GB1012017A - Process and apparatus for tempering chocolate and similar fatty compositions particularly in coating plants - Google Patents

Abstract

1,012,017. Continuous discharge mixing apparatus. R. SOLLICH. Jan. 21, 1964, No. 2566/64. Heading B1C. [Also in Divisions A2 and F4] In the tempering of chocolate and similar fatty compositions, freshly tempered and strongly undercooled chocolate composition is continuously mixed with an adjustable proportion of less recently tempered and more highly germinated chocolate, and the mixture is then brought to a suitable temperature for further working up. Chocolate composition supplied by a duct 90 to a collector 17 is carried by a worm 31 in a narrow annular gap along the surfaces of a heating cylinder 25, a tempering cylinder 43, and an after-heating and mixing cylinder 59. The treated chocolate is then delivered by a pump 77 to a coating apparatus 1. Chocolate composition not adhering to the pieces 11 to be coated and normally amounting to about 8/10-9/10 of the quantity supplied, flows into a container 13 to be mixed with the freshly tempered chocolate composition at the point 92 between the tempering cylinder 43 and the after-heating and mixing cylinder 59. The duration of dwell of the less recently tempered and more highly germinated chocolate in the container depends upon the adjustment in height of the overflow 15. The pitch of the worm 31 in the after-heating cylinder is preferably twice as great as the pitch in the heating cylinder and the tempering cylinder. The three cylinders may be arranged separately from each other. Heating fluid (water) kept at a temperature of about 45 ‹C. by a heating coil 37 actuated by a contact thermometer 39, circulates around the collector 17, and across the jackets 27, 45 and 63, respectively, of heating cylinder 25, tempering cylinder 43 and after-heating cylinder 59 in parallel flow.