For deodorizing, cacao butter is conTacted by steam in a vacuum. Sulzer mixers create the required interface for satisfactory mass transfer. The addition of lecithin, hazel nut paste and flavoring to chocolate masses is a further application.

Mixer/heat exchangers are also used in different ways for cooling choco late masses. Here, continuous temperature homogenization and a nar- row residence time distribution of the shortest possible duration is essential for good product quality. Sulzer SMR Mixer/heat exchanger Mixing tasks that are carried out in- line during the manufacture of sweets are, for example, the addition of citric and apple juices to a sugar solution, the mixing of dyestuffs or air into semi- frozen liquid ice cream and stabilizers into jelly.