GB826502A - Improvements in or relating to the preparation of chocolate - Google Patents
Improvements in or relating to the preparation of chocolateInfo
- Publication number
- GB826502A GB826502A GB33652/56A GB3365256A GB826502A GB 826502 A GB826502 A GB 826502A GB 33652/56 A GB33652/56 A GB 33652/56A GB 3365256 A GB3365256 A GB 3365256A GB 826502 A GB826502 A GB 826502A
- Authority
- GB
- United Kingdom
- Prior art keywords
- chocolate
- cylinder
- temperature
- vessel
- cooled
- 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
- A23G1/18—Apparatus for conditioning chocolate masses for moulding
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
826,502. Tempering chocolate. MACCHINE INDUSTRIA DOLCIARIA CARLE & MONTANARI S.p.A. Nov. 5, 1956 [Nov. 30, 1955], No. 33652/56. Classes 28 (1) and 129. Fluid chocolate is treated prior to moulding and covering operations by dividing it into at least two portions under thermal control which are simultaneously cooled to at least two different substantially predetermined temperatures, the portions being subsequently recombined and intimately mixed to a mass submitted to thermal control and discharged for further treatment. Vessel 1 is maintained at a suitable temperature by hot water circulating inside the doubled wall 2 and the chocolate mass therein is stirred by vane 3. Chocolate is fed from vessel 1 through conduits 4 and 5 respectively into coolers 6, 7 through which it is fed by screws 8, 9 to chamber 10 where the chocolate from both cylinders 6, 7 is mixed by vane 11. From chamber 10 the chocolate passes through pipe 12 from which it may pass through a bypass pipe 13 controlled by a valve 14 if it is desired to return the chocolate to vessel 1. In cylinder 7 the chocolate is cooled to a lower temperature than that of cylinder 6, where the minimum is 33-34‹ C. A thermo-adjusting device 15 has its sensitive end 16 in contact with chocolate cooled by cylinder 6 and maintains the chocolate at a predetermined temperature, as set by an index on the dial of device 15, through wires 17 connected to an electro valve 18 which regulates the flow of cooling liquid to the container. A similar device 15a controls the temperature of the chocolate in cylinder 7. A thermometer 23 is provided which indicates the final temperature of the chocolate and this may be adjusted by adjusting the devices 15, 15a.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT826502X | 1955-11-30 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB826502A true GB826502A (en) | 1960-01-06 |
Family
ID=11319165
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB33652/56A Expired GB826502A (en) | 1955-11-30 | 1956-11-05 | Improvements in or relating to the preparation of chocolate |
Country Status (2)
Country | Link |
---|---|
DE (1) | DE1073287B (en) |
GB (1) | GB826502A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2476319A1 (en) * | 2011-01-13 | 2012-07-18 | Selmi S.r.l. | Tempering machine |
EP2705758B1 (en) | 2010-04-01 | 2016-12-28 | Aasted ApS | Apparatus for continuous tempering of chocolate mass |
EP3222148A1 (en) * | 2016-03-24 | 2017-09-27 | Bühler GmbH | Tempering module |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1687947A (en) * | 1926-08-09 | 1928-10-16 | William A Moir | Confection-coating machine |
DE724883C (en) * | 1938-09-01 | 1942-09-09 | Alfred Winkler | Device for automatic temperature control of the coating mass in chocolate coating machines |
DE848147C (en) * | 1950-09-30 | 1952-09-01 | Robert Sollich | Multi-stage process for changing the temperature of a warm chocolate mass |
GB719520A (en) * | 1952-10-31 | 1954-12-01 | Alan Goddard Ltd J | Apparatus for tempering liquid chocolate and for feeding a depositor or like machine |
-
1956
- 1956-10-23 DE DE1956S0050969 patent/DE1073287B/en active Pending
- 1956-11-05 GB GB33652/56A patent/GB826502A/en not_active Expired
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2705758B1 (en) | 2010-04-01 | 2016-12-28 | Aasted ApS | Apparatus for continuous tempering of chocolate mass |
EP2705758B2 (en) † | 2010-04-01 | 2020-01-15 | Aasted ApS | Apparatus for continuous tempering of chocolate mass |
EP2210500B2 (en) † | 2010-04-01 | 2020-03-04 | Aasted ApS | Method and apparatus for continuous tempering of chocolate mass |
EP2476319A1 (en) * | 2011-01-13 | 2012-07-18 | Selmi S.r.l. | Tempering machine |
EP3222148A1 (en) * | 2016-03-24 | 2017-09-27 | Bühler GmbH | Tempering module |
Also Published As
Publication number | Publication date |
---|---|
DE1073287B (en) | 1960-01-14 |
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