High Sensitivity Depositors
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10 March 2005
A special manifold depositor has been developed by Tanis Food Tec to work with highly fragile products, such as big - bubble chocolate. This is a chocolate bar with large air bubbles in it, which is becoming a popular product globally.
The depositor works under pressure, and ensures the structure of the product remaining the same during depositing. Traditional depositing always contained the risk of losing the level of aeration in the product.
