 Apparatus for continuous tempering of chocolate mass
EP10075150.2A EP2210499B1 (en) 2010-04-01 2010-04-01 Apparatus for continuous tempering of chocolate mass

Publications (1)

Publication Number Publication Date
DK2705759T3 true DK2705759T3 (da) 2017-01-23

Family

ID=42272279

Family Applications (4)

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

Family Applications After (3)

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

Country Status (4)

Country Link
EP (4) EP2705759B1 (da)
DK (4) DK2705759T3 (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
EP2818051B1 (en) * 2013-06-27 2017-06-28 Aasted ApS Process for controlling chocolate during non-production
EP2862449A1 (en) 2013-10-18 2015-04-22 Bühler AG Method and use of an apparatus for continuous tempering of chocolate mass comprising crystals
WO2016068774A1 (en) * 2014-10-29 2016-05-06 Aak Ab 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
DK0872187T3 (da) * 1997-04-17 1999-12-13 Aasted Mikroverk Aps Apparat til kontinuerlig temperering af gennemstrømmende kakaosmørholdig eller anden fedtholdig, chokoladelignende masse
EP0947140B1 (en) * 1998-03-16 2002-02-06 Aasted-Mikroverk Aps Apparatus for continuous tempering of chocolate-like mass
EP0893066B1 (en) * 1998-03-16 2001-04-25 Aasted-Mikroverk Aps Apparatus for continuous tempering of chocolate-like mass
EP1050214B1 (en) * 1999-05-05 2004-10-13 Aasted-Mikroverk Aps Tempering column
DK1180941T3 (da) 1999-05-29 2003-03-31 Inst Lebensmittelwissenschaft Fremgangsmåde til fremstilling af fedtsmeltebaserede podningskrystalsuspensioner
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
PL2356909T3 (pl) 2015-12-31
EP2727470A3 (en) 2017-04-26
EP2356909B1 (en) 2015-07-01
ES2453215T3 (es) 2014-04-04
PL2210499T3 (pl) 2014-06-30
EP2210499B1 (en) 2014-01-08
ES2548568T3 (es) 2015-10-19
EP2356909A2 (en) 2011-08-17
DK2727470T3 (da) 2018-04-16
DK2210499T3 (da) 2014-02-03
EP2210499A2 (en) 2010-07-28
DK2356909T3 (da) 2015-09-14
EP2705759A2 (en) 2014-03-12
EP2727470B1 (en) 2018-02-28
EP2356909A3 (en) 2013-11-27
EP2705759B1 (en) 2016-12-28
EP2210499A3 (en) 2010-10-20
EP2727470A2 (en) 2014-05-07

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