The Manufacturing Confectioner • November 2009 55 NEWSMAKERS Two new laboratories at Duyvis Wiener Duyvis Wiener has extended its existing laboratory into two units so that they are now able to separate the cocoa processing from the chocolate processing. In both laboratories tests can be carried out with customer-spe- cific ingredients. The chocolate laboratory is specifically designed and equipped for recipe development work and lab-scale production of products such as real chocolate, com- pound chocolate, bread spreads, coatings, creams and fillings. In the cocoa laboratory, tests and trials are per- formed using lab-scale cocoa-processing equipment, including liquor grinding and refining, cocoa butter presses and cocoa powder grinding and stabilization plants. Tests and trials will also be possible using differ- ent fats and oils. The company’s QChoc (the all-in-one machine to produce real chocolate) was used to make chocolate for tasting at Duyvis Weiner’s recent open house. This machine is also available for clients to perform in-house tests at their own facilities. Open house at Carle & Montanari Carle & Montanari will open its doors November 12 for an open-house event, during which customers will be able to see Carle & Montanari’s latest technical and technological solutions for the confectionery market. Customers will have the opportunity to visit the Roz- zano, Michigan, plant, which has recently been upgraded, and take a closer look at the entire range of new machines and lines manufactured by the company. The open house will feature the company’s new Cavemil R 650/205/350 moulding line, with innovative technology for moving moulds. The moulding line will be operating during the open house with chocolate, complete with its tempering (Beta10) and packaging (VPack2CD/CB4 multistyle) sections. Carle & Montanari will also exhibit its latest tech- nologies for every single step of the process: • cocoa process (with a POV590/16 pressing cell, complete with all its ancillary equipment) • chocolate production (with HFI518 and HFI525 5- roll refiners and a HOMEGA6 horizontal conche) • more moulding (with a Cavemil 650/275 moulding line and a complete range of both rotary and piston electronic depositors) • packaging of finished products Chocolate laboratory at Duyvis Weiner VPack wrapping machine PMCA Production Conference April 26 – 28, 2010 Hershey Lodge and Convention Center Hershey, Pennsylvania, USA Tel: +1 (610) 625 4655 Fax: +1 (610) 625 4657 www.pmca.com [email protected] NASFT Winter Fancy Food and Confection Show January 17– 19, 2010 • San Francisco, California, USA National Association for the Specialty Food Trade www.specialtyfood.com

PMCA Production ConferenceCavemil R 650/205/350 moulding line, with innovative technology for moving moulds. The moulding line will be operating during the open house with chocolate,

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Page 1: PMCA Production ConferenceCavemil R 650/205/350 moulding line, with innovative technology for moving moulds. The moulding line will be operating during the open house with chocolate,

The Manufacturing Confectioner • November 2009 55

NEWSMAKERS

Two new laboratories at Duyvis Wiener Duyvis Wiener has extended its existing laboratory intotwo units so that they are now able to separate thecocoa processing from the chocolate processing. In bothlaboratories tests can be carried out with customer-spe-cific ingredients.

The chocolate laboratory is specifically designed andequipped for recipe development work and lab-scaleproduction of products such as real chocolate, com-pound chocolate, bread spreads, coatings, creams andfillings. In the cocoa laboratory, tests and trials are per-formed using lab-scale cocoa-processing equipment,including liquor grinding and refining, cocoa butterpresses and cocoa powder grinding and stabilizationplants. Tests and trials will also be possible using differ-ent fats and oils.

The company’s QChoc (the all-in-one machine toproduce real chocolate) was used to make chocolate fortasting at Duyvis Weiner’s recent open house. Thismachine is also available for clients to perform in-housetests at their own facilities.

Open house at Carle & MontanariCarle & Montanari will open its doors November 12 foran open-house event, during which customers will beable to see Carle & Montanari’s latest technical andtechnological solutions for the confectionery market.

Customers will have the opportunity to visit the Roz-zano, Michigan, plant, which has recently beenupgraded, and take a closer look at the entire range ofnew machines and lines manufactured by the company.

The open house will feature the company’s newCavemil R 650/205/350 moulding line, with innovativetechnology for moving moulds.

The moulding line will be operating during the openhouse with chocolate, complete with its tempering(Beta10) and packaging (VPack2CD/CB4 multistyle)sections.

Carle & Montanari will also exhibit its latest tech-nologies for every single step of the process:• cocoa process (with a POV590/16 pressing cell, com-

plete with all its ancillary equipment)• chocolate production (with HFI518 and HFI525 5-

roll refiners and a HOMEGA6 horizontal conche)• more moulding (with a Cavemil 650/275 moulding

line and a complete range of both rotary and pistonelectronic depositors)

• packaging of finished products

Chocolate laboratory at Duyvis Weiner

VPack wrapping machine

PMCA Production ConferenceApril 26 – 28, 2010

Hershey Lodge and Convention CenterHershey, Pennsylvania, USA

Tel: +1 (610) 625 4655 Fax: +1 (610) 625 4657www.pmca.com [email protected] Winter Fancy Food and Confection Show

January 17– 19, 2010 • San Francisco, California, USANational Association for the Specialty Food Trade

www.specialtyfood.com