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MEGHNA

Campco

The Central Arecanut and Cocoa Marketing and Processing Co-operative Limited or CAMPCO was found on 11 July 1973 at Mangalore. The organisation working on principles of co-operative was found to migitate the sufferings of arecanut and cocoa growers in Indian states of Karnataka and Kerala. The CAMPCO has now extended its services to other states of India like Assam and Goa also. The CAMPCO has now become multi state co-operative under relevant Indian laws. The organisation is mainly into procurement, marketing, selling and processing of arecanut and cocoa. The company also provides guidance for farmers for growing arecanut and cocoa.

The company has set up a chocolate manufacturing plant in 1986 at Puttur of Dakshina Kannada district of Karnataka. The plant produces chocolates and other products of cocoa both under its own brand and also for Nestle.

Nostalgic Add of Campco chocolate

Enrobe

Temperstatic® Turbo

The TEMPERSTATIC® TURBO TTS 520 and TTS 620 enable Sollich to fill the gap between small enrobing machines and high output production lines. The TEMPERSTATIC® TURBO TTS 520 and TTS 620 have machine widths of 520 mm and 620 mm respectively. With both models you can opt either for integral turbo-tempering or the TEM version with an external Type TC turbo-tempering unit. The equipment can of course also be used to process compound coatings without a tempering unit. 

Special features 
The machines are suitable for full, half or bottom-coating of pralines, bars, pastries etc. with chocolate or a compound coating. The circulation tempering process ensures a constant, even rate of tempering of the chocolate, regardless of the quantity being used. The viscosity of the chocolate remains constant as a result and coating weights are consistent.

 

 

Outstanding characteristics of the TEMPERSTATIC® TURBO TTS 520 and 620:

• hygienic design with stainless steel surfaces for maximum cleanliness and ease of cleaning
• integral patented TURBOTEMPER® unit with a tempering capacity of 300 kg/h at processing  temperatures up to 2ºC higher than those in the conventional tempering process
• chocolate used at a rate of up to 200 kg/h in  machines with integral tempering
• a TEM version for external tempering without  sacrificing performance is also available (also for use with compound coatings)
• specially developed microprocessor controls for maximum ease of operation

 

Additional equipment 
As well as the option to extend the enrobing line by the addition of a THERMO FLOW® cooling tunnel, a comprehensive range of extra equipment is available:

• bottom coaters and pre-coating machines
• sprinkling devices operating from above or  polydimensionally
• the DECORMATIC® automatic decorating system, Type DC5
• decorating rollers
• biscuit turn-over device
• product depositor and removal device
• truffle depositors
• truffle powdering and spiking stations
• cluster formers
• forming and extruding systems for pralines and bars
• chocolate tanks and pumps
  

baby

Enrobed Chocolates

Cutting Systems

Our cutting systems have been specially developed to meet the requirements of a modern bar or praline manufacturing line and differ fundamentally from traditional designs.

 

The characteristic features of our modern design are reliability, ease of cleaning and maintenance, extremely accurate cutting and easy changeover to other product dimensions.

 

 

 

Slitters
Slitters are used to cut slabs of praline and slabs used for manufacturing bars. Versions with fixed knives for masses with a high fat content and large circular knives with variable speed (rpm), specially designed for bars made from sugar or cereal masses, are available.

 

 

 

 

 
  
Spreaders
Spreaders are used to spread sticky products or to prepare products prior to the chocolate enrobing process.
 
 

 

 

 

 

 

 
 

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