Method and apparatus for continuous tempering of chocolate-like

Details Method and apparatus for continuous tempering of chocolate-like Method and apparatus for continuous tempering of chocolate-like

1999-03-15

2000-12-26

Simone, Timothy F.

Foods and beverages: apparatus

Mechanical, fluid or heat treatment of dairy food

With temperature or atmosphere modification

99348, 99470, 99485, 99517, 366144, 366149, 366293, 366304, A23G 100, A23G 104, A23G 118

Patent

active

061641952

ABSTRACT:
Method and apparatus for continuously tempering a fat-containing, chocolate-like mass. The mass is subjected to a cooling creating crystals in the mass as it passes over crystal creating cooling surfaces, and a final reheating (H). For any raise or drop in the cooling medium temperature or flow, the temperature of the crystal creating cooling surfaces is controlled to be lower than, or equal to a predetermined, maximum temperature value, which creates crystals in the mass.

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patent: 5188853 (1993-02-01), Sollich
patent: 5514390 (1996-05-01), Aasted
patent: 5850782 (1998-12-01), Aasted
patent: 5862745 (1999-01-01), Aasted
patent: 5899562 (1999-05-01), Aasted

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