METHODS AND APPARATUS FOR MOLDING CHOCOLATE

The invention provides an apparatus and method for continuously molding chocolate with inclusions. The apparatus comprises a substantially cylindrical rotary mold (26) having an outer surface, at least one mold cavity (24) on said outer surface, and an interior coolant cavity; conduits leading to an...

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Bibliographische Detailangaben
Hauptverfasser:	COLLINS, THOMAS, M, CHISHOLM, KEITH, A, DEMARE, THOMAS, GRAHAM, GEORGE, SUTTLE, JAMES, M, BEAVERS, STEPHEN, E
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES ICE-CREAM PERFORMING OPERATIONS PREPARATION THEREOF PRESSES PRESSES IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS TECHNICAL SUBJECTS COVERED BY FORMER USPC TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	The invention provides an apparatus and method for continuously molding chocolate with inclusions. The apparatus comprises a substantially cylindrical rotary mold (26) having an outer surface, at least one mold cavity (24) on said outer surface, and an interior coolant cavity; conduits leading to and from said interior cavity for connecting said interior cavity with a coolant source; a liquid chocolate feeder (22) for depositing liquid chocolate into said at least one mold cavity (24); a retaining/casting belt positioned to maintain said liquid chocolate in the mold cavity where the liquid chocolate solidifies; and an inclusion feeder (36) adapted to transport inclusions and communicating with said at least one mold cavity (24), so that at least one inclusion is deposited in the at least one mold cavity before or after the liquid chocolate is deposited into the mold cavity and prior to the liquid chocolate solidifying.