Chocolate
How to Pump Chocolate Gently at a Constant Temperature
With this NETZSCH pump, you produce chocolate of the highest quality
Unsteady temperatures, viscosity fluctuations and thus destroyed chocolate consistency sounds familiar? NETZSCH Pumps & Systems is the right choice if you struggle with these challenges daily.
As a global specialist in complex fluid management, we offer you pump solutions for conveying particularly challenging media such as chocolate. We will show you how to increase the quality of your chocolate by using NETZSCH pumps.
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Confectioneries & Bakeries
It has been over 10,000 years since the beginning of grain cultivation. The understanding of the use of grains has been an important evolutionary process in human history. It was not until the invention of the oven and the discovery of the effect of yeast that finally made bread a staple food in people's diets. Not only did the Egyptians cultivate yeast for use in baking, but it was also in Egypt that refinements to the oven were made. Five thousand years ago, over 30 different types of bread existed in Egypt. From there, the art of bread making found its way into Europe through Greece and the Roman Empire. It was finally in Europe where the largest variety of breads were developed over the centuries.
What you need to bear in mind when pumping chocolate
Bakery products fall into three general categories: bread loaves, smaller bread products (such as pretzels, rolls, or croissants) and pastries (such as cookies, cakes, or pies). Each of these catagories requires special dough, ingredient treatment and supervision.
How to pump chocolate at a constant temperature
The solution is called: NEMO® BH hygienic pump in compact block design with an adjustable heating jacket. Thanks to its innovative design, the progressing cavity pump guarantees gentle pumping. The technology is based on the coordinated geometries of a helical Rotorrotor,Rotors,rotorsrotor and its surrounding stator. Due to the size of the chambers and the low sliding speeds of the Rotorrotor,Rotors,rotorsrotor, even larger solids, such as nuts or brittle, can be conveyed without damage. In addition, thanks to the heating jacket, you can regulate the temperature of the chocolate and keep it constant. The heating jacket surrounds the pump from the mechanical seals over the entire length to the discharge nozzle. This prevents temperature fluctuations and the associated reduction in quality.
The progressing cavity pumps from NETZSCH also offer you CIP - “Cleaning-In-Place” and SIP - “Sterilisation-in-Place”. Using this, you can clean or sterilise the pump without removing it from the system. This prevents residues and contamination. By the way, you save time and money during cleaning. Poor quality due to fluctuating conveying conditions when pumping chocolate is now a thing of the past. What are you waiting for? Get a consultation from the experts at NETZSCH now and pump gently at a constant temperature in the future.
NEMO® BH hygienic pump in compact block design
