Sensing chocolate levels
07 October, 2015 by Dr Detlef ZienertNon-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.
Brookfield system for testing chocolate flow properties
11 May, 2015The Brookfield DV3T Rheometer, Small Sample Adapter and a Circulating Water Bath provide a suitable system for testing chocolate samples.
Baker Perkins ServoForm depositors for soft-centre double-ball lollipops
21 April, 2015Baker Perkins ServoForm depositors are now capable of producing soft-centred double-ball lollipops.
Baker Perkins automated confectionery cooking and depositing system
13 February, 2015Baker Perkins has upgraded its product range to enable complete automation of cooking and depositing systems for confectionery.
Confectionery manufacturer enters voluntary administration
21 January, 2015Melbourne 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.
Lothar A. Wolf Spezialmaschinen chocolate enrobing and tempering equipment
15 January, 2015The 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.
Chocolatier demands a smooth production line
04 December, 2014At 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.
Blooming chocolate
04 December, 2014Even 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.
Heat-resistant chocolate for hot summer days
28 August, 2013Researchers in the University of Guelph's Department of Food Science are developing heat-resistant chocolate.
Upgrade improves throughput, accuracy and quality
27 August, 2013Introducing Ishida equipment has paid off for throat lozenge manufacturer Ricola AG, reducing product breakage during packaging, increasing throughput and minimising giveaway.
Spray Dynamics automatic Belt Coater
29 May, 2013Manufacturers can quickly and uniformly apply chocolate, yoghurt and sugar solutions to nuts, fruits, candy cores, cereals and other products with the Spray Dynamics automatic Belt Coater.
$52m Mars upgrade supported by government
05 March, 2013Ai Group has welcomed the Victorian Government’s announcement of support for the $52 million expansion of the Mars confectionery plant in Ballarat.
Sustainability in the confectionery industry
11 December, 2012At the same time as the international confectionery industry is confronting the rising costs of energy and raw materials, consumers are demanding sustainably produced confectionery products.
Chocolate Indians
13 November, 2012India is presenting great opportunities for chocolate manufacturers as the growth in this market is the strongest in the world.
Easy to sanitise - the best way to ensure cleanliness
12 November, 2012The highest level of sophistication in production processes is required for the manufacture of confectionery products. In particular, manufacturers assign the highest priority to hygienic design for open processes - processes where the product comes into contact with the production equipment. Machines designed in a way that improves process safety and product shelf life are given preference.
