Homogenisers

Deprest has been making homogenisers for chocolate for more than 25 years.

Chocolate is a mixture consisting of several components. Once the chocolate has gone through the various processing stages, the idea is to obtain a homogeneous mixture which is ideal in terms of taste, structure and viscosity, as well as yield value (YV).

The combined action between the viscosity and yield value of chocolate is known as rheology. The viscosity is important to be able to pump the chocolate, while the yield value is an indicator of its spontaneous fluidity. For more information about rheology, viscosity and yield value, click here.

Generally, an emulsifier (often soya lecithin) is added at the end of the process to obtain a homogeneous mixture. Or otherwise (cocoa) butter can be used to adjust the rheological properties of the chocolate; one should keep in mind, however, that cocoa butter is one of the more expensive ingredients in chocolate.

The homogenisers manufactured by Deprest supplement the process and also ensure that the ideal rheology of the chocolate can be achieved under high pressure and at a high rotational speed.

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