Method of making crust liqueurs by annular flow cooling of the h

Details Method of making crust liqueurs by annular flow cooling of the h Method of making crust liqueurs by annular flow cooling of the h

1973-10-25

1976-06-08

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Filling cavity in edible solid preform with edible material

62 68, 62342, 426515, 426519, 426524, 426572, 426660, A23G 320

Patent

active

039624730

ABSTRACT:
A process of making crust liqueurs by producing a hot aqueous filling liquid, cooling and thereby supersaturating said liquid in the presence of stirring and friction by continuous sweeping an annular flow of said liquid on a cooled smooth surface, depositing the cooled liquid into preformed chocolate shells and closing said shells. The cooling step is conveniently performed by use of a conventional swept surface heat exchanger and the temperature of cooled liquid may range preferably from +5.degree. to -10.degree.C. Subjecting the green chocolate candies to a conditioning step, preferably between 10.degree. - 20.degree.C, most preferably around 15.degree.C improves the desirable properties of the crust.

REFERENCES:
patent: 2013018 (1934-09-01), Vogt
patent: 2013025 (1935-09-01), Bottoms et al.
patent: 2206419 (1940-07-01), Miller
patent: 3496886 (1970-02-01), Fuhr
patent: 3795748 (1974-03-01), Cillario

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