DK2941960T3 - Metode til temperering af chokolademasse - Google Patents
Metode til temperering af chokolademasse Download PDFInfo
- Publication number
- DK2941960T3 DK2941960T3 DK14075030.8T DK14075030T DK2941960T3 DK 2941960 T3 DK2941960 T3 DK 2941960T3 DK 14075030 T DK14075030 T DK 14075030T DK 2941960 T3 DK2941960 T3 DK 2941960T3
- Authority
- DK
- Denmark
- Prior art keywords
- mass
- tempering
- chocolate
- temperature
- pass
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 76
- 238000005496 tempering Methods 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims description 33
- 238000001816 cooling Methods 0.000 claims abstract description 39
- 238000002425 crystallisation Methods 0.000 claims abstract description 21
- 239000013078 crystal Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 230000003247 decreasing effect Effects 0.000 claims description 2
- 238000005086 pumping Methods 0.000 claims description 2
- 230000008025 crystallization Effects 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 15
- 230000001105 regulatory effect Effects 0.000 abstract description 8
- 238000005259 measurement Methods 0.000 abstract description 5
- 244000299461 Theobroma cacao Species 0.000 description 68
- 235000019197 fats Nutrition 0.000 description 9
- 239000000498 cooling water Substances 0.000 description 6
- 235000019220 whole milk chocolate Nutrition 0.000 description 5
- 230000033228 biological regulation Effects 0.000 description 4
- 230000001276 controlling effect Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000010112 shell-mould casting Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000007787 solid Substances 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
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0046—Processes 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)
Claims (3)
1. Metode til kontinuerlig temperering af chokolademasse omfattende trinnene med: at pumpe chokolademasse med en indgangstemperatur på 40-50°C til en tempereringssøjle (2), at fastlægge en mål-udgangstemperatur (Toutput) for den tempererede masse som gives til operatøren når produktionen skal begynde og som må indgives på tempereringsmaskinens kontrolpanel, hvorved beregnes en by-pass temperatur (Tby-pass) for massen som Tby-pass = Toutput + 2°C, at køle den samlede masse ned til Tby-pass, at krystallisere 1/3 af massen til en krystalliseret massetemperatur (Tcrystal) som er beregnet af Toutput = ((2/3 x Tby-pass) + (1/3 x Tcrystal)) at by-passe 2/3 af massen ved konstant temperatur (Tby-pass) idet den holdes fri for krystaller, at blande den samlede masse sammen igen og temperere den til udgangstemperaturen (Toutput), og omfattende yderligere trin med at forøge tempereringsindekset trinvist ved at tilføre mere køling under krystallisationen og forøge mængden af masse bypasset til mere end 2/3 af den samlede masse, eller vice versa, når kravet er at formindske tempereringsindekset trinvist.
2. Metode ifølge krav 1 endvidere omfattende, at tempereringsindekset forøges eller formindskes trinvist med 1Λ af én enhed af tempereringsindekset ad gangen.
3. Metode ifølge krav 1 endvidere omfattende det indledende trin med at fastlægge det indledende trin med at fastlægge udgangstemperaturen (Toutput) for den tempererede masse på basis af korrelationer med fedtprocenten af den pågældende chokolademasse.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP14075030.8A EP2941960B1 (en) | 2014-05-08 | 2014-05-08 | Method for tempering chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2941960T3 true DK2941960T3 (da) | 2018-02-05 |
Family
ID=50774614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK14075030.8T DK2941960T3 (da) | 2014-05-08 | 2014-05-08 | Metode til temperering af chokolademasse |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP2941960B1 (da) |
| DK (1) | DK2941960T3 (da) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| LT3685675T (lt) * | 2019-01-26 | 2023-03-10 | Aasted Aps | Būdas, įrenginys ir kompiuterinė programa šokolado masei grūdinti |
| GB2601383B (en) * | 2020-11-30 | 2024-05-08 | Kraft Foods Schweiz Holding Gmbh | Method and apparatus |
| EP4298915B1 (en) * | 2022-06-28 | 2025-06-04 | Aasted ApS | Quality control of confectionery mass |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3714663A1 (de) * | 1987-05-02 | 1988-11-10 | Sollich Gmbh & Co Kg | Verfahren und vorrichtung zum kontinuierlichen aufbereiten von zu verarbeitenden kakaobutterhaltigen oder aehnlichen fetthaltigen massen |
| DK170963B1 (da) * | 1993-11-23 | 1996-04-09 | Aasted Mikroverk Aps | Apparat til temperering af chokoladelignende masser |
| DK171220B1 (da) * | 1994-06-03 | 1996-08-05 | Aasted Mikroverk Aps | Fremgangsmåde og apparat til kontinuerlig temperering af chokoladelignende masser |
| DE10329177A1 (de) * | 2003-06-29 | 2005-01-13 | Dohmann, Joachim, Prof.-Dr.-Ing. | Verfahren und Vorrichtung zur kontinuierlichen Temperierung von kakaohaltigen, kakaobutterhaltigen oder ähnlichen fetthaltigen Massen, insbesondere Schokoladenmasse |
| PL2210501T3 (pl) * | 2010-04-01 | 2014-05-30 | Aasted Aps | Sposób i aparatura ciągłego temperowania masy czekoladowej |
| ES2393263T3 (es) * | 2010-06-14 | 2012-12-19 | Bühler AG | Método para la operación de una instalación para fabricar productos moldeados |
| DE102011002082A1 (de) | 2011-04-15 | 2012-10-18 | Sollich Kg | Anlernen einer Temperiermaschine für die direkte Einstellbarkeit des Temperiergrads |
-
2014
- 2014-05-08 DK DK14075030.8T patent/DK2941960T3/da active
- 2014-05-08 EP EP14075030.8A patent/EP2941960B1/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| EP2941960B1 (en) | 2017-12-13 |
| EP2941960A1 (en) | 2015-11-11 |
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