How it works?
Ingredients arrive in a wide range of formats: loose, in sacks and in big bags.
Sugar and powdered milk are received loose and stored in large internal stainless-steel silos equipped with dehumidification systems that guarantee both quality of storage and industry safety standards.
Milk of different fat levels and cocoa powder are handled in big bags by automatic emptying stations. The remaining minor ingredients are dosed in ranges above 40 kg/h and micro ingrediants below 40 kg/h - all with the highest precision.
All ingredients undergo safety sifting equipped with dedicated monitors before the required quantity is transferred to the mixers (five total lines).
The ingredients required by the recipe are then mixed and transferred to hoppers from which they are drawn.
The system is managed by a sophisticated system of PLCs and PCs with integrated communication. This allows full traceability of the ingredients all the way through to the finished product, and full visibility of each step of the process.