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Sposób i aparatura ciągłego temperowania masy czekoladowej
专利权人:
Aasted ApS
发明人:
HOLMUD, DENNIS,HASLUND, HENNING
申请号:
PL10075151
公开号:
PL2210500T3
申请日:
2010.04.01
申请国别(地区):
PL
年份:
2014
代理人:
摘要:
Method and apparatus (1) for continuous tempering of a fat-containing, crystallisable chocolate mass, which has been heated, so that it is liquid, pumpable and free from crystals. The apparatus comprises a branching means (5) adapted for dividing the mass into a first stream of mass (9) and a second stream of mass (6), as well as cooling means (8, 11) adapted for cooling of the mass, so that crystals are created in the first stream of mass, and so that the second stream of mass is still being essentially free from crystals. Furthermore is mixing means (14) adapted for mixing the first stream of mass and the second stream of mass together into one final crystallised stream of mass. The method and apparatus is especially energy-saving.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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