The invention relates to a method for drying a quantity of moulding powder, such as starch, used in a confectionery moulding process to a desired moisture content. The quantity of moulding powder is divided into at least a first fraction and a second fraction, wherein the first fraction is dried to a first moisture content and the second fraction is dried to or remains at a second moisture content, the first moisture content being lower than the second moisture content, wherein at least a portion of the dried first fraction and at least a portion of the second fraction are combined in order to obtain a resulting moulding powder having the desired moisture content. Further, the invention relates to a system for carrying out the method.

The invention relates to a method for drying a quantity of moulding powder, such as starch, used in a confectionery moulding process to a desired moisture content. The quantity of moulding powder is divided into at least a first fraction and a second fraction, wherein the first fraction is dried to a first moisture content and the second fraction is dried to or remains at a second moisture content, the first moisture content being lower than the second moisture content, wherein at least a portion of the dried first fraction and at least a portion of the second fraction are combined in order to obtain a resulting moulding powder having the desired moisture content. Further, the invention relates to a system for carrying out the method.

A machine for making liquid or semi-liquid food products includes: a first processing container for processing a liquid or semi-liquid base product and defining a processing chamber; a stirrer for mixing the product in the first processing container; a thermal system including a heat exchanger, associated with the first processing container, wherein the heat exchanger includes a hollow element extending along an axis and provided externally with grooves defining a path extending along the axis and at least one duct disposed inside the grooves.

In an plant for producing foodstuff, in particular a chocolate article, in at least one mould (1) which can be tempered in at least one processing station (3, 8, 9) before and/or after the foodstuff is filled in, wherein the mould (1) being taken over in or at the processing station (3, 8, 9) by a robot (4) and being deposited for tempering, individual, separate trays (5) for the moulds (1) are provided in the processing station (3, 8, 9).

In an plant for producing foodstuff, in particular a chocolate article, in at least one mould (1) which can be tempered in at least one processing station (3, 8, 9) before and/or after the foodstuff is filled in, wherein the mould (1) being taken over in or at the processing station (3, 8, 9) by a robot (4) and being deposited for tempering, individual, separate trays (5) for the moulds (1) are provided in the processing station (3, 8, 9).

The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25° C., heating the center-filled chocolate shell at a heating temperature of at least 25° C. and heating the filled chocolate product at a heating temperature of at least 25° C. and said method comprising at least of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20° C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20° C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20° C., said inline heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product.

The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25° C., heating the center-filled chocolate shell at a heating temperature of at least 25° C. and heating the filled chocolate product at a heating temperature of at least 25° C. and said method comprising at least of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20° C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20° C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20° C., said inline heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product.

A scraped surface heat exchanger comprising a heat exchange surface, a rotatable shaft, said shaft having at least one mounting means, and a sweeping element wherein said sweeping element comprises, a blade having at least one aperture for engaging with the mounting means such that the sweeping element is connected to the mounting means and characterised in that when the rotatable shaft is rotating relative to the heat exchange surface the sweeping element has substantially no movement relative to the rotating shaft and said sweeping element has substantially no contact with the inner surface of the heat exchanger.

A scraped surface heat exchanger comprising a heat exchange surface, a rotatable shaft, said shaft having at least one mounting means, and a sweeping element wherein said sweeping element comprises, a blade having at least one aperture for engaging with the mounting means such that the sweeping element is connected to the mounting means and characterised in that when the rotatable shaft is rotating relative to the heat exchange surface the sweeping element has substantially no movement relative to the rotating shaft and said sweeping element has substantially no contact with the inner surface of the heat exchanger.

A cooling channel is provided for cooling goods to be chilled, in particular food or pharmaceutical products. The cooling channel includes a cooling tower having an inlet end and an outlet end; a driven conveyor belt on which the goods to be chilled are arranged such that they can be conveyed through the cooling tower from the inlet end to the outlet end; a housing surrounding the conveyor belt and forming a cooling zone in the region of the conveyor belt; a filter unit for filtering air; a cooling unit for cooling the cooling zone; and at least one fan that interacts thermodynamically with the cooling unit and that conveys cooled air from the cooling unit to the cooling zone.