Aasted Aeration & Aroma
Do you want to produce delicate aerated chocolate? Lately there has been a significant increase in the interest of using aerated chocolate, crèmes and centre fillings – and with good reason! Aerated products have enormous advantages within several elements such as flavour, texture and density.
Do you want to produce delicate aerated chocolate? Lately there has been a significant increase in the interest of using aerated chocolate, crèmes and centre fillings – and with good reason! Aerated products have enormous advantages within several elements such as flavour, texture and density.
Aerated chocolate comes in different varieties: Micro – and macro aeration, or in other words; invisible and visible bubbles. With micro aeration the bubbles are invisible, too small to be seen and with a density of 0,8 g/cm3. Due to its low density the chocolate melts easier with the result of a different, more evident chocolate taste. Macro aeration gives larger bubbles and a density of 0,5 g/cm3 , but still provides the same flavour experience as micro aeration.
Aasted has developed specially designed mixing systems for aeration of chocolate and fat-based filling masses with the possibility of colour and flavour injections. With the variety of our aeration-units, the only limit is your own imagination.
Aasted Aeration Equipment:
The aeration systems include the AFC 1000 and AFC 2500 offering capacities from 350 to 1.000 kg/hour and from 1000 to 2.500 kg/hour respectively. The servo-electrical Aasted ESA depositor is specially designed for aerated masses. It deposits masses with high aeration and low density handling full control of aeration degree and depositing volume.
Aasted AMC SuperNova Aeration tempering machine will supply any kind of aerated mass to your production line. The gas mixing does not interfere with the tempering process. Optional colour and flavour mixing and de-aeration are available.
The Machine Highlights include:
- Operation capacity from 350 – 2.500 kg/hour
- Aeration masses with densities of 0,5 – 1,3 g/cm3
- Gas types for applications: Nitrogen (N2), Carbon dioxide (CO2) and Dinitrogenoxide (N2O)
In total Aasted Aeration ensures not only a higher chocolate flavour and bubbly texture, it also allows the chocolate products to have a low weight in relation to volume - Where there is air, there is no chocolate.
Source: Aasted
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