To preserve the visual aspect of the chocolate, water cleaning is extremely limited in chocolate factories. Sanitation is nevertheless required.
Sopura experts help companies to design cleaning programs that will not damage the final look of the chocolate products. Specific solutions preserve the moulds for easy rinsing and many pieces are cleaned in washing tunnels with adapted products.
CIP systems are used for the tanks put into service for the transfer of basic products.
Assistance in microbiological hazard monitoring
Your company strives everyday to create and maintain all conditions to guarantee the safety of the future user of your finished product.
Sopura has developed tests and measurements to help you to assess the microbiological quality of your products at every step of the transformation process.