Innovation makes the Difference

These goals were already achieved by the engineers in 2004 when the ChocoEasy® system went into production. Once the system had been introduced to industry professionals on a grand scale at the ProSweets 2012 under the motto "Welcome to the future of chocolate production," it''s entry into the workshops and factories of chocolate manufacturers, both large and small, began. Well over 100 systems are already in operation. How successful and sustainable the Netzsch "ChocoEasy®" idea really is, can also be recognized by the fact that the smart invention is being copied – namely by the European competition.

The Netzsch engineers are proceeding resolutely on the current path and will continue to break ground for the industry, developing innovative new products for the production of compounds, fillings and chocolate in the future as well. One way they have demonstrated this is with the model Rumba®, which translates all of the advantages of the ChocoEasy® onto a larger scale. The Rumba® provides Netzsch customers with the option for mass production using the optimized dry conching process. Now customers worldwide are already producing up to 100,000 tons of the finest chocolate, premium compounds and cream fillings per year with the Rumba® – and the numbers are increasing daily. Equally successful are the Netzsch Salsa® and Mambo® systems, which bring further additions and specialization to the confectionery industry.

For Netzsch it is a mark of distinction to be copied by the competition. That shows that our ideas prevail on the market. Through the optimization of many aspects of the ChocoEasy® system, Netzsch is once again several steps ahead of the competition. One of these advancements is the Samba® system, which has the added capability of using granulated sugar without pre-grinding. Innovation makes all the difference.

Visit NETZSCH at ProSweets 2015 in Hall 10.1, Booth G040