System Rumba®

Highly Efficient Chocolate Production

General

Compared to other systems for the production of chocolate- and confectionery masses, the system Rumba® is characterized by reduced requirements for energy, cooling water and space as well as considerably shortened processing times, since the grinding and liquid-conching processes run simultaneously. The system Rumba® also allows you to save on cocoa butter/fats and/or lecithin.

Thanks to the modular design, the plant is laid out in exact accordance with your current needs. Future expansion of the plants is simple.

In addition to standard chocolates and current confectionery masses, you can also produce specialties such as diet chocolate or chocolate with different types of sugar and nutritive sweetener.

Proceso

El Rumba® ofrece una manera única e innovadora de hacer chocolate. Está Ud. ahora a solo tres pasos de su propio chocolate.

  • Premolienda del azúcar y leche en polvo a menos de 200 µm de tamaño de partícula o utilización de azúcar premolida
  • Fusión de la manteca de cacao y la pasta de cacao, mezclando y conchando en seco la pasta
  • Conchado en húmedo y molienda de la pasta de chocolate para el desarrollar en contínuo el aroma y el sabor

El control eficiente del proceso garantiza la más alta calidad y una reproducibilidad infalible.

Calidad

Conchado en seco intensivo con bajo contenido en manteca de cacao que reduce la humedad y extrae los olores y sabores indeseables, consiguiendo así un sabor y aroma delicioso.

El conchado en húmedo y la molienda fina simultánea, obtienen un producto homogéneo con una distribución de tamaño de partícula muy estrecha.

Finalmente, la última molienda fina en húmedo y en recirculación, proporciona la calidad deseada, de la manera más flexible posible. Tanto si es negro, blanco o con leche, su chocolate se convertirá en un codiciado placer.

Ventajas

  • Completely closed system
  • Easy Cleaning
  • Low energy consumption
  • Short processing times
  • Highest quality
  • Space-saving
  • Great flexibility

Datos Técnicos

Sizes of Rumba® production plants

Su dispositivo es demasiado pequeño para mostrarse en esta tabla.
Max. Batch SizeFootprint
Rumba® 750
750 kg / 1,653 lb40 m2
Rumba® 1500
1,500 kg / 3,306 lb60 m2
Rumba® 3000
3,000 kg / 6,613 lb100 m2
Rumba® 6000
6,000 kg /13,227 lb120 m2

 

Our experts will be happy to help you with the planning and realization of your specific requirements. A production process perfectly tailored to your needs will ensure the quality and reproducibility of your product.

Aplicaciones

Confectionery

Videos

ProSweets2013
NETZSCH at Interpack 2014

Literatura

Catálogo

Catálogo

Across the globe, NETZSCH provides support for your confectionery mass production projects, from the raw materials all the way through to the finished product.

Catálogo

NETZSCH-Feinmahltechnik GmbH offers mixing, kneading and dispersing machines for low- to high-viscosity products as well as a variety of wet-grinding units for reduction into the nanometer range, tailor-made for each application. When it comes to the processing of dry products by cutting, fine grinding or fine classification, you will find a wealth of experience and an equally varied program of fine-impact mills, classifier and jet mills as well as fine-cutting mills and high-performance fine classifiers.

Bibliografía técnica

Bibliografía técnica

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.

Su petición

Si quiere solicitar más información, por favor contacte con nuestro Dpto. Comercial , haciendo click en el botón.

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