Page 4 - IR Food EN

Chocolate
Fine Quality
Filled chocolates need infrared heat – and a lot of it. Chocolate halves are heated before they are filled and then once more to seal them. The edges of two chocolate half shells are slightly melted so that they can be firmly joined together. Also the plastic moulds can be preheated prior
to filling or warmed to allow cleaning before the chocolate- making process begins again.
Each of these heating stages must be carried out at a precise temperature for a precise time.
Infrared emitters from Heraeus have very fast response times and so can be very closely controlled. And that is very important for the quality of fine chocolates.
Heating moulds before filling
Filling chocolate with caramel

Fusing chocolate halves together
Heating moulds before cleaning
Photo: Magna
Photo: Magna Photo: Magna Photo: Cadbury