MANUFACTURING TECHNOLOGIES ENHANCING QUALITY AND EFFICIENCY

Unique ultrasound technology for perfect chocolate-mold detachment

In-line monitoring of chocolate structure

through ultrasound attenuation and temperature measurement

  • Maximum volume contraction 
  • Maximum beta-v crystallization  
  • No cooling spots
  • Maximum surface gloss
  • Firm and clean snap
  • Smooth texture, velvety melt
  • Optimum shelf stability

OPTIMUM PRODUCT QUALITY AT OPTIMUM LINE SPEED

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This is what happens in the cooling tunnel

The video shows the ultrasound amplitude provided in real time by DetachLog throughout the chocolate solidification process in the cooling tunnel. The signal indicates when full detachment is completed. 

Already tested and adopted by renowned chocolate manufacturers

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Find out more

MEET US AT THE NEXT EVENT

CHOCOTEC

International Chocolate Congress

December 10-11-12, 2024

Cologne Congress Center

Meet us at the start-up corner