GB887634A - Improvements in and relating to the manufacture of chocolate - Google Patents

Improvements in and relating to the manufacture of chocolate

Info

Publication number
GB887634A
GB887634A GB38879/60A GB3887960A GB887634A GB 887634 A GB887634 A GB 887634A GB 38879/60 A GB38879/60 A GB 38879/60A GB 3887960 A GB3887960 A GB 3887960A GB 887634 A GB887634 A GB 887634A
Authority
GB
United Kingdom
Prior art keywords
chocolate
cooling
temperature
air
nov
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
GB38879/60A
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.)
JW Greer Co
Original Assignee
JW Greer 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 JW Greer Co filed Critical JW Greer Co
Publication of GB887634A publication Critical patent/GB887634A/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
    • A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
    • A23G7/02—Cooling or drying apparatus

Landscapes

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

Abstract

887,634. Cooling chocolate. GREER CO., J. W. Nov. 11, 1960 [Nov. 12, 1959], No. 38879/60. Class 29 In cooling chocolate or chocolate coated confectionery by chilled air, the air during the first part of the cooling is held at a temperature to ensure crystallization but, after the temperature of the chocolate has passed the point of inflection in the time-temperature cooling curve of the chocolate caused by the heat of crystallization, the air temperature is greatly reduced to enhance the rate of cooling. As shown, the chocolate is carried by a conveyer 14 through a tunnel divided into sections 1 . . . 8 each cooled by an evaporator-fan assembly to the temperatures shown. The evaporators are supplied from a common source but are maintained at different pressures by individual suction valves. The air temperature in section 8 is high enough to ensure that moisture in the air in the packing room will not condense on the emerging chocolate.
GB38879/60A 1959-11-12 1960-11-11 Improvements in and relating to the manufacture of chocolate Expired GB887634A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US887634XA 1959-11-12 1959-11-12

Publications (1)

Publication Number Publication Date
GB887634A true GB887634A (en) 1962-01-24

Family

ID=22213309

Family Applications (1)

Application Number Title Priority Date Filing Date
GB38879/60A Expired GB887634A (en) 1959-11-12 1960-11-11 Improvements in and relating to the manufacture of chocolate

Country Status (1)

Country Link
GB (1) GB887634A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2177586A (en) * 1985-07-15 1987-01-28 Klimatank Holdings Ltd Method of and apparatus for cooling bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2177586A (en) * 1985-07-15 1987-01-28 Klimatank Holdings Ltd Method of and apparatus for cooling bread
GB2177586B (en) * 1985-07-15 1989-08-31 Klimatank Holdings Ltd Method of and apparatus for cooling bread

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