Products

The compact Tango^® process plant, designed as a skid, provides an optimum precutting of cocoa nibs to cocoa liquor

• The drive from upper part allows better access to tools and chamber
• Bearing in the upper part, bottom can be used for cooling, lower temperatures
• Exchange of beaters done outside the chamber in very short time
• Easy and fast cleaning of chamber, tools and screen
• Efficient single pass operation
• High throughput
• Foot print saving
• Allows smaller beads and finer product
• Reducing of lifecycle costs (TCO)

Our line concept Salsa^® includes the initial homogenization of the individual components in a mixing tank with a rapidly spinning dispersion tool for product circulation, transfer of the mass to the heatable process tank and the final fine grinding in the MasterRefiner agitator bead mills.

• Completely enclosed system
• Easy cleaning
• Low energy requirement
• Short processing times
• Highest quality
• Space-saving
• Very flexible
• Low processing temperature

Rumba^® stands for an innovative, unique way to make chocolate and confectionery masses. Now you're just three steps away from your own chocolate.

• Completely closed system
• Easy Cleaning
• Low energy consumption
• Short processing times
• Highest quality
• Space-saving
• Great flexibility

Masterconch It is suitable for conching of high-quality chocolate masses as well as processing premium compounds, fillings, spreads and ice cream coatings, drying of rework

• High degree of product safety
• Completely closed system
• CIP capable
• High level of flexibility
• Space-saving
• Short processing times
• Low energy requirement
• Highest quality

      MasterCream was developed for the flexible and efficient refining of confectionery raw materials such as nuts as well for the   reprocessing of rework.

• Powerful grinding performance
• Variable speed and grinding tool adjustment
• Low temperature processing
• Short residence time of product
• Compact and cleanable design