Temper chocolate masses with inclusions in one machine, says Rasch

By Oliver Nieburg contact

- Last updated on GMT

Rasch TR tempering machine for chocolate masses
Rasch TR tempering machine for chocolate masses

Related tags: Chocolate

German equipment supplier Rasch says that chocolate makers can keep inclusions such as whole nuts and raisins in the chocolate mix during tempering without having to separate them.

The company has launched an updated Rasch TR tempering machine for chocolate masses, fat glazes and compound masses.

No separate machine to spin-out inclusions

It was a classic range we now brought up to the year 2013,” ​said Tina Gerfer, managing director of Rasch. Now you can run masses with inclusions and simply put everything into the mix, she said.

According to Gerfer, most tempering systems need a special machine that before tempering spin-out inclusions such as nuts and fruits, which are added again later.

She said these separate machines do not necessarily make the process more expensive, use more energy or even impact the flavor as inclusions are removed and put back in, but the machine requires more floor space.

Gerfer said that there were other machines out there that allowed inclusions during tempering, but Rasch’s was the only one that could be cleaned by the customers themselves.  She added that time could be saved because it was a continuous process to handle the rework of the chocolate mass.

Screw system

Rasch screw
Rasch's tempering machines use a screw to disperse liquid masses with inclusions

The Rasch machine can incorporate masses with inclusions due to a screw or worm in the machine that rotates to disperse the liquid mass creating stable, smaller crystals. The depth of the screw is adapted depending on the inclusions - up to 16 mm deep for masses with nuts.

The different TR machines have a capacity of 500-2,500 kilos per hour. Gerfer said that demand was greatest for high capacity machines from companies such as Kraft.

Service life and operation

 “They last a lifetime,” ​she said, adding that the machine could run 25-30 years without inspection, although a more regular inspection is recommended.

The machine requires one person to operate, who does not need to be present at all times

Gerfer said that many chocolate makers used several masses and changeovers would take between 1.5 to 2 hours depending on the size of the machine.

The machine launched last year, but a new design is due at Interpack in 2014.

CORRECTION - This article previously stated that new laws in Germany compelled chocolate manufacturers to produce chocolate mass up to the molding stage within a day. The German authorities BVL and German confectionery association BDSI both say they have no knowledge of such a regulation.

Related news

Show more

Related products

show more

Enhancing your Confectionery Production

Enhancing your Confectionery Production

Minebea Intec | 11-Nov-2020 | Technical / White Paper

The production of confectionery is a demanding process. But do you know how weighing and inspection technologies can increase the efficiency of your confectionery...

4 Ways AI Will Transform Confectionery Businesses

4 Ways AI Will Transform Confectionery Businesses

Aptean | 05-Nov-2020 | Technical / White Paper

For many people, the concept of Artificial Intelligence (AI) is something of fantasy novels and films where powerful machines take over the human race....

Follow us


View more