Processes: Continuous production of birdīs milk
Bird's milk is a type of chocolate covered confectionery from the jelly product segment that is popular in several countries in Eastern and Central Europe. It is traditionally manufactured by hand. Automation of the production of bird's milk is of particular interest for confectionery manufacturers, because it can considerably increase their throughput volume, guarantee constant product quality, improve product hygiene and reduce labor. Bosch accepted this technological challenge and has developed a fully automatic line for the automated and continuous production of bird's milk and this innovative line was presented at an in-house show in Junge this year.
The line starts with a BKS batch cooker of type 112, in which the agar/water mixture is cooked. The agar/water solution, sugar and glucose are then weighed by the BDS weighing and dosing system and cooked in two further BKS batch cookers of type 114. The cooked mass then has to be foamed in an aerating process by the BBK aerating machine. Egg white and citric acid are then added in the pressure head. The aerated foam is then mixed with a condensed milk/butter mass and then uniformly distributed at a defined height on a conveyor belt that is cooled by a WRC cooling tunnel. After the cooling tunnel, the hardened mass is cut lengthwise, fanned and cut crosswise. The cut bird's milk can then be coated with chocolate and packaged.
If you would like further information on this new process, please contact us on +49 2162-248 554 or via confectionery@bosch.com. If required, a video of the production process is available. |
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