confectionery - tuthill pump · cocoa beans are roasted in large, rotating cylinders nibs are...

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Confectionery Chocolate and Candy

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Chocolate & Candy Primary SIC Codes Primary SIC Codes

2064: Chocolate Processing for Foods and Confectionery Products Establishments primarily engaged in manufacturing candy, including chocolate candy, other confections, and related products.

Secondary SIC Codes 2067: Chewing Gum Establishments primarily engaged in manufacturing chewing gum or chewing gum base 2068: Salted and Roasted Nuts and Seeds Establishments primarily engaged in manufacturing salted, roasted, dried, cooked, or canned nuts or in processing grains or seeds in a similar manner for snack purposes.

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Opportunities

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Chocolate Plant Flow

Cocoa Beans are Roasted in Large, Rotating Cylinders

Nibs are Ground into a Non-

Alcoholic Liquid Called Chocolate

Roasting Develops the Aroma, Flavor, and Rich Color of

the Chocolate

Hydraulic Presses Squeeze the Cocoa Butter Out of the Chocolate liquor

The Inside of the Cocoa Bean is

Called the “Nib”

The Remains After the Cocoa Butter is Removed is Used for Cocoa Powder

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Chocolate Plant Flow

Cocoa Butter & Other Ingredients

are Added

Pouring Finished Chocolate into Molds for Bars

During Conching, Heavy Rollers Swirl Recurrently in the

Mixture

Enrobing is a Process That Uses Chocolate to Cover

Candy Centers

To Finish Chocolate is Tempered

(Heating, Cooling, & Reheating)

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Chocolate Pump Challenges

Leakage • Expensive to lose product • Housekeeping

Caramelizing of the Chocolate • Seizes the pump • Gives burned/charred taste to product • Most prevalent on low-fat formulations

Abrasive • Can be difficult to seal

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Competitor Displacement

Viking • No vent to suction as standard • Wear due to excessive shaft deflection • Mechanical seals have short life

Other Observed Weaknesses • Poor reliability on some applications due to

excessive speed • No working relationship with some customers

to improve reliability or seal life

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Competitors Displacement

Alfa-Laval • Stainless head ($$$), two stuffing boxes,

leakage problems

Waukesha • Two Stuffing boxes, leakage problems

Rotan • 180° ports require plumbing

Roper • Found largely in oil use

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The GlobalGear® Answer

Vent to Suction is Standard • Keeps the product from stalling in the stuffing box Chocolate Fitted Pump Reduces Caramelization • Root Drilled idler gear increases product flow through the idler

bushing • Extra clearance bushings increase product flow through the

bushings TuffSeall™ • Working extremely well in chocolate applications

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The GlobalGear® Option

TuffSeall™ • Keeps the product in the pump not on the floor Style 42 Triple Lip TuffSeall™ • Proven successful experience with a style 42 triple lip

TuffSeal™ FDA materials with vegetable shortening between the inner and outer lips

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The HD Option

Low Shear • Ability to handle shear sensitive chocolates Solids Handling Capability • Fruits and nuts Less Opportunity for Sugar Caramelizing • Clean sweep of fluid chamber with each revolution • No bushings/friction sources in the pump that can

cause caramelizing • Reduces product residence time within pump

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Flavorings and Colorants

Injecting and Dosing • Repeatable Accuracy to better than 1% • PIC Fluids (Acids/Caustics/etc,) • Flavors (Spearmint/Apple/etc,) • No Pulsing • Colors

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