Leading test facilities, Profitable research, Remarkable development
Royal Duyvis Wiener is dedicated to food processing with the highest standard in cocoa, compound and chocolate equipment. From traditional processing and proven technologies to innovative next generation processes, Royal Duyvis Wiener is set up for the future with you. As the supplier for true bean to bar equipment, whether to start from gourmet business, for small runs and a maximum on flexibility or a complete industrial turn key factory for high quality products , Royal Duyvis Wiener is your partner. To further increase support for our customers, Royal Duyvis Wiener has a state-of-the-art Technology Center. A unique 2000 m2, full scale pilot plant to support any project from cocoa bean processing to small scale compound and chocolate manufacturing.
Whether you make a compound coating with specific fats, a traditional indulgent chocolate or if you’re working with nuts and seeds, our technology team can assist in creating the best recipe. Or you can study with them the energy consumption of your machines and look for improvement. Our team can support to get the best solution, combine application requirements with the best processing set up for your products. Our Food Academy has all equipment in one place. You can challenge your process settings or investigate new options. Working with us allows to do more trials in the same time and move your development forward. Finding the ultimate solution for your application by testing and developing innovative equipment.
Research-led custom design
Our food academy provides the best possible services in the three crucial fields of research, analysis, and expertise. The production process is thus underpinned by up-to-the-minute expertise and equipment, and is guided continually by specialised research, bespoke recipe development, and the highest standards of training.
We deploy a wide spectrum of research, even when we are dealing with very special cases (researching and testing sugar-free chocolates for instance). Our teams also specialise in the professional testing of oily seeds and nuts such as peanuts, as well as sesame and shea seeds. Tempering equipment is installed at Royal Duyvis Wiener’s Food Academy for the tempering of cocoa butter and liquor as well as cocoa powder. DSC graphs are used to monitor tempering results with the utmost accuracy, whilst fineness results are analysed using the latest Sympatec laser diffraction equipment.
State of the art technology