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Aasted

January 13, 2012
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Aasted, a world-class supplier of: chocolate molding lines, tempering machines, enrobers, cooling tunnels, chocolate, bakery and confectionery depositors and extruders, bakery lines, ovens and auxiliary equipment will be exhibiting at ProSweets.

There, the company will have several of its latest innovations on display, including the Supernova Engergy 1000-P tempering machine, the Alice depositor and extruder, Nielsen enrobers and the Nielsen cooling tunnel SD and a Chocometer 101.

The SuperNova Energy tempering program is a groundbreaking debut from Aasted that saves at least 50% in total energy consumption compared to traditional tempering machines. The energy tempering technology raises the quality of the tempered chocolate to an unprecedentedly high level and even handles high-fat content mass without a decrease in capacity.

The SuperNova Energy tempering program covers everything from straight heat exchanging of any pumpable mass to highly precise Beta crystals in high-quality chocolate mass. It is an extension of the world’s leading tempering machine program, the AMC SuperNova range, which covers capacities from 50 kg/h up to 12,000 kg/h.

Today, Alice depositors and extruders for bakery and confectionery products are well-recognized for their outstanding “gentle” handling of dough, caramel and inclusions. The row of accessories is extensive and comprises nozzle plates and nozzles tailor-made for any requested product, traditional wire-cutters, a highly innovative guillotine and ultrasonic cutters.

At Pro Sweets, the Alice double-head with 400 mm belt will be on display.

In addition, the company’s very popular mid-range Nielsen Junior enrober line also will be at ProSweets, with the 820 and Baby-Flex 320 on display.

Rounding out the equipment display will be the new Aasted Chocometer 2011. The new Chocometer is developed with integrated fast PLC, direct power supply and large 5-inch color touch screen, which together instantly provide accurate and fast observation of the tempering curve.

For more information, visit www.aasted.eu

At ProSweets, visit booth E010, hall 10.1.

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