Crystallization and aeration unit for fat-based center masses
In the production of chocolate and confections, achieving a homogeneous and nearly solid mass for fat-based centers without pre-cooling can significantly streamline the workflow. Traditional systems often leave room for inefficiencies that lead to increased waste and longer production times.
Achieve precise aeration and crystallization
The SuperNova Orbit from Aasted is tailored for the crystallization and aeration of fat-based masses, such as crème fillings. Capable of crystallizing the mass to an almost solid state, it enables transfer to open hopper wire cutters and extruders without the need for pre-cooling on conveyor belts. The unique constant velocity scrapers ensure uniform handling, making the mass pumpable and homogeneous. Air can be injected mid-crystallization, dispersing naturally due to shear adding, eliminating the need for traditional mixing heads. This dual-purpose flexibility minimizes waste and reduces production time, providing consistent results for both aerated and non-aerated applications. Suitable for various dessert chocolates and bar fillings, the SuperNova Orbit supports a wide range of densities and ingredient compositions.
Benefits
- Eliminates need for pre-cooling on conveyor belts
- Enhanced product homogeneity
- Reduces production time and waste
- Versatile for aerated and non-aerated masses
- Consistent and reliable crystallization process