Chocolate - Processing Solutions

Materials:Chocolate

Problem:

The Walter M. Lowney Company, Ltd., of Sherbrooke, Quebec, Canada needed to remove fine iron from liquid chocolate flowing at a rate of up to 6,000 pounds per hour (2,722 kg/hr).

Solution:

Eriez Liquid Line Traps sucessfully removed ferrous contaminants as the chocolate moved in pipelines throughout the plant. The liquid viscosity was 160 degrees McMichel, or about 34 centipoise.

Problem:

The Nestlé S.A., plant in Fulton, NY, USA wanted product purity, safe operation and protection for expensive processing equipment by removing iron contamination.

Solution:

Eriez Plate Magnets removed bits and pieces of iron from cocoa beans and sugar. Eriez Grate Magnets removed tramp iron at other points in the process. Forty Eriez Liquid Line Traps removed fine iron from the liquid chocolate to assure product purity.

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