The Manufacture of Chocolate and other Cacao PreparationsZipperer, Paul
Science
The Manufacture of Chocolate and other Cacao Preparations
Zipperer, Paul
Cacao; Chocolate; Cocoa
and finally, owing to the fact that the often considerable amount of
waste material is done away with in this process, the moulding shop
is spared to some extent. The series of rollers through which the
chocolate passes is maintained at a proper temperature by means of
automatic water apparatus. The daily output of the machine figures at
3000-4000 kilograms. The material is passed on out of this machine to
the dividing and moulding processes.
The necessary extraction of air follows immediately on the tempering
process, for the blades of the scraper then release the chocolate mass
from the rollers in thin layers, between which air penetrates. The
removal of air is effected by machines, an old type of which is shown
in fig. 49 (in front elevation).
It can be warmed by means of a charcoal fire placed in the space =i=,
or by any other suitable means. The chocolate mass is fed into the
cylindrical hopper =a=, at the base of which occurs an archimedian
screw =b=, which is propelled by the shaft and cog-wheel system =c d
e= in the direction indicated by the arrow. Thus the chocolate mass is
forced into the box =f=, leaving which in cylindrical form, it succeeds
to the travelling band =h=. It is now almost entirely freed from air.
As the material is pushed forward on the band, it is cut off either by
a knife =g= fixed to the box =f=, or divided as far as possible into
equal parts by a double knife with adjustable blades corresponding
to the weight required for a chocolate square. This manipulation
presupposes a fair amount of skill on the part of the machinist, but
this once attained, the division ensues as precisely and simply as can
be desired.
Air-extracting machines of recent construction, although still
partially built on the above principle, are at the same time generally
developed as automatic dividing machines.
[Illustration: Fig. 49.]
[Illustration: Fig. 50.]
Fig. 50 shows such a machine for solid and semi-liquid chocolates. By
means of this, the material is next conducted along a vertical screw
path in even mass to the horizontal screw, and so a second filling with
the hand is rendered unnecessary. After it has been freed from air in
this, it enters a revolverlike cutter, which discharges the divided
portions on a travelling belt. On the latter it is conducted to a table
standing near, where it is laid into moulds. The machine is of very
strong make, and puts out from 15-250 gr, divided into approximately
10-25000 squares, within a space of ten hours.
[Illustration: Fig. 51 a.]
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