Customisation and attention to detail for the highest product quality
Nel processo di lavorazione e trasformazione del cioccolato, da fava di cacao a cioccolato liquido, è cruciale preservare le caratteristiche organolettiche della materia prima, per garantire la massima qualità dei prodotti finiti, tra i quali praline, barrette, torte, biscotti, ovetti e tavolette.
More specifically, precision and attention during the storage and transport of chocolate is essential in order not to alter its organoleptic properties.
PiovanGroup provides specific and highly customised solutions for the storage e transport of chocolate, guaranteeing maximum attention to detail. Specifically, the geometry and accurate internal surface finish of the silos, equipped with internal stirrer, pumps and load cells, ensure the easy flow of chocolate. Furthermore, double jacket conveying solutions guarantee the conservation of the correct viscosity and maximum safety during the transport of the food ingredient. PiovanGroup also designs and manufactures machinery for the addition of additives and inclusions, to add to chocolate in a controlled and precise manner.
The consolidated experience of the Group in the confectionery sector, combined with a capillary technical assistance service, ensures constant proximity to the customer worldwide. All Piovan Group machines for chocolate processing are characterised, moreover, by easy access and maintenance and by guaranteeing maximum levels of safety.
