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Die NETZSCH Food & Confectionery ist bekannt für ihre Innovationskraft und ein steter Garant für Neuerungen bei Maschinen und Systemen für die Herstellung von Süßwarenmassen. In diesem Jahr möchten wir Sie persönlich an unseren innovativen Verfahren und Lösungen teilhaben lassen, in dem wir in den nächsten Wochen Online Seminare über die verschiedensten Themen unseren Kunden und Interessenten anbieten.

 

Wir zeigen Highlights zu unseren neuesten Innovationen zur Zerkleinerungstechnologie z.B. mit dem MasterRefiner, sowie unserer MasterConch mit dem Rumba® Verfahren zur Herstellung von Schokoladen und Compound-Massen oder die effizientesten Technologien wie unseren MasterCream zur Vor- und Feinvermahlung von Nüssen, Öl- Saaten aller Art.

 

Nehmen Sie teil und sichern Sie sich einfach Ihren Platz in einem unserer interessanten Online Interaktive Seminare.

Wir freuen uns auf Sie!

Ihr NETZSCH Food & Confectionery Team


NEW Online Seminar

Cocoa Mass Production : Reducing Operating Costs with System Tango®

Topics to be discussed include:

  • Cocoa nib grinding
  • Cocoa liquor refining
  • Dry processing of cocoa
  • Comparison to other systems

System Tango® is made up of two mills: the MasterRefiner Agitator Bead Mill and an N Series beater blade mill. Both mills, along with a feed pump and control unit, are mounted on a tubular frame, thereby forming a coherent unit. It requires minimal space and is easy to transport and install The associated benefits with respect to efficiency, energy consumption and operating costs are apparent.

The compact processing system can do the job with one agitator mill since cocoa nibs first undergo a high level of comminution in the beater blade mill. It processes a granulate with a grain size of several millimeters into a mass with a particle size of less than 75 micrometers. The product is fed from the top and is also processed in this direction.

Preserves flavor, no intermediate tank needed, and a long service life:
Because the drive system of the beater blade mill is on top, there is room to install an additional cooling system in the lower area of the tank. This allows the cocoa mass to be processed at temperatures that will preserve the flavor, thus eliminating the need for an intermediate tank. This way, up to four tons of the finest cocoa mass can be processed per hour. The four beater blades deliver exceptional performance with high precision and a long service life and – when necessary – can be exchanged outside the tank within half an hour.

  • Date: Wed, Aug 18, 2021 2:00 PM - 3:00 PM EDT
  • Featured Presenter: Andrew Trefny, Food & Confectionery Application Specialist

 

Register now!

Datum Notiz Land
18 Aug 2021, 02:00 pm – 03:00 pm Cocoa Mass Production : Reducing Operating Costs with System Tango® Vereinigte Staaten von Amerika Registrieren