Applications in chocolate confectionary

Applications

Chocolate and couverture are very delicate products, vulnerable to environmental factors. This is the science on which the design and development of Mol d’Art chocolate machines is based.

Chocolate masters rely worldwide on the knowledge, experience and technology of Mol d'Art in order to manufacture the finest chocolates.

Machines and products of Mol d'Art are designed for:

Chocolate melting, tempering and moulding

The melting, tempering and moulding of chocolate and the transformation of chocolate into a high quality finished product, demands a lot of knowledge, experience and dedication. Chocolate is a very fragile product with very complex properties that can easily be adversely affected during fabrication.

Enrobing

Manual enrobing takes a lot of time. The automatic enrobing machine can be used for pralines or confectionary. The amount of chocolate is adjustable.

Automatic moulding

The automatic moulding machine is an extension to the Mol d'Art tempering machines.

Chocolate flakes

The automatic flaking machine is an efficient and safe alternative to the manual production of chocolate flakes. With one machine, different shapes can be obtained. Therefor the knifes can be easily changed.

Cooling tunnel

The cooling tunnel cools and transports moulds and confectionary to the next stage in the production process. The standard version of the machine measures 11.2 meters. The cooling tunnel is composed of five parts with removable caps for easy access and maintenance.