PRODUCTION OF CHOCOLATE SHELL AND APPARATUS THEREFOR

PURPOSE:To stably and continuously obtain a shell-like chocolate having an optional and uniform thickness by filling a chocolate paste in a mold, deaerating the paste, then precooling the mold base, shaking off and dropping only the chocolate in a molten state and normally cooling the chocolate past...

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Bibliographische Detailangaben
Hauptverfasser:	SAITO SEIJI, SASAKI TERUJI, HARADA TAKAO, AZUMA ATSUO, KOJIMA KENJI
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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Beschreibung
Zusammenfassung:	PURPOSE:To stably and continuously obtain a shell-like chocolate having an optional and uniform thickness by filling a chocolate paste in a mold, deaerating the paste, then precooling the mold base, shaking off and dropping only the chocolate in a molten state and normally cooling the chocolate paste. CONSTITUTION:A chocolate paste 12 at 27-29 deg.C is filled in each mold 1, deaerated and conveyed in the direction (A). A mold cover 3 is then installed on the aforementioned mold 1 and carried in a body 8 of a precooler and precooled by blowing a cooling medium from a fan 6 on the base (1a) of the mold 1. The mold cover 3 is then recovered with a mold cover recovering means 4 and the mold 1 is turned over to shake off and drop the excess chocolate paste, which, as necessary, is recooled, turned over, cooled and solidified to afford the objective chocolate.