FROM BEAN TO GANACHE THE FIRST CHOICE OF ALL CHOCOLATIERS

Transcription

1 The ProXES Chocolate Line From Bean to Ganache the first choice of all chocolatiers worldwide. FROM BEAN TO GANACHE THE FIRST CHOICE OF ALL CHOCOLATIERS copyright all rights reserve Centho Chocolates copyright all rights reserve Centho Chocolates

2 BELGIUM THE KNOWLEDGE CENTRE OF CHOCOLATE Our team in the heart of Europe is specialised in chocolate manufacturing with more than 30 years of experience. We provide you the perfect machinery and engineering solutions for your specific desires! STEPHAN Machinery and FrymaKoruma upgrade your product and processing, increase efficiency and ensure the best treatment of your high quality ingredients. Being in constant connection with Cacaolab, a spin-off of the University of Ghent, we drive innovation in the chocolate industry. The ProXES Group combines leaders in process technology under one umbrella! For ProXES chocolate we use machinery of Website: proxes-chocolate.com info@proxes-chocolate.com Phone:

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4 1 FROM ROASTING CLEANING Ouick and easy to clean PRECISE Precise Roasting to the perfect desires FLEXIBLE in applications and products BEST TILTING- RAISING PAN Easy and efficient discharging EASY handling Firex Cucimix & Cucimax 4 4

5 2 TO GRINDING NO METAL CONTACT Your chocolate is grinded without any metal abrasions TIME REDUCTION High Productivity up to 600 kg/h NIBS-GRINDING Starting from roasted nibs to perfectly fluid cacao liquor PRECISE process control QUICK RECIPE CHANGE Adjust easily and steplessly the grinding gap EFFICIENT Energy saving FrymaKoruma Corundum Stone Mills MK 5

6 3 TO CONCHING CLEANING super easy NEW AND FAST BIG AND SMALL BATCHES from 1 kg up to 1,200 kg/h much faster processing of your personal chocolate EFFICIENT With our STEPHAN all-in-one processes we enhance efficiency PROCESS CONTROL you can control all parameters during your process Stephan Universal Machines UM 6

7 4 TO FINE GRINDING PERSONAL TOUCH Give the Chocolate your personal touch and make your own new creations PRECISE Fine grinding to your personal desires up to 25 µm Process Control INNOVATIVE TEMPERATURE SYSTEM Your chocolate will never get overheated CLEANER Much more efficient cleanup and minimum loss of product EFFICIENT Time effect to fine grinding HIGH TECHNOLOGY LEVEL Total control system, economical and quick cleaning SMALL GRINDING GAP Minimal product loss in the mill FrymaKoruma CoBall mills MS 7

8 5 TO GANACHE BEST STRUCTURE of your Ganache MOST GLOSSY GANACHE by vacuum processing TASTY MULTIFUNCTIONAL Better taste over all recipes CLEANER easy cleaning QUICK RECIPE CHANGE LONGER SHELF LIFE for your products Uplevelling your own product and process Stephan Universal Machines UM 8

9 WITH US, YOU CAN Choc THE WORLD 9

10 10 copyright all rights reserve Centho Chocolates

11 copyright all rights reserve Centho Chocolates 11

12 OUR VARIOUS PROCESSES 1 GRINDING 2 CONCHING 3 FINE GRINDING ARTISAN OR INDUSTRIAL It has never been easier to find your perfect match for your chocolate. Go to our website and use our new search tool. 4 MELTING FIND YOUR PERFECT MACHINE! 12

13 1 GRINDING CACAO NIBS Our innovative grinding technology of FrymaKoruma mills is perfect for grinding your roasted cacao nibs. The desired grinding fineness can be set perfectly and easily up to 100 µm. How it works? The roasted cacao nibs feed into the dosing funnel installed above the mill inlet. The rotor element turns against the fixed stator at high speed. The product is ground between two corundum stone disks. The milling gap adjustment also allows the stator to be pressed against the rotor with the required pressure. FrymaKoruma MK Equipment Accessories Equipment Optional Features Corundum stone mill without double jacket Dosing screw mill inlet Corundum stone mill with double jacket Frequency converter Grinding stones Corundum stone Mill Technical Data Type MK 95 MK 160 MK 180 MK 250 MK 320 Throughput cacao nibs (100 µm) kg/h Installed power kw Dimensions Length mm v830 Width mm Height mm Weight, approx. kg

14 2 ARTISAN CONCHING Conching has never been easier with our STEPHAN all-in-one processes. The fast and clean process promises you perfect conching results within 150 minutes. The Artisan Conching is perfect for small amounts up to 170 litres. How it works? The power of the main motor is transferred directly to the special conching tool! The rotating special conching tool, reverse-acting scraper arm together with the interaction of the special bowlgeometry achieve optimum processing of the product in a very short time. The discharge of the product occurs via a discharge valve or by an electrically driven tilting the bowl. Stephan Universal Machine Equipment Accessories Equipment Optional Features Main motor Water dosing device Dosing funnel Condenser unit Scraper arm wall and lid scraper Special tempering functions Injection for inert gas via nozzles/direct injection Parameter programing condenser Double jacket cooling VAC Vacuum pump Discharge valve Data recording via USB stick Double jacket heating Heating device VAC Vacuum cooling Technical Data Type UMC 5 UM 12 UM 24 E UM 44 E UM 74 E UM 130 UM 200 Bowl content, approx. l Batch, approx. kg Working temperature C / /

15 2 INDUSTRIAL CONCHING Our industrial conching machines can process from 270 to 1,200 litres. The efficient and clean all-in-one conching processes take only 150 minutes! How it works? The power of the main motor is transferred directly to the special conching tool! The rotating special conching tool, reverseacting scraper arm together with the interaction of the special bowl-geometry achieve optimum processing of the product in a shortest of time. Stephan Combitherm Equipment Accessories Equipment Optional Features Double jacket cooling Double jacket heating Dosing funnel Discharge support Water dosing device Main motor Liquid dosing VAC Vacuum cooling Mixing arm VAC Vacuum pump Condenser unit Parameter programing condenser Special tempering functions Intervall operation Data recording via USB stick MC discharge via Microcut Discharge valve Dosing pump without funnel Dosing pump with funnel Technical Data Type CT 800 CT 1200 batch size, approx. (kg) end product capacity per shift, approx. (kg) end product up to 1600 up to

16 3 FINE GRINDING YOUR CHOCOLATE Under perfectly controlled conditions your liquid chocolate can be fine grinded to 25 µm to give it your personal touch. Our FrymaKoruma CoBall Mill was especially designed for precision milling of chocolate coatings. How it works? A conical rotor is inserted into a stator that is also conical. In the gap between these two bodies, the grinding beads are accelerated radially from the centre outwards by means of the rotational movement. The grinding beads are separated from the product by a divider at the product outlet and automatically fed back to the product flow through a channel on entering the grinding chamber. FrymaKoruma MS Equipment Accessories Equipment Optional Features Dosing funnel Special tempering functions Frequency converter Dosing pump without funnel Double jacket cooling Double jacket heating Dosing pump with funnel Technical Data Type MS 12 MS 18 MS 32 MS 50 MS 65 Throughput conched chocolate (25 µm) kg/h Grinding chamber volume l Installed power, approx. kw Dimensions Length mm Width mm Height mm Weight, approx. kg

17 4 MELTING CHOCOLATE Whether it is white, milk or dark chocolate chunks, with our new innovative method you can melt them perfectly. Super flexible in volumes Control perfectly the temperature Save energy and benefit from higher throughput Minimize and re-use all your reworks Produce efficiently and reduce costs Profit from easy cleaning system FrymaKoruma MK Equipment Accessories Equipment Optional Features Corundum stone mill without double jacket Dosing screw mill inlet Corundum stone mill with double jacket Frequency converter Grinding stones Corundum stone Mill Technical Data Type MK 95 MK 160 MK 180 MK 250 MK 320 Throughput chocolate callets/drops kg/h Installed power kw Dimensions Length mm Width mm Height mm Weight, approx. kg

18 OUR VARIOUS APPLICATIONS 2 GLAZE 1 GANACHE & PRALINE 3 CHOCOLATE SPREADS copyright all rights reserve Centho Chocolates 18

19 1 GANACHE & PRALINES Upgrade your ganaches by producing on Stephan Universal Machines How it works? The power of the main motor is transferred directly to the knives! The rotating knives, reverse-acting scraper arm together with the interaction of the special bowl-geometry achieve optimum processing of the product in a very short time. The discharge of the product occurs via a discharge valve or by an electrically driven tilting the bowl. Stephan Universal Machines Equipment Accessories Equipment Optional Features Main motor Mixing Baffle Dosing funnel Injection for inert gas wall and lid scraper via nozzles/direct injection Double jacket cooling Double jacket heating Discharge valve Heating device Special tempering functions VAC Vacuum pump Condenser unit Parameter programing condenser Data recording via USB stick Water dosing device Liquid dosing VAC Vacuum cooling Technical Data Type UMC 5 UM 12 UM 24 UM 44 UM 74 UM 130 UM 200 Bowl content l Batch max. l Volume l/h

20 2 GLAZE Our machinery ensures the best mirror glazes where the possibilities of flavours and ingredients are endless Super flexible in volumes and flavours Get the most shiny and smooth structure possible Achieve best mirror glazes due to STEPHAN Principle Save energy and benefit from enhanced ergonomics Improve the shelf life of your products Produce efficiently and fast to reduce costs Profit from easy cleaning system Stephan Universal Machines Equipment Accessories Equipment Optional Features Main motor Mixing Baffle Dosing funnel Injection for inert gas wall and lid scraper via nozzles/direct injection Double jacket cooling Double jacket heating Discharge valve Heating device Special tempering functions VAC Vacuum pump Condenser unit Parameter programing condenser Data recording via USB stick Water dosing device Liquid dosing VAC Vacuum cooling Technical Data Type UMC 5 UM 12 UM 24 UM 44 UM 74 UM 130 UM 200 Bowl content l Batch max. l Volume l/h

21 3 CHOCOLATE SPREADS Chocolate spreads have never been tastier and better processed than in our machinery. Super flexible in volumes Get better texture and finer taste Experience high-quality mouthfeel Improve shelf-life of your products Save energy and benefit from enhanced ergonomics Profit from easy cleaning system Firex Cucimix & Cucimax Roasting and caramalising hazelnuts 1 Stephan UM Cutting all ingredients up to 300 µm. Adding all your ingredients for your chocolate spread. 2 FrymaKoruma MK Grinding your chocolate spread till 100 µm 3 FrymaKoruma MS Get the most smoothy chocolate spreads of 25 µm 4 21

22 Let s Choc the world together Get in touch with our dedicated chocolate technologists team for all your desired solutions and knowledge of specialized chocolate manufacturing phone info@proxes-chocolate.com Mr Simon Meyer is our chocolate specialist who will advise you on how to improve your processes and product quality. He utilises his vast knowledge and rich expertise earned whilst working with small artisanal companies through to the world s largest and renowned chocolate houses! With his expert level of knowledge and craftsmanship in chocolate creations, combined with his hands-on experience and realisation of the ProXES machinery range, he will optimise your products to sheer perfection. UNIQUE CODE FOR FREE* TRAINING DAY by Simon Meyer GET CHOC'ED! 08/2018 All content is subject to copyright and is owned and controlled by ProXES. The content may not be copied, stored (in any medium), published or otherwise redistributed without the permission of ProXES. 22 *by purchasing ProXES equipment