PROCESS FOR TEMPERING CHOCOLATE

PROBLEM TO BE SOLVED: To provide a tank simplifying the tempering process and capable of obtaining crystals of the form VI. SOLUTION: A tank (1) for tempering cocoa butter-containing mass is provided. This tank quipped with a scrapper (2) and an impeller (5) is characterized in that the impeller (5)...

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Bibliographic Details
Main Authors RIEDEL UWE, THIELE MARTIN, PAGGIOS KONSTANTINOS, ROSE MEHRAN
Format Patent
LanguageEnglish
Published 19.05.2011
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:PROBLEM TO BE SOLVED: To provide a tank simplifying the tempering process and capable of obtaining crystals of the form VI. SOLUTION: A tank (1) for tempering cocoa butter-containing mass is provided. This tank quipped with a scrapper (2) and an impeller (5) is 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 53-57°C to a final temperature of 30-34°C. COPYRIGHT: (C)2011,JPO&INPIT
Bibliography:Application Number: JP20100246393