Title:
PROCESS FOR TEMPERING CHOCOLATE
Document Type and Number:
Japanese Patent JP2011097937
Kind Code:
A
Abstract:
To provide a tank simplifying the tempering process and capable of obtaining crystals of the form VI.
A tank (1) for tempering cocoa butter-containing mass is provided. This tank quipped with a scrapper (2) and an impeller (5) is characterized in that the impeller (5) induces a downward current of the cocoa butter-containing mass in the tank. The tank allows for tempering cocoa butter-containing mass in a single step wherein the temperature is decreased from an initial temperature of 53-57°C to a final temperature of 30-34°C.
Inventors:
ROSE MEHRAN
PAGGIOS KONSTANTINOS
THIELE MARTIN
RIEDEL UWE
PAGGIOS KONSTANTINOS
THIELE MARTIN
RIEDEL UWE
Application Number:
JP2010246393A
Publication Date:
May 19, 2011
Filing Date:
November 02, 2010
Export Citation:
Assignee:
KRAFT FOODS RES & DEV INC
International Classes:
A23G1/04; A23G1/00; A23G1/30
Domestic Patent References:
| JP2007521822A | 2007-08-09 | |||
| JPH03112448A | 1991-05-14 | |||
| JPS60164437A | 1985-08-27 |
Foreign References:
| GB700205A | 1953-11-25 |
Attorney, Agent or Firm:
Patent Business Corporation Tani/Abe Patent Office
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