Production of chocolate by using conche mixer unit, comprises shearing and heating the product mass by mixing

The production of chocolate in which a mixing of product mass takes place with an energy density of 80-120 kW/t. The total energy yield of the product mass is 70-90 kWh/t. The number of revolutions of the conche mixture unit results a Froude number (Fr) of 3-7 during the filling of the conche. Bound...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	LIPP, EBERHARD
Format:	Patent
Sprache:	eng ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The production of chocolate in which a mixing of product mass takes place with an energy density of 80-120 kW/t. The total energy yield of the product mass is 70-90 kWh/t. The number of revolutions of the conche mixture unit results a Froude number (Fr) of 3-7 during the filling of the conche. Boundary layers attached in the conche wall at the conche mixture unit are removed with scrapers. Sugar, cocoa mass or milk powders are dispersed into a fat matrix in the conche with rotor-stator mills. Die Erfindung betrifft ein Verfahren zur Herstellung von Schokolade in einem Conchiervorgang. DOLLAR A Um die gewünschte Schokoladenqualität zu erreichen, wird vorgeschlagen, mit einer eingebrachten Energiedichte von 60 bis 200 kW/t Produktmasse zu mischen, bei einem Gesamtenergieeintrag von 60 bis 200 kWh/t, vorzugsweise von 70 bis 90 kWh/t.