The cereal product is to be coated with chocolate and glaze. The particle size varies depending on the type. Likewise depending on the variety, up to ten times the amount of liquid chocolate and/or glaze is applied. The crunchy properties of the crispies must be retained.
The raw crispies are first loaded batchwise into the mixing drum at room temperature. The peripheral speed and geometric form of the mixing tools are calculated to form a moderate, but still intensive fluidized bed. Exactly dosed by a pump, the liquid chocolate and glaze are injected onto this fluidized bed through open pipes. Within the fluid bed the intensive product movement and resulting rubbing of the individual crispies enable even distribution of the liquid mass on the surface of the extruded product.
The heating jacket can be heated to a temperature above the melting temperature for cleaning the inside surfaces of the drum and mixing mechanism; residual coating mass melts off. Closing of the shaft passages for the mixing mechanism by mechanical seals permits sterilization of the mixer interior with hot steam.
ACHEMA 2012 Hall 6.0 – D1