Compressed air & filtration

A good combination also in the Christmas season!

“Is Christmas coming soon?” That’s certainly what many are asking themselves at the moment. Gingerbread, speculoos and chocolate are currently part of our everyday lives and get us in the mood for Christmas. But very few chocolate lovers know that a lot of compressed air and filtration are involved in the production process.

Hollow chocolate molds are produced by the so-called dipping process, in which compressed air plays an important role: The chocolate shells are created by briefly dipping a cooled stamp into a bath of liquid chocolate. When it resurfaces, the chocolate molds adhere to the stamp and are then released from it with compressed air. Compressed air is already used a few production steps beforehand, first transporting the cocoa powder to the processing location. And at the end, compressed air is used to blow the aluminum foil around the finished chocolate. Since some of the compressed air comes into direct contact with the chocolate, producers must ensure high compressed air quality with compressors from KAESER free of mineral oil residues so that it tastes good to everyone later on.  

But the chocolate itself must also be free of foreign particles. Thanks to FG automatic filters – no problem. the filtration systems keep the storage tanks and machine components clean. When it comes to the filtration of chocolate, Filtration Group Industrial’s filter systems achieve excellent separation rates even at low temperatures and ensure delicious chocolate enjoyment during the Christmas season.  

Compressed air and filtration – a good combination for maximum efficiency in food processing.

The FILCOM GmbH team wishes all customers and partners a happy 4th Advent!