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.