Breaking News on Confectionery & Biscuit Processing

Loading...
ProSweets 2013 Cologne

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

By Kacey Culliney , 20-Feb-2013

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.

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial,...

Innovation for today: Digital tech empowers industry to innovate

Chris Cornyn

founder & president, DINE Marketing

Festive video insights: Mintel experts offer up highlights and predictions

Festive video insights: Mintel experts offer up highlights and predictions

With 2013 fast drawing to a close and 2014 just around the corner, we...

The European food industry: Health claims, recession and global competition

The European food industry: Health claims, recession and global competition

We gave the European food industry a check-up at this year’s Food Ingredients Europe...

Protein has a big ‘ordinary’ future, says Glanbia

Protein has a big ‘ordinary’ future, says Glanbia

Carla Clissman

European commercial director, , Glanbia Nutritionals

European sweetener trends: Are stevia mergers on the horizon?

European sweetener trends: Are stevia mergers on the horizon?

Karin Elisa Nielsen

Division director ingredients, Canadean

Flexibility key for small confectioners, says Bosch

Flexibility key for small confectioners, says Bosch

Paul Garms

product and marketing manager, Bosch Packaging Technology

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

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

Tom Velthuis

International Sales Manager, Royal Duyvis Wiener & Lehmann

Barry Callebaut talks customization, certification and Petra Foods

Barry Callebaut talks customization, certification and Petra Foods

Sofie De Lathouwer

Marketing Director, Food Manufacturers Western Europe, Barry Callebaut

Sustainability and health needs grow at ISM, says organizer

Sustainability and health needs grow at ISM, says organizer

Dietmar Eiden

Vice President of Trade Fair Management, Koelnmesse

Could working with an ingredient distributor drive innovation?

Could working with an ingredient distributor drive innovation?

Michel Faes

EMEA technical manager, food and nutrition techical centre, IMCD

Mondelēz aims to boost chocolate penetration

Mondelēz aims to boost chocolate penetration

Mondelēz International’s heat resistant chocolate, new product development and increased penetration in under-represented parts...

Unilever joins with Solidaridad to tackle sustainable sugar cane challenge

Unilever joins with Solidaridad to tackle sustainable sugar cane challenge

Dirk Jan de With

VP Procurement Ingredients & Sustainability, Unilever

Industry concerned about data abuse as EFSA fans transparency wings

Industry concerned about data abuse as EFSA fans transparency wings

Euros Jones

Director of regulatory affairs, European Crop Protection Association (ECPA)

Unilever: Healthier food choices must be ‘doable’

Unilever: Healthier food choices must be ‘doable’

Hans Zevenbergen

Cross-category nutrition and health director, Unilever

Premium fudge firm boss predicting significant growth

Premium fudge firm boss predicting significant growth

A company making handmade fudge is predicting a 40% to 60% rise in turnover...

Confectionery ‘a new way to control weight’ claims Carmit Candy

Confectionery ‘a new way to control weight’ claims Carmit Candy

Adrian Sagman

vice president of international sales and marketing, Carmit Candy

Chocolate an ‘amenable’ probiotic delivery vehicle, says DuPont

Chocolate an ‘amenable’ probiotic delivery vehicle, says DuPont

Scott Bush

vice president of marketing, DuPont Nutrition & Health

Key Industry Events