Chocolate is one of the most temperature-sensitive foods of all. Production, processing and transport require a constant temperature between 40° and 45°C to keep chocolate fluid and to preserve its consistency and taste. Electrical heat tracing from eltherm is required to maintain this exact temperature range along a complex process path.
Dip a tasty piece of fruit into molten chocolate and get a taste of what eQ does – from process to product.
eltherm eQ stands for expertise, intelligent solutions, quality and reliability.