interpack: Bühler Group
Visitors looking for manufacturing systems for cocoa or chocolate can review Bühler’s broad “bean-to-bar” chocolate processing portfolio, which offers excellent process solutions for any and every vision – from single machines to entire production plants.
As for cocoa, Bühler will introduce its latest development in cocoa roasting, the Barth Tornado RSX. A new technology enables higher productivity, efficiency, and flexibility in the roasting process. The shorter cycle times per batch boost throughput of alkalized nibs by an average of 20 percent.
Bühler also sets the standard in chocolate processing with its DoMiReCo process (Dosing-Mixing-Refining-Conching) and will show at Interpack all of its innovations involving this processing chain.
The five-roll refiner Finer V, which is also available in stainless steel, is now equipped with a new cooling system and drive concept for reducing energy consumption. A new drive concept for reducing energy consumption will also be shown for the new Frisse ELK single-shaft conche. In addition, for the Frisse DUC triple-shaft (or double-overthrow) conche, Bühler is introducing new conching tools that reduce conching time and enable a wider range of conching profiles.
New highlights in chocolate mass and compound production also include the SmartChoc and MicroFactory systems, which clearly demonstrate how companies with small production volumes can benefit from Bühler’s vast know-how in chocolate processing. Both solutions are attractively priced.
In chocolate moulding, Bühler will show a new solution of its “Compact” series, the ChocoMaster Compact. The ChocoMaster Compact is a chain conveyor moulding line for mid-range capacities (500–2,500 kg/h) of solid- and one-shot filled articles. In addition to the compact moulding line, Bühler will also show a PowerShot depositor and a CoolCore cold stamping unit, suitable for a production speed of up to 32 moulds per minute.
Further information, visit www.buhlergroup.com; at interpack, stop by booth D28 in hall 03.