MANUFACTURING TECHNOLOGIES OPTIMIZING QUALITY AND EFFICIENCY

In-line monitoring of chocolate structure during cooling  


  • Crystal formation
  • Degree of solidification
  • Volume contraction
  • Product detachment from the mold
  • Tempercurve

Enabling production process optimisations


  • Cooling air temperature
  • Cooling time
  • Air velocity
  • Cooling tunnel design

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OPTIMUM PRODUCT QUALITY AT OPTIMUM LINE SPEED

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Data-driven decision making

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

Already tested and adopted by renowned chocolate manufacturers

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FAIRS AND CONGRESSES

CHOCOTEC

International Chocolate Congress

December 10-11-12, 2024

Cologne Congress Center