Nougat Temper
The system for processing a wide range of praline masses and fat pastes and continuously feeding them directly to depositors and extruders.
Characteristic for this type of machine is a continuous process: cooling, crystallizing and plasticizing from the liquid to the solid state. The consistent nougat viscosity is the basis for weight-accurate shaping and better storage stability of the nougat.
The advantages
- Optimum pre-crystallization
- Suitable for truffle masses
- Optional aeration of the mass
Output
- NT 300 = 200 – 250 kg/h
- NT 500 = 350 – 550 kg/h
- NT 800 = 550 – 900 kg/h