GB392350A - Improvements in and relating to the manufacture of chocolate - Google Patents

Abstract

392,350. Tempering chocolate masses. SCHRAMM, O., LAUENSTEIN, O., LAUENSTEIN, W., 12, Georgiistrasse, Wernigerode, Harz, and EYERMANN, W. H., 8, Tauentzienstrasse, Magdeburg, both in Germany. April 27, 1932, No. 12079. Convention date, July 7, 1931. [Class 28 (i).] In a process for tempering chocolate masses by preheating the chocolate mass to a temperature exceeding that at which it is to be further worked up, the preheated mass is moved from a receptacle containing it to the place where the mass is to be further worked up by means of a conveyer worm rotating continuously in a cooling casing, the conveyer worm fitting closely the smooth inside wall of the casing and having helical grooving of shallow depth so as to offer considerable resistance to the return flow of the conveyed mass through the grooving. The process may be carried out in the apparatus shown comprising a conical worm 2 having shallow grooves 4 and rotating in a double-walled casing 1 which is swept through by a suitable cooling medium ; the chocolate mass enters by the inlet 3 and leaves by the outlet 5. The worm and the casing may be cylindrical instead of conical. The cooling casing may be subdivided into separate cooling regions and the cooling regions may be followed by a heating casing for reheating the mass which has been cooled down in the first zones below the operative temperature. Any excess chocolate at the outlet 5 may be returned through a return flow pipe to the inlet end.