The ProXES Chocolate Line From Bean to Ganache the first choice of all chocolatiers FROM BEAN TO GANACHE worldwide. THE FIRST CHOICE OF ALL CHOCOLATIERS
© copyright all rights reserved by Centho Chocolates © copyright all rights reserved by Centho Chocolates all rights reserved © copyright
www.proxes-chocolate.com [email protected] BELGIUM THE KNOWLEDGE CENTREBELGIUM FOR THE CHOCOLATE KNOWLEDGE OurCENTRE team in the FORheart of CHOCOLATE Europe is specialised in chocolate manufacturing with over 30 years ofOur experience. team in the We heart provide of Europe you with is specialisedthe perfect machineryin chocolate and manufacturing engineering solutions with over for 30 youryears specificof experience. requirements. We provide you with the perfect machinery and engineering solutions for your specific requirements.
Stephan Machinery, FrymaKoruma and Terlet can upgrade your product and processing, increase efficiencyStephan Machinery, and ensure FrymaKoruma the best treatment and Terlet of your can high qualityupgrade ingredients. your product Being and in processing, constant contact increase with Cacaolab,efficiency a spin-offand ensure of Ghentthe best University, treatment we of drive your high innovationquality ingredients. within the Being chocolate in constant industry. contact with Cacaolab, a spin-off of Ghent University, we drive innovation within the chocolate industry.
The ProXES Group combines leaders in process technology under one umbrella!
For ProXES chocolate channel we use machinery of The ProXES Group combines leaders in process technology under one umbrella!
For ProXES chocolate channel we use machinery of
Website: www.proxes-chocolate.com Email: [email protected] Phone: +32 9 3858355 2 Website: www.proxes-chocolate.com Email: [email protected] 2 Phone: +32 9 3858355 2 WITH US, YOU CAN WITHWITH US, US, YOU YOU CAN CAN
ChocChocTHETHE WORLDWORLD
3 3 3 © copyright all rights reserved by Centho Chocolates © copyright all rights reserved by Centho Chocolates 3 © copyright all rights reserved by Centho Chocolates 1 FROM ROASTING
CLEANING Ouick and easy to clean
PRECISE
Precise Roasting to perfection
FLEXIBLE in applications and products
BEST TILTING- EASY
RAISING PAN handling Easy and efficient discharging
Firex CUCIMIX
44 2 TO GRINDING
NO METAL TO METAL TIME REDUCTION CONTACT Productivity Your chocolate is ground Increased any metal to up to 600 kg/h without metal abrasions
NIBS-GRINDING
from roasted nibs to perfectly fluid cacao liquor
PRECISE
process control
QUICK RECIPE CHANGES EFFICIENT handling Easily adjust the grinding gap Energy saving
FrymaKoruma Corundum Stone Mills – MK
5 5 3 TO CONCHING
CLEANING
super easy
Increased Productivity LARGE AND SMALL BATCHES from 1 kg NEW AND FAST up to 120 kg/batch
faster processing of your personal chocolate
EFFICIENT With our STEPHAN all-in-one PROCESS CONTROL processes we enhance efficiency you can control all parameters during your process
Stephan Universal Machines – UM
6 6 3 4 TO CONCHING TO FINE GRINDING
PRECISE CLEANING PERSONAL INNOVATIVE TOUCH Fine grinding TEMPERATURE SYSTEM super easy up to 25 µm Process Control Your chocolate will Give the Chocolate never overheat Increased Productivity your personal touch and make your own new LARGE AND SMALL creations BATCHES from 1 kg NEW AND FAST up to 120 kg/batch faster processing of your personal chocolate CLEANER
more efficient cleanup and minimum loss of product
EFFICIENT
Time effect to fine grinding
EFFICIENT HIGH With our STEPHAN all-in-one PROCESS CONTROL TECHNOLOGY SMALL processes we enhance LEVEL GRINDING GAP efficiency you can control all parameters Total control system, product loss during your process Minimal economical and quick in the mill cleaning
Stephan Universal Machines – UM FrymaKoruma CoBall mills – MS
6 7 7 5 TO GANACHE
GLOSSY GANACHE BEST STRUCTURE by processing of your Ganache vacuum
TASTY MULTIFUNCTIONAL Improved taste
over all recipes
CLEANER
EFFICIENT easy cleaning
Time effect to fine grinding
QUICK RECIPE CHANGE
Uplevelling your own LONGER SHELF LIFE product and process for your products
Stephan Universal Machines – UM
8 8 WITHWITHWITH US,US,US, YOUYOUYOU CANCANCAN
ChocChocChocTHETHETHE WORLDWORLDWORLD
9 999 10 11 © copyright all rights reserved by Centho Chocolates © copyright all rights reserved by Centho Chocolates 10 11 © copyright all rights reserved by Centho Chocolates © copyright all rights reserved by Centho Chocolates OUR VARIOUS PROCESSES 1 GRINDING CACAO NIBS
Our innovative grinding technology of FrymaKoruma mills is perfect for grinding your roasted cacao nibs. The desired grinding fineness can be 3 set perfectly and easily up to 100 µm. 1 2 FINE CONCHING GRINDING GRINDING How does it work? The roasted cacao nibs are fed into the dosing funnel installed above the mill inlet. ARTISAN OR The rotor element turns against the fixed stator at high speed. The product is ground between two INDUSTRIAL corundum stone discs. The milling gap adjustment also allows the stator to be pressed against the rotor with the required pressure.
It has never been easier to find your perfect match for your chocolate. Just go to our website to find your machinery by using our searching tool.
FrymaKoruma MK
4 FIND YOUR Equipment – Accessories Equipment – Optional Features MELTING PERFECT MACHINE! Corundum stone mill Dosing screw Corundum stone mill Frequency converter without double jacket mill inlet with double jacket
Grinding stones Corundum stone Mill
www.proxes-chocolate.com Technical Data
Type MK 95 MK 160 MK 180 MK 250 MK 320
Throughput cacao nibs (100 μm) kg/h 10–40 40–100 100–200 200–400 400–600
Installed power kW 5.5 11 22 30 45
Dimensions Length mm 680 1030 1030 830 v830
Width mm 540 540 540 670 600
Height mm 360 620 620 1000 1220
Weight, approx. kg 100 200 200 400 650
12 13 OUR VARIOUS PROCESSES 1 GRINDING CACAO NIBS
Our innovative grinding technology of FrymaKoruma mills is perfect for grinding your roasted cacao nibs. The desired grinding fineness can be 3 set perfectly and easily up to 100 µm. 1 2 FINE CONCHING GRINDING GRINDING How does it work? The roasted cacao nibs are fed into the dosing funnel installed above the mill inlet. ARTISAN OR The rotor element turns against the fixed stator at high speed. The product is ground between two INDUSTRIAL corundum stone discs. The milling gap adjustment also allows the stator to be pressed against the rotor with the required pressure.
It has never been easier to find your perfect match for your chocolate. Just go to our website to find your machinery by using our searching tool.
FrymaKoruma MK
4 FIND YOUR Equipment – Accessories Equipment – Optional Features MELTING PERFECT MACHINE! Corundum stone mill Dosing screw Corundum stone mill Frequency converter without double jacket mill inlet with double jacket
Grinding stones Corundum stone Mill www.proxes-chocolate.com Technical Data
Type MK 95 MK 160 MK 180 MK 250 MK 320
Throughput cacao nibs (100 μm) kg/h 10–40 40–100 100–200 200–400 400–600
Installed power kW 5.5 11 22 30 45
Dimensions Length mm 680 1030 1030 830 v830
Width mm 540 540 540 670 600
Height mm 360 620 620 1000 1220
Weight, approx. kg 100 200 200 400 650
12 13 2 “ARTISAN” CONCHING 2 “INDUSTRIAL” CONCHING
Conching has never been easier with our STEPHAN all-in-one Our industrial conching machines can process from 270 processes. The fast and clean process promises you perfect to 1,200 litres. The efficient and clean all-in-one conching conching results within 150 minutes. processes take only 150 minutes! The “Artisan” Conching is perfect for small amounts up to 170 litres.
How does it work? The rotating special How does it work? The power of the main motor conching tool, reverse-acting scraper is transferred directly to the special conching arm together with the interaction of tool. The rotating special conching tool, the special bowl-geometry achieve reverse-acting scraper arm together with the optimum processing of the product in interaction of the special bowl-geometry achieve a very short time. The discharge of the optimum processing of the product in a shortest product occurs via a discharge valve or of time. by an electrically driven tilting bowl.
Stephan Combitherm Stephan Universal Machine
Equipment – Accessories Equipment – Optional Features Equipment – Accessories Equipment – Optional Features
Main motor Scraper arm Dosing funnel Condenser unit Main motor Mixing arm Dosing funnel Discharge support wall and lid scraper
Double jacket Double jacket Injection for inert gas Parameter Double jacket Double jacket Condenser unit Parameter cooling heating via nozzles/direct injection programming condenser cooling heating programming condenser
Special tempering Vacuum pump Discharge valve Data recording VAC Water dosing device Special tempering Data recording Liquid dosing functions via USB stick functions via USB stick
Heating device VAC Vacuum cooling Intervall operation Discharge valve VAC Vacuum cooling discharge via Microcut MC
Water dosing device VAC Vacuum pump Dosing pump Dosing pump without funnel with funnel Technical Data
Type UMC 5 UM 12 UM 24 E UM 44 E UM 74 E UM 130 UM 200 Technical Data
Bowl content, approx. l 5 12 30 45 75 130 200 Type CT 800 CT 1200
Batch, approx. l 0.5–2.5 2–7 7–18 18–30 30–55 55–90 90–170 batch size, approx. (kg) end product 270–800 400–1200
Working temperature °C 95 95 95 95 95 95/125 95/125 capacity per shift, approx. (kg) end product up to 1600 up to 2400
14 15 2 “ARTISAN” CONCHING 2 “INDUSTRIAL” CONCHING
Conching has never been easier with our STEPHAN all-in-one Our industrial conching machines can process from 270 processes. The fast and clean process promises you perfect to 1,200 litres. The efficient and clean all-in-one conching conching results within 150 minutes. processes take only 150 minutes! The “Artisan” Conching is perfect for small amounts up to 170 litres.
How does it work? The rotating special How does it work? The power of the main motor conching tool, reverse-acting scraper is transferred directly to the special conching arm together with the interaction of tool. The rotating special conching tool, the special bowl-geometry achieve reverse-acting scraper arm together with the optimum processing of the product in interaction of the special bowl-geometry achieve a very short time. The discharge of the optimum processing of the product in a shortest product occurs via a discharge valve or of time. by an electrically driven tilting bowl.
Stephan Combitherm Stephan Universal Machine
Equipment – Accessories Equipment – Optional Features Equipment – Accessories Equipment – Optional Features
Main motor Scraper arm Dosing funnel Condenser unit Main motor Mixing arm Dosing funnel Discharge support wall and lid scraper
Double jacket Double jacket Injection for inert gas Parameter Double jacket Double jacket Condenser unit Parameter cooling heating via nozzles/direct injection programming condenser cooling heating programming condenser
Special tempering Vacuum pump Discharge valve Data recording VAC Water dosing device Special tempering Data recording Liquid dosing functions via USB stick functions via USB stick
Heating device VAC Vacuum cooling Intervall operation Discharge valve VAC Vacuum cooling discharge via Microcut MC
Water dosing device VAC Vacuum pump Dosing pump Dosing pump without funnel with funnel Technical Data
Type UMC 5 UM 12 UM 24 E UM 44 E UM 74 E UM 130 UM 200 Technical Data
Bowl content, approx. l 5 12 30 45 75 130 200 Type CT 800 CT 1200
Batch, approx. l 0.5–2.5 2–7 7–18 18–30 30–55 55–90 90–170 batch size, approx. (kg) end product 270–800 400–1200
Working temperature °C 95 95 95 95 95 95/125 95/125 capacity per shift, approx. (kg) end product up to 1600 up to 2400
14 15 3 FINE GRINDING YOUR CHOCOLATE 4 MELTING CHOCOLATE
Under perfectly controlled conditions your liquid chocolate Whether it is white, milk or dark can be fine grinded to 25 µm to give it your personal touch. chocolate chunks, with our new Our FrymaKoruma CoBall Mill was especially designed for innovative method you can melt them precision milling of chocolate coatings. perfectly.
How does it work? A conical rotor is inserted into a stator which is also conical. In the gap between Super flexible in volumes these two bodies, the grinding beads are Control temperature precisely accelerated radially from the centre outwards by Save energy and benefit from higher means of the rotational movement. The grinding throughput beads are separated from the product by a Minimize and re-use all your reworks divider at the product outlet and automatically Produce efficiently and reduce costs fed back to the product flow through a channel Profit from an easy to clean system on entering the grinding chamber.
FrymaKoruma MS
FrymaKoruma MK
Equipment – Accessories Equipment – Optional Features Equipment – Accessories Equipment – Optional Features
Dosing funnel Double jacket Frequency converter Dosing pump cooling without funnel Corundum stone mill Dosing screw Corundum stone mill Frequency converter without double jacket mill inlet with double jacket Double jacket Special tempering Dosing pump heating functions with funnel Grinding stones Corundum stone Mill Technical Data
Type MS 12 MS 18 MS 32 MS 50 MS 65 Technical Data
Throughput conched chocolate (25 μm) kg/h 10–20 20–40 40–150 150–300 300–550 Type MK 95 MK 160 MK 180 MK 250 MK 320
Grinding chamber volume l 0.5 1 3 8 26 Throughput chocolate callets/drops kg/h 10–80 80–240 240–480 480–960 960–1440
Installed power, approx. kW 3–4 7.5–11 22–37 45–55 75 Installed power kW 5.5 11 22 30 45
Dimensions Length mm 885 1160 1560 1800 2320 Dimensions Length mm 680 1030 1030 830 830
Width mm 515 1035 1140 1200 1540 Width mm 540 540 540 670 600
Height mm 775 1633 1855 2070 2730 Height mm 360 620 620 1000 1220
Weight, approx. kg 160 400 800 1750 3100 Weight, approx. kg 100 200 200 400 650
16 17 3 FINE GRINDING YOUR CHOCOLATE 4 MELTING CHOCOLATE
Under perfectly controlled conditions your liquid chocolate Whether it is white, milk or dark can be fine grinded to 25 µm to give it your personal touch. chocolate chunks, with our new Our FrymaKoruma CoBall Mill was especially designed for innovative method you can melt them precision milling of chocolate coatings. perfectly.
How does it work? A conical rotor is inserted into a stator which is also conical. In the gap between Super flexible in volumes these two bodies, the grinding beads are Control temperature precisely accelerated radially from the centre outwards by Save energy and benefit from higher means of the rotational movement. The grinding throughput beads are separated from the product by a Minimize and re-use all your reworks divider at the product outlet and automatically Produce efficiently and reduce costs fed back to the product flow through a channel Profit from an easy to clean system on entering the grinding chamber.
FrymaKoruma MS
FrymaKoruma MK
Equipment – Accessories Equipment – Optional Features Equipment – Accessories Equipment – Optional Features
Dosing funnel Double jacket Frequency converter Dosing pump cooling without funnel Corundum stone mill Dosing screw Corundum stone mill Frequency converter without double jacket mill inlet with double jacket Double jacket Special tempering Dosing pump heating functions with funnel Grinding stones Corundum stone Mill Technical Data
Type MS 12 MS 18 MS 32 MS 50 MS 65 Technical Data
Throughput conched chocolate (25 μm) kg/h 10–20 20–40 40–150 150–300 300–550 Type MK 95 MK 160 MK 180 MK 250 MK 320
Grinding chamber volume l 0.5 1 3 8 26 Throughput chocolate callets/drops kg/h 10–80 80–240 240–480 480–960 960–1440
Installed power, approx. kW 3–4 7.5–11 22–37 45–55 75 Installed power kW 5.5 11 22 30 45
Dimensions Length mm 885 1160 1560 1800 2320 Dimensions Length mm 680 1030 1030 830 830
Width mm 515 1035 1140 1200 1540 Width mm 540 540 540 670 600
Height mm 775 1633 1855 2070 2730 Height mm 360 620 620 1000 1220
Weight, approx. kg 160 400 800 1750 3100 Weight, approx. kg 100 200 200 400 650
16 17 OUR VARIOUS APPLICATIONS 1 GANACHE & PRALINES
Upgrade your ganaches by producing on Stephan Universal Machines
How does it work? The power of the main motor is transferred directly to the knives. The discharge of the product occurs via a discharge valve or by an electrically driven tilting bowl. 2 GLAZE
1 GANACHE & PRALINE
Stephan Universal Machines 3 CHOCOLATE Equipment – Accessories Equipment – Optional Features
Main motor Mixing Baffle Dosing funnel Injection for inert gas SPREADS wall and lid scraper via nozzles/direct injection
Double jacket Double jacket Discharge valve Heating device cooling heating
Special tempering VAC Vacuum pump Condenser unit Parameter functions programming condenser
Data recording Water dosing device via USB stick
Liquid dosing VAC Vacuum cooling
© copyright all rights reserved by Centho Chocolates
Technical Data
Type UMC 5 UM 12 UM 24 UM 44 UM 74 UM 130 UM 200
Bowl content l 5 12 30 45 75 130 200
Batch max. l 0.5–2.5 2.5–7 7–18 18–30 30–55 55–90 90–170
Volume l/h 2–10 10–28 28–72 72–120 120–220 220–360 360–680
18 19 OUR VARIOUS APPLICATIONS 1 GANACHE & PRALINES
Upgrade your ganaches by producing on Stephan Universal Machines
How does it work? The power of the main motor is transferred directly to the knives. The discharge of the product occurs via a discharge valve or by an electrically driven tilting bowl. 2 GLAZE
1 GANACHE & PRALINE
Stephan Universal Machines 3 CHOCOLATE Equipment – Accessories Equipment – Optional Features
Main motor Mixing Baffle Dosing funnel Injection for inert gas SPREADS wall and lid scraper via nozzles/direct injection
Double jacket Double jacket Discharge valve Heating device cooling heating
Special tempering VAC Vacuum pump Condenser unit Parameter functions programming condenser
Data recording Water dosing device via USB stick
Liquid dosing VAC Vacuum cooling
© copyright all rights reserved by Centho Chocolates
Technical Data
Type UMC 5 UM 12 UM 24 UM 44 UM 74 UM 130 UM 200
Bowl content l 5 12 30 45 75 130 200
Batch max. l 0.5–2.5 2.5–7 7–18 18–30 30–55 55–90 90–170
Volume l/h 2–10 10–28 28–72 72–120 120–220 220–360 360–680
18 19 2 GLAZE 3 CHOCOLATE SPREADS
Our machinery ensures the best mirror glazes where the Chocolate spreads have never been tastier and better possibilities of flavours and ingredients are endless … processed than in our machinery.
Super flexible in volumes and flavours Save energy and benefit from enhanced Super flexible in volumes Save energy and benefit from enhanced Get the most shiny and smooth structure ergonomics Get better texture and finer taste ergonomics possible Improve the shelf life of your products Experience high-quality mouthfeel Profit from easy cleaning system Achieve best mirror glazes due to STEPHAN Produce efficiently and fast to reduce costs Improve shelf-life of your products Principle Profit from easy to clean system
Firex CUCIMIX Roasting and caramalising hazelnuts. 1
Stephan UM Cutting all ingredients up to 300 µm. Adding all your ingredients for your Stephan Universal Machines Stephan Combitherm chocolate spread. 2 Equipment – Accessories Equipment – Optional Features
Main motor Mixing Baffle Dosing funnel Injection for inert gas wall and lid scraper via nozzles/direct injection
Double jacket Double jacket Discharge valve Heating device cooling heating FrymaKoruma MK Grinding your chocolate Special tempering Vacuum pump Condenser unit Parameter VAC spread till 100 µm. functions programming condenser
Data recording Water dosing device 3 via USB stick
Liquid dosing VAC Vacuum cooling
Technical Data
Type UMC 5 UM 12 UM 24 UM 44 UM 74 UM 130 UM 200 CT 800 CT 1200 FrymaKoruma MS Get the smoothest chocolate spreads of 25 µm. Bowl content l 5 12 30 45 75 130 200 1680 2390 Batch max. l 0.5–2.5 2.5–7 7–18 18–30 30–55 55–90 90–170 800 1200 4
Volume l/h 2–10 10–28 28–72 72–120 120–220 220–360 360–680 900–2400 1200–3600
20 21 2 GLAZE 3 CHOCOLATE SPREADS
Our machinery ensures the best mirror glazes where the Chocolate spreads have never been tastier and better possibilities of flavours and ingredients are endless … processed than in our machinery.
Super flexible in volumes and flavours Save energy and benefit from enhanced Super flexible in volumes Save energy and benefit from enhanced Get the most shiny and smooth structure ergonomics Get better texture and finer taste ergonomics possible Improve the shelf life of your products Experience high-quality mouthfeel Profit from easy cleaning system Achieve best mirror glazes due to STEPHAN Produce efficiently and fast to reduce costs Improve shelf-life of your products Principle Profit from easy to clean system
Firex CUCIMIX Roasting and caramalising hazelnuts. 1
Stephan UM Cutting all ingredients up to 300 µm. Adding all your ingredients for your Stephan Universal Machines Stephan Combitherm chocolate spread. 2 Equipment – Accessories Equipment – Optional Features
Main motor Mixing Baffle Dosing funnel Injection for inert gas wall and lid scraper via nozzles/direct injection
Double jacket Double jacket Discharge valve Heating device cooling heating FrymaKoruma MK Grinding your chocolate Special tempering Vacuum pump Condenser unit Parameter VAC spread till 100 µm. functions programming condenser
Data recording Water dosing device 3 via USB stick
Liquid dosing VAC Vacuum cooling
Technical Data
Type UMC 5 UM 12 UM 24 UM 44 UM 74 UM 130 UM 200 CT 800 CT 1200 FrymaKoruma MS Get the smoothest chocolate spreads of 25 µm. Bowl content l 5 12 30 45 75 130 200 1680 2390 Batch max. l 0.5–2.5 2.5–7 7–18 18–30 30–55 55–90 90–170 800 1200 4
Volume l/h 2–10 10–28 28–72 72–120 120–220 220–360 360–680 900–2400 1200–3600
20 21 Let’s Choc the world together
Get in touch with our dedicated chocolate technologists team for all your desired solutions and knowledge of specialized chocolate manufacturing.
phone +32 9 3858355 [email protected] www.proxes-chocolate.com
'ED! GET CHOC
Mr Simon Meyer is our chocolate specialist who will advise you on how to improve your processes and product quality. He utilises his vast knowledge and rich expertise earned whilst working with small artisanal companies through to the world’s largest and renowned chocolate houses!
With his expert level of knowledge and craftsmanship in chocolate creations, combined with his hands-on expe- rience and realisation of the ProXES machinery range, he will optimise your products to sheer perfection.
UNIQUE CODE FOR FREE* TRAINING DAY by Simon Meyer All content is subject to copyright and is owned and controlled by ProXES. The content may not be copied, stored (in any medium), published or otherwise redistributed (in any medium), published or otherwise redistributed stored may not be copied, The content by ProXES. and controlled and is owned copyright is subject to II All content 01/2019 – Rev. of ProXES. without the permission *by purchasing ProXES equipment