Aasted FrozenCone® Technology
Aasted FrozenCone® technology is the original, patented method used to cold-press chocolate. The FrozenCone® creates the perfect shells with their special seal technique and is ideal for high precision moulded chocolate products.
Aasted FrozenCone® technology is the original, patented method used to cold-press chocolate. The FrozenCone® creates the perfect shells with their special seal technique and is ideal for high precision moulded chocolate products.
The FrozenCone® technology was invented in 1986 by Mr. Lars Aasted and originally launched in 1992. This revolutionary technology maintains its leading edge today as the only cold-pressing system on the market, with patented individual movable plungers, perfectly designed shell edges, the highest production speed, and a completely sanitary design, without chocolate waste! The FrozenCone® even manufactures your designed shell edges without knives or roller scrapers.
The sharp countersunk shell edge is ideal for center filled pralines. The angled shaped ensures a precise seal between the bottom and top layers, never before possible with traditional shell making. The FrozenCone® shell design also ensures long lasting shelf life, reduces the risk of fat bloom and provides high resistance against temperature of your desired products.
Source: Aasted
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