Fat Glazed 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.

Applications

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Fat Glaze Crystalization
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Multiple sizes

Wide range of sizes available

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