StellaNova temper
The StellaNova transforms the tempering process by separating the shearing and cooling without sacrificing the quality of your chocolate reduces energy use and extends your production line output!
Aasted is a Danish consolidated and family-owned company that has always been driven by a passion for innovation and pushing the boundaries. Currently, CEO Piet Tæstensen continues to lead Aasted towards new heights by pioneering quality and continuous innovation. Quality and innovation are upheld by the strong merger with A.E Nielsen in 2010, which enabled the company to deliver a complete range of products to its valued customers.
Aasted supplies complete processing lines, machinery and equipment for the chocolate, bakery and confectionery industries around the world. At Aasted the mission for success does not stop at the product. We strive towards excelling at aftersales and services, to provide our customers with flexible and tailor-made solutions adaptable to any requirement. Regardless of our customers’ geographic location, we will guarantee fast and efficient service anytime, anywhere.
Moulding of solid products with or without inclusions, tablets, couvertures and combination of chocolate types. Moulding of products with solid centres such as wafers, biscuits centres, big inclusions and bars. Traditional inverting moulding of any shell, surprise and easter eggs.
A moulding line with a capacity from 230 - 2,200 kg/hour. Very flexible in a module design, with the possibility of having add-on sections, making production of solid chocolates with or without inclusions easy.
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Producing solid chocolates with a capacity from 1,000 to 10,000 kg/hour in a 24 hour production time making it the natural choice for large scale production. The Universal Line handles solid chocolates with our without inclusions
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With the Midi/Maxi line you will have easy changeovers between materials when producing solid chocolates. Easy changeovers moulding with or without inclusions with a capacity of 300 - 2,000 kg/hour.
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With the Aasted chocolate solutions you can decrease the density of the chocolate and enhancing the texture when consuming. Decreasing the density of chocolate is either done by macro or micro aeration, depending on how much you want to decrease the density, and thus the size of the air bubbles.
By implementing an ESA depositor in your Jensen Line in the depositing section, you can produce aerated chocolate articles with either macro or micro aeration - depending on the size of the bubbles you require.
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The Universal line can produce micro or macro aerated chocolate articles with a capacity from 1,000 to 10,000 kg/hour in a 24 hour production time making it the natural choice for large scale production.
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The Midi/Maxi line is suitable when wanting to change between producing aerated and non aerated chocolates. Easy changeover between aeration and non aeration with a capacity of 300 - 2,000 kg/hour.
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With the Aasted chocolate solutions you can produce high quality, uniform and beautiful chocolate chips, kisses, chards and chunks. The capacity ranges from 250 - 6,600 kg/hour and can be produced with either plastic or steel belt.
The Aasted Belt line can produce high quality and uniform chocolate chips in any chocolate material as well as multicolored chips. The cutting device in the Aasted Belt line, crushes and cuts the extruded chocolate. This results in chocolate chards great for baking or other inclusion purposes in e.g. a bar.
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Our chocolate solutions include innovative machinery that lets you create beautiful, diverse and uniform products. Our technologies allow efficient and precise heating, extruding, depositing, with aeration, inclusions and multi color.
The Eriksen line provides you with cooled precision by having two rollers forming chocolate lentils. After a cooling process the lentils are ready to be sugar coated. If you want to produce chocolate eggs for e.g. seasonal production the Eriksen Line provides you with uniform and high quality moulding eggs ready to be sugar coated.
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With the Aasted depositor program, any solution can be equipped with the right depositor making beautiful and tasty filled chocolates with up to three different masses.
You can produce a filled chocolate with up to three different masses, or just one - depending on the depositor you implement in the Jensen line.
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With the Universal line you can produce filled chocolate articles at a high scale, with up to three different masses resulting in beautiful products with the possibility of handling countless of masses.
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With the Midi/Maxi line it is easy to produce filled chocolates and handling different masses - which emphasizes the flexibility and easy change overs when producing with a Midi/Maxi line.
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With the patented FrozenCone® technology, our chocolate solutions can create perfectly shaped shells for pralines, surprise eggs, tablets or any other "shell" product.
With the Jensen line you can produce tablets, pralines, triple shot chocolate articles with a cold pressed shell in a FrozenCone® resulting in a perfect edged product.
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Having a FrozenCone® section in your Universal Line you will be able to produce cold pressed chocolate articles at a high scale - and having perfectly edged and complete costumizable shells.
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A FrozenCone® section gives you the opportunity to produce cold pressed chocolates with a perfect edge for a great number of products, tablets, pralines and surprise eggs etc. whilst having the flexibility of the Midi/Maxi.
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