Fat Glaze Crystallization
Unique process to speed up the hardening of the fat glaze in Sugar Cones.
THE ADVANTAGES OF THE FAT GLACE CRISTALLISATION UNIT
Cone ice cream products benefit from the Fat glace crystallisation in 3 ways : rim hardening, reliable fat coverture and a reduced need of coverture.
EXTENDING SHELF LIFE
The Dohmeyer Fat glace crystallisation unit is built to reduce the time that is needed to have the fat glace inside the sugar cone fully crystallisated.
Having a reliable barrier between the ice and the sugar cone can increase the shelf live of the cone products with +100% (up to 7 month).
DOHMEYER’S CRISPIEST CONES
Picture right: 5,5 gram of Barry Callebaut glace compound. Product chilled with Dohmeyer Fat Glace unit.
The Dohmeyer unit is installed on new or existing cone filling lines. We have close collaboration and co-engineering with all major ice cream filling units.
Big drum engineering
BIG DRUM Engineering develops, builds and installs filling machines and systems for the ice cream and general food industry,
from 60 ml to 5,0 liter at an output of up to 50.000 units per hour. DOhmeyer and BIG DRUM Engineering builds machines and systems to the highest standards of reliability, efficiency and hygiene for the packaging of today´s most appealing food products.
BIG DRUM Engineering
Anraffer Strasse 2
D-34549 Edertal-Giflitz Germany
Phone: +49 5603 93 43 00
Fax: +49 5603 93 43 33