Touch Mixers for Cocoa Processing

It is becoming increasingly important to mix cocoa meticulously. For consumers, price is not the most important aspect, it's the quality of the chocolate. Lindor’s gentle touch mixing technology fully complies with this trend. Without any concessions to the quality, texture and flavor, the mixers mix the cocoa powders and, where required, the beans, with batches of other products.

Gravity Does Most of the Work
Fixed vanes in a rotating drum carry the beans around, while gravity does the work of mixing the product. Apart from gravity, no other force is exerted on the product in the mixer, 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 forced out.

This method also has an important advantage: Low power consumption of less than 1kW for a batch of 500kg. The design also has its advantages. Because of the shape of the vanes, the mixing time is short, it empties quickly and completely, and is easy to clean.

Disinfecting with Steam
An option that can be added to Lindor mixers is the injection of dry steam during the mixing cycle. During the mixing cycle, the cocoa powders and cocoa beans are heated -- a process that kills bacteria such as salmonella.

Lindor, Dordrecht, Netherlands +31-78-6550655 www.lindor.nl

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