Our Test-lab at the Aasted Technology Center gives you full acces to every imaginable and desireable chocolate and bakery technology, also including interesting and unique combinations between the two.
What you can expect when it comes to chocolate technologies:
- Tempering of chocolate and fillings
- Handling of inclusions and ingredients
- Inclusion mixing
- Aeration and aroma
- Aeration depositing
- One-shot and triple-shot
- Depositing
- Deposit og different masses
- Cold-pressing with FrozenCone
- Analysis of tempered chocolate
- Marketing samples
- Joint developments
- Traditional shell making
- Mould heating
- Chocolate cooling
- Bloom resistance
- Spray systems
- Enrobing
- Chip production
- Lentils
- Eggs
- 3D characters
- Extruding single, double, triple and quatro
- Glazing
What you can expect when it comes to bakery technologies:
- Extrusion
- Wire cutting
- Moulding
- Depositing
- Baking
- Mixing
- Aeration
- Analysis of samples and process
- Decoration
- Marketing samples
- Joint developments
- Enrobing
- Cooling