Transitube SA
Dpt Biturbine
86-108 Avenue Louis Roche
F-92230 Gennevilliers - FRANCE
Tel: +33 (0)1 40 85 17 00
Fax: +33 (0)1 40 85 04 11
Email: [email protected]
 
Coating of chocolate truffles with cocoa powder
 
Truffles can be continuously coated with cocoa powder. To ensure the adhesion, the truffles are either kept slightly soft, or previously coated with a cocoa butter or chocolate film.

Alternatively, icing sugar can be used.

Throughputs : 50 up to 700 kg/h.

 
 

Brining of pistachoes    
Coating of breaded products    
Coating of chocolate truffles with cocoa powder    
Coating of frozen foods    
Coating with a barrier fat    
Flavouring of pet food    
Flavouring of powders and granules    
Flavouring of snacks and croutons    
Impregnation of fertilizers    
Oiling of dried raisins    
Oiling of nuts    
Oiling of sweets    
Powdering of plastic granules    
Powdering of shredded cheese    
Sugaring of doughnuts    

   
   
     

texte- copyright transitube sa - Paris - France