PL2526779T3 - Urządzenie do stałego hartowania masy czekoladowej - Google Patents

Urządzenie do stałego hartowania masy czekoladowej

Info

Publication number
PL2526779T3
PL2526779T3 PL12075091.4T PL12075091T PL2526779T3 PL 2526779 T3 PL2526779 T3 PL 2526779T3 PL 12075091 T PL12075091 T PL 12075091T PL 2526779 T3 PL2526779 T3 PL 2526779T3
Authority
PL
Poland
Prior art keywords
chocolate mass
continuous tempering
tempering
continuous
chocolate
Prior art date
Application number
PL12075091.4T
Other languages
English (en)
Inventor
Dennis Holmud
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=42272280&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PL2526779(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed filed Critical
Publication of PL2526779T3 publication Critical patent/PL2526779T3/pl

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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0046—Processes for conditioning chocolate masses for moulding
    • 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)
PL12075091.4T 2010-04-01 2010-04-01 Urządzenie do stałego hartowania masy czekoladowej PL2526779T3 (pl)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP12075091.4A EP2526779B1 (en) 2010-04-01 2010-04-01 Apparatus for continuous tempering of chocolate mass
EP10075151.0A EP2210500B2 (en) 2010-04-01 2010-04-01 Method and apparatus for continuous tempering of chocolate mass

Publications (1)

Publication Number Publication Date
PL2526779T3 true PL2526779T3 (pl) 2016-12-30

Family

ID=42272280

Family Applications (2)

Application Number Title Priority Date Filing Date
PL12075091.4T PL2526779T3 (pl) 2010-04-01 2010-04-01 Urządzenie do stałego hartowania masy czekoladowej
PL10075151T PL2210500T3 (pl) 2010-04-01 2010-04-01 Sposób i aparatura ciągłego temperowania masy czekoladowej

Family Applications After (1)

Application Number Title Priority Date Filing Date
PL10075151T PL2210500T3 (pl) 2010-04-01 2010-04-01 Sposób i aparatura ciągłego temperowania masy czekoladowej

Country Status (4)

Country Link
EP (3) EP2526779B1 (pl)
DK (3) DK2526779T3 (pl)
ES (2) ES2588477T3 (pl)
PL (2) PL2526779T3 (pl)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2818051B1 (en) * 2013-06-27 2017-06-28 Aasted ApS Process for controlling chocolate during non-production
EP2862449A1 (en) 2013-10-18 2015-04-22 Bühler AG Method and use of an apparatus for continuous tempering of chocolate mass comprising crystals
WO2016068774A1 (en) * 2014-10-29 2016-05-06 Aak Ab Method for obtaining a chocolate having improved bloom stability
WO2017111683A1 (en) * 2015-12-21 2017-06-29 Aak Ab Process for producing a seed suspension
DK3443846T3 (da) * 2016-07-15 2020-03-02 Aasted Aps Tempereringsapparat til chokolade og crememasse
DK3513658T3 (da) * 2018-01-17 2020-11-30 Aasted Aps Proces og linje for produktion af chokolade artikler
CN108710345B (zh) * 2018-04-03 2019-10-15 潍坊学院 工件合金涂层重熔控制系统和控制方法

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE848147C (de) 1950-09-30 1952-09-01 Robert Sollich Mehrstufiges Verfahren zur Temperaturzustands-Veraenderung einer warmen Schokoladenmasse
FR1163921A (fr) * 1955-11-30 1958-10-02 Macchine Ind Dolciaria Carle & Procédé de traitement thermique (trempe) d'une masse fluide de chocolat à effectuer avant le coulage pour la phase de modelage ou couverture, et machine pour l'application de ce procédé
DE1073287B (de) 1955-11-30 1960-01-14 Carle &. Vlontanari SpA Mailand (Italien) Maschine zur temperierung von schokoladen- oder ähnlichen fetthaltigen massen des süsswarengewerbes
DE1273312B (de) 1964-01-04 1968-07-18 Sollich O H G Verfahren zum Temperieren von Schokolade und aehnlichen Fettmassen sowie Vorrichtungzur Durchfuehrung dieses Verfahrens
DE1432071A1 (de) 1964-07-16 1969-05-14 Willi Rohloff Verfahren und Vorrichtung zur Behandlung von Schokoladenmasse od.dgl. durch Waermeaustausch und Mischung von Masseteilchen unterschiedlicher Temperatur
DE2602877A1 (de) 1976-01-27 1977-07-28 Domgraff Automation Verfahren zum temperieren kakaobutterhaltiger schmelzmassen
DK166005C (da) 1990-06-22 1993-08-02 Aasted Mikroverk Aps Chokoladetempereringsapparat
DE19628104C2 (de) 1996-07-12 1998-07-09 Sollich Gmbh & Co Kg Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen
DE69700468T2 (de) * 1997-04-17 1999-12-16 Aasted-Mikroverk Aps, Farum Vorrichtung zur kontinuierlichen Temperierung von kakaobutterhaltigen oder schokoladenähnlicher fetthaltiger Masse
EP0947140B1 (en) 1998-03-16 2002-02-06 Aasted-Mikroverk Aps Apparatus for continuous tempering of chocolate-like mass
DE69800725T2 (de) * 1998-03-16 2001-08-09 Aasted-Mikroverk Aps, Farum Vorrichtung zum kontinuierlichen Tempern einer schokoladenähnlichen Masse
DE19854204C2 (de) 1998-11-24 2000-06-15 Sollich Gmbh & Co Kg Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden kakaobutterhaltigen oder ähnlichen fetthaltigen Massen
EP1050214B1 (en) * 1999-05-05 2004-10-13 Aasted-Mikroverk Aps Tempering column
AU764679B2 (en) 1999-05-29 2003-08-28 Camille Bloch S.A. Method of producing seed crystal suspensions based on melted fat
NL1012691C2 (nl) 1999-07-23 2001-01-24 Stichting Tech Wetenschapp Werkwijze voor het bereiden van chocolade.
DE10118354C9 (de) * 2001-04-12 2006-06-01 Sollich Kg Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen
EP1425975A1 (en) * 2002-12-08 2004-06-09 Aasted-Mikroverk Aps Apparatus for treating chocolate mass
DE10329177A1 (de) * 2003-06-29 2005-01-13 Dohmann, Joachim, Prof.-Dr.-Ing. Verfahren und Vorrichtung zur kontinuierlichen Temperierung von kakaohaltigen, kakaobutterhaltigen oder ähnlichen fetthaltigen Massen, insbesondere Schokoladenmasse
ATE400187T1 (de) * 2004-02-20 2008-07-15 Aasted Mikroverk Aps Temperiervorrichtung mit unbeschränkter kristallisierfläche
DE102004033712B3 (de) 2004-07-13 2006-04-13 Sollich Kg Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen

Also Published As

Publication number Publication date
EP2526779A3 (en) 2013-10-09
EP2705758B1 (en) 2016-12-28
EP2210500B1 (en) 2013-12-18
EP2526779A2 (en) 2012-11-28
DK2705758T4 (da) 2020-02-17
EP2705758A3 (en) 2015-04-08
DK2526779T3 (en) 2016-09-05
EP2526779B1 (en) 2016-06-29
EP2210500A2 (en) 2010-07-28
DK2210500T3 (da) 2014-02-03
EP2705758B2 (en) 2020-01-15
EP2210500A3 (en) 2010-10-20
EP2705758A2 (en) 2014-03-12
EP2210500B2 (en) 2020-03-04
DK2210500T4 (da) 2020-04-06
PL2210500T3 (pl) 2014-05-30
DK2705758T3 (en) 2017-01-23
ES2588477T3 (es) 2016-11-03
ES2451716T3 (es) 2014-03-28

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