Chocolate

chocolate

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.

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Articles / Case Studies
bars of chocolate
Pump Choices in Chocolate and Confectionery Processing: Lobe/CP Pumps vs. Internal Gear Pumps 
Unlike food processors who primarily use centrifugal pumps, chocolate and confectionery processors have two main preferences for handling viscous liquors, chocolates, sugars and other confectionery liquids: Rotary Lobe / Circumferential Piston (CP) pumps and Internal Gear Pumps. These Positive Displacement-type pumps are chosen due to various reasons. But which is best?
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.