| 摘要 |
A process for the continuous extrusion of chocolate or a fat-containing confectionery material using a screw extruder (10) which comprises feeding the chocolate or fat-containing confectionery material (15) into the body (11) of the screw extruder and generating a pressure to force the chocolate or fat-containing confectionery material in a substantially solid or semi-solid nonpourable form upstream of a flow constriction whereby the temperature of the screw (18), the temperature of the barrel wall (11), the screw (18) speed, pressure, contraction ratio and extrusion rate are such that the chocolate or fat-containing confectionery material is extruded in a substantially solid or semi-solid nonpourable form to produce an axially homogeneous extruded product having a cross section that is of substantially the same profile as the die exit (16) of the extruder, which is capable of retaining its shape and which has a temporary flexibility or plasticity enabling it to be physically manipulated, cut or plastically deformed before losing its flexibility or plasticity.
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