| 摘要 |
355,239. Cooling chocolate &c. BAKER, G. R., WILSON, G. D., and BAKER PERKINS, Ltd., Hythe Road, Willesden Junction, London, and ANCIENS ETABLISSEMENTS A. SAVY, JEANJEAN ET CIE, SOC. ANON., Avenue Dubonnet, Courbevoie, Seine, France. March 19, 1930, No. 8864. [Class 29.] Material for coating confectionery is passed in an enclosed layer of a thickness approximating to that required for the coating curtain, and the layer is treated under appropriate temperature conditions to produce graining or partial crystallization at one side thereof. As shown, hot chocolate is pumped to the inlet 10 of a rotary pump, the casing 5 of which is jacketed for cooling water to temper the chocolate. The outlet passage 11 has a restricted lower portion which is kept clear by a finger or wire 20 reciprocable on a guide bar 22. The wall 11a is cooled by water circulating in passages 14. This wall instead of being in direct contact with the chocolate may transmit cold thereto through a " graining " plate 17 having a pocket or pockets 18 in which solid chocolate collects, the solid chocolate having been formed to " start " the graining. The other wall 11b may be heated by electric heaters in a recess 19. Excess of chocolate passes from the passage 11 through vents 25. Specification 273,400, [Class 28 (i), Bread-making &c.], is referred to.
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