GB1436358A - Method for producing a chocolate mass - Google Patents
Method for producing a chocolate massInfo
- Publication number
- GB1436358A GB1436358A GB5699573A GB5699573A GB1436358A GB 1436358 A GB1436358 A GB 1436358A GB 5699573 A GB5699573 A GB 5699573A GB 5699573 A GB5699573 A GB 5699573A GB 1436358 A GB1436358 A GB 1436358A
- Authority
- GB
- United Kingdom
- Prior art keywords
- roasting
- degassing
- carried out
- cocoa
- chocolate
- 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
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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
1436358 Chocolate NABISCO INC 8 Dec 1973 56995/73 Heading A2B A continuous process for making a chocolate mass comprises the following steps: comminuting dehulled fermented unwasted cocoa beans to a particle size of about 2mm, and preferably homogenising the granular product to form a liquid; degassing the granular or liquid beans a first time under reduced pressure (maximum 375 torr) at not more than 95‹C prior to roasting; roasting whilst maintaining a temperature variation of not more than +1.5‹C at, at the most, atmospheric pressure; and degassing a second time during and/or after roasting. The product is kneaded together with other chocolate ingredients e.g. cocoa butter, lecithin and spices, for 20 minutes, and homogenised. Conching may be dispensed with. Degassing may be carried out under a counter-current flow of air and/or water vapour or inert gas. The first degassing and/or roasting may be carried out in a thin layer or a whirling or eddy layer. Roasting is at 110 to 140‹C depending on the type of cocoa, and is carried out for 0.5 to 12 minutes. After roasting the cocoa is cooled in a thin layer to below 80‹C within 0.5 to 1 minute. The homogenising step may be carried out under a co-current flow of nitrogen.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB5699573A GB1436358A (en) | 1973-12-08 | 1973-12-08 | Method for producing a chocolate mass |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB5699573A GB1436358A (en) | 1973-12-08 | 1973-12-08 | Method for producing a chocolate mass |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1436358A true GB1436358A (en) | 1976-05-19 |
Family
ID=10478082
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB5699573A Expired GB1436358A (en) | 1973-12-08 | 1973-12-08 | Method for producing a chocolate mass |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1436358A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0262300A2 (en) * | 1986-08-29 | 1988-04-06 | Werner & Pfleiderer GmbH | Process and apparatus for making chocolate masses |
-
1973
- 1973-12-08 GB GB5699573A patent/GB1436358A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0262300A2 (en) * | 1986-08-29 | 1988-04-06 | Werner & Pfleiderer GmbH | Process and apparatus for making chocolate masses |
EP0262300A3 (en) * | 1986-08-29 | 1989-02-08 | Werner & Pfleiderer Gmbh | Process and apparatus for making chocolate masses |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PCNP | Patent ceased through non-payment of renewal fee |