Method and device for treating cocoa butter-containing masses

Details Method and device for treating cocoa butter-containing masses Method and device for treating cocoa butter-containing masses

1975-10-24

1980-12-09

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

426233, 426519, 426520, A23G 100

Patent

active

042385164

ABSTRACT:
A method and device of treatment of cocoa butter-containing masses, particularly molten chocolates, destined for subsequent processing, particularly in coating machines, the method comprising the steps of mildly cooling the mass from a first temperature of approximately 45.degree. to 50.degree. C. which is above the highest melting point of the mass to a second temperature at which pre-crystallization in the mass is initiated, sensing the occurrence of heat-producing processes in the mass during the cooling thereof, terminating the cooling upon the occurrence of such heat-producing processes, and thereafter mildly heating the mass, without overheating, to a third temperature of approximately 33.degree. to 34.degree. C., at which the mass is ready for said subsequent processing. The second temperature is thus automatically adjusted to the lowest possible value, which is desirable for the processing properties of the mass.

REFERENCES:
patent: 3384003 (1968-05-01), Sollich
patent: 3638553 (1972-01-01), Kreuter
Food Engineering, Aug. 1951, pp. 147, 155, 156.
Susswaren, 14, 1968, pp. 775, 778.
Bohn, Biscuit and Cracker Production, 1957, American Trade Publ. Co., New York, pp. 169-171.
Cocoa and Chocolate Processing, Wieland, 1972, Noyes Data Corp., Park Ridge, N.J., p. 53.

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