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Protecting chocolate bar flavour with a bespoke pump solution
Protecting chocolate bar flavour with a bespoke pump solution
This case study discusses the implementation of a bespoke pump solution to protect the flavor of a famous chocolate bar. The manufacturer needed to ensure the precise dosing of glucose syrup to maintain the bar's distinctive taste, crucial for consumer satisfaction and sales.
Key Process Requirements
The manufacturer identified several key requirements for the pump solution:
- Glucose syrup must be transferred at 146°C to reduce viscosity and prevent pump overburdening.
- The pump must handle the risk of syrup crystallization, which can damage components.
- The pump must transfer syrup at 471 l/h to meet production demands.
Solution: Nexa Double-Head Double-Diaphragm Metering Pump
Exakta recommended the Nexa pump, designed for high-temperature, high-viscosity liquids. Its double-head design is crucial for the peppermint syrup production process, allowing for precise temperature control and moisture removal.
Benefits of the Nexa Pump
- The double-diaphragm design provides protection against crystallization, allowing continued operation even if one diaphragm is damaged.
- Modular design and mounting options offer flexibility for future production changes.
- Long-life components ensure operational safety and reliability.
- Zero-leakage design withstands high-pressure washdowns.
Conclusion
By implementing the Nexa pump, the manufacturer safeguarded the chocolate bar's production process, ensuring consistency and reliability. This solution exemplifies Exakta's ability to deliver long-term, cost-effective improvements in food and beverage production.
Catalog excerpts
A Division of SEKO Group Case Study Protecting chocolate bar flavour with a bespoke pump solution Ydflr Choice,
Open the catalog to page 1
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, high-pressure...
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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 order...
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www.seko.com www.exakta.com Exakta reserves the right to amend and change specifications without prior notice. All pictures shown are for illustration purpose only. Actual product may vary due to product enhancement. Published data may be subject to change. © 2021 EXAKTA, Layout and origin: UK, CASEST CHOCIP EN V01
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