Foam

Technology for foam production

With CHOCOTECH technology, you can produce foam masses with a perfect texture and quality. For frappé production, for example, the whipping agent solution is aerated, the cooked and vacuumed sugar solution is added and mixed until a stable foam is created. Depending on the aeration degree, this foam provides the basis for a wide variety of products. Do you have any questions? We will be happy to advise you.                     

Our systems for foam production

Marshmallow, torrone, halva and plenty of other products are based on an aeration process. These confectioneries can be manufactured batchwise with the TURBOWHIP™ or continuously with the TORNADO^®. If you wish to use gelatine as a whipping agent for jelly recipes or marshmallow, we recommend our TORNADO^® for individual, continuous aeration. You can also find out more about our systems listed by production process.                  

Service for the perfect foam

With the CHOCOTECH service, you are well advised in every aspect and can depend on maximum production reliability. From advice to the supply and installation of turnkey systems to the procurement of spare parts and modernization - we are always there for you and will of course also train your staff in the operation of our systems for confectionery production.                       

CHOCOTECH - unique for your needs