Fillings, Coatings, Chocolate Compounds

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.


Confectionery Systems

Products & Solutions in the field of Confectionery Systems
System Salsa® - Plant for Compound Masses

우리의 Salsa® 시스템은 적은 양의 필링(filling), 스프레드 또는 각종 혼합물 생산에 적합한 매우 경제적인 시스템입니다.

System Mambo® - Plant for Confectionery Masses

Mambo® 시스템은 프리미엄 혼합물, 각종 너츠(nuts) 페이스트와 필링(filling) 등의 경제적인 생산이 가능하며, 다양한 첨가제가 첨가된 초콜릿과 같은 전문 생산도 가능합니다.

System MasterCream - Pre-Cutting-System

MasterCream은 너츠(nuts)와 같은 원료에서 프롤린, 슈가-코티드 캔디, 웨이퍼롤 등 재가공을 필요로 하는 제품 모두에 유연하고 경제적인 생산을 제공합니다.

NETZSCH-Beads®

Products & Solutions in the field of NETZSCH-Beads®
SteelBeads HQ

Cast steel grinding beads of tempered carbon steel