News / Shows

ProSweets Preview: Buhler

February 8, 2013

A looming cocoa shortage, changing requirements for the end product and improved energy efficiency — these are the challenges that the cocoa and chocolate processing industry is face. As a result, these challenges affect not only producers but also suppliers to the industry.

At ProSweets 2013, Bühler, as one of the leading technology partners for the cocoa and chocolate industry, will exhibit its latest solutions for the entire value chain — from cocoa roasting to the moulded chocolate product.

Highlights include a new cocoa drum roaster, Tornado RSX, and new solutions for compound production with EasyComp. Additional items from the flexible moulding line ChocoStar Compact and much more will be exhibited at Bühler’s booth at ProSweets in January 2013.


Cocoa processing

Bühler’s industry solutions for the cocoa industry start with a raw fermented cocoa bean. For a perfect end product, it is important to process the cocoa carefully to ensure that an optimal quality and behavior can be achieved. Bühler Barth is constantly developing its equipment further in order to achieve the desired product behavior and quality while retaining the traditional strengths of its existing solutions.

The latest innovation by Bühler Barth is the two-in-one drum roaster Tornado RSX. The new cocoa nibs roaster combines convective and conductive roasting technologies in a single roasting cycle that allows optimal recipe differentiation based on end-product quality. The hot air that streams through the cocoa nibs can be used for faster drying, saving process energy as well as improving roasting notes. The conductive process enables the traditional roasting flavor to develop and can be combined with the new process possibility of convective roasting. Thanks to this new process design, the roasting time of cocoa nibs can be significantly reduced (+/-20%) with no impact on flavor and with reduced energy consumption. 


Compound mass production

Due to the increasing cocoa shortage, the compound production segment is becoming more and more important for chocolate manufacturers. At present, Bühler is well known for its efficient and reliable production equipment, starting at throughputs of 500 kg/h. At ProSweets 2013, Bühler will introduce its new compound solution, Easycomp, which is suitable for production capacities of between 100 and 300 kg/h. With Easycomp, Bühler will now also be able to serve the needs of small- to mid-sized producers. The new solution was specifically developed for compound chocolate applications. However, thanks to the modular and flexible design, even conching can be integrated, meaning real chocolate can also be produced with this innovative system.


High efficiency and perfect shape

There is almost no limit to the varieties and shapes of moulded chocolate products. As a result of this moulding, it must be possible to apply lines flexibly. The ChocoStar Compact from Bühler Bindler fulfills exactly this requirement. The modular design ensures highest product flexibility and allows the line to be expanded easily. Another important feature of the ChocoStar Compact is the increased efficiency of the entire moulding line, including the depositing process.

The groundbreaking FlexiNozzle is a new depositing nozzle from Bühler Bindler. Thanks to its flexible valves, FlexiNozzle guarantees depositing accuracy and clear tail breaking. As a result, the moulds are less polluted and there are fewer damaged products. Furthermore, cleaning and service times can also be reduced. To avoid any loose pieces falling into the moulds, in the unlikely event of a breakage, the valves can be detected using a standard metal detector.



 At ProSweets, visit us at Hall 10.1, booth B050/C059 or go to

Did you enjoy this article? Click here to subscribe to Candy Industry

You must login or register in order to post a comment.



Image Galleries

A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

Candy Industry Magazine

candy may 2015

May 2015

Check out the May issue, featuring products from Sweets & Snacks Expo, how Enstrom's rebranding looks promising, and more!
Table Of Contents Subscribe

Healthier Food Options

A recent Nielsen report shows that consumers are calling for healthier options from food manufacturers. Do you think consumers will actually buy healthier versions of their favorite candy and snacks if they’re made available?
View Results Poll Archive

Candy Industry Store

M:\General Shared\__AEC Store Katie Z\AEC Store\Images\Candy Industry\natural-food-flavors-colora.gif
Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

More Products

Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website


fb40   twitter 40    youtube40    linked   Google+

Clear Seas Research

Clear SeasWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.