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 Home Processing |
Processing
 Bringing chocolate ideas to life |
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Tuesday, 29 September 2009 |
Sollich has a long tradition of offering quality solutions for chocolate producers. Suzanne Callander visited the company to find out more...
Sollich started out life as a bakery in 1920, owned by Robert Sollich. Later, the company also became known for its confectionery machines. Indeed, it invented the first vacuum sugar boiling machine – the SOLLKOCH. In the 1950s the company relocated to Bad Salzuflen which was a major chocolate production region. This led it to develop more solutions for the chocolate industry, including tempering and enrobing equipment.
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The finishing touches help create the perfect gum |
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Tuesday, 01 September 2009 |
Suzanne Callander reports on the latest equipment and coating ingredient technologies that can help produce a finished
product to excite consumers.
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Hard panned dragees Manual or automatic? |
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Thursday, 13 August 2009 |
Hard panned dragees are produced by the application of successive
layers of coating to suitably shaped centres as they tumble in a
revolving pan. Automatic pans differ in design from conventional pans
as they are usually cylindrical with rounded sides. They have three key
parameters – length, diameter and bed depth. The bed depth becomes more
important since customers want to have a product with a contrast of
soft centre and crunchy surface.
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Hard decisions for candy production |
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Thursday, 13 August 2009 |
We report on a selection of the equipment available to produce hard candy – cost effectively
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Ovens see fast payback from energy saving investment |
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Monday, 10 August 2009 |
Energy price increases and the focussing of the world on the reduction
of CO2 emissions has resulted in increased interest in recovery of
surplus heat from ovens.
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Washing success in chocolate and candy |
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Friday, 24 July 2009 |
For more than 40 years, Mafo has been designing and constructing
industrial washing machines, blow-off units and dryers in stainless
steel.
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Energy-saving and environmentally-friendly cocoa roasting |
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Thursday, 02 July 2009 |
Reducing energy costs while protecting the environment are commercial and ecological considerations for cocoa processors. Buhler Barth – the cocoa processing center of competence of the Buhler Group – has teamed up with Buhler to find new approaches to cutting energy consumption in cocoa bean roasting and debacterization
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A tradition based on state-of-the-art equipment |
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Thursday, 25 June 2009 |
Accuracy and consistency are vital requirements for the production of traditional products such as toffee and fudge. Suzanne Callander reports...
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Thursday, 25 June 2009 |
We look at the latest extrusion equipment which can help confectionery manufacturers to offer some unique, high-quality finished products
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Italian company offers it all for chocolate production |
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Thursday, 25 June 2009 |
Carle & Montanari believes it is the only manufacturer able to take customers through the entire chocolate production process – providing turn-key solutions from chocolate ingredients to final packaging of products.
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Pasteurizing of oilseeds, nuts and almonds |
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Tuesday, 09 June 2009 |
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Agronomic foods often are naturally contaminated with harmless and pathogenic microorganisms. In most cases, agronomic goods are fresh processed, or are appropriately processed to preserve & increase shelf stability. Common preservation techniques include heat pasteurization or sterilization, irradiation, disinfestations with gaseous substances. In particular, the two latter techniques are rarely used nowadays due to legal restrictions as well as safety and nutritional concerns.
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Unrobing the latest enrobing features |
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Friday, 01 May 2009 |
Suzanne Callander finds out more about some of the most innovative features available on a variety of state-of-the-art enrobers
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