Method for continuously preparing masses containing cocoa butter

Details Method for continuously preparing masses containing cocoa butter Method for continuously preparing masses containing cocoa butter

1990-04-25

1991-07-16

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Heating above ambient temperature

426524, 426660, A23G 100

Patent

active

050324187

ABSTRACT:
A method of continuously preparing masses, especially masses of chocolate, that contain cocoa butter or other fats, for processing, in a tempering machine with a cooling section that has several cooling stages and a reheating section that has several reheating stages, which the mass travels through while being cooled in the cooling section and reheated in the reheating section. When less mass is being put through, one or more cooling stages (9 and 9') at the end are withdrawn from the cooling section (6) and added to the reheating section (7).

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

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