Bakery

MasoSine positive displacement pumps are being used by specialist chocolate and confectionery manufacturers to overcome difficult production challenges including:

• Removing instances of product damage due to high shear and heat - a frequent problem with alternative pump technologies, like lobe and gear pumps
• Providing easy, hygienic cleaning and maintenance characteristics
• Ensuring easy handling of viscous products such as caramel
• No damage to inclusions like candy and nuts

Watson-Marlow pumps make changing flavor, colorant or additives into a quick and simple task; simply change the pump tube. This ensures product quality and consistency throughout the production process.

Applications

• Low shear confectionery application
• Abrasive candy coating application
• Waste minimised with peristaltic pump

  bakery