Aeration

Technology

Aeration with CHOCOTECH technology

Sugar-based confectionery can usually only be aerated with a whipping agent. To produce a frappé as the basis for a nougat bar interior or a foam kiss, for example, the egg white solution is foamed and mixed homogeneously with a cooked sugar mass.       

Our systems for aeration

The TURBOWHIPTM is ideal for the batch production of aerated sugar masses. It consists of a two-stage system for batchwise cooking and aerating and is suitable for the production of nougat, frappé, marshmallows, chewy sweets and other products. The TORNADO® is recommended for the continuous aeration of sugar masses, chocolate and baked goods. Search here for specific systems for your end product.

Tested in Wernigerode and delivered as a turnkey solution

Our CHOCOTECH Innovation Center (CIC) is an excellent place to test your recipes, allowing our experts to identify the perfect process machines for your applications or develop them individually. We are at your side from the initial consultation through to commissioning. Let us know what we can do for you.      

CHOCOTECH - unique for your needs

 


Tornado®

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Turbowhip

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