Nougat tempering system for consistent viscosity
Achieve consistent quality and precision in praline centers and nougat bars with a system that ensures optimal viscosity, enhancing storage stability and weight accuracy in every batch.
Processes and Pre-Crystallizes Nougat and Confectionery Masses
The Nugattemper from Sollich KG is a specialized machine for continuous pre-crystallization of confectionery masses, including pralines, truffles, and nougat. This equipment is distinguished by its ability to efficiently transition liquid masses to solid states through cooling and crystallizing. Ideal for confectionery manufacturers and chocolate producers, it ensures consistent viscosity, crucial for weight-accurate shaping and improved storage stability of end products.
Designed to seamlessly integrate into production lines, the Nugattemper supports high-speed operations, directly feeding crystallized mass to depositors and extruders. It offers a capacity range from 200 to 900 kg/h, depending on the model, catering to varied production scales. An optional aeration feature allows for mixing air into the mass, enhancing texture and volume.
Constructed for durability, the Nugattemper is available with options for stainless steel components, ensuring resistance to wear and corrosion. Cleaning is simplified through accessible design, reducing downtime and maintenance efforts. Supported by Sollich’s engineering expertise, customization options are available to tailor the machine to specific production needs.
Benefits
- Ensures weight-accurate shaping with consistent viscosity for reliable product quality.
- Increases production efficiency with continuous, high-speed processing.
- Enhances product texture and volume with optional mass aeration.
- Simplifies maintenance and reduces downtime with easy-access cleaning design.
- Provides versatility across various confectionery products, maximizing equipment use.
- Applications
- Pralines,Nut nougat mass,Chocolate products,Sweets,Truffle masses,Fat pastes
- End products
- Nougat bars,Fancy truffle assortments,Nut and chocolate spreads,Praline centers,Truffle filled chocolates,Gourmet nougat spread,High-end chocolate bonbons,Cream-filled chocolates,Mixed nut paste candies,Artisan chocolate clusters
- Steps before
- Grinding,Emulsification
- Steps after
- Extruding,Depositing,Cooling
- Input ingredients
- praline masses,fat pastes,liquid nougat,chopped nuts,almonds
- Output ingredients
- pre-crystallized nougat,solid nougat,nougat with consistent viscosity
- Market info
- Sollich is known for manufacturing engineered-to-order equipment for the confectionery industry, particularly chocolate processing and enrobing machines. They have a strong reputation for innovation, quality, and tailored solutions to meet specific customer requirements.
- Capacity
- 200 - 900 kg/h
- Pre-crystallization
- Optimum
- Aeration
- Optional
- Continuous Process
- Yes
- Suitable for Truffle Masses
- Yes
- Cooling Method
- Cooling,Crystallizing,Plasticizing
- Feed Type
- Direct to Depositors and Extruders
- Weight Accuracy
- Improved
- Working mechanism
- Continuous cooling,crystallizing,and plasticizing
- Product feeding method
- Direct feeding to depositors and extruders
- Automation level
- Manual / PLC controlled
- Batch vs. continuous operation
- Continuous
- Integration with other systems
- Optional aeration,direct extruder feeding
- Changeover time
- N/A
- Biological compatibility
- Suitable for praline masses and nut pastes
- Cleanability
- Design includes optional cleaning device
- Corrosive resistance (e.g. acids)
- Yes,resistant to fat-based ingredients
- Density/particle size
- Compatible with chopped nuts or almonds
- Feed method
- Direct feeding to depositors and extruders
- Continuous vs. Batch Process
- Continuous
- Capacity Range
- 200-900 kg/h
- Aeration Capability
- Optional
- Integration with Extruders
- Yes
- Control Panel Type
- Not specified
- Material Compatibility
- Praline Masses,Fat Pastes,Nougat