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 MAXIMUM LINE SPEED
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
MEET US AT THE NEXT EVENT
CHOCOTEC
International Chocolate Congress
December 10-11-12, 2024
Cologne Congress Center