High Efficiency Crystallizer for Chocolate Tempering

This project will produce a machine for low cost, high throughput and continuous inline tempering of chocolate; the first such unit within this global industry. It would save around 1.5 MJ of energy per kg of chocolate produced. Given that 600,000 tonnes of chocolate are eaten every year in the UK (10 kg per person per year), this would amount to a saving of nearly a TJ (tera Joule or a million million Joules) per annum. Its impact would revolutionise chocolate processing. The unit has application beyond confectionery and foodstuffs and in all commercial scale chocolate processing sectors.