Product innovations > All Products
Technical / white paper
Emulsifier YN - The unique ingredient in chocolate production. - Palsgaard A/S
23-Apr-2012 -
Emulsifier YN (ammonium phosphatides, E442) is known to be the best and most efficient alternative to lecithin (E322), in both chocolate - and compound products. The truth is that it is much more than an alternative as this taste and...
Information request
ChocoStar™ Compact – reliable technology at an attractive price - Buhler
16-Apr-2012 -
The new ChocoStar Compact is a modular moulding line designed for highest flexibility and efficiency. This new line is based on reliable technologies which ensure high quality of the final article. Thanks to the modular design the ChocoStar Compact will...
Information request
ChocoStar™ Compact - reliable technology at an attractive price - Buhler Group
27-Feb-2012 -
The new ChocoStar Compact is a modular moulding line designed for highest flexibility and efficiency. This new line is based on reliable technologies which ensure high quality of the final article. Thanks to the modular design the ChocoStar Compact will...
Technical / white paper
The importance of expanded rheology information and emulsifier functionality in chocolate production - Palsgaard
23-Jan-2012 -
Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and three-step viscosity measurements allow for increased understanding of production and the savings of optimal emulsifier usage.
Information request
Hänsel Processing: STRADA® 2000 - high performance forming line - Hänsel Processing
14-Nov-2011 -
Suitable not only for medical candies - packed in blister - is the STRADA® forming line for seamless and highly centre-filled hard candy products. Advantages of both rotary and chain dies are combined and contribute to the manufacturing of high...
Information request
Hänsel Processing´s Fondant Beating Machine HFD III - Hänsel Processing
24-Oct-2011 -
The fondant beating machine HFD III is appropriate especially for high quality fondant with very smooth and uniform crystal structure. In a modular construction it has a capacity of 80 to 3600 kg/h of fondant. The high quality is achieved...
Information request
Hänsel Processing GmbH: Sweet Competence in Cooking of Masses - Hänsel Processing
19-Sep-2011 -
Basically, the CrossFlow® Cooker is a tube-in-shell heat exchanger with a counter current cross flow pattern. Due to an excellent heat transfer coefficient (OHTC values) the cooker works with lower vapour pressure demands. The CrossFlow® can also be used as...
Application note
Sugars reduction: what consumers want - Roquette
12-Sep-2011 -
Sugars content reduction is a very significant consumer demand, backed by health control programmes around the world. Nutriose®’s ability to help meet this demand - without affecting product taste - makes it a powerful and sustainable way forward.
Information request
Buhler Multitherm TC™ - Superior Cocoa Butter Quality - Buhler Group
29-Aug-2011 -
With rising prices of raw materials and the effect that cocoa butter’s solidification and crystallisation can have on quality, it’s become increasingly important to be assured of a quality cocoa butter. Buhler has a revolutionary cocoa butter measuring system and...
Information request
Sweet Competence for Candy Bars, Torrone and Halwa - Hänsel Processing
29-Aug-2011 -
The combination of both machines Siedomat® and Turbomix® allows production of aerated confectionery in many recipe versions and throughputs. Process parameters as well as recipe components are easily adjustable, process flow is ensured by a reliable PLC control. A uniform...
Information request
KHP’s Universal Laboratory Batch Cooker LSK-5 - Hänsel Processing
27-Jun-2011 -
The laboratory batch cooker LSK-5 can be used for the laboratory production of different candy products under atmospheric, vacuum or over-pressure cooking conditions. It is mounted on a robust stainless steel frame with four height adjustable feet. The divided vacuum...
Technical / white paper
Gear up your panning process with sucrose esters of fatty acids - Sisterna
13-Jun-2011 -
Creating a smooth crispy coating on a candy is a time consuming effort. Sucrose esters can gear up your panning process by shortening the drying time. This can result in a processing time reduction of up to 19%.
Application note
Sugar-free chocolate = pleasure: the impossible bet? - Roquette
13-Jun-2011 -
Give consumers the chance to choose their favourite chocolate with sugars - or without. Guarantee eating pleasure whatever their choice. Yes, it’s possible! Find out about an innovative solution.
Information request
UNIBATCH® - universal batchwise cooker - Hänsel Processing
06-Jun-2011 -
The UNIBATCH® universal cooker can be used as a single aggregate or a component in the complete line. The cooker works batchwise and can be applied for the manufacture of fillings, caramel, toffees, chewy candies, binding and other masses. A...
Technical / white paper
NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS - SGS
31-May-2011 -
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
Application note
Palsgaard® AMP 4448 – The safe ingredient choice! - Palsgaard
30-May-2011 -
This article discusses the 4 major benefits and 4 additional advantages chocolate manufacturers can achieve by replacing IP soy lecithin with Palsgaard® AMP 4448 - an Ammonium Phosphatide as emulsifier. To read more
Information request
Canny – The aluminum bowl that lifts up your brand! -
23-May-2011 -
With its easy peelable membrane, Canny really makes opening child’s play, and young and old alike will enjoy the convenience of a soft and spillage-free opening. The absence of sharp edges removes any risk of injury and makes Canny ideal...
Product brochure
World leader in Ammonium Phosphatide - Palsgaard
23-May-2011 -
Palsgaard® AMP 4448 – Ammonium Phosphatide (E 442) is the best and most efficient alternative to lecithin in chocolate and compound products as it significantly outperforms lecithin in terms of viscosity while ensuring a stable supply. Read more...
Information request
KHP's Fondant Beating Machine HFD III - Hänsel Processing
09-May-2011 -
The fondant beating machine HFD III is appropriate especially for high quality fondant with very smooth and uniform crystal structure. In a modular construction it has a capacity of up to 3600 kg/h of fondant. The high quality is achieved...
Information request
Interpack: Klöckner Hänsel will show the biggest hard candy line worldwide - Hänsel Processing
18-Apr-2011 -
In 2011, Klöckner Hänsel Processing celebrates its 100th anniversary, right in time for Interpack. Klöckner Hänsel is known worldwide for high quality machinery and process know-how. Advanced machines and innovative process technology for manufacture of hard candy, jelly, toffee, aerated...