Method for the instrumental determination of the partially crystalline state of chocolate masses

摘要

The invention relates to a method for the instrumental determination of the partially crystalline state of chocolate masses which are treated in continuous tempering machines. Such chocolate masses must be provided tempered to the downstream chocolate processing machinery such as coating units, casting machines, hollow moulding units and the like. The aim of the invention is to develop a measurement method by which, independently of empirical values, an optimum course of the tempering process can be achieved. The object of the invention is to develop a method for instrumental determination of the partially crystalline state during the tempering operation which delivers in fractions of a second a value having sufficient precision at points relevant for the tempering process. The object is achieved when the measurement of the partially crystalline state is carried out at the point where crystal formation is initiated and a final state of the crystal formation is achieved, at least one electrical state variable of the chocolate mass is used as the control variable, the partially crystalline state of the chocolate mass being assessed by measuring the electrical state variable as a difference measurement from the initial state. <IMAGE>