| 摘要 |
Plungers (12) having a pressing surfaces (15) onto which no lubricant is applied are immersed into contact with tempered chocolate mass (8) deposited directly on a conveyor web (2) thereby being pressed into edible articles (31). The temperature of the pressing surfaces (15) are kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surfaces (15) of the plungers and inwardly through the chocolate layer. The system is free of any moulds and mould plates and contamination of the plungers (12) and the edible chocolate articles with lubricant remains is completely avoided. <IMAGE> |
