Resolving the issues of Isolids in pumped chocolate

摘要

The pumps in question needed to be able to handle an already troublesome medium - chocolate - to allow for the addition of a variety of different solid inclusions, such as nuts and raisins, to the chocolate mix. Chocolate is renowned for being difficult to transfer correctly. It will solidify when cool, so it has to be kept warm, not only as it moves along the pipelines, but also through the pump. Another challenge is that chocolate is shear sensitive. The cocoa butter and cocoa solids can easily separate if moved too fast. Chocolate will also react the same way if the discharge pressure is anywhere over 100psi, so correct configuration of the discharge lines is also important.