System Rumba®

Highly Efficient Chocolate Production

Généralités

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.

Procédé

Le Rumba® est une installation innovante et permet de fabriquer son propre chocolat. Maintenant vous  n’avez que trois étapes à suivre pour la fabrication de votre chocolat.

  • Le prébroyage du sucre et de la poudre de lait à moins de 200 µm ou l’utilisation de sucre prébroyé.
  • La fonte du beurre de cacao et de la masse de cacao, le mélange et le conchage  sec de la masse.
  • Le conchage humide et le broyage humide de la masse de chocolat pour un développement continu de l’arôme et du goût.

Contrôle du procédé efficace, garantissant la plus haute qualité et une reproductibilité fiable.

Qualité

Le conchage sec intensif avec une faible teneur en beurre de cacao réduit le taux d’humidité et permet d’éliminer les odeurs et goûts indésirables en les remplaçant par un goût recherché et des arômes succulents. Essayez le !

Le conchage humide réalisé en simultané avec le broyage fin humide, il permet  d’obtenir des produits homogènes avec une répartition granulométrique très serrée. Laissez le fondre dans la bouche !

Le broyage fin humide final en circulation permet d’obtenir la qualité désirée avec la plus haute flexibilité.

Qu’il soit noir, blanc ou au lait, votre chocolat devient un plaisir recherché.

Avantages

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

Technique

Sizes of Rumba® production plants

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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.

Applications

Confectionery

Videos

ProSweets2013
NETZSCH at Interpack 2014

Documentation

Brochure

Brochure

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

Brochure

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.

Documentation sur les applications

Documentation sur les applications

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.

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