Abstract: Apparatus (1) for depositing edible mass, comprising an elongated trough (2) and at least one roller (7;8) arranged longitudinally in the trough (2) for transporting the mass in direction against the bottom of the trough (2). Dosing means (3) extends longitudinally at the bottom of the trough (2). The main roller (7) comprises longitudinally extending, flexible impeller blades (9) for transporting the mass towards the dosing means (3).

Abstract: Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold-cavity closure extends peripherally around the core member in closing engagement with the mold. The closure is axially movable in relation to the core member. The core member is immersed fully into the liquid mass and pressed in a direction against the mold cavity by a load means to build up pressure in the chocolate mass. Also disclosed is the above mentioned cavity closure which is axially movable in relation to, and connected to, the core.

Abstract: Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold-cavity closure extends peripherally around the core member in closing engagement with the mold. The closure is axially movable in relation to the core member. The core member is immersed fully into the liquid mass and pressed in a direction against the mold cavity by a load means to build up pressure in the chocolate mass. Also disclosed is the above mentioned cavity closure which is axially movable in relation to, and connected to, the core.

Abstract: A system for the producing of shells of fat-containing, chocolate-like masses, which includes more than one cavity to receive the masses and more than one core member to be immersed in the mass-containing cavity. The core members are independently suspended from a holding device. Further, a mold cavity closure extends peripherally around the core members, and the closure includes shell rim molding surfaces which cooperate with the outer surfaces of the cores and the inner surfaces of the mold cavities to determine completely the geometry of the molded shells in the closed position. The closure is axially movable relative to the core members.

Abstract: Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold-cavity closure extends peripherally around the core member in closing engagement with the mold. The closure is axially movable in relation to the core member. The core member is immersed fully into the liquid mass and pressed in a direction against the mold cavity by a load means to build up pressure in the chocolate mass. Also disclosed is the above mentioned cavity closure which is axially movable in relation to, and connected to, the core.

Abstract: Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold cavity closure with shell rim molding surfaces extends peripherally around the core member and, together with outer surfaces of the core and inner surfaces of the mold cavity, the molding surfaces determine the full geometry of the chocolate shell. The cavity closure is axially movable in relation to the core member and has unobstructed travel in relation to the core member, when the mold cavity closure is engaged with the mold. The device includes a load for pressing the core member in direction against the mold cavity to achieve pressure build up in the mass.

Abstract: Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold-cavity closure extends peripherally around the core member in closing engagement with the mold. The closure is axially movable in relation to the core member. The core member is immersed fully into the liquid mass and pressed in a direction against the mold cavity by a load means to build up pressure in the chocolate mass. Also disclosed is the above mentioned cavity closure which is axially movable in relation to, and connected to, the core.

Abstract: A method and a system for producing articles of fat-containing, chocolate mass in a continuous production-plant having a conveyor for mould elements with mould cavities. The production-plant comprises steps of initially filling mould cavities with liquid mass, cooling of the articles, and releasing the articles from the mould cavities. The number of mould elements per unit time leaving the cooling step is regulated to deviate from the number of mould elements per unit time entering the cooling step. The resulting advantage is that it is possible to regulate the residence time for a certain mould element in a cooling step without changing the residence time in the steps prior to the cooling step. A manufacturer of chocolate articles is thereby provided an easy way of adapting the cooling time to the specific article being produced without influencing other steps of production.

Abstract: The invention concerns an apparatus having a cylindrical tempering column comprising a cooling stage and a subsequent reheating stage for continuous tempering of a fat-containing, chocolate-like mass. A plurality of interconnected mass chambers are separated by intermediary heat exchange chambers. The mass chambers comprise mixing and stirring elements (8) with radially extending, plate shaped arms (11) comprising plate shaped mixing blades (13, 14, 15, 16; 17, 18, 19, 20). According to the invention, an opening (24) for flow of the chocolate mass therethrough is arranged in the plate shaped arm (11) at a part of the arm located between the inner mixing blade (13; 17) and the hub. Hereby is provided an axial flow of the mass close to the drive shaft, so that nests and zones of no stirring in the mass are avoided around the shaft, especially where the plate shaped arm is connected with the hub.

Abstract: An apparatus (1) for continuous tempering of cacao-butter-containing or other fat-containing, chocolate-like mass flowing therethrough. In the apparatus (1) a predetermined, controlled cooling- or heating-stage of the mass is provided. The apparatus (1) comprises a cooling zone (2) with a plurality of cooling surfaces (3), and a subsequent heating zone (4) with a plurality of heating surfaces (5) for the mass during its passage through at least two sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.n). The sections comprises mass treatment chambers (6) in succession with associated cooling- or heating medium chambers (7,8). According the invention there is in relation to said sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.n) of mass treatment chambers (6) arranged at least one heat transmission barrier (9). During operation of the apparatus (1) the heat transmission barrier (9) reduces the heat transmission between the sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.

Abstract: An apparatus having a cylindrical tempering column comprising a cooling stage and a subsequent reheating stage for continuous tempering of a fat-containing, chocolate-like mass. A plurality of Interconnected mass chambers are separated by intermediary heat exchange chambers. The mass chambers comprise mixing and stirring elements (8) with radially extending, plate shaped arms (11) comprising plate shaped mixing blades (13, 14, 15, 16; 17, 18, 19, 20). An upper or lower mixing blade (16; 20) arranged at the peripheral end of the mixing and stirring element (8) has a vertically extending end surface (27), thereby providing a shear gap between the end surface (27) and the cylinder wall (28). Thus the effect of a shear is provided at the comparatively large surface area at the cylinder wall and a considerable increase of the total area of the shear gaps is obtained.

Abstract: A method for producing chocolate articles having an outer shell (5) of solid chocolate, wherein a mould cavity (2) is filled with a tempered chocolate mass (3). Then a "supercooled" cooling member (1) is immersed into the chocolate mass (3) and lifted clear of it again after a residence time of 2 to 3 seconds. The produced chocolate shells (5) have a completely uniform wall thickness and an accurately predetermined shell volume.

Abstract: A method and a system for the production of shells of fat-containing, chocolate-like masses. A cooling member (1) having a temperature below 0.degree. C. is immersed in a predosed mass in a mould cavity (2). The cooling member (1) comprises protruding, peripheral engagement parts (4) having a recess (7, 8) which defines a reception volume that geometrically determines the upper, annular rim of the shell (10). This obviates further processing of the shell rim before the shell is joined with other parts. A tight joint is simultaneously ensured.

Abstract: The present invention concerns a method and an apparatus (1) for continuous tempering of chocolate-like masses, said apparatus (1) comprising at least two cooling zones (Z1, Zk) and a subsequent reheating zone (Z2) for the mass. Each of the zones has its own separately controllable cooling medium circuit and heating medium circuit, respectively (10, 11 and 12, respectively) for controlling temperature and/or flow amount of the cooling medium and the heating medium. A first cooling zone (Z1) comprises initial and final cooling surfaces (A1' and A1"), between which the cooling surfaces (Ak) of a second cooling zone (Zk) are positioned, seen in the flow direction (M) of the mass. In operation, the cooling surfaces (Ak) of the second cooling zone (Zk) can constitute the crystallization zone. It is hereby possible to control the tempering process and in particular the heat energy transport in a defined zone, such as the crystallization zone, to obtain a predetermined number of stable .beta.-crystals in the mass.