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Integrated Line Choc Real
  • Integrated Line Choc Real
  • Integrated Line Choc Real
  • Nuevo

Integrated Line Choc Real

Contract price

Three different chocolate production lines developed under one roof

Referencia:
Integrated Line Choc Real
UPC:
EAN13:
Nuevo
Vendido por:
Thouet Lehmann GmbH
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Descripción

All configurations installed in our technology center in Koog a/d Zaan
Parallel testing possible to see and measure differences
Highly flexible regarding different recipes and plant layout
Clear Selection

The production of a world class chocolate is a process with a lot of influences and variables. It requires personnel with great knowledge about rheological values and the influence of technology on these values to produce good chocolate. At Royal Duyvis Wiener we have three different lines to produce chocolate available, every line with its own characteristics. All these lines are set up in our technology center as well for development and assistance of customers in recipe development and line efficiency improvement.

Depending on clients wishes our technology team is ready to answer all questions and explain the differences. In our Food Academy all three lines are installed on lab scale which enables you to do trials to find the optimal solution for your particular situation.

OPTION 1.
The first and worldwide most installed solution for real chocolate is the traditional line starting with a dry mixer, followed by roll refiners and finishing with a traditional dry conche. The line offers the highest flexibility possible in terms of handling a big variety of recipes.
OPTION 2.
Second option is how we call it combine the best of both worlds. In chocolate flavor is key and in the traditional line most of the flavor is achieved in the dry conche. But the maintenance of a roll refiner is quiet high compared to ball mills and requires a lot of knowledge. In this second solution, the so-called hybrid solution we combine the traditional dry conche for flavor development with the ball mills which requires less maintenance to produce a top-class chocolate which can compete with the traditional line. Limitation is the free fat percentage in the recipes, this has to be always minimum 29%.

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