Decrystallization for tempered chocolate
In the chocolate processing industry, tempered chocolate that has not been used must be free of fat crystals before reuse. This process ensures consistency in texture and quality in final products, which is critical for maintaining high standards and meeting customer expectations.
Ensure fat crystal-free chocolate for reuse
The decrystallization process by Sollich is designed to eliminate fat crystals from unused tempered chocolate, preparing it for efficient reuse. This process involves heating the chocolate to 45°C using a maintenance-free heat exchanger, type HE. These heat exchangers provide a large heat transfer surface, ensuring the chocolate reaches the required temperature uniformly. Moreover, the system can also be used for pre-cooling, making it versatile for different stages of chocolate processing. Installation is straightforward as it integrates into the customer’s existing pipeline, minimizing disruptions. Sollich KG offers these heat exchangers as part of their comprehensive solutions for the chocolate industry.
Benefits
- Ensures consistency in reused chocolate
- Maintenance-free operation
- Large heat transfer surface for uniform heating
- Versatile use for pre-cooling
- Easy installation in existing pipelines