مواد الحشو، والطلاء، ومركبات الشوكولاتة

Dip coatings, icings and fillings differ from chocolate in that they have a higher fat content. The vegetable fats used are the primary determinants of their characteristics. Depending on the temperature, they are essentially responsible for the taste and viscosity and affect the consistency, how it feels in the mouth, the aroma it gives off and the way it melts. 
The overall higher fat content and the use of different vegetable fats change the consistency of the compound, making production and processing easier than for chocolate. On the one hand, the selective tempering is omitted and on the other hand, due to the lower viscosity, the time-consuming and costly dry and wet conching process can be eliminated.


نظم الحلويات

نظم الحلويات

المنتجات والحلول في مجال نظم الحلويات
نظام ®Salsa®

Our Salsa®-system provides the economical production of compounds, fillings or spreads with an individual note, even in small quantities.

نظام MasterCream

The MasterCream was developed for the flexible and efficient refining of confectionery raw materials such as nuts as well for the reprocessing of rework as pralines, sugar-coated candies and filled wafers.

® NETZSCH-Beads®

® NETZSCH-Beads®

المنتجات والحلول في مجال ® NETZSCH-Beads®
SteelBeads HQ

Cast steel grinding beads of tempered carbon steel