PL2210499T3 - Urządzenie do ciągłego temperowania masy czekoladowej - Google Patents

Urządzenie do ciągłego temperowania masy czekoladowej

Info

Publication number: PL2210499T3
Authority: PL; Poland
Prior art keywords: chocolate mass; continuous tempering; tempering; continuous; chocolate
Prior art date: 2010-04-01

Application number

PL10075150T

Other languages

English (en)

Inventor

Dennis Holmud

Original Assignee

Aasted Aps

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

2010-04-01

Filing date

2010-04-01

Publication date

2014-06-30

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=42272279&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PL2210499(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

2010-04-01 Application filed by Aasted Aps filed Critical Aasted Aps

2014-06-30 Publication of PL2210499T3 publication Critical patent/PL2210499T3/pl

Links

235000019219 chocolate Nutrition 0.000 title 1
238000005496 tempering Methods 0.000 title 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0046—Processes 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
- A23G1/04—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)

PL10075150T 2010-04-01 2010-04-01 Urządzenie do ciągłego temperowania masy czekoladowej PL2210499T3 (pl)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
EP10075150.2A EP2210499B1 (en)	2010-04-01	2010-04-01	Apparatus for continuous tempering of chocolate mass

Publications (1)

Publication Number	Publication Date
PL2210499T3 true PL2210499T3 (pl)	2014-06-30

Family

ID=42272279

Family Applications (2)

Application Number	Title	Priority Date	Filing Date
PL10075150T PL2210499T3 (pl)	2010-04-01	2010-04-01	Urządzenie do ciągłego temperowania masy czekoladowej
PL10388010T PL2356909T3 (pl)	2010-04-01	2010-07-27	Zestaw montażowy do modyfikacji kolumny do temperingu

Family Applications After (1)

Application Number	Title	Priority Date	Filing Date
PL10388010T PL2356909T3 (pl)	2010-04-01	2010-07-27	Zestaw montażowy do modyfikacji kolumny do temperingu

Country Status (4)

Country	Link
EP (4)	EP2705759B1 (pl)
DK (4)	DK2210499T3 (pl)
ES (2)	ES2453215T3 (pl)
PL (2)	PL2210499T3 (pl)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DK2818051T3 (en) *	2013-06-27	2017-07-17	Aasted Aps	Process for controlling chocolate during periods of non-production
EP2862449A1 (en)	2013-10-18	2015-04-22	Bühler AG	Method and use of an apparatus for continuous tempering of chocolate mass comprising crystals
EP3212007A1 (en) *	2014-10-29	2017-09-06	AAK AB (Publ)	Method for obtaining a chocolate having improved bloom stability

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US1932931A (en)	1930-06-13	1933-10-31	Jesse W Greer	Confectionery dipping process and apparatus
FR1163921A (fr)	1955-11-30	1958-10-02	Macchine Ind Dolciaria Carle &	Procédé de traitement thermique (trempe) d'une masse fluide de chocolat à effectuer avant le coulage pour la phase de modelage ou couverture, et machine pour l'application de ce procédé
DE2602877A1 (de)	1976-01-27	1977-07-28	Domgraff Automation	Verfahren zum temperieren kakaobutterhaltiger schmelzmassen
FR2654584B1 (fr)	1989-11-20	1992-05-22	Chauveau Jean Marie	Reacteur pour traiter une liqueur de cacao et ses derives.
DK166005C (da) *	1990-06-22	1993-08-02	Aasted Mikroverk Aps	Chokoladetempereringsapparat
DE69700468T2 (de)	1997-04-17	1999-12-16	Aasted-Mikroverk Aps, Farum	Vorrichtung zur kontinuierlichen Temperierung von kakaobutterhaltigen oder schokoladenähnlicher fetthaltiger Masse
EP0893066B1 (en)	1998-03-16	2001-04-25	Aasted-Mikroverk Aps	Apparatus for continuous tempering of chocolate-like mass
EP0947140B1 (en)	1998-03-16	2002-02-06	Aasted-Mikroverk Aps	Apparatus for continuous tempering of chocolate-like mass
EP1050214B1 (en)	1999-05-05	2004-10-13	Aasted-Mikroverk Aps	Tempering column
EP1180941B1 (de)	1999-05-29	2003-03-05	Institute für Lebensmittelwissenschaft Laboratorium für Lebensmittel Verfahrenstechnik; ETH-Zentrum/LFO	Verfahren zur herstellung von fettschmelze basierten impfkristallsuspensionen
NL1012691C2 (nl)	1999-07-23	2001-01-24	Stichting Tech Wetenschapp	Werkwijze voor het bereiden van chocolade.
DE10118354C9 (de)	2001-04-12	2006-06-01	Sollich Kg	Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen
EP1425975A1 (en)	2002-12-08	2004-06-09	Aasted-Mikroverk Aps	Apparatus for treating chocolate mass
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
ATE400187T1 (de)	2004-02-20	2008-07-15	Aasted Mikroverk Aps	Temperiervorrichtung mit unbeschränkter kristallisierfläche
DE102004033712B3 (de)	2004-07-13	2006-04-13	Sollich Kg	Verfahren und Vorrichtung zum kontinuierlichen Aufbereiten von zu verarbeitenden fetthaltigen Massen

2010
- 2010-04-01 DK DK10075150.2T patent/DK2210499T3/da active
- 2010-04-01 DK DK13005600.5T patent/DK2705759T3/en active
- 2010-04-01 ES ES10075150.2T patent/ES2453215T3/es active Active
- 2010-04-01 EP EP13005600.5A patent/EP2705759B1/en active Active
- 2010-04-01 PL PL10075150T patent/PL2210499T3/pl unknown
- 2010-04-01 EP EP10075150.2A patent/EP2210499B1/en not_active Revoked
- 2010-07-27 ES ES10388010.0T patent/ES2548568T3/es active Active
- 2010-07-27 DK DK10388010.0T patent/DK2356909T3/en active
- 2010-07-27 EP EP13005763.1A patent/EP2727470B1/en active Active
- 2010-07-27 EP EP10388010.0A patent/EP2356909B1/en active Active
- 2010-07-27 PL PL10388010T patent/PL2356909T3/pl unknown
- 2010-07-27 DK DK13005763.1T patent/DK2727470T3/en active

Also Published As

Publication number	Publication date
DK2356909T3 (en)	2015-09-14
EP2727470B1 (en)	2018-02-28
EP2705759A2 (en)	2014-03-12
EP2356909A3 (en)	2013-11-27
EP2210499A2 (en)	2010-07-28
EP2727470A3 (en)	2017-04-26
ES2548568T3 (es)	2015-10-19
DK2705759T3 (en)	2017-01-23
EP2705759B1 (en)	2016-12-28
EP2356909B1 (en)	2015-07-01
PL2356909T3 (pl)	2015-12-31
EP2210499B1 (en)	2014-01-08
EP2356909A2 (en)	2011-08-17
DK2727470T3 (en)	2018-04-16
EP2727470A2 (en)	2014-05-07
DK2210499T3 (da)	2014-02-03
EP2705759A3 (en)	2015-04-08
ES2453215T3 (es)	2014-04-04
EP2210499A3 (en)	2010-10-20

Publication	Publication Date	Title
GB2486897B (en)	2014-08-20	Apparatus for facing products
EP2789111A4 (en)	2015-04-08	APPARATUS AND METHOD FOR COMPENSATING THE DOPPLER SHIFT
ZA201304348B (en)	2014-02-26	Chocolate mass
AU332249S (en)	2010-08-18	Chocolate/Confectionery
EP2782116A4 (en)	2015-08-05	MASS SPECTROMETRIC DEVICE
PL3536160T3 (pl)	2024-05-20	Wyrób czekoladowy
AU338359S (en)	2011-09-01	Chocolate/confectionery
IL209020A0 (en)	2011-02-28	Process for tempering chocolate
EP2620531A4 (en)	2014-04-02	APPARATUS FOR PRODUCING SINGLE CRYSTALS
PL2526779T3 (pl)	2016-12-30	Urządzenie do stałego hartowania masy czekoladowej
PL2755493T3 (pl)	2020-03-31	Sposób wytwarzania czekolady
GB2512540B (en)	2017-02-01	Weighing apparatus
PL2210501T3 (pl)	2014-05-30	Sposób i aparatura ciągłego temperowania masy czekoladowej
GB2512737B (en)	2016-08-10	Micro-Fermentation of cocoa
PL2210499T3 (pl)	2014-06-30	Urządzenie do ciągłego temperowania masy czekoladowej
GB201019542D0 (en)	2010-12-29	Atomising apparatus
IL237319A (en)	2017-04-30	Frozen scents
GB2480900B (en)	2014-07-02	Process and apparatus for preparing hot chocolate
GB0920637D0 (en)	2010-01-13	Apparatus and method for the manufacture of confectionery
SI2723185T1 (sl)	2015-07-31	Stroj za temperiranje čokolade
GB201020022D0 (en)	2011-01-12	Apparatus and method for the manufacture of confectionery
PL2404510T3 (pl)	2012-11-30	Urządzenie do wyrównywania temperatury
PL395290A1 (pl)	2013-01-07	Sposób wytwarzania zalkalizowanej miazgi kakaowej oraz zalkalizowana miazga kakaowa
PL389570A1 (pl)	2011-05-23	Urządzenie do gry losowej
GB201009225D0 (en)	2010-07-21	Process and apparatus for preparing hot chocolate