SU511929A1 - The method of finishing chocolates type "gold Niva" - Google Patents

The method of finishing chocolates type "gold Niva"

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Publication number
SU511929A1
SU511929A1 SU2005784A SU2005784A SU511929A1 SU 511929 A1 SU511929 A1 SU 511929A1 SU 2005784 A SU2005784 A SU 2005784A SU 2005784 A SU2005784 A SU 2005784A SU 511929 A1 SU511929 A1 SU 511929A1
Authority
SU
USSR - Soviet Union
Prior art keywords
finishing
niva
gold
chocolates
type
Prior art date
Application number
SU2005784A
Other languages
Russian (ru)
Inventor
Елена Васильевна Шпакова
Федор Викторович Авдонин
Валерий Иванович Кулешов
Владимир Григорьевич Арапов
Original Assignee
Куйбышевская Шоколадная Фабрика "Россия"
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 Куйбышевская Шоколадная Фабрика "Россия" filed Critical Куйбышевская Шоколадная Фабрика "Россия"
Priority to SU2005784A priority Critical patent/SU511929A1/en
Application granted granted Critical
Publication of SU511929A1 publication Critical patent/SU511929A1/en

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  • Confectionery (AREA)

Description

1one

Изобретение относитс  к кондитерскому производству и может быть использовано при отделке корпусов конфет конусообразной формы.The invention relates to the confectionery industry and can be used in the finishing of conical shaped candy cases.

Известен способ отделки корпусов конфет конусообразной формы типа «Трюфель путем нанесени  крошки на поверхность корпусов.There is a known method of finishing casings of cone-shaped candies of the type “Truffle” by applying crumb to the surface of the casings.

Цель изобретени  - обеспечить равномерное покрытие всей поверхности корпуса и сохранить при этом конусообразную форму.The purpose of the invention is to ensure uniform coverage of the entire surface of the body while maintaining a conical shape.

Это достигаетс  тем, что нанесение крошки осуш,ествл ют путем подачи потока последней под углом к потоку свободно падающих корпусов .This is achieved in that the application of the crumbs is dried out by feeding the flow of the latter at an angle to the flow of the freely falling hulls.

Корпуса конфет направл ют в поток крошки , где они получают дополнительное враш,ение и не слипаютс .The candy shells are directed to the stream of crumbs, where they receive additional grain, and do not stick together.

На чертеже изображено устройство дл  осуществлени  способа отделки конфет типа «Золота  Нива.The drawing shows a device for carrying out the method of finishing chocolates of the type Gold Niva.

Способ осуществл етс  следующим образом .The method is carried out as follows.

Крошку засыпают в приемный бункер 1 и шнеком 2 перемещают в бункер 3, распололоженный под углом к ленточному транспортеру 4. Сетчатым транспортером 5 подают поток конусообразных корпусов конфет, которые , пада , попадают в поток крошки и, получа  дополнительное вращение, равномерно обсыпаютс  крошкой по всей поверхности корпуса . Затем покрытые крошкой корпуса падают под действием собственного веса на ленточный транспортер 4, который вместе с крошкой перемещает корпуса конфет к перфорированному лотку 6, где происходит отделение корпусов от крошки. Корпуса переход т па охлаждаюший транспортер 7, а крошка поступает в приемный бункер 1.The crumb is poured into the receiving bin 1 and moved by the screw 2 into the bunker 3 located at an angle to the belt conveyor 4. The mesh conveyor 5 serves a stream of cone-shaped candy bodies, which, pad, enter the crumb stream and, receiving additional rotation, are evenly sprinkled with crumb over surface housing. Then the bodies covered with crumb fall under the action of their own weight onto the belt conveyor 4, which, together with the crumb, moves the candy cases to the perforated tray 6, where the shells are separated from the crumb. The hull goes to the cooling conveyor 7, and the crumb enters the receiving hopper 1.

Claims (1)

Формула изобретени Invention Formula Способ отделки конфет типа «Золота  Нива путем нанесени  крошки на поверхность корпусов, о т л и ч а ю щ и и с   тем, что, с целью равномерного покрыти  всей поверхности корпусов и сохранени  при этом их конусообразной формы, нанесение крошки осуществл ют путем подачи потока последней под тлом к ПОТОК} свободно падающих корпусов. The method of finishing gold niva candies by applying crumbs to the surface of the shells, which means that, in order to evenly cover the entire surface of the shells and preserve their conical shape, the crumbs are applied by feeding the flow of the last under the tl to the STREAM} freely falling hulls.
SU2005784A 1974-03-15 1974-03-15 The method of finishing chocolates type "gold Niva" SU511929A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU2005784A SU511929A1 (en) 1974-03-15 1974-03-15 The method of finishing chocolates type "gold Niva"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU2005784A SU511929A1 (en) 1974-03-15 1974-03-15 The method of finishing chocolates type "gold Niva"

Publications (1)

Publication Number Publication Date
SU511929A1 true SU511929A1 (en) 1976-04-30

Family

ID=20578761

Family Applications (1)

Application Number Title Priority Date Filing Date
SU2005784A SU511929A1 (en) 1974-03-15 1974-03-15 The method of finishing chocolates type "gold Niva"

Country Status (1)

Country Link
SU (1) SU511929A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1983003524A1 (en) * 1982-04-13 1983-10-27 VAJDA, Gábor Process for the preparation of marzipan-like products from fruits and vegetables

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1983003524A1 (en) * 1982-04-13 1983-10-27 VAJDA, Gábor Process for the preparation of marzipan-like products from fruits and vegetables

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