Brittle

Technology for the production of brittle

Brittle - a mixture of nuts (e.g. almonds, hazelnuts or walnuts) and caramelized sugar, which may also contain butter or other fats, milk powder, glucose syrup or honey. As an ingredient or decoration for desserts, ice cream or confectionery, depending on the consistency, a variety of hard, soft or laminated brittle is used.              

Our systems for brittle production 

With our flexible and compact pressure dissolver/cooker, the SUCROTWIST^®, in combination with the CARAFLEX^® for the continuous production of brittle mixtures, or the Sugar Melter RK 50, specially developed for melting sugar, you can rely on an efficient and hygienic brittle production. With the SUCROFORM^® W, our forming system for embossing brittle, hard caramels and chewy candy, you have a flexible system for the forming of brittle and sugar masses. We will be happy to advise you.    

Service for perfect brittle

We invite you to put our confectionery technology to the test at the CIC (the CHOCOTECH Innovation Center). Comprehensive services - from the preventive maintenance and modernization of our systems, the training of your personnel to the worldwide procurement of spare parts - and individual advice complete our support for your production safety.             

CHOCOTECH - unique for your needs