GB647283A - Improvements in or relating to the production of chocolate and cocoa products - Google Patents
Improvements in or relating to the production of chocolate and cocoa productsInfo
- Publication number
- GB647283A GB647283A GB757548A GB757548A GB647283A GB 647283 A GB647283 A GB 647283A GB 757548 A GB757548 A GB 757548A GB 757548 A GB757548 A GB 757548A GB 647283 A GB647283 A GB 647283A
- Authority
- GB
- United Kingdom
- Prior art keywords
- atomization
- mass
- cocoa
- chocolate
- atomized
- 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
- A23G1/042—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
Cocoa mass or chocolate mass in a molten condition is atomized by means of a hot air current so as to form particles not greater than 50-100m and preferably 5-30m in size. Chocolate mass having a temperature higher than 28 DEG C and preferably about 60 DEG C, is atomized in hot air at, say, 80 DEG C. Mechanical treatment may take place before atomization (e.g. a limited amount of conching) and afterwards (e.g. rolling). Chocolate mass may be prepared by atomizing the ingredients (cocoa mass, sugar solution, milk, flavouring substances, &c.) separately and simultaneously in the same chamber. Atomization may be followed by drying in trays, in a vacuum, in a pneumatic plant, or in a high frequency electric field. Alternatively, atomization may be carried out in two stages, with revolving atomizers. In making cocoa products containing sugar and the like, these substances may be added during atomization of the cocoa mass, the fat content being reduced in the usual manner afterwards. Specification 578,078 is referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB757548A GB647283A (en) | 1948-03-12 | 1948-03-12 | Improvements in or relating to the production of chocolate and cocoa products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB757548A GB647283A (en) | 1948-03-12 | 1948-03-12 | Improvements in or relating to the production of chocolate and cocoa products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB647283A true GB647283A (en) | 1950-12-13 |
Family
ID=9835762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB757548A Expired GB647283A (en) | 1948-03-12 | 1948-03-12 | Improvements in or relating to the production of chocolate and cocoa products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB647283A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521836A (en) * | 2019-10-11 | 2019-12-03 | 四川佳玛机械制造有限公司 | A kind of preparation method and its equipment of instant chocolate particles |
-
1948
- 1948-03-12 GB GB757548A patent/GB647283A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521836A (en) * | 2019-10-11 | 2019-12-03 | 四川佳玛机械制造有限公司 | A kind of preparation method and its equipment of instant chocolate particles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| GB1462709A (en) | Process for producing powder from milk or similar liquids | |
| SE8008878L (en) | PROCEDURE AND PLANT FOR CONTINUOUS PREPARATION OF CHOCOLATE MASS | |
| GB983206A (en) | Improvements in or relating to starch products | |
| SE324947B (en) | ||
| JPS5946577B2 (en) | Method for producing cocoa powder mix | |
| GB1479574A (en) | Milk chocolate manufacturing | |
| GB647283A (en) | Improvements in or relating to the production of chocolate and cocoa products | |
| ES361639A1 (en) | Confectionery Composition | |
| JPS5550855A (en) | Confection of coated fruit | |
| US1701081A (en) | Food product | |
| US3816394A (en) | Process for preparing a lactulose powder by utilizing protein | |
| SU85608A1 (en) | The method of obtaining cocoa substitute | |
| US1670101A (en) | Method of dehydrating liquids and products obtained thereby | |
| GB653240A (en) | Improvements in or relating to the treatment of raw cacao and the product thereof | |
| GB963764A (en) | Improvements in or relating to compositions consisting of or containing finely divided nuts | |
| US2127524A (en) | Process of manufacturing milk powder | |
| GB517086A (en) | Improvements in and relating to the production of dried products from milk and cream | |
| GB847340A (en) | Improvements in or relating to the manufacture of chocolate | |
| JPS62166846A (en) | Production of green tea | |
| JPS5733582A (en) | Production of ingredient for healthful food containing royal jelly as major component | |
| GB294790A (en) | Method of manufacturing chocolate | |
| GB522418A (en) | Improvements in or relating to methods and apparatus for the manufacture of special bakers' flours | |
| GB631027A (en) | Method and apparatus for making chocolate confectionery | |
| SU689654A1 (en) | Milk chocolate making method | |
| GB620417A (en) | Improvements in or relating to edible chocolate products |