GB480951A - Improvements relating to chocolate or other edible confections - Google Patents
Improvements relating to chocolate or other edible confectionsInfo
- Publication number
- GB480951A GB480951A GB2085436A GB2085436A GB480951A GB 480951 A GB480951 A GB 480951A GB 2085436 A GB2085436 A GB 2085436A GB 2085436 A GB2085436 A GB 2085436A GB 480951 A GB480951 A GB 480951A
- Authority
- GB
- United Kingdom
- Prior art keywords
- chocolate
- moulds
- gas
- mass
- pressure
- 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
- A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
- A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
- A23G1/208—Moulding or shaping of cellular or expanded articles
-
- 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
- A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
- A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
-
- 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
- A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
- A23G1/105—Mixing apparatus; Roller mills for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
480,951. Confectionery ; cocoa preparations. PHILLIPS, S. B., and WHITTAKER, A. July 28, 1936, No. 20854. [Classes 28 (i) and 129] In the manufacture of chocolate or other confections of the kind which are solid at ordinary temperatures and which contain fat, which on melting at higher temperatures gives to the confection a plastic or fluid form, a cellular, honeycomb or like open structure is produced by dissolving carbon dioxide gas in the mass, under pressure, and subsequently lowering the pressure, before solidification by cooling, whereby some of the dissolved gas is liberated. The chocolate, after the usual graining or conditioning, is placed in a closed vessel a kept at a temperature of about 90‹ F. by a jacket b and is agitated by a stirrer c. The carbon-dioxide is introduced under pressure, e.g., 30-50 lb. per square inch, through a perforated conical cap d, the space e being supplied with gas by a pump g. The upper end of the chamber a is connected by a pipe i to the pump suction which is connected also to a gas supply reservoir k. The chocolate is discharged through a valve m and nozzle l, and is received in moulds or on a plate. The action of the escaping gas may be facilitated by tapping or agitating the moulds or plate, and the appearance of the final product may be controlled by the regulation of this agitation. Alternatively, the mass may be discharged into moulds or on to a plate contained in a pressure chamber in which it is agitated, the pressure being then reduced. The mass may be discharged into chocolate lined moulds, or it may be coated after solidification and subdivision. Nuts, raisins &c. may be placed in the moulds before admission of the mass, or may be added before solidification. According to the Provisional Specification, the confection may be made into a beverage, and a gas other than carbon-dioxide may be used. Reference has been directed by the Comptroller to Specifications 459,582 and 459,583.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2085436A GB480951A (en) | 1936-07-28 | 1936-07-28 | Improvements relating to chocolate or other edible confections |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB2085436A GB480951A (en) | 1936-07-28 | 1936-07-28 | Improvements relating to chocolate or other edible confections |
Publications (1)
Publication Number | Publication Date |
---|---|
GB480951A true GB480951A (en) | 1938-02-28 |
Family
ID=10152853
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB2085436A Expired GB480951A (en) | 1936-07-28 | 1936-07-28 | Improvements relating to chocolate or other edible confections |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB480951A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1692384B1 (en) * | 1965-12-30 | 1972-05-04 | Nestle Sa | Process for the production of a chocolate or confectionery product with a foam-like structure |
DE2832521A1 (en) * | 1977-07-27 | 1979-02-15 | Oakes Ltd E T | METHOD AND DEVICE FOR GENERATING A POROUS PRODUCT |
EP0085798A1 (en) * | 1982-02-08 | 1983-08-17 | Simon-Vicars Limited | Method and apparatus for producing a cellular food product |
DE3418338A1 (en) * | 1984-05-17 | 1985-11-21 | Institut für Getreideverarbeitung im VEB Kombinat Nahrungsmittel und Kaffee, DDR 1505 Bergholz-Rehbrücke | METHOD FOR PRODUCING FOOD FOAM |
FR2610481A1 (en) * | 1987-02-09 | 1988-08-12 | Escola Gallart Ramon | NOVEL GASIFICATION PROCESS FOR OBTAINING SMALL GASKY SWEETS |
BE1024568B1 (en) * | 2016-12-08 | 2018-04-11 | The Belgian Chocolate Group Nv | METHOD FOR ADDING INERT GAS IN A FILLING OF A CHOCOLATE PRODUCT |
-
1936
- 1936-07-28 GB GB2085436A patent/GB480951A/en not_active Expired
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1692384B1 (en) * | 1965-12-30 | 1972-05-04 | Nestle Sa | Process for the production of a chocolate or confectionery product with a foam-like structure |
DE2832521A1 (en) * | 1977-07-27 | 1979-02-15 | Oakes Ltd E T | METHOD AND DEVICE FOR GENERATING A POROUS PRODUCT |
FR2398597A1 (en) * | 1977-07-27 | 1979-02-23 | Oakes Ltd E T | PROCESS AND APPARATUS FOR THE PRODUCTION OF CELLULAR PRODUCTS |
EP0085798A1 (en) * | 1982-02-08 | 1983-08-17 | Simon-Vicars Limited | Method and apparatus for producing a cellular food product |
DE3418338A1 (en) * | 1984-05-17 | 1985-11-21 | Institut für Getreideverarbeitung im VEB Kombinat Nahrungsmittel und Kaffee, DDR 1505 Bergholz-Rehbrücke | METHOD FOR PRODUCING FOOD FOAM |
FR2610481A1 (en) * | 1987-02-09 | 1988-08-12 | Escola Gallart Ramon | NOVEL GASIFICATION PROCESS FOR OBTAINING SMALL GASKY SWEETS |
GB2200830A (en) * | 1987-02-09 | 1988-08-17 | Turull Ramon Bayes | Process of gasification for obtention of gasified candies |
GB2200830B (en) * | 1987-02-09 | 1991-09-11 | Turull Ramon Bayes | Production of gasified candies |
BE1024568B1 (en) * | 2016-12-08 | 2018-04-11 | The Belgian Chocolate Group Nv | METHOD FOR ADDING INERT GAS IN A FILLING OF A CHOCOLATE PRODUCT |
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