Fat cream buffering cooling aeration

The prepared cream is buffered in holding tank.

Then with the Colletherm we cool down the mass to the desired pre-crystallisation point , and in the jacketed pipe line from the Colletherm to the mixing head of the Aerator we try to build up as much stable beta-crystals as possible, which is crucial for holding the gas in the chocolate/fat compound .

Gas is then homogeneously distributed throughout the mass by means of the mixing head shearing .

The higher the percentage of fat the more gas can be added into the chocolate.

The lower the viscosity of the fat , the easier it will be to deposit the aerated chocolate.