Chocolate mass

Mould preparing

1

Preparing your moulds

To achieve an optimal smooth gloss without marks from air inclusions, it is essential that your moulds are pre-heated. Our pre-heating tunnels provide a temperature range you can adjust to suit your product needs, and evenly applies it for homogenous heating of every mould.

 

Depositing

2

Precise quantities

For your one-shot chocolates, it is essential that you start with precise quantities. Our depositing technology provides spot depositing with a wide range of different pistons and depositing moulds to cover the broadest range of product variety at a high output.

 

Vibration

3

Removing unwanted air

Unwanted air can affect the ultimate look and mouthfeel. We use a vertical shaking process to degas and ensure even distribution of deaerated chocolate mass throughout your moulds.

 

Cooling

4

Careful cooling

It is important to evenly cool your mass so that it retains uniform plasticity. Our in-line cooling takes your moulds through every position to ensure an even heat exchange. Airflow and temperature can be adjusted to meet specific recipe derivations.

 

Twisting

5

Pre-loosening

To maximize yields and save production time, you need a clean demoulding process. Our twist station pre-loosens your solidified one-shot chocolates to ensure smooth demoulding.

 

Demoulding

6

Gentle removal

Now it is time to remove your product from the moulds. We turn over moulds and use a combination of gravity and pneumatically operated hammers to gently punch out your chocolates. You can adjust air pressures to suit the varying stickiness of different end products.

 

One-shot pralines

  • Clear process visualization 
  • Intuitive graphical user interface 
  • Full traceability 
  • Complete plant control at every operating panel 
  • Simple connection to ERP systems 
  • Integration of recipe parameters 
  • 24/7 access to KPIs