VERFAHREN UND VORRICHTUNG ZUR HERSTELLUNG EINER SCHOKOLADEMASSE.

摘要

A chocolate paste is produced continuously in a two-shaft screw extruder with seven zones. The first zone has a steam barrier and a high-pressure steam inlet. The second zone is bypassed by a hammer mill and the third zone has a heated shell. In the fourth, the paste is cooled and receives certain additives. Cocoa butter is added here as well in the fifth (shear) zone. The sixth is a mixing zone and the seventh a pumping zone.