Lloveras

 

PBC extruder line

The variety of products to be made covers a wide shape of bars with or without inclusions, previously mixed or added afterwards and normally coated with chocolate. Other products capable of being extruded are the various types of fat-based bars, pralines, dietetic and nutraceutical bars, etc.. The diverse possibilities and configurations as well as the inclusion of the different modules will be determined by the kind of product to be manufactured.

 

 

 

 

 

Unicom Integrated Group

Integrated group for chocolates and compounds processing The Unicom installation is the most compact and modern concept in making chocolate, coatings, spreads and similar products. Its philosophy is based on the combination of two different but thoroughly proven systems in chocolate processing, the Universal Mixer/Refiner/Conche and the MB Ball Mill.

 

 

 

 

Universal Refiner

Chocolate and compound production. The Universal mixer / refiner / conche is the most flexible piece of equipment for manufacturing chocolates and chocolate related products. With just a small outlay, you can make use of a machine ready to produce a wide range of products and capable of working with relatively low fat contents.

 

 

 

 

APH Alkalizer

Cocoa liquor and cake alkalizer sterilizer. In any cocoa processing or chocolate manufacturing plant, Raw Material Quality Control is one of the foremost requirements for obtaining the final product you want. The quality of the cocoa beans reaching the factories is often observed to be lower than required. To compensate for this shortcoming in quality and in order to work with sufficient guarantees later, we offer our line of APH Potaser / Alkalizers for cocoa liquor and cocoa cake.

 

 

 

 

MLL Center Forming

Chocolate center forming machine. The MLL center forming line produces chocolate centers that are generally afterwards coated with sugar and coloring agents. These centers can come in several shapes, such as lentils, balls, coffee beans, almonds, and more. Plans can also be implemented for making specific centers to match client needs and the logical limitations of the center itself.

 

 

 

 

MP Drop Depositor

Chocolate drop depositor. The MP line allows the dosing of chocolate and compounds in drops, discs and chips in various formats and weights, from 0.05 to 3 grams. This kind of product is ideal for industrial supply and subsequent melting, for decoration or incorporation in other products, mainly biscuits and ice creams.

 

 

 

 

Sima Molding Line

Chocolate center forming machine. The MLL center forming line produces chocolate centers that are generally afterwards coated with sugar and coloring agents. These centers can come in several shapes, such as lentils, balls, coffee beans, almonds, and more. Plans can also be implemented for making specific centers to match client needs and the logical limitations of the center itself.

 

 

 

 

Sire Enrobing Line

Chocolate enrobing installations. The SIRE-N series of enrobers are a step forward in this kind of full or partial chocolate enrobing lines. Available in three mesh widths (800, 1,000 and 1,200 mm), they encompass a practically unlimited range of enrobing possibilities, with respect to both the center or product to be enrobed, and the types of enrobing to be applied. We also have the SIRE range of 300-, 400-, 500- and 600-mm mesh widths for smaller capacities.

 

 

 

 

BK Bar Forming

Bar forming line. BK bar extruders forming lines are the answer to the market's growing demand for the bar product. Whether the bar is a confectionery product or for diet or nutritional markets, BK units can work with a wide range of masses and combinations, with the possibility of forming nougat and toffee layers, with or without nuts, granola bars, etc..

 

 

 

 

AAV Tempering

Vertical tempering machine. The AAV continuous chocolate tempering units are the ideal preliminary step for molding and coating processes. This unit's objective is to give the chocolate the right cocoa butter structure and crystallization both for subsequent processing and for maintaining that structure once the product has been solidified and packaged.