Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means
Patent
1991-08-28
1993-02-23
Yeung, George
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
426520, 426524, 426660, A23G 100
Patent
active
051888530
ABSTRACT:
A method and a device for continuously tempering a mass containing cocoa butter or similar fatty mass to be processed, especially chocolate paste, providing in a tempering machine at least two cooling stories (6, 7) with cooling surfaces (13, 14) and at least one subsequent heating story (8) with heating surfaces (15), the mass being conveyed with a mass input temperature through mass chambers (8) of the cooling stories (6, 7) and the heating story (8) via a pump (17), being first cooled and then heated again. The cooling chambers (10) on the cooling surfaces (13, 14) are being streamed through by a cooling medium in reverse direction and the heating chambers (12) on the heating surfaces (15) by a heating medium. The temperature of the cooling surfaces (14) of the last cooling story (7) facing the heating story (8) is kept constant in at least one crystallization area at the end side independent of changing mass input temperatures and/or mass throughput amounts.
REFERENCES:
patent: 4859483 (1989-08-01), Sollich
Sollich GmbH
Yeung George
LandOfFree
Method for continuously tempering a mass containing cocoa butter does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for continuously tempering a mass containing cocoa butter, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for continuously tempering a mass containing cocoa butter will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2203318