Candies & Caramels

To produce sugar masses in a continuous production, static mixing is an important technology to make the process faster and simpler.
Additives like colors, flavors, fruit juice etc. can be added to the sugar mass in front of the mixer and will then be homogenized quickly in the static mixer.
The static mixer can easily be cleaned so that fast product changes are possible. The mixing efficiency through a static mixer is excellent which ensures a constant high product quality.

Despite low shear rates a good mixing effect can be reached. This is very important for candies or jellies. Even with foamed masses fat can be added without destroying the structure or killing the foam by using static mixers SMX.
By the way foaming is possible with static mixers too. Air or other gases are distributed over the cross section in the product and uniform bubbles are generated so that a high quality foam is reached.

Beside cooling or pasteurizing of filling creams and sweet masses, crystallizing caramel is an interesting application to be done with static mixer heat exchangers.
A constant cooling and crystallizing of caramel through heat exchangers SMXL or SMR over a long running period at the same high heat transfer capacity is possible.
Also cleaning is easily possible with just flushing hot water through the pipe.

Chocolate

The preparation of cocoa butter mostly requires a deodorization step. This is a perfect task for a static mixer as it provides a very good contact between steam and cocoa butter. There is a much better mass transfer and therefore also a better and faster deodorization effect on the product. 

Adding cocoa butter, fat, hazelnutpaste, syrup, lecithin etc to chocolate is also a major application where static mixers are used. A very good mixing efficiency within a very short mixing length is one of the many advantages when using static mixers.
Today also coloring or flavouring chocolate is more and more trendy.
With the static mixer SMX this can be done in a gently way without generating too much shear stress just in time. As a static mixer provides a nearly plug flow behaviour, product changes are very fast with a minimum of "waste"

Even adding solid parts like nuts or raisins is no problem for a static mixer.
With the SMF mixer a fast and well distribution can be reached in the chocolate mass.

In the today's demanding market situation, everybody tries to bring new trendy products on the market. As the lifetime of most of these products are often quite short, a fast and cost sensitive production is wished.
Have you known that with static mixer Chocolate can be foamed ?
Well distributed bubbles with uniform sizes are the result when adding N2 to chocolate - and this at quite reasonable pressure drops.
A step towards better competitiveness with new products produced with static mixers !

Does it always need to be a scraped surface heat exchanger if you cool down chocolate ?
Static mixer heat exchanger SMR and SMXL have major advantages when cooling or heating high viscose products.
Chocolate can be cooled down very quickly at low shear rates and pressure drops. Due to non existing rotating parts there is no heat development by friction in the product and also the absence of wear help you to save maintenance costs.
Cleaning can be done just in line (CIP).