Chocolate

chocolate

viking pump in the chocolate process map

Positive displacement gear pumps are ideal for chocolate manufacturing due to their precise flow control, maintaining ingredient ratios and product quality. They handle chocolate gently, minimizing shear and temperature effects, which preserves texture and prevents aeration. These pumps ensure consistent chocolate flow, crucial for processes like molding and enrobing. They handle high-viscosity fluids efficiently, ensuring smooth operations with thick substances. Their durability and reliability make them a dependable choice for the demanding nature of chocolate production, addressing its specialized needs.

Recommended Pumps

Articles / Case Studies
bars of chocolate
Pump Choices in Chocolate and Confectionery Processing: Lobe/CP Pumps vs. Internal Gear Pumps 
Compare Lobe/CP and Internal Gear Pumps for chocolate and confectionery processing. Learn which pump suits different applications based on hygiene, viscosity, and wear resistance.
Chocolate
Collage of liquids with different viscosities like milk, orange juice, syrup, etc.
Viscosity Through Thick and Thin
Viscosity is a measure of a liquid’s resistance to flow. And you don’t need to work in a laboratory to observe this. Anyone who’s spent any time in the kitchen has observed a variety of liquids with a wide variety of viscosities.
Videos
  • Welcome to Viking Pump's Machine Shop
    This is Viking Pump’s machine shop in Cedar Falls, Iowa. Continual investments in machines and people simplify and expedite production – enabling shipment for thousands of products every year.
    February 28, 2025
    About Viking
  • Welcome to Viking Pump's Foundry
    This is Viking Pump’s foundry in Cedar Falls, Iowa. For decades, the Viking Pump foundry has been a pillar of our vertical integration capabilities – allowing for the nimble production of castings and parts to satisfy customer needs and support new product development.
    February 14, 2025
    About Viking