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  • candy bar production

    Tempering

Tempering

In the pre-crystallization of chocolate masses, the Buhler tempering technology stops at nothing, not even at masses with chopped nuts or cereals which are afterwards supplied to the downstream processes in best condition. Since crystallization points are strictly complied with, various masses turn into perfect coatings.

tempering of chocolate

TMK & Betamat

Tempering machines in different capacities that work according to the principle of screw tempering.  more...

 

 

Compound conditioner

Compound Conditioner

Compound Conditioner, a two zone scraped surface heat exchanger for heating and cooling compound masses.  mehr...