Abstract: An apparatus for and a method of producing particles of a foodstuff is provided. A liquid form of a sterilized or pasteurized foodstuff is deposited in the form of a film or a strip on a surface of a rotating cooling roller or cooling be1t. The foodstuff is then detached in an at least partly hardened form from the surface of the cooling roller or belt for comminution to the desired particle size. In order to maintain the production of sterilized or pasteurized foodstuff particles, charging and at least partly the hardening of the sterilized or pasteurized foodstuff occurs within an enclosed sterilizable or pasteurizable vessel, and the surface of and the gas surrounding the cooling roller or the cooling belt in the zone of the charging of the foodstuff is lower than 0 ° C.

Abstract: In a method for producing particles of a foodstuff which has a fat content of between 50% and 90%, a sugar content of not more than 20% and a water content of not more than 10%, the foodstuff which is present in the liquid form is deposited in the form of a film or in the form of a strip on a surface of a rotating cooling roller or moved cooling belt and thereafter detached in an at least partly hardened form from the surface of the cooling roller or cooling belt. In the case of a production of an endless film or endless strip there is a comminution to the desired particle size after the hardening of the foodstuff.

Abstract: An apparatus (1) is used for producing particles of a foodstuff with a fat content of at least 50%, a sugar content of not more than 20% and a water content of not more than 10%. The foodstuff which is present in liquid form can be applied by means of a dosing device (2) in the form of a film or in the form of a strip onto the moved surface of a cooling device (5) with which the foodstuff is at least partly hardenable. In order to enable the production of particles under clean room conditions in an economically viable manner it is proposed that the dosing device (2) comprises a permanently opened pass-through cross section and an elastically deformable membrane (15) which is in contact with one surface with the liquid, sterilized or pasteurized foodstuff. The membrane (15) can be reversibly deflected in a direction approximately perpendicular to its plane, as a result of which the volume of a conveying chamber for the foodstuff can be changed.