Crystallization

Controlled crystallization of the mass is a characteristic feature of the production of fondant or chewy candy, for example. Our systems provide an optimum end result in continuous production processes through supersaturation and precise tempering of the mass before crystallization.    

Our systems for crystallization

With the CHOCOTECH MICRON^®, we offer a two-stage system for the production of fine, smooth fondant. The mass is gently tempered and then subjected to recrystallisation - you can freely determine the particle size and distribution using the selectable process parameters. You are also welcome to take a look at our systems listed directly after your confectionery end product. 

Our service for optimum production

From the initial consultation to the opportunity to put our systems to the test with your recipes and raw materials in our in-house test laboratory, from advice to turnkey handover at your site - our experts are there for you. The development of customised solutions and the training of your team are also part of our comprehensive range of services.

CHOCOTECH - unique for your needs