Process for tempering chocolate

A tank (1) for tempering cocoa butter containing mass is provided. This tank which is equipped with a scrapper (2) and an impeller (5), characterized in that the impeller (5) induces a downward current of the cocoa butter containing mass in the tank. The tank allows for tempering cocoa butter contai...

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Bibliographic Details
Main Authors ROSE, MEHRAN, THIELE, MARTIN, PAGGIOS, KONSTANTINOS, RIEDEL, UWE
Format Patent
LanguageEnglish
French
German
Published 03.09.2014
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:A tank (1) for tempering cocoa butter containing mass is provided. This tank which is equipped with a scrapper (2) and an impeller (5), characterized in that the impeller (5) induces a downward current of the cocoa butter containing mass in the tank. The tank allows for tempering cocoa butter containing mass in a single step wherein the temperature is decreased from an initial temperature of 53°C to 57°C to a final temperature of 30°C to 32°C.
Bibliography:Application Number: EP20090175246