Stamping head cuts choccy downtime
The chocolate industry is facing challenges from the increasing variety of recipes and smaller production batches. The new FlexiStamp multiple stamping head system developed by Bühler Bindler offers a flexible solution for batch production of filled chocolates.
In the cold stamping method, a deep-frozen stamp is plunged briefly into the chocolate mass. The stamp displaces the mass, forming a shell. It offers a number of advantages over the centrifugal process. It ensures very uniform shell rims and accurate shell weights, and it allows the production of sophisticated, abstract shell geometries.
However, a dry air atmosphere is essential to prevent the stamps icing up. The patented Bühler Bindler process prevents condensation.
The stamping plates are arranged on a shaft which can be turned during production changes to suit the required product shape. Each stamping plate is supplied with its own cooling system. The FlexiStamp system slashes production change-over times to reduce downtime.
CONTACT Bühler TEL 0041 71 955 33 99
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