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Aasted-Mikroverk launched the world's first chocolate cold-pressing plants in 1992 - the FrozenCone® technology. FrozenCone® maintains its leading edge today by maintaining super-cooled
plungers, highest possible production speed and totally clean environments without chocolate waste as the only cold-pressing system on the market.
More than 300 different items are now manufactured by the use of the FrozenCone® Technology.
The users will be able to confirm f. inst. the following advantages:
- It is possible to make shells 100% uniform in weight and wall thickness.
- The method involves much less chocolate circulated than required by the traditional methods.
- The method is not sensitive to variations in chocolate viscosity caused by lack of accuracy in the tempering or changes in chocolate recipe.
- It is possible to use chocolate masses with lower fat content, still ensuring the formation of perfect shells.
- Chocolate shells can now be produced with granulated ingredients.
- It is possible to produce thick-walled shells with even shell thickness.
- The FCT method offers the possibility to reinforce shells where breakage through contraction would else be expected.
- The principle of FCT makes it possible to decorate the inside of the chocolate shells with names, patterns etc., all according to the shape of the tools.
- As shell volume is defined by the used tool, over-filling or under-filling of shells with cream etc. is eliminated.
- It is a proven fact that shells produced with the FCT method offers a better and longer shelf life than shells made with the traditional method.
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