GB736010A - Improvements in and relating to the production of small pieces of chocolate - Google Patents

Abstract

Melted chocolate is discharged on to a support to form a plate-like layer and the layer is hardened by cooling, the cooling being maintained for such a period of time that the hardened chocolate when broken will exhibit a uniform surface of fracture. During this cooling the layer is cut into small pieces, the cutting being effected when the chocolate has assumed an optimum condition in which the grooves produced by the cutting will not run together again, the chocolate will not stick to the cutting means and the chocolate will not fracture. If the chocolate is cooled uniformly the cutting may take place after 15 per cent of the cooling time has elapsed and before 50 per cent of that time has elapsed. The cooling may proceed in a number of steps each having a separate cooling temperature. The chocolate may be spread over a continuously-moving stainless steel conveyer that passes through a cooling channel within which the cutting takes place. The cutters are kept cool, as by moving them through cooling chambers or, when the cooling channel is cooled by means of a flow of cold air, by directing cold air thereon when they are removed from the chocolate. Cold air may be introduced into the middle of the channel, whence it flows to both ends. The layer may be cut longitudinally, i.e. in the direction of its movement, by (a) rotating disc or annular cutters, which may rotate at a peripheral speed equal to the speed of the conveyer; alternatively, the cutters may be rotated by the chocolate layer; or (b) stationary cutters the free ends of which are pressed down against the conveyer surface; these stationary cutters incline downwardly and forwardly in the direction of travel of the conveyer. The layer may be cut transversely by (a) cutter blades arranged transversely on a rotating drum, the blades moving at the same speed as the chocolate; or (b) cutters which are drawn through the layer transversely; in this case, the cutters should move at a speed of v. sin b /sin (b -a ) where v is the speed of the conveyer, a is the angle which the cutters form with the direction of travel of the conveyer, and b is the angle which the cutting line forms with the longitudinal direction of the conveyer: by this means the cut chocolate pieces need not be rectangular but may be parallelograms: this form of cutting may be combined with a preceding or subsequent cutting by means of drum cutters or chopping cutters, whereby triangular or arched, curved or wavy-contoured pieces may be obtained: these moving cutters may be held in a rearwardly and downwardly inclined position, and may be arranged on one or several endless driven bands. The longitudinal and transverse cuttings may be effected simultaneously by means of a patterned rotating drum, having depressions defined by thin knife-like walls, which is pressed against the conveyer and rotated at a peripheral speed equal to the speed of the conveyer: such a drum may be rotated at the same speed as the conveyer or may be rotated by the chocolate layer.