Process technology

Cook and temper your creams, masses and products

Process technology

Cook and temper your creams, masses and products

Cooking and tempering is an indispensable process step for the production of many creams, candies, chocolate and sugar masses. We can help you crystallize, cook and temper your products such as candies, chocolate mass, molded chocolate products and fillings for bakery, confectionery or cookies.

Related applications

Fat creams

Candy and sugar masses

Bars

Moulded products

Highlights

Mondomix Mondotherm heat exchanger

This heat exchanger continuously heats or cools viscous liquids or liquids containing particles that cannot be handled by other machines, including different types of creams and cream filling.

How can we help?

Gupfenstrasse 5
Uzwil
9240
Switzerland

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Cook and temper your creams, masses and products