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Process for manufacturing chocolate mass, machine and compact installation for the chocolate mass processing

A chocolate and preparation technology, applied in application, cocoa, food science, etc., can solve the problems of no value, loss of particle size characteristics, etc., and achieve the effect of low capital expenditure, low installation cost and power consumption, and small physical area

Inactive Publication Date: 2007-03-14
MELLER EQUIPAMENTOS E TECHA IND E COMERCIO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During this stage, the product is subjected to constant agitation at low speed and controlled temperature, which should not exceed 60°C too much, otherwise there is a risk of recrystallization of the refined sugar, so when hard clots form When the product becomes worthless due to the loss of basic particle size characteristics

Method used

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  • Process for manufacturing chocolate mass, machine and compact installation for the chocolate mass processing
  • Process for manufacturing chocolate mass, machine and compact installation for the chocolate mass processing

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Experimental program
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Effect test

Embodiment Construction

[0042] The operating characteristics procedure employs chocolate mass processing techniques in a U-shaped conch 9 for deep chocolate mass processing.

[0043] Stage 1: Pre-milling

[0044] The process starts with the pre-milling of crystallized sugar and milk powder (in the case of milk chocolate) using a dynamic impact mill 4 of the rotor and stator type and a calibration sieve which will run at 3000 to 9000 rpm And use screens with borehole diameters varying from 0.5 to 3.0 mm. Thus, a sugar milled powder in the particle size range of 10 to 200 microns will be achieved having physical characteristics of a final milled sugar particle size within the above range.

[0045] Phase Two: Refining

[0046] Products (mixture of pre-milled sugar and milk powder) with the above-mentioned characteristics (particle size between 20 and 200 microns) advance to the "U" type conch for deep chocolate processing through a conveying system of the appropriate conveying screw type 9. This sys...

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Abstract

The invention is related to a process for chocolate mass manufacturing, that comprises the following steps: a) dry pre-grinding of raw material; b) product conching in 'U' type conch 9 for intensive chocolate processing, c) liquefaction and cooling of chocolate mass; d) final grinding of chocolate mass. The invention is still related to the chocolate mass processing machine, which is comprised by a structure made up of a 'U' type shape conch 9, an agitator axis 12, in which a fixed arm 10 and agitator arms 11 are articulated, to increase the exposition cycle of dry chocolate mass to pre-heated air coming from the forced ventilation performed through the high pressure fan 14, activated by an electric motor with a heating electric resistance 13. The invention also relates to a compact installation for the processing of the chocolate mass with the above mentioned machine.

Description

technical field [0001] Methods of making chocolate are a public domain subject, widely disclosed in books and specialized technical publications. However, with the development of the industry in the manufacture of new equipment throughout the last century, the manufacturing method has gradually improved to the present state of the art. Background technique [0002] Chocolate is a product that is consumed in every state in the world. In Europe in the early 20th century, its manufacturing and processing methods began to be standardized, and its basic processing principles were also institutionalized. The basic principles include: mixing, milling and homogenization under vigorous and constant agitation. [0003] In order to carry out the above method, a machine named "melageur" ​​was used at the beginning of the 20th century, which consisted of a combination of a mixer and a granite roller mill (today, due to its very low processing efficiency, this equipment is obsolete). ...

Claims

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Application Information

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IPC IPC(8): A23G1/12A23G1/10A23G1/18A23G1/04A23G1/00
CPCA23G1/125A23G1/0036A23G1/10A23G1/0006A23G1/18A23G1/0046A23G1/0026A23G1/04
Inventor 弗拉维奥·达克鲁斯·阿沃雷
Owner MELLER EQUIPAMENTOS E TECHA IND E COMERCIO