Chocolate liqueur centres prodn - using sugar soln supersatd by chilling in scraped surface heat exchanger

摘要

The chocolate liquers have a flavoured, liquid sugar soln. encased in a crystalline crust inside a chocolate case. To obtain a highly supersatd. aqs. soln. of sugar, at a very low temp, pref. between +5 degrees C and -10 degrees C, a hot soln. is cooled rapidly and efficiently by passing it hrough scraped surface heat exchangers which precludes the possibility of premature crystallisation.