GB631027A - Method and apparatus for making chocolate confectionery - Google Patents

Method and apparatus for making chocolate confectionery

Info

Publication number
GB631027A
GB631027A GB1536647A GB1536647A GB631027A GB 631027 A GB631027 A GB 631027A GB 1536647 A GB1536647 A GB 1536647A GB 1536647 A GB1536647 A GB 1536647A GB 631027 A GB631027 A GB 631027A
Authority
GB
United Kingdom
Prior art keywords
pipe
ingredients
pulverizer
dry
pulverized
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
GB1536647A
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.)
RAUL F BEICH Co
Original Assignee
RAUL F BEICH Co
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 RAUL F BEICH Co filed Critical RAUL F BEICH Co
Priority to GB1536647A priority Critical patent/GB631027A/en
Publication of GB631027A publication Critical patent/GB631027A/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
    • A23G1/042—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
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

631,027. Chocolate. TRIGGS, W. W. (Beich Co., P.'F.). June 11, 1947, No. 15366. [Class 129] Dry ingredients, including sugar, are pulverized to minute particle size in a single continuous operation, and are then mixed with the liquid ingredients. The cacao ingredient is either (in the form of nibs) one of the dry ingredients or (in the form of chocolate liquor) one of the liquid ingredients. Sugar and other dry ingredients are pulverized in a single operation in a hammer-type pulverizer 10, Fig. 1, and the product is blown through a pipe 16 to a cyclone separator 17. About 85 per cent. of the material passes direct to a pipe 18, and the remainder is blown through a pipe 21 to a dust collector 22 and is subsequently conveyed to the pipe 18 at desired intervals by means of a screw 23. The material passes to two mixing tanks 19, 20 by way of branches 26, 27 under the control of sliding shutters 28, 29. Chocolate liquor and other liquid ingredients such as favouring, lecithin and cocoa butter are added by way of supply lines 31, 32, 33 and 34. In a modified process, the cacao nibs are pulverized together with the other dry ingredients, the temperature being maintained sufficiently low to keep the cocoa fat dry and unmelted. For this purpose, cooled air is supplied by way of a duct 41, Fig. 3, to a casing 37 which encloses the pulverizer. Some of the air is admitted to the interior of the pulverizer through suitable openings in the housing 38. A supplementary supply of cool dry air enters the pulverizer through a duct 43.
GB1536647A 1947-06-11 1947-06-11 Method and apparatus for making chocolate confectionery Expired GB631027A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1536647A GB631027A (en) 1947-06-11 1947-06-11 Method and apparatus for making chocolate confectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1536647A GB631027A (en) 1947-06-11 1947-06-11 Method and apparatus for making chocolate confectionery

Publications (1)

Publication Number Publication Date
GB631027A true GB631027A (en) 1949-10-25

Family

ID=10057894

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1536647A Expired GB631027A (en) 1947-06-11 1947-06-11 Method and apparatus for making chocolate confectionery

Country Status (1)

Country Link
GB (1) GB631027A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE960601C (en) * 1951-09-25 1957-03-21 Pomosin Werke G M B H Process for the simplified production of chocolates and chocolate glazes
EP1733625A1 (en) * 2005-06-16 2006-12-20 Kraft Foods R & D, Inc. Zweigniederlassung München Process for producing granular chocolate base materials for chocolate production and products thereof
US8067051B2 (en) 2006-06-19 2011-11-29 Kraft Foods R & D, Inc. Process for milling cocoa shells

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE960601C (en) * 1951-09-25 1957-03-21 Pomosin Werke G M B H Process for the simplified production of chocolates and chocolate glazes
EP1733625A1 (en) * 2005-06-16 2006-12-20 Kraft Foods R & D, Inc. Zweigniederlassung München Process for producing granular chocolate base materials for chocolate production and products thereof
US8067051B2 (en) 2006-06-19 2011-11-29 Kraft Foods R & D, Inc. Process for milling cocoa shells

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