BE521034A - - Google Patents
Info
- Publication number
- BE521034A BE521034A BE521034DA BE521034A BE 521034 A BE521034 A BE 521034A BE 521034D A BE521034D A BE 521034DA BE 521034 A BE521034 A BE 521034A
- Authority
- BE
- Belgium
- Prior art keywords
- chamber
- heat exchanger
- substance
- heat
- mass
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 claims description 24
- 239000000126 substance Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 8
- 238000011282 treatment Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000012809 cooling fluid Substances 0.000 claims 2
- 238000003303 reheating Methods 0.000 claims 2
- 244000299461 Theobroma cacao Species 0.000 description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 238000005266 casting Methods 0.000 description 6
- 238000000465 moulding Methods 0.000 description 5
- 238000007711 solidification Methods 0.000 description 5
- 230000008023 solidification Effects 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/18—Apparatus for conditioning chocolate masses for moulding
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE521034A true BE521034A (de) |
Family
ID=156729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE521034D BE521034A (de) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE521034A (de) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0275837A3 (de) * | 1986-11-27 | 1990-05-16 | Pier Maria Roncarolo | Vorrichtung zum fortlaufenden Temperieren von Schokolade |
-
0
- BE BE521034D patent/BE521034A/fr unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0275837A3 (de) * | 1986-11-27 | 1990-05-16 | Pier Maria Roncarolo | Vorrichtung zum fortlaufenden Temperieren von Schokolade |
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