Extrusion of chocolate

Details Extrusion of chocolate Extrusion of chocolate

A - Human Necessities

23

G

A23G 1/20 (2006.01) A23G 1/10 (2006.01) A23G 3/12 (2006.01) A23G 3/20 (2006.01) A23P 1/12 (2006.01)

Patent

CA 2209700

A process for plastically extruding a fat-containing confectionery material which comprises feeding the fat containing confectionery material into an extruder and applying pressure to the fat-containing confectionery material in a substantially solid or semi-solid nonpourable form upstream of a flow constriction whereby the temperature, pressure, contraction ratio and extrusion rate are such that the fat-containing confectionery material is extruded and remains in a substantially solid or semi-solid nonpourable form to produce an axially homogeneous extruded product having a cross section that is of substantially the same profile as the die exit of the extruder, which is capable of retaining its shape and which has a temporary flexibility or plasticity enabling it to be physically manipulated, cut or plastically deformed before losing its flexibility or plasticity characterised in that a vacuum is applied to the fat-containing confectionery material upstream of the flow constriction.

Procédé d'extrusion d'un produit de confiserie contenant du gras, comportant les étapes suivantes : verser le produit de confiserie contenant du gras dans une extrudeuse et appliquer une pression sur ce produit essentiellement solide ou semi-solide en amont d'un étrangleur, de sorte que la température, la pression, le rapport d'étranglement et la vitesse d'extrusion sont tels que le produit de confiserie contenant du gras est extrudé et demeure essentiellement sous forme solide ou semi-solide. Ce procédé permet d'obtenir un produit extrudé axialement homogène dont la coupe transversale présente essentiellement le même profil que la sortie du moule de l'extrudeuse et qui conserve sa forme ainsi qu'une flexibilité ou une plasticité temporaire lui permettant d'être manipulé, coupé ou déformé avant de perdre sa flexibilité ou sa plasticité. Le procédé se distingue par l'application d'une étape de traitement sous vide au produit de confiserie contenant du gras en amont de l'étrangleur.

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