Sollich, Chocotech and Dumoulin at ProSweets 2013

Dec 18, 2012
We hope you can join Sollich, Chocotech and Dumoulin at the forthcoming ProSweets 2013, which will take place from January 27- 30, 2013 in Cologne, Germany. Sollich and Chocotech will be present at a corporate stand in Hall 10.1, Stand B020/C029. Dumoulin will exhibit in Hall 10.1, Stand A010/B011.

A lot of interesting new developments as well as a selection of our standard machinery range will be on display.

Newly developed Turbotemper Top TT 100 B and TT 200 B with 100 kg/h and 200 kg/h throughputs respectively. Both machines are equipped with a reheating reservoir tank and a feed pump. Compact design guarantees flexible handling with superior tempering quality of chocolate even in low capacity applications. Also on display will be a Turbotemper Top TT 2200 in „D“-version with an integrated Tempergraph for continuous quality control and a built-in „Teach-In“ function for constant, automatically controlled temper index.High duty enrobing machine Enromat M5-1300 MAGNUM, with 2400 mm length and 1300 mm belt width. External tempering machine type Turbotemper Top feeds an enrobing machine via Sollich circulation tempering system – a winning combination that allows for exact enrobing weights with the tolerance of +/- 0,1%, thus, ensuring exceptional tempering and enrobing quality even at very high working speed. Enromat M5 series available in belt widths from 820 mm and up to 2600 mm represents the leading technology in chocolate enrobing that is used in challenging applications worldwide.

New mini enrobing machine type Minicoater MC 420 with a built-in tempering system. The machine will be running with chocolate during the exhibition. It is available in 320 and 420 mm working widths.

Cluster forming machine Cluster Former™ CF. The machine is a proven solution for the production of round, rectangular or oval clusters - little piles of chopped nuts, cereals, dried fruits, brittle bits, etc. with a fat binder (compound or real chocolate). Clusters are formed volumetrically and are deposited with individual pistons onto the cooling conveyor.

Jellymaster, from Chocotech Candy Division, a continuous cooking system for all types of jellies and marshmallows based on gelatin, agar-agar, gum arabic, pectin, carrageenan, modified and high amylose starch. The principal unit is a Sucrotwist® pressure dissolver with its special construction. As there is no dead space generated anywhere, there are no restrictions at all in terms of the jellying agents to be used. The cooker features first-in first-out product flow with determined guidance of the turbulently streaming product, PLC control with synchronized components in a completely hygienic design that can be connected easily to a CIP-system.

Chocotech will also exhibit Ecograv - a new patent-pending technology, which enables manufacturers to achieve up to 50% in energy cost saving in confectionery production, primarily in manufacturing hard candy, chewy candy, aerated candy and fondants. It consists of a gravimetric weighing unit for sugar and corn syrup with an integrated dissolver, which uses water content of corn syrup to enable stable and clear solution of up to 90% dry solids to be metered to the cooker without adding water to the premix. This results in impressive increase in dry solids when compared to the conventional industry practice of metering 75% dry solids to the cooker.

Well-recommended lentil forming machine Chocoform PSL® from Chocotech will also be exhibited at the booth. Chocoform PSL® is designed for manufacturing lentils, balls, eggs of mocca beans from chocolate. Tempered chocolate is fed between two 400 mm ø below 0°C cooled embossing rollers forming a slab of product with "chocolate skin" between the shapes.

Dumoulin will be showing LogiCX 252 Universal Coating Machine – the first perforated drum coater or the first chocolate coating and varnishing unit all developed at Dumoulin – that represents a key milestone in the company’s development as well as in the history of panning. Dumoulin’s 250kg batch sugar / sugarfree coating machine can now be equipped with a chocolate coating and varnishing spray arm that together with drum blinding plates guarantees the same process time and quality as a dedicated machine. This innovation meets the demands of small and mid-sized confectioners looking to shift from manual to automatic coating, but within reasonable space and cost constraints. It also addresses the needs of research and development departments of larger manufacturers.

Sollich KG of Germany is the world's leading supplier of enrobers, tempering systems, cooling tunnels and bar forming equipment along with a complete range of associated equipment. CHOCOTECH GmbH, based in Wernigerode, Germany offers solutions for caramel, fondant, foam, jelly, hard candy, fruit snacks, binders, bird’s milk, brittle and Halva production. Dumoulin of France leads the market of automated confectionery coating equipment. Sollich, Chocotech and Dumoulin are represented in North America by Sollich NA.