Scientists have found a way to use an electric field to reduce fat in liquid chocolate — maintaining a suitable viscosity for the manufacturing process while yielding a healthier end product.
Baker Perkins has introduced technology to deposit 3-dimensional starchless jellies.
Korean confectionery company Orion engaged JEC to develop a PD pump for its Shenyang plant to meet increasing demand for its products.
Juremont has won the exclusive Australian agency to supply Barry Callebaut cocoa powder, butter and liquor to the Australian food manufacturing sector from March 2016.
Innovations in the chocolate industry are made possible by the highly flexible production lines which will be on display at ProSweets Cologne.
The production and packing of sweets and snacks presents new challenges to machines and their constructors as market demands increase.
Non-contact detection of levels of foodstuffs like melted chocolate or tomato sauce is not always simple. These media do not drain without leaving residue and deposits regularly lead to sensing errors, which make error-free measurement impossible.
The Brookfield DV3T Rheometer, Small Sample Adapter and a Circulating Water Bath provide a suitable system for testing chocolate samples.
Baker Perkins ServoForm depositors are now capable of producing soft-centred double-ball lollipops.
Baker Perkins has upgraded its product range to enable complete automation of cooking and depositing systems for confectionery.
Melbourne confectionery manufacturer Betta Foods has appointed chartered accounting firm Cor Cordis as voluntary administrators. However, the administrators stress that it's business as usual for the company.
The Lothar A. Wolf Spezialmaschinen product range includes chocolate tempering machines, chocolate enrobers, belt coaters (panning), chocolate decorating equipment, nut kernelling equipment and a pre-used confectionery equipment program.
At the Zotter Schokoladen factory in Southeast Austria, smooth operation ensures top-quality final product. Reliable drive systems are therefore vital, and the facility relies on geared motors from NORD Drivesystems for conveying, mixing and pumping tasks.
Even chocolate products can lose their gloss after a certain amount of storage time has passed and develop 'bloom' - a creamy grey/white patina. Now, armed with sophisticated analysis, companies can effectively protect their products from developing this unaesthetic coating or bloom.
Researchers in the University of Guelph's Department of Food Science are developing heat-resistant chocolate.