IR heating helps chocolate keep its temper

Four carbon medium wavelength infrared heating systems from Heraeus Noblelight are helping sub-contract filled chocolate bar and egg manufacturer Magna Speciality Confectioners to achieve better control over the quality of its filled products.

Previously the rims on filled halves of chocolate eggs would be heated by hot air blowers before being joined. But temperature control had proved difficult leading to problems at the chilling and wrapping stage. Quality control problems were also caused by variable temperature control of moulds heated by air blowers before chocolate was poured into them.

Apart from the quality improvements and more consistent presentation of the finished product, the new infrared heating system has also provided significant savings in space and energy over the previous system.

Contact: Heraeus Noblelight,

Tel: 0151 353 2710