Production of tempered confectionery

Details Production of tempered confectionery Production of tempered confectionery

1992-07-01

1994-08-30

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

426613, 426601, A23G 100

Patent

active

053426444

ABSTRACT:
A continuous tempering process for the production of tempered confectionery is described. For this purpose, addition of external seeds as a slurry of seeds in liquid fat is performed. This continuous process must be carried out in such a way that the concentration of seeds (F) and the concentration of fat (f.sub.2), both in the final product, are controlled by the fat level (f.sub.1) in the starting material and the concentration of seeds in the slurry (S). Therefor, the process parameters should behave in accordance with specific equations within defined ranges for the different parameters.

REFERENCES:
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patent: 4888196 (1989-12-01), Ehrman et al.
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patent: 5023101 (1991-06-01), Sugihara et al.
patent: 5023106 (1991-06-01), Ehrman et al.
patent: 5032418 (1991-07-01), Sollich
patent: 5188853 (1993-02-01), Sollich
Yasuda, Atsushi et al. "The Behavior of Triglycerides Under High Pressure: The High Pressure can Stably Crystallize Cocoa Butter in Chocolate", High Pressure and Biotechnology Journal, vol. 224, (1992) pp. 255-259.

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