Dutch-based Duyvis Wiener has developed a machine that combines the characteristics of a sheer stress device with that of a very efficient film evaporator. Dubbed the Taste-Changer, the new machine addresses one of the most important functions in the chocolate production process while simultaneously creating individual flavor notes.
As hot, dry air and chocolate are intensively mixed, moisture, volatile amino acids and off-flavors are extracted from the mixture. The shear stress device temporarily reduces the viscosity of the mixture, thereby increasing the efficiency of the film vaporizer.This process reduces conching time up to 75% in comparison with traditional processing techniques. In addition, improved viscosity, which results from adding shear stress, can result in a butter saving of 0.6%.
The product-contact parts of the Taste-Changer are executed in stainless steel and the Taste-Changer unit can be easily integrated in the existing process by mounting on a storage tank and integrated in an existing production line. Separately, the company officially changed its name to Duyvis Wiener B.V. earlier this year, reflecting the complete integration of Wiener, which was acquired by the Duyvis Group in 2004 and B.V. Machinefabriek P.M.
For more information, visit www.duyviswiener.nl.com.
Duyvis Wiener's Taste-Changer reduces conching time by 75%
May 6, 2009