Pigging for Chocolate

For Chocolate applications 3 different products need to be considered:

• Pigging System
• Filtration
• Sampling

These help with factors such as the volatility of cocoa prices, optimising production tools and the variability of the product: ie Vegan Chocolate, making traceability a very important part of selling.
The ideal pigging system would be the T-Shaped model, available with a heating jacket.

The heating jacket guarantees that the temperature, quality of the chocolate and cocoa butter are maintained. When working with different chocolates being processed in the same line cross contamination must be avoided the AB6 pigging system ensures this is avoided.

With the T-Station pigging system there is little residual product after pigging, this is thanks to the flushing valves creating low product losses and the current increases in cocoa supply costs.

Pigging System advantages

• Reduced cross-contamination
• Reduced product losses
• Adaption to small spaces and constraints

Other products can be added to the pigging system to improve the product process these include:

Filters – these are a cost effective alternative to using magnet boxes. The filters ensure that no metal particles are able to transfer through from the conching process [a process refining the chocolate by stirring at a temperature ranging from 49◦C to 85◦C. It is used to homogenise the chocolate and incorporate the ingredients like the cocoa butter, lecithin (from soya or sunflower).

When it comes to Sampling there are taps on the line with a tube (like a T), but they are not heated. These tubes are easily blocked and do not ensure that the quality of the chocolate sampled is representative. AB6 heating flushing valves guarantee the quality of the chocolate and prevent any clogging. These valves can be also unheated, if the plant is in hot atmosphere