Beruflich Dokumente
Kultur Dokumente
An unique system
for cold-pressing of
chocolate articles
FrozenCone
provides the perfect shells
Whether your production makes centre-filled articles for assortment
boxes or straight shells such as Surprise Eggs for toy containers,
FrozenCone provides you with the competitive edge!
Centre-filled articles are especially
exposed to fat bloom, which can jeopardize your reputation as a high-quality
manufacturer. FrozenCone provides
your shells with the optimum protection against fat bloom. The complete
freedom to design a uniform shell thickness all over the article and the proven more closely
Patented
cold-pressing of chocolate
Aasted launched the worlds first coldpressing plant in 1992 branded as
the FrozenCone technology.
FrozenCone maintains its leading
edge today as the only cold-pressing
system on the market preserving
supercooled plungers, perfectly desig-
FrozenCone gives you the full freedom to design the optimum geometry
of the important shell edge for
example for your new production of
Surprise Eggs.
Aasted Maxi
flexible moulding line.
Well-tried technology
The technology is thoroughly tested
through the years as more than 300 different products are on the market.
Manufacturers and independent laboratories agree that the FrozenCone technology
provides shells with the highest quality achievable on the market.
The first generation of cold-pressing systems requires the use of excess chocolate and scrapers for
milling shell edges. Shell bodies are perfectly moulded, however, chocolate residues contaminate shell
cavity, upper mould surfaces and production
environments generally.
Perfectly shaped
Surprise Eggs and
totally clean mould
surfaces.
High-precision
FrozenCone
tools for
Surprise Eggs.
FrozenCone V
provides complete flexibility for
exchanging plunger heads and
creating new products.
Neighbouring
mould plate
being turned
for welding
together egg
shells.
ChocoAssort
Direct placing of assorted chocolate articles
without lifting a finger!
Details of the
advanced
Surprise Egg
products.
Ready-made
Surprise Eggs
being
transferred
for packaging.
When the praline shell in a traditionel proces is thick, the centre filling has to be reduced to make
space for the bottom layer. However, this means that for the remaining lighter shells in the mould,
some of the centre fillings will be replaced by the bottom layers. Consequently, the bottom layer
will be thicker than desired! With FrozenCone this is history!
Traditional shell-making
The 12 grams praline
requires a minimum
bottom weight of 2
grams of chocolate to
cover the centre filling.
Then, the heaviest shell
with a weight of 5,20
grams limits the centre
filling weight of all
pralines in the mould to
4,80 grams.
FrozenCone
The 10-time higher
weight accuracy with
FrozenCone makes
it possible to reduce
the weight of the heaviest shell to 4,57
grams thus increasing the centre filling
weight of all pralines in
the mould to 5,43
grams!
mail@aasted.eu
www.aasted.eu
Protected by Patents: EP 0920810 B1, EP 0914775 B1, EP 0925720 B1, EP 0923876 B1, EP 0945069 B1, EP 1346641 B1, EP 1346643 B1, EP 1396191 B1.
Aasted ApS
Bygmarken 717
3520 Farum
Denmark