Patent GB-250951-A (GB)
Title: Improvements in or relating to the preparation of chocolate and chocolate confectionery
IPC: A23G1/04
Filed: 1926-04-14
Abstract: 250,951. Kaiser, P. April 14, 1925, [Convention date]. Cocoa manufacture ; cocoa preparations. - In the preparation of chocolate and chocolate confectionery in which the materials are passed in an uninterrupted stream through the apparatus, the cocoa beans are fed to a sorting machine A, Fig. 1, from which they pass through a roasting chamber B, a shelling, breaking and cleaning device C, a mixing device, where the sugar, with other added substances such as nuts, are added thereto, and a rolling mill E. The mass is next ground in apparatus F and is further ground and refined in a roller mill G from which it passes to refining apparatus H which is of the kind described in Specification 246,876, [Class 86, Mixing &c.]. The chocolate mass is now in condition for forming into tablets &c. The apparatus A, Fig. 2, for sorting the beans consists of a rotatable conical or inclined drum 1 having longitudinally disposed openings of different sizes. The different sizes of beans are delivered through a hopper 3 each size to .one of a series of groups of superimposed staggered endless bands 4 - - 7 in chamber B, in which the roasting is effected by means of steam heated pipes 8 situated within the loops of the bands. The speed of each group of bands 4 - - 7 is regulated according to the size of the beans thereon. All the beans pass, equally roasted, from the chamber B through an aperture 11 into a chamber 12, through which they are carried on an endless band 14 in the opposite direction to a current of cold air from a ventilator 15. The beans pass through hopper 17 to a shelling, cleaning, and breaking device C of known type, from which the broken beans are delivered through hopper 18 into hopper 19, Fig. 3, the sugar &c. being fed to an adjacent hopper 20. The required amounts of beans and sugar &c.. are separated by measuring devices D and pass to a mixer 22 having mixing arms 23. The mixture is ground to powder between a pair of corrugated rollers 24 and smooth rollers 25 in a mill E and, after treatment in a mixer 26, falls through a hopper 28 and conduit D<1> to a heattreatment chamber F, Fig. 4; having a rotating shaft 31 provided with blades 32 and a feed screw 23 for throwing the materials on to the chamber walls, which may be grooved, the grooves being saw-toothed in cross-section. The materials, which have been brought to paste form by steam fed to the outer jacket of the chamber through pipe 34, are next ground in a mill G consisting of two series of rollers 36, one above the other, the mass being first fed to the lower series, and after passing therethrough is delivered through rollers 36<11>, 36<1> to the upper series. The mass is removed by a scraper 37 from the mill and falls into a hopper 38, from which it passes for refining and development of the aroma, through pipe 39, to the apparatus H, Fig. 6, which consists of a series of heated cylinders 40 through which it is fed in succession by the aid of screws 41. The inner walls of the cylinders 40 are grooved, and the surfaces of the screws 41 are saw-toothed in cross-section. The cylinders are adjustably heated. Air-inlet openings, connected by pipes, are provided at the entrance ends of the cylinders. The final cylinder is cooled and the chocolate mass issuing therefrom is pressed through pipe 43 to a hopper 44 from which it may pass to a tablet making machine. Specification 128,154 also is referred to.