Method and apparatus for continuous tempering of chocolate-like mass
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United States of America Patent
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Dec 26, 2000
Grant Date -
N/A
app pub date -
Mar 15, 1999
filing date -
Mar 16, 1998
priority date (Note) -
Expired
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Abstract
Method and apparatus for continuously tempering a fat-containing, chocolate-like mass. The mass is subjected to a cooling creating crystals in the mass as it passes over crystal creating cooling surfaces, and a final reheating (H). For any raise or drop in the cooling medium temperature or flow, the temperature of the crystal creating cooling surfaces is controlled to be lower than, or equal to a predetermined, maximum temperature value, which creates crystals in the mass.
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