Chocotech GmbH at Interpack 2014

Jan 20, 2014
*** Please download 2014 Interpack Survival Guide.

CHOCOTECH GmbH, part of the SOLLICH Group of companies will exhibit in Hall 3 stand A07/B08.

CHOCOTECH GmbH will display their complete production program for Candy manufacturing. This includes complete systems for Caramel, Jelly, Hard Candy Fondant, Chewies, Barline Kitchens, Fudges and Aerated Masses

Caramel
Batch and continuous caramel cookers such as CARASTAR®; YPP® and SUCROFILM® will be on display. The latest developments include a SUCROFILM® 2000 with a heat exchange surface of 6m². This is ideal for higher throughputs of up to 3.000 kg/hr depending on the recipe. This larger sized cooker rounds off the SUCROFILM® family with units now available from 1m² - 6m². All SUCROFILM® cookers now include the maintenance friendly direct drive with various frequency control, which allows for more flexibility during production and CIP. The CARAFLEX™ caramelizer will be displayed showing the latest hygienically designed agitator. The CHOCOTECH caramel kitchens are designed for multi-continuous production shifts before CIP is required and includes milk hydration, ingredient weighing, mixing, dissolving, cooking, inline product reclaim, cooling and rework processing.



Jelly
The JELLYMASTER® is perfect for the efficient production of Jelly products. One of the most important factors is consistent viscosity, especially for one shot products, which are becoming more and more favored in the market place. The SUCROTWIST Dissolver is designed for longer continuous production runs and can handle all gelling agents such as Gelatin, Starch, Agar Agar, Gum Arabic, Carrageenan and Pectin. Also showing is the JELLYMIX™, which is a gravimetric weighing and feeding system to deal with up to eight different colours and flavours. The system can also handle aerated foam and other additions such as fruit juice. It is also suited for the addition of active ingredients. Chocotech also supports the IQ, OQ & PQ documentation for pharmaceutical applications. Volumetric metering of CFA will also be on display.

Hard Candy
A complete hard candy line type SUCROMASTER® , complete with two dynamic mixers for two colours/Flavours and the newly designed hygienic tempering belt will be on display together with a complete hard candy forming line from EUROMEC, the CHOCOTECH partner for forming. The hard candy kitchen is also designed for; laminated, center filled, caramelized , sugar free, aerated, layered (multi-colour) and medicated hard candy. Chocotech also supports the IQ, OQ & PQ documentation for pharmaceutical applications. The line also includes the very successful patented energy saving dissolving system, type ECOGRAV™ which allows the process to be started at 90% dry solids thus saving up to 50% on steam costs compared to conventional production processes.

Fondant
From very fine grained fondants to coarser fudges can be made on the MICRON®. The exact super saturation of the mass before beating allows for very precise crystallization, resulting in controllable mass fineness and distribution. Precise temperature control of the mass discharge temperature for next step processing is also part of the system. The newly developed, plc controllable water tempering units, with Clean in Place (CIP) capability rounds off this closed hygienically designed system. The MICRON® is also suitable for sugar free masses

Chewies
Various systems for the continuous production of chewy candy such as fruit, milk, caramelized and powder / liquid filled chews can be shown. Also continuous crystallization methods including will be on display.

Barline Kitchens
A number of systems will be on display for batch and continuous cooking to complement the SOLLICH Conbar Lines, these include the TORNADO® for continuous aeration and TURBOWHIP™ for batch aerating.

Also on display will be the universal batch cooker type CARASTAR®, the universal continuous cooker type SUCROTWIST® and the PRINCESS Family of lab cookers for both batch and continuous cooking.

The Chocolate Division will show the following:

Chocolate
A FROZENSHELL® line with a PRALIMAT® depositor and a SOLLICH Rework Temper will run with chocolate throughout the show. The line will also run for periods in the mornings with a CHOCOFORM® PSL (drop line) unit for lentils.

The CHOCOFORM® PSL, which is designed for a quick roll-in roll-out product format change is ideal for manufacturing chocolate centers such as lentils, balls and eggs, which would then go on to be panned. The latest design includes pre-cooling (patent pending) of the chocolate mass before it enters the forming rollers which increases throughput by over 50%.