Method for continuous processing of substances containing cocoa butter or similar fats
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United States of America Patent
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-
Aug 22, 1989
Grant Date -
N/A
app pub date -
Apr 29, 1988
filing date -
May 2, 1987
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A method of and apparatus for continuously processing substances containing cocoa butter or similar fats, especially chocolate masses, in a tempering machine with several stages of cooling on cooling surfaces followed by stages of heating on heating surfaces. The mass is supplied through mass chambers, in which it is stirred by powered impellers, to the cooling stages and to the heating stages. A cooling medium flows through cooling chambers adjacent to the cooling surfaces and a heating medium flows through heating chambers adjacent to the heating surfaces. Enough cooling medium flows through the cooling chambers to generate turbulence. The mass in the mass chambers is stirred powerfully enough to thoroughly blend it. The mass is removed from the cooling and heating surfaces without being touched by the mixing impellers in an operation that involves a shearing gradient in the gap between the cooling and heating surfaces and the mixing impellers of from 500 to 4000 sec.sup.-1.
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