Australians love their chocolate
01 September, 2016More than half of Australia's population consumes at least one chocolate bar in an average four-week period, so it's safe to say that we're a nation of chocolate fans.
Controlling Easter egg and moulded chocolate thickness
12 August, 2016 by Jennifer Chu, MIT News OfficeA new theory and a simple fabrication technique may help chocolate artisans create uniformly smooth shells and precisely tailor their thickness.
Reduced-fat chocolate
27 June, 2016Scientists have found a way to use an electric field to reduce fat in liquid chocolate — maintaining a suitable viscosity for the manufacturing process while yielding a healthier end product.
Baker Perkins 3-dimensional starchless jelly depositing
03 April, 2016Baker Perkins has introduced technology to deposit 3-dimensional starchless jellies.
Pump technology doubles the flow
10 February, 2016Korean confectionery company Orion engaged JEC to develop a PD pump for its Shenyang plant to meet increasing demand for its products.
Juremont now exclusive Barry Callebaut agent
21 January, 2016Juremont has won the exclusive Australian agency to supply Barry Callebaut cocoa powder, butter and liquor to the Australian food manufacturing sector from March 2016.
Innovation to feature at chocolate industry trade fair
13 January, 2016Innovations in the chocolate industry are made possible by the highly flexible production lines which will be on display at ProSweets Cologne.
Beware the brazil nut effect
11 November, 2015The production and packing of sweets and snacks presents new challenges to machines and their constructors as market demands increase.
Sensing chocolate levels
07 October, 2015 by Dr Detlef ZienertNon-contact detection of levels of foodstuffs like melted chocolate or tomato sauce is not always simple. These media do not drain without leaving residue and deposits regularly lead to sensing errors, which make error-free measurement impossible.
Brookfield system for testing chocolate flow properties
11 May, 2015The Brookfield DV3T Rheometer, Small Sample Adapter and a Circulating Water Bath provide a suitable system for testing chocolate samples.
Baker Perkins ServoForm depositors for soft-centre double-ball lollipops
21 April, 2015Baker Perkins ServoForm depositors are now capable of producing soft-centred double-ball lollipops.
Baker Perkins automated confectionery cooking and depositing system
13 February, 2015Baker Perkins has upgraded its product range to enable complete automation of cooking and depositing systems for confectionery.
Confectionery manufacturer enters voluntary administration
21 January, 2015Melbourne confectionery manufacturer Betta Foods has appointed chartered accounting firm Cor Cordis as voluntary administrators. However, the administrators stress that it's business as usual for the company.
Lothar A. Wolf Spezialmaschinen chocolate enrobing and tempering equipment
15 January, 2015The Lothar A. Wolf Spezialmaschinen product range includes chocolate tempering machines, chocolate enrobers, belt coaters (panning), chocolate decorating equipment, nut kernelling equipment and a pre-used confectionery equipment program.
Chocolatier demands a smooth production line
04 December, 2014At the Zotter Schokoladen factory in Southeast Austria, smooth operation ensures top-quality final product. Reliable drive systems are therefore vital, and the facility relies on geared motors from NORD Drivesystems for conveying, mixing and pumping tasks.
