Supermarkets on Valentine's Day. Each year, there is a gathering of men who buy chocolates or similar chocolate sweets for their loved ones. After all, chocolates are one of the more popular gifts next to jewelry and flowers that men like to buy for their girlfriends or wives on this special day. However, not many people know how exactly the small chocolates are produced. Carbon infrared emitters from Heraeus Noblelight play a central role in their production.
Heat processes play an important role in the production of pralines. A first important heating step is the heating of the molds before they are filled with chocolate.
The quality of the product depends on heating it to a precise temperature of about 30°C, depending on the type of chocolate. The temperature cannot vary more than 1°C above or below the specific temperature required. Otherwise, the chocolate loses its consistency, becomes brittle, or develops an unattractive bloom. Tests at the Heraeus application center in Neston, UK, showed that carbon infrared emitters , together with pyrometers to ensure that the optimal temperature is precisely maintained within ±1°C, met the requirements for praline production. Pyrometers control the plastic molds just prior to the infrared heating system. This temperature specifies the time span during which the infrared heat acts on the molds. After this warming step, another pyrometer checks whether the correct temperature for filling the chocolate has been reached.
When combining the chocolate halves, a pyrometer measures the chocolate temperature in front of the heating station and controls the infrared emitters so that the halves can be reliably joined together at a temperature of about 30 ° C.
The use of infrared emitters not only significantly improved the quality and appearance of the finished product. In addition, the carbon infrared emitters react so quickly that they can be switched off immediately in the event of an unexpected stop in the production line. This ensures that impairment of plant and products is minimized.
Would you like further information on the possibilities of IR, UV and flash for the production of chocolates?