Fat Glaze Crystallization

The Dohmeyer Fat Glaze Crystallization Unit is specifically developed for the ice cream industry. It is designed to be integrated in-line with the production equipment to improve fat glaze distribution and rapidly solidify it between the ice cream and the sugar cone. As a nitrogen based technology, it ensures a smoother and more protective chocolate layer in a very short time.

Leave your contact to download full brochure

Email Address*

company NAME*

Checkbox

[. ]. I agree that Dohmeyer Construction Sp. z o.o.processes my data in compliance with GDPR solely to handle my inquiry. You can access, correct, or delete your data at any time. See our privacy policy for details.

Download full brochure

Oops! Something went wrong while submitting the form.