Our Mambo®-system provides the economical production of premium compounds, fillings, nut pastes or spreads and can also process specialties such as diet masses or chocolate with different types of sugar and additives.
Our Salsa®-system provides the economical production of compounds, fillings or spreads with an individual note, even in small quantities.
Across the globe, NETZSCH provides support for your confectionery mass production projects, from the raw materials all the way through to the finished product.
The Tango® system offers the optimum plant solution for precutting and fine grinding of cocoa nibs to finest cocoa mass by combining a beater blade mill type N and an agitator bead mill type LME.
Pre-cutting-system MasterCream - the machine for the efficient refining of confectionery raw materials such as nuts as well for the reprocessing of rework as pralines, sugar-coated candies and filled wafers.
Today, many types, qualities, shapes and flavors of chocolate are available, like dark, milk and white chocolate. The ingredients for dark chocolate are simply sugar, cocoa butter and cocoa liquor, vanilla and an emulsifier are added. Milk chocolate contains the same ingredients plus milk powder and milk fat; white chocolate does not contain cocoa liquor, only cocoa butter.