Method for manufacturing deaerated chocolate products

Details Method for manufacturing deaerated chocolate products Method for manufacturing deaerated chocolate products

1984-06-21

1986-02-25

Penland, R. B.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

By chocolate or theobroma cocoa derived

426487, 426512, 426520, 426660, A23G 100

Patent

active

045728356

ABSTRACT:
A method for manufacturing a deaerated fatty confectionaries, specifically, chocolate blocks, chocolate blocks with a confectionary center, chocolate covered products, white chocolate or colored chocolate blocks, and the like, having a substantially reduced air content without requiring excessive shaking. In accordance with the invention, the fatty confectionary mass in a fluidal state and flowing in the form of a film is subjected to a reduced pressure, preferably, within a range of 10 to 350 Torr. Tempering can be carried out either prior to, during, or subsequent to the deaerating treatment. The deaerated mass can then be used for manufacturing chocolate products by molding, shell-molding, or covering.

REFERENCES:
patent: 2147184 (1939-02-01), Aasted
patent: 3904777 (1975-09-01), Goerling
patent: 4032667 (1977-06-01), Kreuter
patent: 4156743 (1979-05-01), Schmitt
patent: 4440797 (1984-04-01), Berkes et al.

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