Nougat tempering system for consistent viscosity
In the production of various praline masses and fat pastes, achieving consistent viscosity and optimal crystallization is crucial. Challenges such as weight-accuracy in shaping and storage stability can affect the final product quality if not managed properly.
Ensures optimal nougat crystallization and feeding
The Nugattemper by Sollich is designed for the continuous processing of a wide range of praline and fat paste masses, ensuring they are consistently cooled, crystallized, and plasticized from a liquid to a solid state. This system provides an optimum pre-crystallization process, which is the basis for weight-accurate shaping and improved storage stability of nougat. It can optionally aerate the mass and is suitable for truffle masses as well. Nugattemper models vary in capacity, ranging from 200 to 900 kg/h, depending on the specific needs of the production line. The NT 300, NT 500, and NT 800 models offer various throughput capacities to cater to different production demands. Equipped with a special mixer (the Contimischer SM), the system can mix pre-crystallized nut nougat mass with chopped nuts or almonds and feed the mixture directly to an extruder via a specially developed distributor nozzle.
Benefits
- Consistent viscosity for better weight-accurate shaping
- Improved storage stability of nougat
- Optional aeration for enhanced product quality
- Suitable for a variety of praline masses and truffle pastes
- Various throughput capacities to match production needs