System Rumba®

Highly Efficient Chocolate Production

Ogólne informacje

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.

Process

Rumba® stands for an innovative, unique way to make chocolate. Now you're just three steps away from your own chocolate.

  • Pre-grinding of sugar and milk powder to less than 200 µm particle size or use of pre-ground sugar
  • Melting the cocoa butter and cocoa mass, mixing and dry conching of the mass
  • Wet conching and grinding of the chocolate mass for continuous development of aroma and flavor.

Efficient process control guarantees the highest quality and unerring reproducibility.

Quality

Intensive dry conching with a low cocoa butter content reduces moisture content and removes undesirable odors and flavors for got-to-have-it taste and luscious aroma. Try it!

Concurrent wet conching and wet fine grinding result in homogeneous products with a very narrow particle size distribution. Let it melt in your mouth!

Final wet fine grinding in circulation results in the desired quality with the greatest possible flexibility. Whether dark, white or brown, your chocolate will become a sought-after treat.

Advantages

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

Technika

Sizes of Rumba® production plants

Twoje urządzenie jest za małe, aby wyświetlić tę tabelę.
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.

Zastosowanie

Confectionery

Videos

ProSweets2013
NETZSCH at Interpack 2014

Literatura

Broszura

Broszura

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

Literatura przedmiotu

Literatura przedmiotu

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.

Wasze zapytanie

Proszę kliknąć na link aby skontaktować się z naszym sprzedawcą po więcej informacji Informacja.

Być może jesteś zainteresowany:

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.

System Salsa® - Plant for Compound Masses

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