One of our smallest enrobing line

by Umberto - Tuesday, June 19, 2012

And with this we finish the report on our English travel.

Here's our line that consists of one continuos tempering and enrobing machine Unica and a colling tunnel Climatico of only 4 meters long.

The product is irregular and full of holes and for this the chocolate presents some holes too .

The speed is very slowly because it permits the perfect crystallization of the chocolate at the end of the cooling tunnel.


 

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