GB1122461A - Improved method of conditioning an edible fatty substance - Google Patents

Improved method of conditioning an edible fatty substance

Info

Publication number
GB1122461A
GB1122461A GB4501865A GB4501865A GB1122461A GB 1122461 A GB1122461 A GB 1122461A GB 4501865 A GB4501865 A GB 4501865A GB 4501865 A GB4501865 A GB 4501865A GB 1122461 A GB1122461 A GB 1122461A
Authority
GB
United Kingdom
Prior art keywords
chocolate
crystals
fatty substance
heat exchanger
coating
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
GB4501865A
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.)
JW Greer Co
Original Assignee
JW Greer Co
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 JW Greer Co filed Critical JW Greer Co
Publication of GB1122461A publication Critical patent/GB1122461A/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

Landscapes

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

Abstract

1,122,461. Tempering chocolate; coating with chocolate. J. W. GREER CO. 25 Oct., 1965 [29 Jan., 1965], No. 45018/65. Heading A2A. [Also in Division B1] A method of obtaining an edible fatty substance in a desired condition for coating (e.g. tempering chocolate) comprises (1) heating a molten fatty substance having meltable crystals therein, to. a first temperature to melt all the crystals, (2) simultaneously agitating and cooling the fatty substance to a second temperature at which the fatty substance contains at least the desirable crystals and (3) re-heating the fatty substance to melt any undesirable crystals during which heating additional desirable crystals are formed. In the case of chocolate the desirable crystals are the #-crystals and the undesirable crystals the #<SP>1</SP>-crystals and α-crystals. An apparatus for tempering chocolate and coating confectionery carried on an open meshed conveyer 14 with the tempered chocolate, comprises pump 42 for continuously transferring chocolate from tank 26 via water jacketed heat exchanger 46 to coaters 56, 58, the chocolate passing through conveyer 14 being returned to tank 26. Tank 26 is surrounded by enclosure 10 divided into 2 by a partition to form an endless circuit around which air heated by heaters 36, 38 is circulated by fan 32. The heat exchanger 46 is able to be connected via a valve 114, 118, or 120 to a different source of water at the appropriate temperature for each of the steps in the tempering process. When the tempered chocolate is produced the fluid passed via valve 116 through the heat exchanger 46 is cooler than that used in step (3) and this fluid is heated intermittently by heater 104 to maintain the chocolate at the temperature reached in step (3) while the coating process is carried out. Electrical control means are provided to connect the heat exchanger to the appropriate sources of water at the appropriate times and to switch on and off the heater 104 during the coating process. The apparatus may include a blower 90 for removing chocolate from conveyer belt 14, vibrator 84 and roll 80 for making details on the coated confectionery.
GB4501865A 1965-01-29 1965-10-25 Improved method of conditioning an edible fatty substance Expired GB1122461A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US42894365A 1965-01-29 1965-01-29

Publications (1)

Publication Number Publication Date
GB1122461A true GB1122461A (en) 1968-08-07

Family

ID=23701070

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4501865A Expired GB1122461A (en) 1965-01-29 1965-10-25 Improved method of conditioning an edible fatty substance

Country Status (1)

Country Link
GB (1) GB1122461A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2063186A5 (en) * 1969-09-01 1971-07-09 Kreuter Et Co Kg Chocolate-based material mfre
EP0406090A1 (en) * 1989-06-28 1991-01-02 Savy Et Goiseau Apparatus for heat treatment of liquids able to solidify, and confectionary machine provided with the same, such as coating and moulding machine
BE1015342A5 (en) * 2003-01-31 2005-02-01 Hacos Nv Temperature treatment apparatus for preparing melted chocolate, includes mixer device with rotary wheel located in trough
EP2818051A1 (en) * 2013-06-27 2014-12-31 Aasted ApS Process for controlling chocolate during non-production

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2063186A5 (en) * 1969-09-01 1971-07-09 Kreuter Et Co Kg Chocolate-based material mfre
EP0406090A1 (en) * 1989-06-28 1991-01-02 Savy Et Goiseau Apparatus for heat treatment of liquids able to solidify, and confectionary machine provided with the same, such as coating and moulding machine
FR2648990A1 (en) * 1989-06-28 1991-01-04 Goiseau Guittot Meca Gle DEVICE FOR THE THERMAL TREATMENT OF A SOLIDIFIABLE LIQUID PRODUCT AND CONFECTION WAREHOUSE CONFIGURATION INSTALLATION, SUCH AS A COATING OR MOLDING MACHINE, EQUIPPED WITH A DEVICE OF THIS TYPE
BE1015342A5 (en) * 2003-01-31 2005-02-01 Hacos Nv Temperature treatment apparatus for preparing melted chocolate, includes mixer device with rotary wheel located in trough
EP2818051A1 (en) * 2013-06-27 2014-12-31 Aasted ApS Process for controlling chocolate during non-production
EP2818051B1 (en) 2013-06-27 2017-06-28 Aasted ApS Process for controlling chocolate during non-production

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