Thouet Lehmann GmbH

Hickelweg 21, 52068 Aachen
Germany

Telephone +49 241 559152-0
sales@thouet.com

This company is co-exhibitor of
Royal Duyvis Wiener B.V.

Hall map

interpack 2017 hall map (Hall 3): stand C28

Fairground map

interpack 2017 fairground map: Hall 3

Our range of products

Product categories

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.03  Complete lines for the Processing of cocoa
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.07  Complete lines for the Production of chocolate

Complete lines for the Production of chocolate

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.12  Cocoa powder equipment
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.15  Conches
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.43  Melting equipment
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.46  Mixing and kneading equipment
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03  Operating and auxiliary equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03.07  Operating and auxiliary equipment for the production of confectionery / Magnetic separators

Operating and auxiliary equipment for the production of confectionery / Magnetic separators

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03  Operating and auxiliary equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03.10  Operating and auxiliary equipment for the production of confectionery / Pumps

Operating and auxiliary equipment for the production of confectionery / Pumps

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.04  Storage, logistics and transport equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.04.01  Conveying and storage systems for the production of confectionery

Conveying and storage systems for the production of confectionery

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.04  Storage, logistics and transport equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.04.08  Tanks (heated) for the production of confectionery

Tanks (heated) for the production of confectionery

Our products

Product category: Complete lines for the Processing of cocoa, Complete lines for the Production of chocolate, Cocoa powder equipment, Conches, Melting equipment, Mixing and kneading equipment, Operating and auxiliary equipment for the production of confectionery / Magnetic separators, Operating and auxiliary equipment for the production of confectionery / Pumps, Conveying and storage systems for the production of confectionery, Tanks (heated) for the production of confectionery

Feeding, Cleaning, Weighing

Reliable and efficient cleaning machines separate foreign material from the beans, after feeding the cocoa beans from feed hoppers, transportation systems and storage silos into the production line. The beans are fed through a continuous batch weighing system, which registers the amount of cocoa beans and the capacities of the complete process. Ensuring a perfect balance of line efficiency for liquor, powder, and butter is achieved.

Continuous Bean roasting
In the Lehmann Continuous Bean Roasters all flavours are retained within the nib. The shell protects the nib from over roasting. The beans pass through the roaster by gravity and are batched in layers. In each cycle, hot air passes through ensuring every bean receives the same treatment. The beans are then sterilised before winnowing.

Sterilising
Hot beans transferred from the roaster are fed directly into the sterilizer, which saves a great deal of energy and avoids contamination.

Continuous Nib Roasting
Before nib roasting, the shell has to be removed. The Lehmann pre-drier gently loosens the shell from the kernel. After the nibs are cleaned and winnowed, alkalising can take place. The new, specialised Lehmann alkalising system for nibs with high moisture content proves to be the most flexible system regarding flavour, colour and pH influence. After drying in the alkalising system, the roaster is fed with the pre-dried nibs. F.B. Lehmann continuous nib roaster guarantees a uniform treatment throughout the batches. This roasting method is popular due to low energy consumption, flexible flavour development, and excellent end-product colour.

Breaking & Winnowing
F.B. Lehmann high-end winnowing machines uses three stages of breakers to crack the cocoa beans. The controlled rotation speed of the breakers increases from one stage to the next, sorting broken beans between stages. Each bean receives sufficient energy necessary to break the shell. All sizes of nibs run through a vertical winnowing duct, where the turbulent airflow separates the light shells from the heavy nibs that fall onto the downstream collecting conveyer: Ready for milling and refining process to produce the highest quality cocoa liquor.

All industrial chocolate and cocoa processing machines produced by Duyvis Wiener are designed to make the production of chocolate processing plants easier and more efficient.

Cocoa Butter Pressing
The Duyvis Wiener butter press uses a combination of effective liquor preparation, a liquor filling pump, and a state-of-the-art hydraulic pump, to achieve high yields of separation. The pressing stage in a chocolate processing plant involves the butter being separated through filter screens, after which it is collected in a discharge vessel. At this stage in the production line, cakes are dropped onto conveyors. A disc is then used to push the cakes towards the breaker.

Cocoa Butter Filtration and Storage
The cocoa butter is filtered under low pressure. Any residue will sink to the bottom of the vessel where it is discharged via a slurry pump at regular intervals. The clean butter is stored in large tanks.

Butter and Liquor Tempering and Blocking
The industrial chocolate and cocoa processing machines, used in this part of the production line of dosing and packing of liquor or butter into large cardboard boxes operate on an automated basis.

Cake Pulverising and Powder Packaging
The cakes are grind into powder after passing through a metal detector. The cocoa continues through the production line of chocolate to a mill, surrounded by cooling air throughout the process. The chocolate processing plant pulverises the powder before it is cooled again. After this stage, the powder is then packaged.

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Product category: Complete lines for the Production of chocolate, Complete lines for the Processing of cocoa, Cocoa powder equipment, Conches, Melting equipment, Mixing and kneading equipment, Operating and auxiliary equipment for the production of confectionery / Magnetic separators, Operating and auxiliary equipment for the production of confectionery / Pumps, Conveying and storage systems for the production of confectionery, Tanks (heated) for the production of confectionery

Qchoc Processing Line

Simple, quick, and efficient
The Qchoc Processing Line offers state-of-the art technology with its unique production method. The Q-CHOC principle is the ideal, compact in-house system for the continuous processing of chocolate masses, compounds, coatings, spreads, and fillings. The entire unit is fully automated.

Continuous weighing and mixing
All ingredients such as cocoa liquor, cocoa powder, sugar, and lecithin are fed automatically into the weighing/pre-mixer vessel. This mixer is designed with maximum accessibility and easy feeding. After accurate weighing by loading cells, the ingredients are fed into the upper vessel and dumped into the holding vessel. The process flow and information can be stored and viewed on the display.

The specially designed agitators start mixing immediately. Once the batch has been homogenously mixed, and is fed into the lower vessel where an additional cycle of intensive mixing takes place.

The best possible refining action
The refining is accomplished by a special shaft with agitator arms, rotating in a vertical jacketed grinding tank filled with hardened steel balls. The various layers of grinding elements move in the same direction but at different speeds. The speed of the balls is highest at the tips of the grinding arms, but almost zero at the periphery of the chamber, which reduces the rubbing effect. The ball mill’s special design ensures a low product temperature and is much less prone to wear.

Always the required fineness with the Royal Duyvis Wiener Ball Mill
Royal Duyvis Wiener ball mills have proven their efficiency over past decades and can be used for the production of chocolate with any required fineness, batch-wise (Q-choc batch) or in continuous lines.
 
Royal Duyvis Wiener Conching lines
Both the Batch Liquid Conch (BLC), and the Continuous Liquid Conch (CLC) have been designed with the combination of a shear stress device, and an efficient film evaporator in which hot, dry air and chocolate are brought together resulting in the extraction of moisture, volatile amino acids and off-flavors from the mixture.

Thinfilm evaporator for liquid conching
The Liquid Conch is specially designed for improving: viscosity, yield improvement, dehumidifying, treating, and degasifying. The Batch Liquid Conch (BLC) is mounted on the circulation tank in Batch-wise production lines.

The Continuous Liquid Conche (CLC)
The Liquid Conche is developed for thin film treatment of chocolate, compound, and cocoa masses. The Continuous Liquid Conche is a combination of the Thin Film Evaporator TFE and Taste Changer TC, both well-proven systems have been installed worldwide in the past 40 years. The two main functions of its conching process are: the thermal degasification and the mechanical shearing stress. Both functions are carried out in the reactor in the thinly spread mass layer.

The product enters the reactor via a shear stress device on top of the reactor and is distributed over the reactor wall as mass film. This film is continuously shorn by the rotor and kept at constant film thickness, where the mass moves downwards towards the outlet.

The Continuous Liquid Conche (CLC)  is a standalone unit and therefore easily integrated, making it an excellent choice for those looking to upgrade their chocolate processing lines!

An intensive treatment within short duration
For thermal treatment, constantly preheated air is additionally led through the rotor and outlet nozzles, directly in the mass film. The temperature of this fresh micro-filtered hot air is pre-selectable. Consisting of a high absorbing capacity for exhaust vapours to be discharged, due to the relatively low air humidity. The temperature treatment can be pre-selected by the double jacket heating. The dehumidified, thermally and mechanically treated mass is discharged at the bottom of the reactor.

Main benefits:
  • Consistent product quality
  • Simple, fully automatic operation
  • Requires a minimal amount of space, no foundations required
  • Low energy consumption
  • Extremely low wear
  • Flexible in terms of recipes and product composition
  • Fast payback time

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Product category: Complete lines for the Processing of cocoa, Complete lines for the Production of chocolate, Cocoa powder equipment, Conches, Melting equipment, Mixing and kneading equipment, Operating and auxiliary equipment for the production of confectionery / Magnetic separators, Operating and auxiliary equipment for the production of confectionery / Pumps, Conveying and storage systems for the production of confectionery, Tanks (heated) for the production of confectionery

Choc 425-600-750

A breakthrough in chocolate production machinery!
Designed to meet worldwide demand: The introduction of the Choc-425, Choc-600 and Choc-750 has put an end to dated manufacturing methods. With this innovative chocolate production machinery, Royal Duyvis Wiener combines: a pre mixer with ball mill refiners for superior grinding.

The Choc-425, Choc-600 and Choc-750 can be fitted with our conching equipment if required.

Chocolate production machinery to fit any capacity
The Choc-425, 600 and 750 have a grinding capacity of 450 kg per hour, 600 kg per hour and 750 kg per hour respectively. So whatever your productivity, whether small or medium scale, you’re certain to find the perfect solution using one of our machines.

Professional, easy to operate, chocolate production machinery
The Choc-425, Choc-600, and Choc-750 are remarkable examples of our easy to operate chocolate production equipment. No mess and no fuss! The pre-measured ingredients can be either fed manually, or via an inclined conveyor into the mixer. Ensuring optimum control of your product at all times.

Integrated paddles prevent sugar residue from adhering to the walls of the mixing vessel during the blending process. The mixture is then transferred to the W-85/W-90 ball mill for refining. The ball speed in the grinding chamber is at its highest at the grinding arm tips, lowering progressively to almost zero at the outer edges, cutting friction and significantly reducing wear.

Main benefits:
Ability to choose exact capacity
Combined pre mixer and ball mill refiner
Thorough blending of ingredients
Massive reduction in friction

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About us

Company details

Thouet, founded in 1947 and acquired in 2013 is an experienced and well-known manufacturer of a variety of high-quality machinery and equipment for the chocolate- and cocoa industry, such as conches, melters, mixers, kneaders, pumps, and cocoa powder pulverising plants. With the acquisition of Thouet, the complete range of machines, from bean to bar, can be delivered. The factory is located in Aachen, Germany.

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Company data

Target groups
  • Food
  • Confectionery products