Protecting chocolate bar flavour with a bespoke pump solution
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A Division of SEKO Group Case Study Protecting chocolate bar flavour with a bespoke pump solution Ydflr Choice,

When a world-leading food manufacturer wanted to ensure one of its iconic chocolate bars remained as delicious as ever, Exakta was approached to upgrade key production equipment. The company produces a vast range of products including breakfast cereals, baby food, bottled water and confectionery, including a peppermint-flavoured chocolate bar. A key ingredient of this crunchy chocolate-covered bar is peppermint glucose syrup, which helps to give the cracknel its distinctive cool, minty flavour. This is produced by combining sugar, glucose and inverted sugar in a high-temperature,...

Two-stage process calls for double-head pump SAs a heavy-duty industrial pump, Nexa is specifically designed to handle the dosing and transfer of high-temperature, high-viscosity liquids at up to 7,800 l/h. However, it was Nexa’s double head design that made it essential for peppermint syrup production, where the initial stage required the sugar mixture to be pumped through the first head at 115°C, then pass through a heat exchanger before finally being pumped by the second head at 146°C. “Nexa provides an additional layer of protection” During this process, the mixture is under vacuum in...

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