FR2063186A5 - Chocolate-based material mfre - Google Patents

Chocolate-based material mfre

Info

Publication number
FR2063186A5
FR2063186A5 FR6929860A FR6929860A FR2063186A5 FR 2063186 A5 FR2063186 A5 FR 2063186A5 FR 6929860 A FR6929860 A FR 6929860A FR 6929860 A FR6929860 A FR 6929860A FR 2063186 A5 FR2063186 A5 FR 2063186A5
Authority
FR
France
Prior art keywords
chocolate
temp
mass
cooled
degrees
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
FR6929860A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kreuter and Co KG
Original Assignee
Kreuter and Co KG
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 Kreuter and Co KG filed Critical Kreuter and Co KG
Priority to FR6929860A priority Critical patent/FR2063186A5/en
Application granted granted Critical
Publication of FR2063186A5 publication Critical patent/FR2063186A5/en
Expired legal-status Critical Current

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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/22—Apparatus for coating by casting of liquids
    • 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
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/24—Apparatus for coating by dipping in a liquid, at the surface of which another liquid or powder may be floating

Landscapes

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

Abstract

Material contg cocoa butter, notably chocolate, are treated by a process in which the mass of heated material at a temp. above its max m.pt. is cooled to a second temp. pref. 28-29 degrees C., then, without overheating is brought to a third temp. between 33-34 degrees C. During the two stages the mass is cooled by a liquid at a temp only slightly lower than the final temp. of the mass at the stage under consideration. The coating assembly for the chocolate objects has an inlet for the chocolate paste and an outlet for evacuating the excess; the chocolate is circulated through a jacketted pipe system and fresh treated material is introduced into a circulating tank to compensate for that consumed. The treatment process transforms the cocoa butter into crystalline forms which give the finished chocolate a smooth, uniform and relatively dark surface; it has a relatively good thermal stability and can be stored for a long time without any tendency to acquire a 'frosted' appearance.
FR6929860A 1969-09-01 1969-09-01 Chocolate-based material mfre Expired FR2063186A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR6929860A FR2063186A5 (en) 1969-09-01 1969-09-01 Chocolate-based material mfre

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR6929860A FR2063186A5 (en) 1969-09-01 1969-09-01 Chocolate-based material mfre

Publications (1)

Publication Number Publication Date
FR2063186A5 true FR2063186A5 (en) 1971-07-09

Family

ID=9039622

Family Applications (1)

Application Number Title Priority Date Filing Date
FR6929860A Expired FR2063186A5 (en) 1969-09-01 1969-09-01 Chocolate-based material mfre

Country Status (1)

Country Link
FR (1) FR2063186A5 (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2491299A1 (en) * 1980-10-03 1982-04-09 Unilever Nv PROCESS AND APPARATUS FOR THE PRODUCTION OF COMPOSITE CONFECTIONERY PRODUCTS
FR2558342A1 (en) * 1984-01-20 1985-07-26 Barry Sa Machine for coating sweetmeats with chocolate or another confectionery ingredient
EP0202575A2 (en) * 1985-05-18 1986-11-26 Wilhelm Rasch GmbH & Co Spezialmaschinenfabrik Process and apparatus for the treatment and preparation of a nougat mass for subsequent treatment
EP0210905A2 (en) * 1985-07-22 1987-02-04 Nabisco Brands, Inc. A method to make icing using a controlled multizone cooling and mixing machine
EP0289849A2 (en) * 1987-05-02 1988-11-09 Sollich GmbH & Co. KG Process and apparatus for the continuous preparation of cacao butter or similar fat-containing masses to be processed
EP0314834A1 (en) * 1987-11-06 1989-05-10 Francis H. Snyder Home chocolate processing apparatus and method of processing chocolate
FR2655518A1 (en) * 1989-12-11 1991-06-14 Seram Apparatus for keeping an intermediate food product for confectionery, bakery or pork butchery (charcutery) ready for use
EP1616487A1 (en) * 2004-07-13 2006-01-18 Sollich KG Process and apparatus for continuously preparing fat containing masses to be processed

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB977996A (en) * 1960-08-02 1964-12-16 Alfred Edwin Johan Nielsen Improvements in and relating to a method and an apparatus for feeding tempered chocolate mass to a chocolate enrober
GB1122461A (en) * 1965-01-29 1968-08-07 Greer J W Co Improved method of conditioning an edible fatty substance

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB977996A (en) * 1960-08-02 1964-12-16 Alfred Edwin Johan Nielsen Improvements in and relating to a method and an apparatus for feeding tempered chocolate mass to a chocolate enrober
GB1122461A (en) * 1965-01-29 1968-08-07 Greer J W Co Improved method of conditioning an edible fatty substance

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2491299A1 (en) * 1980-10-03 1982-04-09 Unilever Nv PROCESS AND APPARATUS FOR THE PRODUCTION OF COMPOSITE CONFECTIONERY PRODUCTS
FR2558342A1 (en) * 1984-01-20 1985-07-26 Barry Sa Machine for coating sweetmeats with chocolate or another confectionery ingredient
EP0202575A2 (en) * 1985-05-18 1986-11-26 Wilhelm Rasch GmbH & Co Spezialmaschinenfabrik Process and apparatus for the treatment and preparation of a nougat mass for subsequent treatment
EP0202575A3 (en) * 1985-05-18 1988-08-03 Wilhelm Rasch Gmbh & Co Spezialmaschinenfabrik Process and apparatus for the treatment and preparation of a nougat mass for subsequent treatment
EP0210905A2 (en) * 1985-07-22 1987-02-04 Nabisco Brands, Inc. A method to make icing using a controlled multizone cooling and mixing machine
EP0210905A3 (en) * 1985-07-22 1989-11-29 Nabisco Brands, Inc. A method to make icing using a controlled multizone cooling and mixing machine
EP0289849A2 (en) * 1987-05-02 1988-11-09 Sollich GmbH & Co. KG Process and apparatus for the continuous preparation of cacao butter or similar fat-containing masses to be processed
EP0289849A3 (en) * 1987-05-02 1989-11-02 Sollich Gmbh & Co. Kg Process and apparatus for the continuous preparation of process and apparatus for the continuous preparation of cacao butter or similar fat-containing masses to be proccacao butter or similar fat-containing masses to be processed essed
EP0314834A1 (en) * 1987-11-06 1989-05-10 Francis H. Snyder Home chocolate processing apparatus and method of processing chocolate
FR2655518A1 (en) * 1989-12-11 1991-06-14 Seram Apparatus for keeping an intermediate food product for confectionery, bakery or pork butchery (charcutery) ready for use
EP1616487A1 (en) * 2004-07-13 2006-01-18 Sollich KG Process and apparatus for continuously preparing fat containing masses to be processed

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Legal Events

Date Code Title Description
ST Notification of lapse