Process for continuously conching chocolate mass

Details Process for continuously conching chocolate mass Process for continuously conching chocolate mass

1991-06-28

1993-06-01

Yeung, George

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

426519, 426660, A23G 100

Patent

active

052157717

ABSTRACT:
In the continuous conching of chocolate mass in a conche (10) it is important to ensure essentially constant contents of the conche (10). For this purpose, the infeed of starting material and/or the discharge of the conched chocolate mass is monitored, namely measured, especially by means of weighing. In response to the measurement results, the infeed or the discharge is controlled, especially by means of altering the conveying capacity of a compulsory conveyor (screw conveyor 21) for discharging the conched mass. The conched chocolate mass is dry, i.e. it contains neither lecithin nor cocoa butter. Lecithin is added in the region of the screw conveyor (21) which is followed by a mixing device (22).

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