ZA200209515B - Methods and apparatus for continuously molding chocolate and products made thereby. - Google Patents
Methods and apparatus for continuously molding chocolate and products made thereby. Download PDFInfo
- Publication number
- ZA200209515B ZA200209515B ZA200209515A ZA200209515A ZA200209515B ZA 200209515 B ZA200209515 B ZA 200209515B ZA 200209515 A ZA200209515 A ZA 200209515A ZA 200209515 A ZA200209515 A ZA 200209515A ZA 200209515 B ZA200209515 B ZA 200209515B
- Authority
- ZA
- South Africa
- Prior art keywords
- chocolate
- recess
- molded
- mold
- retaining
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims description 227
- 238000000034 method Methods 0.000 title claims description 62
- 238000000465 moulding Methods 0.000 title claims description 34
- 239000007788 liquid Substances 0.000 claims description 38
- 238000005266 casting Methods 0.000 claims description 32
- 239000002826 coolant Substances 0.000 claims description 18
- 238000013461 design Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 230000003750 conditioning effect Effects 0.000 claims description 5
- 238000000151 deposition Methods 0.000 claims description 4
- 230000001052 transient effect Effects 0.000 claims description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims 3
- 244000299461 Theobroma cacao Species 0.000 description 189
- 239000000047 product Substances 0.000 description 20
- 238000001816 cooling Methods 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 235000009508 confectionery Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 239000007787 solid Substances 0.000 description 6
- 239000013078 crystal Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 238000005496 tempering Methods 0.000 description 5
- 238000000576 coating method Methods 0.000 description 3
- 229940110456 cocoa butter Drugs 0.000 description 3
- 235000019868 cocoa butter Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 239000004417 polycarbonate Substances 0.000 description 3
- 229920000515 polycarbonate Polymers 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000019221 dark chocolate Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015145 nougat Nutrition 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000019220 whole milk chocolate Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000012217 deletion Methods 0.000 description 1
- 230000037430 deletion Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001647 drug administration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- YMTINGFKWWXKFG-UHFFFAOYSA-N fenofibrate Chemical compound C1=CC(OC(C)(C)C(=O)OC(C)C)=CC=C1C(=O)C1=CC=C(Cl)C=C1 YMTINGFKWWXKFG-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000002783 friction material Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004091 panning Methods 0.000 description 1
- -1 polytetrafluoroethylene Polymers 0.000 description 1
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 1
- 239000004810 polytetrafluoroethylene Substances 0.000 description 1
- 239000004814 polyurethane Substances 0.000 description 1
- 229920002635 polyurethane Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000003134 recirculating effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 229940055755 tricor Drugs 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
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
- A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
- A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
- A23G1/205—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer 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
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/02—Cooling or drying apparatus
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US09/570,260 US6217927B1 (en) | 2000-05-12 | 2000-05-12 | Methods for continuously molding chocolate and products made thereby |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ZA200209515B true ZA200209515B (en) | 2003-10-02 |
Family
ID=24278905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ZA200209515A ZA200209515B (en) | 2000-05-12 | 2002-11-22 | Methods and apparatus for continuously molding chocolate and products made thereby. |
Country Status (14)
| Country | Link |
|---|---|
| US (2) | US6217927B1 (de) |
| EP (1) | EP1280413B1 (de) |
| JP (1) | JP2003533197A (de) |
| CN (1) | CN1283167C (de) |
| AT (1) | ATE348529T1 (de) |
| AU (2) | AU2001263077B2 (de) |
| BR (1) | BR0110747A (de) |
| CA (1) | CA2408678A1 (de) |
| DE (1) | DE60125348T2 (de) |
| DK (1) | DK1280413T3 (de) |
| MX (1) | MXPA02011121A (de) |
| RU (1) | RU2269899C2 (de) |
| WO (1) | WO2001087081A2 (de) |
| ZA (1) | ZA200209515B (de) |
Families Citing this family (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2546013T3 (es) * | 1997-01-11 | 2015-09-17 | Mars, Incorporated | Métodos de modelar productos de chocolate |
| US7223428B2 (en) * | 1998-01-09 | 2007-05-29 | Mars Incorporated | Method of embossing chocolate products |
| JP4272786B2 (ja) * | 2000-01-21 | 2009-06-03 | トーカロ株式会社 | 静電チャック部材およびその製造方法 |
| US6217927B1 (en) * | 2000-05-12 | 2001-04-17 | Mars, Inc. | Methods for continuously molding chocolate and products made thereby |
| ES2252339T3 (es) * | 2001-04-14 | 2006-05-16 | FRANZ ZENTIS GMBH & CO. | Procedimiento y utilizacion de un dispositivo para fabricar particulas de chocolate. |
| US20030175385A1 (en) * | 2002-03-18 | 2003-09-18 | Helferich John D. | Unique fat based ganache coating for the surface of packaged frozen products |
| AU2006213617B2 (en) * | 2005-02-11 | 2011-04-28 | Mars, Incorporated | Method and apparatus for vacuum forming contoured edible pieces |
| CA2823803C (en) * | 2005-02-11 | 2016-02-02 | Mars, Incorporated | Methods and apparatus for forming contoured edible pieces |
| US7556493B2 (en) * | 2005-02-24 | 2009-07-07 | Suttle James M | Methods and apparatus for molding chocolate |
| ITTO20070452A1 (it) * | 2007-06-22 | 2008-12-23 | Soremartec Sa | Sistema per la produzione flessibile di una pluralita di tipi di prodotti alimentari modellati in stampo, in particolare prodotti a base di cioccolato e simili |
| PL2016837T3 (pl) | 2007-07-20 | 2012-05-31 | Kraft Foods R & D Inc | Sposób wytwarzania produktu cukierniczego |
| PL2016836T3 (pl) | 2007-07-20 | 2017-01-31 | Kraft Foods R & D, Inc. | Metoda produkcji wyrobu cukierniczego |
| EP2543259B1 (de) | 2011-07-06 | 2017-09-27 | Kraft Foods R & D, Inc. | Verfahren zur Herstellung von Süßwarenschalen |
| EP2543260A1 (de) | 2011-07-06 | 2013-01-09 | Kraft Foods R & D, Inc. | Verfahren zur Herstellung einer luftigen Süßwarenschale |
| PL2543258T3 (pl) | 2011-07-06 | 2018-03-30 | Kraft Foods R & D, Inc. | Sposób wytwarzania skorupki wyrobu cukierniczego |
| US9155320B2 (en) * | 2011-07-06 | 2015-10-13 | International Business Machines Corporation | Prefix-based leaf node storage for database system |
| US9185923B2 (en) * | 2012-11-01 | 2015-11-17 | Xerox Corporation | Printing 3D tempered chocolate |
| US11234449B2 (en) | 2012-11-01 | 2022-02-01 | Xerox Corporation | Method of printing 3D tempered chocolate |
| US9532946B2 (en) | 2012-11-20 | 2017-01-03 | Intervet Inc. | Manufacturing of semi-plastic pharmaceutical dosage units |
| CN103704449B (zh) * | 2013-12-24 | 2016-06-01 | 李旭文 | 一种软糖卷的加工装置及其加工方法 |
| US20150245632A1 (en) * | 2014-02-28 | 2015-09-03 | Xerox Corporation | Printed chocolate structures |
| GB201407396D0 (en) | 2014-04-28 | 2014-06-11 | Mars Inc | Confectionary treatment |
| CN106561763A (zh) * | 2016-11-04 | 2017-04-19 | 中农众创众投电子科技有限公司 | 一种风向可调节的巧克力涂层机 |
| US9955706B1 (en) | 2017-05-19 | 2018-05-01 | Dominique Bocquier | Method for forming three-dimensional chocolate structures |
| WO2021141512A1 (ru) * | 2020-01-10 | 2021-07-15 | Общество С Ограниченной Ответственностью "Шокомат" | Устройство автоматического приготовления плитки шоколада |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2815573A (en) * | 1954-02-26 | 1957-12-10 | Swift & Co | Manufacture of cheese slices |
| DE1849899U (de) * | 1961-02-16 | 1962-04-12 | Niescher Fa Richard | Vorrichtung zum formen von figuren aus marzipan, nougat od. dgl. |
| US3689280A (en) * | 1970-12-28 | 1972-09-05 | Lehara Inc Werner | Center-filled cookie making apparatus and method |
| DE2540613C2 (de) | 1975-09-12 | 1983-10-27 | Sollich Gmbh & Co Kg, 4902 Bad Salzuflen | Vorrichtung zum Ausformen von bei der Süßwarenfertigung verwendeten Massen zu Pralineneinlagen, Riegeln oder sonstigen Formstücken |
| DD131220B1 (de) * | 1977-04-15 | 1986-02-26 | Gotha Ingbuero & Mech | Einrichtung zum kontinuierlichen haerten und formen von pastoeser masse, insbesondere speiseeis, und nachfolgendem trennen in einzelne stuecke |
| AU508939B2 (en) * | 1977-11-18 | 1980-04-17 | EN Roth | Refrigeration apparatus for viscous paste substances |
| US4468186A (en) * | 1980-05-05 | 1984-08-28 | Sollich Kg, Spezialmaschinenfabrik | Apparatus for forming strands from moldable confectionary substance |
| SU1600670A2 (ru) * | 1987-12-03 | 1990-10-23 | Кемеровский технологический институт пищевой промышленности | Устройство дл формовани конфетных масс |
| RU1824158C (ru) * | 1991-03-11 | 1993-06-30 | Кемеровский технологический институт пищевой промышленности | Устройство дл формовани конфетных масс |
| DE69326901T2 (de) * | 1992-11-20 | 2000-02-17 | Unilever Nv | Formen von konfekt durch spitzgiessen |
| US5358727A (en) * | 1993-03-01 | 1994-10-25 | Sunsweet Growers, Inc. | Method for producing molded food pieces |
| GB2332387A (en) | 1997-12-16 | 1999-06-23 | Nestle Sa | Method and apparatus for moulding food articles |
| US5935613A (en) * | 1998-05-21 | 1999-08-10 | General Mills, Inc. | Rotary molding apparatus for molding food |
| GB2352205A (en) * | 1999-06-28 | 2001-01-24 | Nestle Sa | Chilled roller for moulding a food product |
| US6217927B1 (en) * | 2000-05-12 | 2001-04-17 | Mars, Inc. | Methods for continuously molding chocolate and products made thereby |
-
2000
- 2000-05-12 US US09/570,260 patent/US6217927B1/en not_active Expired - Lifetime
-
2001
- 2001-02-01 US US09/774,696 patent/US6302677B1/en not_active Expired - Lifetime
- 2001-05-14 BR BR0110747-0A patent/BR0110747A/pt not_active IP Right Cessation
- 2001-05-14 CA CA002408678A patent/CA2408678A1/en not_active Abandoned
- 2001-05-14 AU AU2001263077A patent/AU2001263077B2/en not_active Expired
- 2001-05-14 AT AT01937329T patent/ATE348529T1/de not_active IP Right Cessation
- 2001-05-14 EP EP01937329A patent/EP1280413B1/de not_active Expired - Lifetime
- 2001-05-14 AU AU6307701A patent/AU6307701A/xx active Pending
- 2001-05-14 WO PCT/US2001/015350 patent/WO2001087081A2/en active IP Right Grant
- 2001-05-14 DK DK01937329T patent/DK1280413T3/da active
- 2001-05-14 JP JP2001583559A patent/JP2003533197A/ja active Pending
- 2001-05-14 CN CN01811032.0A patent/CN1283167C/zh not_active Expired - Fee Related
- 2001-05-14 MX MXPA02011121A patent/MXPA02011121A/es active IP Right Grant
- 2001-05-14 DE DE60125348T patent/DE60125348T2/de not_active Expired - Lifetime
- 2001-05-14 RU RU2002133467/13A patent/RU2269899C2/ru active
-
2002
- 2002-11-22 ZA ZA200209515A patent/ZA200209515B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP1280413A2 (de) | 2003-02-05 |
| JP2003533197A (ja) | 2003-11-11 |
| AU2001263077C1 (en) | 2001-11-26 |
| MXPA02011121A (es) | 2003-04-25 |
| CN1443041A (zh) | 2003-09-17 |
| US20010041205A1 (en) | 2001-11-15 |
| ATE348529T1 (de) | 2007-01-15 |
| AU6307701A (en) | 2001-11-26 |
| CA2408678A1 (en) | 2001-11-22 |
| WO2001087081A2 (en) | 2001-11-22 |
| CN1283167C (zh) | 2006-11-08 |
| WO2001087081A3 (en) | 2002-04-04 |
| BR0110747A (pt) | 2003-06-03 |
| US6302677B1 (en) | 2001-10-16 |
| AU2001263077B2 (en) | 2006-08-10 |
| DE60125348T2 (de) | 2007-06-21 |
| EP1280413B1 (de) | 2006-12-20 |
| US6217927B1 (en) | 2001-04-17 |
| DK1280413T3 (da) | 2007-04-30 |
| DE60125348D1 (de) | 2007-02-01 |
| RU2269899C2 (ru) | 2006-02-20 |
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