On display will be a range of machines with information on Chocotech's entire sugar confectionery and chocolate process technology. This includes the Ecograv, a flexible gravimetric weighing unit with a buffer tank and an integrated continuous pressure dissolver, which uses the moisture of the glucose (corn syrup) to dissolve the crystal sugar (or sugar free ingredient, i.e. Isomalt) without having to add any or little water. The result is substantial energy savings. The Ecograv is ideal for hard candies, chewy candies, fondants and cooked sugar solutions for bars. It allows a dry solids level of up 90 % to be achieved prior to cooking. This approach substantially reduces the energy required compared to traditional processes, which start the cooking step at 75 to 80 % dry solids, resulting in steam savings from 30 to 70 %. Other advantages of the Ecograv system stems from the flexibility of a gravimetrical weighing system, which enables easy recipe and ingredient changes as well as the savings of potable water in the recipe.

ProSweets, Halle 10.1, Stand B30/C39