Third-Party Testing Proves NETZCH’s CHOCOEASY® Produces More Pure Chocolate Than Traditional Machines
24 January 2008
Independent testing using ICP mass spectrometry proves that the CHOCOEASY system from NETZSCH Fine Particle Technology produces chocolate with 30 percent less iron than traditional chocolate-making equipment. The CHOCOEASY® utilizes an agitator bead mill for the refining step, which eliminates the harsh metal-on-metal grinding of traditional chocolate-making equipment thereby reducing metal contamination.
A third-party testing facility analyzed CHOCOEASY-produced chocolat along with two other chocolates from well-known mass producers eusing ICP mass spectrometry. The tests showed the traditionally produced chocolates contained iron at 80 and 71 parts per million (ppm) compared with just 53 ppm in the CHOCOEASY batch. While iron contamination at these levels is well within established industry limits and is not a health concern, it can affect final product taste, texture and overall quality.
CHOCOEASY is a compact, fully automated, system that yields 100-percent repeatable batches of chocolate, compounds or fillers made from a confectioner's unique, personal recipe. Confectioners load raw materials directly into the CHOCOEASY machine. The mixing and dry conching process is followed by the introduction of a filtered, heated air supply to further accelerate the conch. The warm air helps oxidize the tannic acid in the cocoa for better flavor development. Liquid conching and fine grinding run simultaneously to produce high quality chocolates in as few as 10-12 hours.
When compared to traditional chocolate-making systems, CHOCOEASY costs about 30 percent less, reduces production time by 20 up to 80 percent and improves energy usage by 35 percent. The CHOCOEASY line includes six different models with production capacities from 60 to more than 26,000 pounds per day (modular construction allows the larger system to increase capacity threefold).
