Characteristic for this type of machine is a continuous process: cooling, crystallizing and plasticizing from the liquid to the solid state.
The consistent nougat viscosity is the basis for weight-accurate shaping and better storage stability of the nougat.
Features
Optimum pre-crystallization
Suitable for truffle masses
Optional aeration of the mass
NT 300
200 - 350 kg/h
NT 500
350 - 550 kg/h
NT 800
550 - 900 kg/h
Contimischer SM
The special mixer SM is used for mixing pre-crystallized nut nougat mass with chopped nuts or almonds. It is equipped with a specially developed distributor nozzle for direct feeding of an extruder.