GB829881A - A method and apparatus for the production of chocolate masses - Google Patents

Abstract

829,881. Chocolate manufacture. ZORA, TOVARNA NA COKOLADU A CUKROVINKY, NARODNI PODNIK, and PALIK, F. March 26, 1956 [March 26, 1955], No. 9348/56. Class 129. In the manufacture of cocoa mass from cocoa nibs the comminution of the mass as well as the formation of the mass is done in crushing devices, each comprising a casing containing rotatably mounted wheels to whose circumference hammers are pivotally connected. As shown, bucket elevator 2 feeds cocoa nibs through a pipe 2 with an electromagnet 3 for removing iron parts, into a storage container 4 from which they are conveyed by parallel horizontallymounted worms 5 to a crushing device 6. Device 6 consists of four discs mounted on a shaft and having, at their circumference, freely suspended crushing, hammers in the shape of the Greek letter #. These discs operate within a casing whose inner wall has sharp edges at the top, the bottom of the casing being a steel sieve through which the viscous brown mass passes into a mixer 7 which is kept at a temperature of 70‹ to 80‹ C. The mass passes from mixer 7 through a three-way valve 8 to a pipe 10, a three-way valve 11 and a pump 12 which forces it through valve 13 and pipe 14 into a container 15 from which it passes on to crushing device 16 which is like device 7. The mass then flows through a sieve in the bottom of device 16 into a mixer 17 where it is heated and agitated until the temperature reaches 80‹ C. from mixer 17, the mass is pumped by pump 18 through valve 19, pipe 20 and valve 21 back to container 15 and this cycle is repeated, e.g. seven times until the mass is easy flowing. The cocoa mass leaves the crushing device in thin streams at a temperature of 80-90 ‹C. and water and reaction gases evaporate therefrom leaving it with a pleasant smell. Thus, when the mass is suitably liquid, it is directed from valve 21 through pipe 22 to the receptacle 23 of a sorting machine 24 comprising an adjustable steel ruler mounted in front of a cylinder to form a gap through which the mass passes, the rougher portions being retained and returned to mixer 17 until an unusable remainder is left. The fine cocoa mass is collected in a storage container 33 where it is agitated and maintained at a temperature of 70‹ C. until it is needed for the next step, i.e. the pressing of cocoa butter. Cocoa mass for chocolate manufacture is withdrawn from device 6 and fed to the storage container 38 which feeds hammer wheel crushing devices 39, 39 from which it is received in a mixer 40 similar to mixer 17. The mass from mixer 40 is recycled through crushing system 39, 39 until satisfactory when further ingredients, e.g. dried milk or soya flour may be added. The mass is then fed into jacketed evacuating container 43 in which the mass flows in thin streams and from which stream is withdrawn by a vacuum pump. After recycling the mass through container 43 several times, air is admitted to container 43 and the cocoa mass is pumped to a further storage container 52 and thence to crushing devices 53, 54. It is then fed to a mixer 55 whose temperature is 70‹ to 80‹ C. for plain chocolate and about 40‹ C. for milk chocolate. Powdered sugar, cocoa butter and lecithin are supplied to mixer 55 and the mass is recycled through the crushing system. After recycling several times through mixer 55, the mass passes to sorting machines 71, 72 similar to machine 24. The rougher portions being returned to container 52 and the rest going to containers 78, 79 from which it is withdrawn to a maturing tank 84.