Chocolate Aeration System

Chocolate aeration system

We specially designed a continuous chocolate aeration system, which needs to be equipped with SSHE to maintain the temperature of the chocolate entering the mixing head of the aerator. This is the key point that determines whether the aerated chocolate can be successfully produced.

Compared with vacuum treatment, Aeros continuous aeration system can provide greater flexibility for chocolate production. The rotor-stator principle injects compressed air or carbon dioxide into chocolate at a specific pressure to mix ingredients and gas well.

In the production of chocolate, this process allows the ingredients to be formed by extrusion or casting, and then depositing as strips or individually aerated products deposit in the non-aerated chocolate paste to complete the final process.In fact, aerated chocolate can change the structure of the finished product. The volume structure of the finished product is no different from normal density chocolate, which reduces the use of raw materials and reduces the cost of production.

Chocolate Aeration System Process Description

Prepared the melting & tempering chocolate, and delivered to Aeros jacketed buffer tank at a temperature in keeping warm. Directly underneath the buffer tank the main pump is placed which will pump the chocolate at the required capacity through the Scraped Surface Heat Exchanger to cool down the temperature before going through the aerator. The aerated chocolate will supply to the manifold depositor.

The air, synchronised with the main pump, is injected into the mixing head at a rate as set from the control panel. In the mixing head the pins of both the rotor and the stator see to it that the air is homogeneously mixed with the chocolate down to the required density and structure. From the mixing head the aerated chocolate is deposited on user's mould line.

Consulting Products

Key words:

Chocolate Aeration System

Classification:

Equipment

Production Line

Confectionery production line

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Product Description

Aeros to pass the machine
“Continuous aeration is a wellknown technology,mostly used in confectionery, pastries and milk products. In addition, the continuous amouth fel), homogenization and/or power mixing.The mixing head manufactured by Aeros has reached the world standard.The mixingautomation of the production process, saves more human resources, and reduces energy consumption and material waste. It is very imp
In the past, the production technology of mixing heads was very complex and expensive, but now Aeros can provide relatively cheap priture the mixing head, avoiding the complexity of the welding mixing needle process.
The rotor and stator of the mixing head are manufactured using a precision cutting process, with the following benefts:-The needles of the rotor and stator of the Aeros mixing head are not welded.
·The mixing head is made of a complete piece of material and is designed to be hard, so it is suitable for viscous products.·The smooth surface of the mixing head and the characteristics of no welding make it easier to clean after production.lmproved the design of the mixing head to make the size distribution of the foam more even.