Bühler Bindler
GmbH 
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| Bühler
Bindler GmbH |
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| Production
confiserie |
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| Chocostar |
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| Chocomaster |
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| Technologie
de coulee |
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| Technique
de transfert |
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| Construction
d'appareils |
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| Technologie
des procédés |
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| Chocoprocess |
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| Thermoprocess |
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| Cool
Core |
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| Automation |
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| Service |
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| Deutsch |
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| English |
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| Contact |
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| Disclaimer |
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| Cool Core | |||
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| The new Cool Core or cold stamping process allows the production of thin-walled and precise shells. Tempered chocolate mass is fed into a mould and a cooled stamp is lowered for a few seconds. When the shell has enough strength to prevent it from collapsing, the stamp is removed again. This is followed by the usual cooling process. The shell can then be filled an covered with a lid, or two halves can be joined. |  |
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