Pumping chocolate (as well as compound chocolate, creams and cocoa paste) can be a delicate process. For this reason, a number of factors have to be taken into account.
Because the viscosity of the fluid can be very high, it is essential to select the appropriate pumps. We recommend using rotary lobe pumps: in addition to being capable of pumping high-viscosity products efficiently, they are hygienic and easy to clean.
Maintaining a constant temperature is very important. Too high a temperature can cause caramelization of the product, whereas too low a temperature can lead to solidification or …Read More...