Sollich, Chocotech and Dumoulin at Prosweets 2019

Nov 30, 2018
Please join Sollich, Chocotech and Dumoulin at ProSweets 2019 on January 27-30, 2018 in Cologne, Germany.  Sollich and Chocotech will have a combined booth in Hall 10.1, booth # B030/C039 and Dumoulin will be in Hall 10.1, booth # A010/B011.

Sollich KG, one of the leading manufacturers of special machinery for the confectionery industry, will present numerous innovations at the ProSweets 2019 in Cologne. The worldwide successfully operating Turbotemper® e tempering system covers the whole spectrum of chocolate tempering machines for capacities starting at 100 kg per hour and upwards.

On display at the Sollich booth will be the Turbotemper®e TE 1100 D with a tempering capacity of 1100 kg per hour. The patented tempering process provides optimum tempering of different types of chocolate, resulting in a constant enrobing quality, a high shelf-life and an attractive gloss of enrobed or moulded products. The integrated touch panel with intuitive surface and recipe management guarantees easy handling and reproduction of the machine settings. The Tempergraph is designed for online measuring of the degree of temper and ensures a constant product quality.

Besides the well-known Enromat® enrobing machines with working widths of up to 2600 mm also the Temperstatic® series with belt width of between 820 and 1300 mm including integrated tempering belongs to the Sollich manufacturing range of enrobing machines. The enrober type Enromat® M6-1050 CIP on display, with a belt width of 1050 mm, allows numerous possibilities to adjust a precise adjustment of the product coating. Additionally, the machine distinguishes itself by good accessibility and simple operation. The CIP-execution matches the latest hygiene requirements. A mass changeover which requires a thorough cleaning, e.g. changeover from dark to white chocolate, is now largely possible automatically within 2 – 3 hours.

Furthermore, Sollich will show the new compact mini enrobing machine type Minicoater™ MC 420. The machine will be run with chocolate mass during the exhibition period. It is available in 320 and 420 mm working width. The Minicoater™ MC can be flexibly used due to built-in tempering system and mobile execution. The subsequent cooling tunnel type Thermo Flow LSK 420 guarantees a high product quality due to the combined radiation and convection cooling

Finally, the well-known fully automatic Tempermeter E6 for the manual control of the temper index of chocolate masses will be presented. The integrated touch-screen panel simplifies the operation and provides additional options for data analysis and transfer.

CHOCOTECH will display the Ecograv®, Carastar®, Jellymaster® and Chocoform® PSL along with information on their full range of candy and chocolate processing machines.  Chocotech offers complete cooking systems for jelly, fondant, caramel, fudge, hard candy, chewy candy, fruit snacks, croquant, barline kitchens and aeration systems.  For chocolate they offer the Frozenshell® line with Pralimat® depositing and the PSL lentil and ball forming system.

The Ecograv® is a flexible gravimetric weighing unit with a buffer tank and an integrated continuous dissolver.  One of the top energy saving processes of the Ecograv® is the ability to dissolve crystal sugar using the moisture within corn syrup only- no water added.  The Ecograv® is ideal for hard candies, chewy candies, fondants and cooked sugar solutions for bars.  Prior to cooking, the Ecograv® can achieve a dry solids level of up to 90% instead of 75-80%.  This substantially reduces the energy required for cooking and provides a 30% to 50% energy savings.  Another advantage of the ECOGRAV® is the flexibility of the gravimetrical weighing system allowing for easy modifications to recipe and ingredients.

The PRINCESS SUCROMASTER®, is an hygienically designed cooking and vacuum system for sugar or sugar free hard candy. The standard system is designed with a static cooker type SUCROTWIST®. The system on display also include a dynamic thin film cooker type SUCROFILM®, which is ideal for hard candies, which contain milk in the recipe. The system comes with a vacuum extraction screw and a specially designed dynamic mixer for adding color, flavor and acid into the cooked mass. The system is also designed for; laminated, center filled, caramelized, sugar free, aerated, layered (multi-color) and medicated hard candy. CHOCOTECH also supports the IQ, OQ & PQ documentation for OTC products.

The PRINCESS® Candy batch lab cooker, ideal for recipe development and all types of lab work.The unit also comes with an optional whipping bowl attachment for aerating Frappes, Marshmallow and Nougats.

Dumoulin is the world leader in construction and process design of large chocolate, sugar, and sugar free automatic panning machines. Innovation has always been a trademark at Dumoulin, a force that has lead this small bakery machinery business founded in the 1930’s to become a market leader in the automatic coating technology.

For example, the first perforated drum coater or the first chocolate coating and varnishing unit —all developed at Dumoulin — represented key milestones in the company’s development as well as in the history of panning. Whether it is about the use of new ingredients, development of new candies, or improvement of machine design, operation and capacity, we at Dumoulin are all focused on one goal: anticipating customers’ expectations. We have again proved it with the most flexible coating machine one can imagine, a unique and revolutionary piece of equipment that confectioners have always dreamt of. As candymakers know, it is possible to produce sugar-coated goods in a solid pan, but this takes enormous time. On the other hand, a perforated pan does not enable the coating of chocolate. Having an efficient system to produce both types of coated goods sounded a bit like “Mission Impossible.” Dumoulin, however, managed to pull it off. Our 250-kg batch sugar/sugar-free coating machine can now be equipped with a chocolate coating and varnishing spray arm that — together with drum blinding plates — offers 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 doing so within reasonable space and cost constraints. It also addresses the needs of larger manufacturers’ research and development departments. Not surprisingly, this feature was primarily developed for our own laboratory in order to save space and make sugar as well as chocolate tests in the same machine. Truly,innovation really lies everywhere.

Dumoulin will present in Prosweets 2019 Hall 10.1 booth A10/B11 one of his most successful equipment: the LogiC machine, 250 kg capacity for chocolate coating and both polishing and varnishing in the same process.