Lindor, Dordrecht, the Netherlands, suggests that when it comes to buying chocolate, the purchase price is not the most important consideration; it is the quality of the chocolate. The company’s gentle touch mixing technology complies fully with this viewpoint. Without any concessions to quality, texture or flavour of the end product, Lindor mixers blend the cocoa powders and, where required, the beans, with batches of other products. Fixed vanes in a rotating drum carry the beans around, while gravity does the work of mixing the recipe. Apart from gravity, no other force is exerted on the product, as is usually the case with other mixers. There is no (frictional) heat, the powder particles and the beans remain intact, are not deformed and oils and fats are not expelled.

 

This unique processing technology also has another important advantage: very low power consumption of less than 1kW for a batch of 500kg. Because of the geometry of the vanes, mixing time is very short, the mixing vessels empties quickly and completely, and is easy to clean. An option that can be added to Lindor mixers, and one that is very interesting for the cocoa processing industry, is the injection of dry steam during the mixing cycle. Here the cocoa powders and cocoa beans are heated, a process that kills bacteria such as salmonella. www.lindor.nl 

 

 

Cocoa products require sensitive handling