IES83662Y1 - Sweet manufacture - Google Patents
Sweet manufactureInfo
- Publication number
- IES83662Y1 IES83662Y1 IE2003/0672A IE20030672A IES83662Y1 IE S83662 Y1 IES83662 Y1 IE S83662Y1 IE 2003/0672 A IE2003/0672 A IE 2003/0672A IE 20030672 A IE20030672 A IE 20030672A IE S83662 Y1 IES83662 Y1 IE S83662Y1
- Authority
- IE
- Ireland
- Prior art keywords
- mould
- chocolate
- temperature
- heating elements
- filling
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000019219 chocolate Nutrition 0.000 claims abstract description 62
- 238000010438 heat treatment Methods 0.000 claims abstract description 56
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 238000000151 deposition Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 4
- 240000000280 Theobroma cacao Species 0.000 description 38
- 241000196324 Embryophyta Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
Abstract
ABSTRACT A method for manufacturing chocolate sweets comprises providing a plurality of moulds, each mould having a plurality of chocolate—receiving recesses arranged in rows and columns extending across and along the mould; and providing a preheater at a preheating station, the preheater comprising a number of heating elements which are individually controllable. Further details of the heating and cooling processes involved in filling the moulds with tempered chocolate to provide a chocolate shell and of adding fillings to this chocolate shell are provided.
Description
SWEET MANUFACTURE
Introduction
The invention relates to a method for manufacturing chocolate sweets of the luxury
type comprising high quality chocolate with filling.
The manufacture of such chocolates on a factory scale presents a number of
difficulties. The process involved is complex and even relatively small variations due
to changes in ambient conditions can present serious processing difficulties with
increased rejects and plant downtime.
There is a need for an improved process which optimises production capacity whilst
maintaining product quality.
According to the invention there is provided a method for manufacturing chocolate
sweets comprising the steps of:—
providing a plurality of moulds, each mould having a plurality of chocolate —
receiving recesses arranged in rows and columns extending across and along
the mould;
providing a preheater at a preheating station, the preheater comprising a
number of heating elements which are individually controllable;
preheating a mould to a temperature of from 25°C to 28°C by heating the
heating elements such that each of the recesses of the mould are at
substantially the same temperature;
S83662
heating liquid chocolate to a temperature of from 45 to 50°C, cooling the
chocolate to a temperature of from 27 to 29°C over a period of from 10 to 15
minutes and then heating the cooled chocolate to a temperature of from 29 to
°C to provide tempered chocolate;
depositing a pre—set quantity of the tempered chocolate in each preheated
recess in a mould;
vibrating the mould so that the chocolate substantially covers the surface of the
I'€C€SS;
turning the mould over to drain excess chocolate from the mould;
vibrating the tumed-over mould;
cooling the chocolate in the tumed-over mould at a temperature of less than
°C for a period of less than 5 minutes;
turning the cooled mould with a cooled chocolate shell lining each recess so
that the bottom of the shell is uppermost;
leading the mould through a cooling tunnel at a temperature of from 10 to
12°C for a period of at least 15 minutes to dry and set the chocolate shells in
the mould recesses;
depositing at least one filling into the shells, the filling being at a temperature
of less than 28°C;
vibrating the mould to distribute the filling in the recesses;
cooling the mould by leading the mould through a cooling tunnel at a
temperature of from 10 to 12°C for at least 10 minutes;
depositing a backing of tempered chocolate over the filling;
wiping excess chocolate from the mould;
vibrating the mould;
cooling the mould by leading the mould through a cooling tunnel at a
temperature of from 10 to 12°C for at least 10 minutes;
demoulding the sweets from the mould;
testing the sweets; and
packing the sweets.
In one embodiment the preheater comprises side heating elements and at least one
other heating element between the side heating elements, the temperature of the side
heating elements being set at a temperature lower than that of the other heating
element(s).
In one arrangement the heating elements extend longitudinally above the mould.
The heating elements may comprise a pair of side heating elements and a middle
heating element transversely spaced-apart from the side heating elements, the heating
elements extending longitudinally and the middle heating element being controlled at
a temperature greater than that of the side heating elements.
In one embodiment the chocolate in the tumed-over mould is cooled at a temperature
of approximately 5°C for a period of less than 3 minutes.
The method may comprise the step of heating the mould to soften the margins of the
chocolate shell prior to application of the backing of tempered chocolate. The margins
of the chocolate shell may be heated for a period of less that 60 seconds at a
temperature of approximately 25°C.
Preferably the mould is cooled by leading the mould through the cooling tunnel for
about 15 minutes.
In one embodiment the method comprises:-
depositing a first filling into the chocolate shells in the mould;
vibrating the mould; and
depositing a second filling onto the first filling.
The method may comprise depositing inclusions into the shells after depositing the
first filling.
The invention also provides chocolate sweets when manufactured by a method of the
invention.
The invention will be more clearly understood from the following description thereof
given by way of example only with reference to the accompanying drawing which is a
flow chart of the manufacturing process of the invention.
.1”; ..
Referring to the drawing there is illustrated a method for manufacturing chocolate
sweets which comprises providing a plurality of moulds 1, each mould having a
plurality of chocolate — receiving recesses arranged in rows and columns extending
across and along the mould.
The moulds are preheated at a preheating station 2. The preheating station comprises
a preheater having a number of heating elements which are individually controllable.
The mould is preheated to a temperature of from 25° to 28° by heating the heating
elements such that each of the recesses of the mould are at substantially the same
temperature. We have found that this step is particularly important to ensure that
every sweet product in the mound is of consistently high quality. The preheater
comprises side heating elements and at least one other heating element between the
side heating elements, the temperature of the side heating elements being set at a
temperature lower than that of the other heating element(s). Ideally the heating
elements extend longitudinally above the mould. The heating elements preferably
comprise a pair of side heating elements and a middle heating element transversely
spaced—apart from the side heating elements. The heating elements extend
longitudinally and the middle heating element is controlled at a temperature greater
than that of the side heating elements. This is important to ensure a uniform mould
temperature in every mould—receiving recess of each column and row of the mould.
Liquid chocolate 3 is heated in step 4 to a temperature of from 45 to 50°C, and then
cooled in step 5 to a temperature of from 27 to 29°C over a period of from 10 to 15
minutes. The cooled chocolate is then re-heated in step 6 to a temperature of from _6_
to 31°C to provide tempered chocolate. A pre-set quantity of the tempered chocolate
is then deposited 7 in each preheated recess in the mould 1.
The mould is vibrated 8 so that the chocolate substantially covers the surface of the
recess. The mould is then turned over 9 to drain excess chocolate from the mould; and
the tumed—over mould is vibrated again 10.
The chocolate in the tumed—over mould is cooled 11 at a temperature of less than 10°C
for a period of less than 5 minutes, most preferably at a temperature of approximately
°C for a period of less than 3 minutes.
The cooled mould with a cooled chocolate shell lining each recess is turned 12 so that
the bottom of the shell is uppemiost. The mould is then led through a cooling tunnel
13 at a temperature of from 10 to 12°C for a period of at least 15 minutes to dry and
set the chocolate shells in the mould recesses.
A first filling 14A is deposited 14 into the shells, the filling being at a temperature of
less than 28°C. The mould is vibrated 15 to distribute the filling in the recesses. A
second filling 16A may be deposited 16 onto the first filling 14A and the mould
vibrated again 17. The second filling 16A may comprise inclusions such as nuts or the
like and/or a separate inclusion depositing step may be provided.
The mould is then cooled 18 by leading the mould through a cooling tunnel at a
temperature of from 10 to 12°C for at least 10 minutes.
The mould may be heated 19 to soften the margins of the chocolate shell prior to
application of a backing 20 of tempered chocolate 20A over the filling. The margins
of the chocolate shell are preferably heated for a period of less than 60 seconds at a
temperature of approximately 25°C.
Excess chocolate is wiped 21 from the mould which is again vibrated 22. The mould
is then finally cooled by leading the mould through a cooling tunnel 23 at a
temperature of from 10 to 12°C for about 15 minutes.
The sweets are removed 24 from the mould by turning the mould upside down. The
mould is cleaned as necessary and recycled to the mould station 1. The sweets 25
removed from the mould are tested and packaged.
The invention provides a highly efficient integrated process for producing luxury filled
sweets on a large factory scale with consistent high production efficiency and
enhanced quality with substantially reduced rejects.
The invention is not limited to the embodiments hereinbefore described which may be
varied in detail.
Claims (1)
- A method for manufacturing chocolate sweets comprising the steps of:- providing a plurality of moulds, each mould having a plurality of chocolate — receiving recesses arranged in rows and columns extending across and along the mould; providing a preheater at a preheating station, the preheater comprising a number of heating elements which are individually controllable; preheating a mould to a temperature of from 25°C to 28°C by heating the heating elements such that each of the recesses of the mould are at substantially the same temperature; heating liquid chocolate to a temperature of from 45 to 50°C, cooling the chocolate to a temperature of from 27 to 29°C over a period of from 10 to 15 minutes and then heating the cooled chocolate to a temperature of from 29 to 31°C to provide tempered chocolate; depositing a pre—set quantity of the tempered chocolate in each preheated recess in an mould; vibrating the mould so that the chocolate substantially covers the surface of the recess; turning the mould over to drain excess chocolate from the mould; vibrating the turned—over mould; cooling the chocolate in the tumed-over mould at a temperature of less than 10°C for a period of less than 5 minutes; turning the cooled mould with a cooled chocolate shell lining each recess so that the bottom of the shell is uppermost; leading the mould through a cooling tunnel at a temperature of from 10 to 12°C for a period of at least 15 minutes to dry and set the chocolate shells in the mould recesses; depositing at least one filling into the shells, the filling being at a temperature of less than 28°C; vibrating the mould to distribute the filling in the recesses; cooling the mould by leading the mould through a cooling tunnel at a temperature of from 10 to 12°C for at least 10 minutes; depositing a backing of tempered chocolate over the filling; wiping excess chocolate from the mould; vibrating the mould; cooling the mould by leading the mould through a cooling tunnel at a temperature of from 10 to 12°C for at least 10 minutes; demoulding the sweets from the mould; testing the sweets; and packing the sweets. A method as claimed in claim 1 wherein the preheater comprises side heating elements and at least one other heating element between the side heating elements, the temperature of the side heating elements being set at a temperature lower than that of the other heating element(s), preferably the heating elements extend longitudinally above the mould and the heating elements comprise at pai; ‘of side heating elements and a middle heating element transversely spaced—apart from the side heating elements. the heating elements extending longitudinally and the middle heating element being controlled at a temperature greater than that of the side heating elements. A method as claimed in any preceding claim wherein the chocolate in the tumed—over mould is cooled at a temperature of approximately 5°C for a period of less than 3 minutes, preferably the method comprises the step of heating the mould to soften the margins of the chocolate shell prior to application of the backing of tempered chocolate, preferably the margins of the chocolate shell are heated for a period of less that 60 seconds at a temperature of approximately 25°C. A method as claimed in any preceding claim comprising:— depositing a first filling into the chocolate shells in the mould: vibrating the mould; and depositing a second filling onto the first filling, inclusions may be deposited into the shells after depositing the first filling. Chocolate sweets when manufactured by a method as claimed in any preceding claim.
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE20030672U1 IE20030672U1 (en) | 2004-11-03 |
| IES83662Y1 true IES83662Y1 (en) | 2004-11-03 |
Family
ID=
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2425584C2 (en) | Modified method for production of separate confectionary products containing filler | |
| EP1688045B1 (en) | Method of shaping chocolate products | |
| CA2840879C (en) | Method of manufacturing confectionery shells | |
| EP2386208B1 (en) | Method for manufacturing a multi-layered confectionary shell | |
| GB2405827A (en) | Moulding filled chocolates | |
| AU2012221022C1 (en) | Food product with a moulded body | |
| CA2611267C (en) | A process for making foodstuff products, and a foodstuff product thus made | |
| US20150024097A1 (en) | Method for manufacturing an embossed decorative element and confectionary article with an embossed decorative element | |
| AU2015204185B2 (en) | Method for the preparation of a chocolate product | |
| US20110189370A1 (en) | Process for the preparation of centre-filled chocolate products | |
| EP2575491A1 (en) | Layered confectionery manufacture | |
| IES83662Y1 (en) | Sweet manufacture | |
| IE20030672U1 (en) | Sweet manufacture | |
| EP1103188B1 (en) | System for production of shells of confectionery mass | |
| IE84655B1 (en) | Sweet manufacture | |
| IES20030672A2 (en) | Sweet manufacture | |
| EP3082440B1 (en) | Chocolate product having visible edible non-chocolate inclusions | |
| IE20030669A1 (en) | Sweet manufacture | |
| EP3033946B1 (en) | Method for producing chocolate and chocolate produced by said method | |
| US20060182860A1 (en) | Method and an apparatus for producing ice confection | |
| JP4056650B2 (en) | Process for producing fat-containing food with a center and equipment used therefor | |
| RU2295247C1 (en) | Method for producing of krokant candies | |
| GB2518408A (en) | Apparatus and Methods | |
| EP1346644B1 (en) | Method of making chocolate covering layers | |
| EP1346645A1 (en) | Apparatus for making chocolade covering layers |