SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

Read more breaking news

 

 
ProSweets 2013 Cologne

Duyvis Wiener: Continuous liquid conch saves on time, energy and space

By Kacey Culliney , 20-Feb-2013
Last updated on 20-Feb-2013 at 10:50 GMT2013-02-20T10:50:07Z

Continuous liquid conch saves time, energy and space

Royal Duyvis Wiener and Lehmann’s new continuous liquid conch saves time, energy and space for chocolate manufacturers, its international sales manager says.

The Dutch firm showcased its new Continuous Liquid Conch (CLC) at ProSweets 2013 in Cologne.

Speaking to ConfectioneryNews.com, international sales manager for Royal Duyvis Wiener and Lehmann Tom Velthuis said that the new machine saves on time for chocolate manufacturers.

“The conching process in general takes a long time,” Velthuis said. He said that depending on the chocolate type, conching times can range from six hours to more than 24.

The international sales manager added that the machine also saves on space and energy due to its continuous process and compact size.

Easy to use with good control

Velthuis said the machine is very simple to use and can be integrated easily into any continuous processing line.

“It’s a completely automated system…The big advantage is that we can control the temperatures and the speed; all the things that help to improve the flavor and reduce the moisture in the end product,” he said.

Chocolate firms can also easily change recipes when using the machine, he added.

Lab-scale to enable flavor testing

The company has developed a lab-scale version because it is a new technology that Velthuis said is important for manufacturers to test, particularly as it involves flavor.

Chocolate manufacturers are able to use their own recipes and processes with the lab-scale machine at Royal Duyvis Wiener to see the flavor results, he said.

Industrial models can then be made according to the manufacturers’ needs, he added.

Related products

Related suppliers

Can consumers tell the difference between sustainable cocoa labels?

Vox Pop: Can consumers tell the difference between sustainable cocoa labels?

Many consumers struggle to tell the difference between cocoa certification program labels like Fairtrade...

Riclan Brazil calls for more African presence at Gulfood

Brazil candy firm Riclan calls for more African presence at Dubai tradeshow

Riclan candy company wanted to see more African firms and visitors at Yummex Middle...

Toffano coffee candy takes top spot in Yemen

Toffano coffee candy takes top spot in Yemen

Toffano has seen success with its coffee candy Café Gold and Brinq Bol Tutti-Frutti...

Digimarc intelligent packaging is like a built-in media network

Digimarc: ‘Think about packaging as your own built-in media network’

Active, intelligent packaging is similar to the 1950s phenomenon of TV, according to Digimarc,...

5-c creator Serge Hercberg on nutrition logos, lobbies and conflicts of interest

5-c creator Serge Hercberg on nutrition logos, lobbies and conflicts of interest

Professor Serge Hercberg

Director of nutrition research, University of Paris 13

Leaf Brands on making candy ‘fun again’

Leaf Brands on making candy ‘fun again’

Leaf Brands says it is making candy ‘fun again’ by inventing products with names...

Active, intelligent packaging industry to double to €32bn by 2022

Active, intelligent packaging industry to double to €32bn by 2022

The active, intelligent packaging industry will double in size from €15bn in 2015 to...

Katjes to launch ‘Cola the Cat’ in the Middle East

Katjes to launch ‘Cola the Cat’ in the Middle East

Katjes plans to launch ‘Cola the Cat’ jellies in 2017 after a successful year...

Theegarten hermetically sealed chocolate wrappers

Theegarten says hermetically sealed chocolate wrappers protect against MENA's humidity

Theegarten Pactec showcased a multi-style packaging machine for chocolate and confectionery articles at Gulfood...

Fairtrade to review cocoa premium against farmer income study

Fairtrade to review cocoa premium against farmer income study

Fairtrade International plans next year to review its minimum price and premium for certified...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

KitKat white space opportunities in China, Vietnam and Pakistan

KitKat white space opportunities in China, Vietnam and Pakistan, says Nestlé countlines chief

Stewart Dryburgh

Global head of KitKat and chocolate countlines, Nestlé

Malaysia to double palm oil production by 2020

Malaysia hopes to double palm oil production by 2020

Kalanithi Nesaretnam

Minister, Embassy of Malaysia in Brussels

Sollich talks chocolate: Africa catch-up, Asia and South America boom

Sollich talks chocolate: Africa plays catch-up, Asia and South America boom

Africa’s chocolate market remains a little behind but Asia and South America are booming,...

Snacks and candy blur: NPD and retail fueling, says NCA

Is that a snack or a candy? ‘It’s so blurred now’, says NCA president

Snacks and confectionery have truly blurred from a product perspective and retail slant, says...

Candy innovation: Miniature, flavors but little on health, Euromonitor

Sweet innovation? Candy makers are sticking to what they know, says Euromonitor

For the most part, confectioners have continued to innovate in known areas like flavor,...

Cocoa flavanol health claim milk drinks 'could soon be on the market': Barry Callebaut

Cocoa flavanol health claim milk drinks 'could soon be on the market': Barry Callebaut

Ieme Blondeel

Product and Process Development Engineer, Barry Callebaut

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...

On demand Supplier Webinars

Confectionery Innovation Forum
William Reed Business Media
All supplier webinars