Chocolate quality analysis instrument
Ensure the highest quality of your chocolate production by precisely measuring contraction, expansion, and crystal melting points, optimizing every batch from lab to production.
Measures Chocolate Quality and Tempering Indices
The Aasted ChocoAnalyzer is a state-of-the-art instrument for chocolate quality measurement, providing precise insights into contraction, expansion, and tempering indices. This laboratory device stands out with its intuitive interface, supporting real-time data extraction via Ethernet and USB. It’s ideal for chocolate, bakery, and confectionery sectors, assisting in the creation of chocolate bars, pralines, truffles, and more by ensuring consistent product quality and aiding R&D and small-scale testing. The ChocoAnalyzer seamlessly integrates into existing lab setups, offering flexible, bench-top application scalability. It emphasizes energy efficiency and operational simplicity, while its robust design supports long-term use and minimal maintenance. With Aasted’s engineering support, it can be customized to fit specific production needs, aligning with industry standards and compliance requirements for food-grade applications.
Benefits
- Ensures product consistency by accurately measuring chocolate tempering and contraction.
- Enhances product development with precise data extraction capabilities for R&D.
- Increases efficiency with flexible, small-scale testing before full-scale production.
- Saves time and resources with intuitive interface and easy data connectivity.
- Supports compliance with industry standards for chocolate and confectionery production.
- Applications
- Lentils,Bakery,Confectionery,Chocolate eggs,Chocolate balls,Chocolate fillings,Chocolate chips,Chocolate
- End products
- Chocolate truffles,Filled chocolate molds,Chocolate-coated cookies,Ganache fillings,Chocolate pralines,Marzipan chocolates,Chocolate bars,White chocolate chips,Milk chocolate balls,Milk chocolate eggs,Chocolate-coated pastries,Dark chocolate lentils
- Steps before
- Tempering,Extruding,Depositing
- Steps after
- Cooling,Enrobing,Quality Assurance
- Input ingredients
- chocolate,fillings,fatty masses,different masses
- Output ingredients
- measured contraction,measured expansion,temper curve,temper index,melting point of crystals,quality chocolate
- Market info
- Aasted is known for its expertise in manufacturing equipment for the chocolate, bakery, and confectionery industries, offering solutions like tempering, molding, and baking machinery with a strong reputation for innovation and quality.
- Accuracy
- ±0.5–2%
- Automation
- Manual / Auto dosing
- Capacity
- Small-scale,laboratory
- Cooling simulation
- Adjustable profiles
- Data extraction
- USB
- User interface
- Intuitive
- Ethernet connection
- Yes
- Melting point determination
- Yes
- Tempering index measurement
- Yes
- Mobility
- Movable on wheels
- Production scale
- Laboratory
- Product customization
- Up to 3 different masses
- Quality assurance
- High accuracy
- Scientific measurement methods
- 4
- User Interface
- Intuitive,Ethernet connected
- Data Extraction
- USB extraction
- Flexibility
- Movable unit on wheels
- Automation level
- Manual / PLC
- Batch vs. continuous operation
- Both
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Foaming
- Yes/No
- Machine footprint
- Compact and mobile unit
- Control panel type
- Intuitive User Interface
- Discharge method
- USB data extraction
- Cooling simulator
- Movable on wheels
- Extruder type
- C-Frame,dynamic and movable
- Control panel type
- Intuitive UI,Ethernet connection
- Data extraction method
- USB
- Integration possibilities
- Plug-and-play