Method to make icing using a controlled multi-zone cooling and m

Details Method to make icing using a controlled multi-zone cooling and m Method to make icing using a controlled multi-zone cooling and m

1985-07-22

1987-04-28

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426659, 426613, 62342, A23G 300, A23G 314

Patent

active

046613668

ABSTRACT:
The present invention is a process for making icing utilizing a modified chocolate mixing machine. An icing slurry made of a mixture of fat and sugar is prepared and pumped into the mixing machine. The mixing machine has a plurality of independently controlled temperature zones. The icing slurry is mixed and propelled through these temperature zones by a plurality of blades attached to a rotor. The mixing machine has cooling plates between the blades. The cooling plates congeal the icing as it is being mixed. The icing is also aerated during this process. This process produces an icing having small beta prime fat crystals which allow the icing to "set-up" rapidly. This invention also includes the product of the process.

REFERENCES:
patent: 2507477 (1950-05-01), MacDonald et al.
patent: 2915023 (1959-12-01), Rapaport
patent: 3520698 (1970-07-01), Katz et al.
patent: 3526517 (1970-09-01), Shaffer et al.
patent: 3914453 (1975-10-01), Gawrilow
patent: 3962473 (1976-08-01), Lilov
patent: 4468409 (1984-08-01), Metzroth

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