초록 ▼

The present invention is a process for making icing utilizing a modified chocolate mixing machine. An icing slurry made of a mixture of fat and sugar is prepared and pumped into the mixing machine. The mixing machine has a plurality of independently controlled temperature zones. The icing slurry is

The present invention is a process for making icing utilizing a modified chocolate mixing machine. An icing slurry made of a mixture of fat and sugar is prepared and pumped into the mixing machine. The mixing machine has a plurality of independently controlled temperature zones. The icing slurry is mixed and propelled through these temperature zones by a plurality of blades attached to a rotor. The mixing machine has cooling plates between the blades. The cooling plates congeal the icing as it is being mixed. The icing is also aerated during this process. This process produces an icing having small beta prime fat crystals which allow the icing to “set-up”rapidly. This invention also includes the product of the process.

대표청구항 ▼

The process for making icing comprising: (a) preparing an icing slurry, said icing slurry being about 63% sugar 6X and about 34% soybean oil; (b) pumping said icing slurry at a pressure between about 80 psi and about 90 psi into a means for congealing said icing slurry; and (c) forming an icing from

The process for making icing comprising: (a) preparing an icing slurry, said icing slurry being about 63% sugar 6X and about 34% soybean oil; (b) pumping said icing slurry at a pressure between about 80 psi and about 90 psi into a means for congealing said icing slurry; and (c) forming an icing from said icing slurry by said means for congealing, said means for congealing having: (i) a plurality of independently controlled temperature zones, said plurality of said independently controlled temperature zones being 5 zones, said 5 zones being set a sequential temperatures of 115°F., 115°F., 82°F., 76°F., and 76°F.; (ii) a means for simultaneously mixing and propelling said icing slurry through said temperature zones; and (iii) a means for aerating said icing slurry during said mixing and propelling, whereby said icing slurry is aerated and congealed into an icing having a predominance of beta prime crystals.