Confectionery and bakery equipment firm Aasted talks about its latest chocolate enrober that can coat baked goods, biscuits and confections with a lower energy use compared to earlier machines.
In this exclusive video from IBA 2012 in Munich, Germany, Mads Hedstrøm, partner and president sales, CSO, at Aasted, discusses the company’s latest machine: the Nielsen Energy Enrober.
Hedstrøm describes a new method of feeding chocolate to the enrober that allows 50% energy savings compared to earlier machines when an Energy tempering machine is put into the energy enrobing circuit
Products that can be coated by chocolate (enrobed) are wide-ranging; from biscuits and doughnuts to bars such as Mars' Twix.
For more information visit: http://www.aasted.eu/