GB480951A - Improvements relating to chocolate or other edible confections - Google Patents

Improvements relating to chocolate or other edible confections

Info

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
Application number
GB2085436A
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.)
SYDNEY BERTRAM PHILLIPS
Original Assignee
SYDNEY BERTRAM PHILLIPS
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 SYDNEY BERTRAM PHILLIPS filed Critical SYDNEY BERTRAM PHILLIPS
Priority to GB2085436A priority Critical patent/GB480951A/en
Publication of GB480951A publication Critical patent/GB480951A/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
    • 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

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.
GB2085436A 1936-07-28 1936-07-28 Improvements relating to chocolate or other edible confections Expired GB480951A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (9)

* Cited by examiner, † Cited by third party
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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