A mass is formed and deposited. The fat contained in the mass is partially crystalized and the remaining melted part will fix any powder brought onto it.
A truffle is previously formed by any adequate process. The fat contained on the surface is fully crystalized and cannot make adhere any powder onto it. An additional substance must be brought onto it in order to fix the powder. The product retains partially its original shape and depending on the substance, temperature and contact time, it retains more or less powder.
EXTRUDED PRODUCTS
MOULDED PRODUCTS
1-Coating
2-Dwelling time
3-Dusting
1-Extrusion/Depositing
2-Cooling
3-Dusting
Homogeneous and continuous dusting of chocolate truffes
A powder or granulated product is fixed on the truffles surface by the contained fat in their surface or any fat substance spread onto them.
The surface can be made of any type: marzipan, ganache… or chocolate.
The powder can be cocoa powder, icing sugar but also dry fruits, coconut, biscuits…
The substance can be a fat, a cocoa butter or a tempered chocolate.
Based on these options, two main Processes can be used, for moulded or extruded products.
Example of a complete unit for
chocolate truffles dusting
Specificities
Reliable and homogenous powdering
Soft mechanical effect for very low non conform product
Confined Process with no dust
Compact material for better insertion in your Process line
Large output adaptability
Easy peripherals complementation (integrated electrical cabinet, sieving, recycling)
The continuous powdering - sugaring systems SUGAR INPROCESS are specially designed from the Biturbine experience technology, to complement the Process production lines for chocolate truffles.
CONTINUOUS DUSTING - POWDERING OF CHOCOLATE TRUFFLES
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