Apparatus And Process For Tempering Chocolate
OwnerMehran Rose, Uwe Riedel +2inventors
InventorsMehran Rose, Uwe Riedel, Konstantinos Paggios, Martin Richard Thiele
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Abstract
A tank for tempering cocoa butter containing mass is provided. This tank, which is equipped with a scraper and an impeller, is characterized in that the impeller 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 about 53° C. to about 57° C. to a final temperature of about 30° C. to about 32° C.
Claims16
A tank for tempering chocolate containing mass, which is equipped with a scraper and an impeller, characterized in that the impeller induces a downward current of the cocoa butter containing mass in the tank.
A process for tempering a cocoa butter containing mass comprising:
- introducing the cocoa butter containing mass into a tank, the tank comprising a scraper and an impeller;
- and
- inducing a downward current of the cocoa butter containing mass in the tank.
A process for tempering cocoa butter containing mass characterized in that the temperature is decreased from an initial temperature of about 53° C. to about 57° C. to a final temperature of about 30° C. to about 34° C. in a single step.
Dependencies are inferred from the claim text.