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Chocolate
Chocolate filters serving a unique industry
Almost without exception, chocolate manufacturers throughout the world have turned to Russell Finex to filter chocolate at all hazard points. Whether your business is in liquid chocolate, chocolate cream, cocoa mass or any other part of chocolate manufacturing, we can help improve your process with one of our filters or sieves.
Filtering virgin and recycled chocolate
Chocolate needs to be filtered to remove nibs of chocolate solids or any other contamination likely to affect the quality of the finished product before enrobing or molding.
Chocolate needs to be checked for quality at each and every transfer point to ensure it is contaminant-free. Transfer from chocolate making to enrobing, molding, or spraying, are typical examples of where you need to filter. Other examples include transfer to tankers prior to delivery to customers or other sites, and as a quality check method when unloading tankers.
If you are using recycled chocolate, this can contain particles of the product being enrobed or sprayed, and it is important to remove this contamination before re-use.
Recommended product: Russell Eco Filter®
Sieving or grading chocolate
If you are handling reworked chocolate, you know that it can be difficult to accurately separate it from its centers or its wrapping. This is absolutely necessary to do in order to safeguard the quality of your products.
Sieving Cocoa mass
Cocoa mass also needs to be sieved after the milling stage in order to remove nibs and other contaminants.
Recommended products:
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Learn more about Russell Finex and the chocolate industry either by viewing our most recent stories in the related media section at the top of this page or by moving to our food and beverages case studies section.