At the IBA trade fair this year, CHOCOTECH will be focusing on energy efficient solutions with smart controls and assistance systems
As a member of the Sollich KG group, CHOCOTECH GmbH will also be exhibiting at this year’s iba 2023 at the trade fair centre in Munich. CHOCOTECH is one of the market leaders in the design and manufacture of innovative process equipment for the production of confectionery.
CHOCOTECH focuses on energy-efficient and innovative solutions in process technology. The focus remains on assistance systems such as CIP, Process Monitoring Systems (PMS), Energy Recording Systems (ERS) and One Button Operator Systems (OBO). Together with other leading suppliers of confectionery machines, CHOCOTECH GmbH is a member of ‘SweetConnect’. This digital platform offers, among other things, real-time monitoring of process and quality-relevant plant parameters as well as digital access to plant documentation, spare parts catalogues and cross manufacture maintenance management.
CHOCOTECH offers cooking systems for jelly, fondant, caramel, fudge, hard candy, OTC, chewy candy, fruit snacks, brittle, bar lines and aerated products as well as CIP solutions for these lines. The range is completed by chocolate processing machines such as the FROZENSHELL® line, PRALIMAT® forming, filling and depositing machine and the CHOCOFORM® PSL forming line.
Additionally, CHOCOTECH offers equipment for the production and processing of dough of bakery products. The CHOCOTECH TEMPOMIX is a hygienically designed system for dough processing. It consists of a special mixing system guaranteeing a homogenous mix of flours and water, an inline continuous cooling system and a Tornado® aeration unit to accurately control the specific weight of the doughs.
The following machines will be on display:
Continuous cooker for jelly
The JELLYMASTER® and JELLYMIX, a unique equipment combination for the production of traditional jelly masses as well as OTC based gum products.
The JELLYMASTER® is specially designed for the efficient production of fruit gum and jelly masses. The most important factor for the production of jelly masses is the constant product viscosity, which plays an important role especially for “one-shot products”. The SUCROTWIST® cooker and pressure dissolver is designed for long, uninterrupted production periods and can process all hydrocolloids such as pectin, starch, agar agar, gum arabic, carrageenan and gelatine.
The JELLYMIX, a gravimetric PLC controlled weighing and mixing system, can process up to 8 different colours and flavours. Both non-aerated and aerated jelly masses with additional ingredients, including fruit juices, can be gently mixed and fed into the Mogul system. Processing of active pharmaceutical ingredients is also possible without any problems.
Aeration
The TORNADO® as a continuous aeration machine for jelly and marshmallow is an additional available option. The machine includes a tempered mixing head that allows an intensive mixing of the mass with the aeration gas. A pre foaming head is used in the TORNADO® to homogeneously aerate the mass, producing a durable fine-pored foam. Colours and flavours can be injected into the aerated mass through several standard inlet ports.
The combination with the machines of the parent company, SOLLICH KG and the cooking equipment of CHOCOTECH GmbH for the production of sugar, jelly or caramel masses enables the customer to obtain the entire process responsibility from one supplier, thus also ensuring an efficient and quickest possible commissioning of production lines.
Hall C1 Booth C1340
Read the full feature in our magazine.
Never miss a story… Follow us on:
International Confectionery
@InConfectionery
@InConfectionery
Media contact
Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
