Method and an apparatus for tempering chocolate-like masses

Details Method and an apparatus for tempering chocolate-like masses Method and an apparatus for tempering chocolate-like masses

1994-11-15

1996-06-11

Yeung, George

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

99348, 99486, 426519, 426524, 426660, A23G 100, B23Q 1500

Patent

active

055253644

ABSTRACT:
A method and an apparatus for continuous tempering of in particular a chocolate mass which passes through a cooling zone (A) having a final crystal formation area (K) and a subsequent reheating zone (G). The cooling medium flow, which overflows the crystal formation area (K), is controlled in response to measured values of the temperature of the chocolate mass at the crystal formation area. This ensures that the heat energy transport from the chocolate mass is continuously adapted to the instantaneous requirement, irrespective of the inlet temperature of the mass and the flowing chocolate mass amount per unit of time. It is hereby surprisingly possible to make a tempered chocolate mass having a predetermined constant content of stable beta crystals.

REFERENCES:
patent: 4859483 (1989-08-01), Sollich

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