GB347449A - Process and apparatus for manufacturing and applying a covering of chocolate mass to filled hollow chocolate bodies - Google Patents

Abstract

347,449. Moulding confectionery. WINKLER, A., 30, Seminarstrasse, and DUNNEBIER, M., 46, Engerser Landstrasse, both in Neuwied, Germany. April 3, 1930, No. 10630. [Class 87 (ii).] The chocolate coverings, to complete the closure of hollow shells of chocolate filled with liquid or other material, are applied by delivering a layer of heated chocolate to a smooth endless band maintained at a regulatable temperature, and causing the knife-edged upper parts of the moulds containing the filled shells to contact with the band and stamp out the lids or coverings from the plastic layer. Fig. 1 shows one construction in which hot chocolate escaping at the thin screwadjusted slit 29 from the jacketed container 26 sticks to the surface of the polished steel band 16 and is pressed against the filled shells on the belt 13 immediately underneath the bowed spring 25. The stamped portions are sufficiently fluid to adhere to the warm upper edges of the shells to form an integral covering therefor. The stamping of the lids is accompanied by cooling and hardening of the layer in contact with the band due to conduction from the cooling chamber 24, which allows the lids to separate readily from the band. A spring scraper 32 removes surplus adherent chocolate from the band, while an adjustable weight 23 applies tension to the non-driving roller 15. Fig. 3 shows a modified form in which the hopper 26 delivers to the upper side of the steel band 16 supported on an internally-heated roller 15 and an internally-cooled roller 14. The upper edges of the filled moulds are heated by contact with the steel band 41 running near to heating devices 42. The stamping occurs on the lower run of the band 16 as in the previous case.