PATENTED TECHNOLOGY
Sensor-based hardware
Ultrasound and temperature sensors are installed on a mould and measure product parameters in real time as the chocolate goes from viscous to solid phase.
The uniqueness of the technology lies in ultrasound spectroscopy : the ultrasound wave propagating between a transmitter and a receiver across the mould and chocolate provides precise insights on the structuring quality.
User-centric software
Multi-parameters algorithms including:
- Viscosity
- Crystallization efficiency
- Tempering index
- Detachment from the mould
Intuitive and decision-oriented data interpretation
Product applications
Plain chocolate
Moulded chocolate of any recipe and geometry.
Filled chocolate
Filled pralines or seasonal figures.
Biscuits or waffles
Moulded chocolate biscuits or waffles.
Hollow figures
Complexe seasonal figurine shapes.
Use cases
Production line
Sensors are installed at the rear of a production mould and collect data in real time in the cooling tunnel:
- Real time tempering index
- Detection of unsteady process conditions
- Optimization of cooling parameters
- Defects and rework reduction
- Production throughput maximization
R&D / Laboratory
A standalone device is used to test any chocolate mass in laboratory and predict production quality:
- Authentic tempering index
- Chocolate batches comparison
- New recipe development
- New ingredient testing
- New mould material testing
