| 摘要 |
945,083. Tempering chocolate; coating bakers' and confectioners' goods. W. BAHLSEN. March 8, 1962 [March 2, 1961], No. 9037/62. Headings A2A and A2B. Bloom-free chocolate bars and chocolate-coated products are produced by maintaining chocolate material 1 at about 60‹ C. in a heated hopper 2 and conveying it by a pump 6 through heated pipes 5, 7 to a pressure cooler 8 in which it is supercooled to 21‹ C. to 25‹ C. at a pressure of about 20 atmospheres to develop small crystals and is kept fluid by being agitated by rotating stripper bars 11 on a shaft 10 so as to be filled through a nozzle 17 directly into moulds or on to products e.g. pastry, to be coated without further cooling. |
