The system for processing a wide range of praline masses and fat pastes and continuously feeding them directly to depositors and extruders.
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.
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.