Chocolate quality measuring instrument
In the chocolate production industry, ensuring consistent product quality is essential. Variations in contraction, expansion, and tempering can lead to batch inconsistencies and product defects. Measuring these parameters accurately is key to maintaining optimal chocolate quality.
Measures chocolate contraction, expansion and tempering
The Aasted ChocoAnalyzer is designed to help you improve the quality of your chocolate production by precisely measuring the contraction and expansion in chocolate and its fillings. Additionally, it determines the melting point of crystals and measures the tempering index under actual production conditions. This tool is straightforward to use, facilitated by an intuitive user interface that stays updated via an Ethernet connection. Data extraction is simplified through fast and easy USB access. The ChocoAnalyzer’s ability to replicate production conditions makes it a valuable asset for maintaining consistent chocolate quality.
Benefits
- Ensures consistent product quality by precise measurement of critical parameters
- Easy-to-use interface reduces complexity and training time
- Fast data extraction via USB for efficient analysis
- Ethernet connection ensures up-to-date software
- Simultaneous conditions measurement for accurate results