| 摘要 |
To heat-treat various chocolate compositions, the composition is heated above its melting temperature and dissolved, and this is cooled to a temperature below the processing temperature down to the crystalline critical range, and the chocolate composition is held at this temperature and then heated to the processing temperature. To continuously produce chocolate composition which is in a state of equilibrium and to influence the nature and size of the crystals to be formed, the particles are passed in a continuous and controlled manner, by means of a combined conveying and mixing process, through the individual heat-treatment stages while avoiding partial supercooling, with a residence time of the particles in the temperature range in which a state of equilibrium is achieved between crystalline and liquid fatty phase of a certain period, preferably 1 to 3 minutes, in such a manner that a reduced flow rate and/or an extension of the conveying distance is provided during this heat-treatment stage. In the device, a heat exchanger (8), which is composed of three heat-treatment stages, is arranged immediately downstream of the storage and mixing tanks. A conveying unit (7), arranged within the heat exchanger, operates in such a manner that the size of the conveying cross-section and/or the conveying distance differs between the three heat-treatment stages. <IMAGE> |
