In a groundbreaking announcement from Felben, Switzerland, Trikno AG, the global technology leader in chocolate and praline molding machines, has unveiled its latest technological innovation – Tempered Nozzle Technology (TNT). The technology, built upon a scalable and temperable 3D print head or temperable extruder unit, will be made available in various diameters. The official presentation of the Tempered Nozzle Technology took place at the ProSweets trade fair in Cologne from January 28 to January 31, 2024. Visitors witnessed the technology live at the Trikno AG stand (Hall 10.1/C011) and experienced its impressive capabilities.

TNT technology represents a revolutionary leap in chocolate processing, introducing possibilities that were previously unattainable. It facilitates highly detailed and ultra-fine machine decorations, along with precise labeling of chocolate products, all achieved with maximum repeat accuracy. The tempered extruder unit allows the creation of three-dimensional chocolate structures directly in the nozzles, comparable to the capabilities of a 3D printer. The flexibility of adjusting the number of extruder nozzles ensures adaptability to a wide array of production requirements.

An exceptional feature of TNT technology is the on-site tempering of chocolate directly in the print head. This localized tempering ensures precise control over the chocolate consistency, enabling unparalleled fineness and detail in decoration. By continuously dispensing tempered chocolate with uniform pressure, the technology allows the machine to create extremely fine and repeatable lines and dots.

“The direct tempering of the extruder nozzle unit in the 3D print head not only provides immediate and distortion-free control over the chocolate temperature but also enhances the quality of decorations.”

TNT technology is especially beneficial for high-quality chocolate manufacturers who prioritize fine and detailed decorations. This innovative solution supports the realisation of creative chocolate ideas that were previously challenging to implement by machine. In line with Trikno AG’s mission, TNT technology exemplifies the commitment to making luxurious and creative chocolate ideas a reality.

The direct tempering of the extruder nozzle unit in the 3D print head not only provides immediate and distortion-free control over the chocolate temperature but also enhances the quality of decorations. Tempering in the print head during the ongoing decoration process contributes to reducing energy consumption. Trikno’s Tempered Nozzle Technology makes a significant contribution to minimizing energy costs.

Trikno has been closely monitoring the industry trend and the growing demand among high-quality chocolate manufacturers for finer, more detailed, and repeatable decorations on chocolate products. The TNT technology addresses this need and establishes new standards in industrial chocolate processing.

Customer feedback gathered during the exhibition will play a crucial role in the final development process, ensuring that TNT technology aligns with customer expectations and requirements. Trikno AG is committed to offering the most innovative solutions to push the boundaries of chocolate and praline production both now and in the future. For more information on Tempered Nozzle Technology, interested parties can visit the Trikno AG booth at the trade fair or the company’s official website.

Editorial contact:
Editor: Kiran Grewal kgrewal@kennedys.co.uk