

ChocoMeter+
With the ChocoMeter+ you can calculate the chocolate temper curve and temper index to quality assure your chocolate production.
The Eriksen lab rollers provide you with the opportunity to produce at a small scale or for R&D purposes. The rollers are used for producing lentils, balls, eggs etc. The changeover is easy between rollers enabling swift changeover, making the production dynamic and flexible.
The chocolate articles formed between the two Eriksen rollers cooled with liquid of a temperature between -15 and -25°C. The changeover is easy between rollers enabling swift changeover, making the production dynamic and flexible.
Aasted has a series of machinery suited for smaller production lines, decoration purposes or laboratory testing. This series of equipment enables you to produce at a small scale, become creative and test out new ideas while working with machines of the highest quality.
The laboratory equipment work as a way for you to constantly optimize and ensure that the chocolate you are working with, is at its highest quality. By having testing and laboratory equipment, you can produce a small amount of your desired product and perfect it - prior to a full-scale production.