Chocolate Tempering and Enrobing System

Application of heat and shear on liquid chocolate to achieve stable seed crystalline structured cocoa butter before moulding or enrobing. Enrobing process uses a ‘waterfall’ of chocolate to coat a pre-formed product to give a chocoalte coating.
Production times are cleaner and faster.

Objectives

  • Creation of stable seed crystalline structured cocoa butter before moulding or enrobing

Degree of integration of marine resources

Low

Potential sectors of aplication

  • Prepared food

Main advantages of cooperation

Capital cost

Entities