Ley, 1994 - Google Patents
ConchingLey, 1994
- Document ID
- 12768347514882344333
- Author
- Ley D
- Publication year
- Publication venue
- Industrial Chocolate Manufacture and Use
External Links
Snippet
The conching process is of paramount importance in the production of chocolate. During this process chemical and physical processes are taking place concurrently and should not be separated from each other. These include the development ofthe full desirable chocolate …
- 240000000280 Theobroma cacao 0 abstract description 66
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
- A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
- A23G1/12—Chocolate-refining mills, i.e. roll refiners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, 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; THEIR TREATMENT, 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0215—Mixing, kneading apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/228—Arrangement and mounting of control or safety devices
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING
- B01F7/00—Mixers with rotary stirring devices in fixed receptacles, i.e. movement of the receptacle not being meant to effect the mixing; Kneaders
- B01F7/00008—Stirrers, i.e. rotary stirring devices
- B01F7/00233—Configuration of the rotating mixing element
- B01F7/0025—Configuration of the rotating mixing element with arms, paddles, vanes or blades
- B01F7/00266—Configuration of the rotating mixing element with arms, paddles, vanes or blades anchor shaped
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4713256A (en) | Process for preparing a chocolate paste | |
| RU2342845C2 (en) | Method of chocolate paste production, machine and compact installation for chocolate paste processing | |
| US7681818B2 (en) | Mixing and grinding edible fat-based slurries and emulsions using a vibratory drum | |
| US4440797A (en) | Method for continuous production of chocolate mass | |
| AU2003242655B2 (en) | Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like | |
| US3628965A (en) | Process and apparatus for producing chocolate | |
| US5676995A (en) | Method for reducing the viscosity of chocolate | |
| US3663231A (en) | Process of liquifying and conching refined chocolate and an apparatus for performing the process | |
| US5197680A (en) | Ball mill for the manufacture of goods formed by the suspension of solid particles in a fatty carrier | |
| Beckett et al. | Conching | |
| EP3473107A1 (en) | Device and method for working or processing chocolate and use of a universal machine for same | |
| CA2861282C (en) | Device and process for conching edible mass | |
| Ley | Conching | |
| CN107847888B (en) | Micronizing device and method for producing product with fluidity by using the device | |
| KR100901447B1 (en) | Grinding rotor and conching apparatus having same | |
| US1447013A (en) | Process of making cocoa products | |
| EP0796563A2 (en) | Semi-continuous and continuous system for mixing, homogenizing and refining chocolate, glazings and creams in general | |
| CN116369409B (en) | Fluid chocolate based on kneading technology and preparation method and application thereof | |
| Minifie | Chocolate manufacture | |
| Beckett | Non-conventional machines and processes | |
| RU18879U1 (en) | CHOCOLATE MASS PRODUCTION LINE | |
| Bolenz | processing technologies | |
| HK1099667A (en) | Process for manufacturing chocolate mass, machine and compact installation for the chocolate mass processing |