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.
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