The TROPICAO™ solution consists of three simple parts that can be easily integrated into your current production line while maintaining efficiency.
When using TROPICAO™, the chocolate production follows all of the standard steps from mixing to molding and enrobing. The TROPICAO™ Seeder is compatible with all process lines and can be easily integrated into your production. Installation, testing and evaluation will take approximately 1-3 days*. (*This may vary from site to site)
The TROPICAO™ CBI can be added during the mixing or conching phase. The next phase, tempering, is crucial to heat-stability. It is in this phase that the TROPICAO™ Seeder unit is attached to the existing tempering unit and the TROPICAO™ Seeds are infused. The Seeder can add the TROPICAO™ Seeds at any stage in the cooling and heating regime of the tempering cycle. Afterwards, the production continues on to the final stage of molding or enrobing.
With the TROPICAO™ solution, the TROPICAO™ Seeder has the added benefit of removing excess chocolate flow during enrobing. With standard enrobers, up to 80 percent of the chocolate is often returned, as only 20-30 percent is actually used when enrobing the chocolate. With the TROPICAO™ Seeder’s enrober upgrade, the flow of chocolate into the enrober matches the output, so there is no return of chocolate. This upgrade involves redirecting a pipe in the enrober, resulting in a more stable chocolate viscosity and a more uniform and better quality enrobing.
Both the solution and the production setup have been carefully tested internally and externally and proven to ensure a fully integrated solution.
CHOOSE TROPICAO™ FOR:
- Maintained production efficiency
- Easy installation and integration to current production line
- More uniform and better quality enrobings