Production of foamed Praline filling with improved creaminess.

Confectionary manufacturers have their own individual recipes and quality standards for texture, taste and appearance when it comes to praline production. The texture of a foamed, creamy praline is desired by producer and consumer. The production of a stable and creamy foam is a major challenge for the chocolate industry, which can be reduced by the usage of emulsifiers, although they are not desired by the costumer. There is a need for developing a foaming process without the usage of emulsifiers or stabilizers which enhances the creaminess of fat foams. The main challenge here is that stabilizing crystals are highly temperature sensitive and being destroyed by conventional aeration systems due to their high energy input. The industry struggles as a consequence of high volume production to reduce the shear stress and therefore adding emulsifiers to the foam. Producers of such fat foam products such as the chocolate industry are searching for ways to reduce the shear stress to naturally create a stable fat crystal structure with the purpose of stabilizing the bubble size. Kinematica provides with the MT-MM the technology and a proven solution for these kind of issues. Big companies in the chocolate industry are already using our product and are convinced of the technology.