Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like

The invention relates to a method for lowering the viscosity of a fat based mixture comprising solids and fat that have been previously refined to a powdery mass characterized in that the powdery mass is submitted to elongational flow effective as such to provide breaking up of the agglomerates and...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	MAXINE JOLLY, KATE ARMSTRONG, STUART BLACKBURN, STEFAN REUSS, FERNANDO GOMES, STEPHEN THOMAS BECKETT, NICHOLAS TYERS PARSONS
Format:	Patent
Sprache:	eng
Schlagworte:	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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