[Case Study] Air Inchoco

Easily produced with a small machine! Introducing a case study of machine development focused on a carbon dioxide foaming system.

Company C wants to produce air-in chocolate, but the conventional vacuum cooling method requires large-scale equipment, so they consulted us about whether a simpler and more affordable machine could be developed. In response, we focused on a carbon dioxide foaming system. We developed a machine capable of batch continuous mixing production with a compact and easy-to-operate design, suitable for small-lot production of various types. This allows for the easy production of air-in chocolate with a very light texture that melts in the mouth using a small machine. [Case Summary] ■ Challenge: To create a simpler and more affordable machine for mass production. ■ Development: Focused on a carbon dioxide foaming system and developed a machine capable of small-lot production of various types. ■ Result: Air-in chocolate can now be easily produced with a small machine. *For more details, please refer to the external link page or feel free to contact us.

Food Processing EquipmentOther food machinery