State of the art technology
Both Royal Duyvis Wiener and F.B. Lehmann have developed leading test facilities comprising state of the art technology. Our groundbreaking technology centres are placed at your disposal when you become one of our customers. No matter how specific or unique a client’s requirements are, we will ensure that the relevant tests and trials are conducted professionally.
Our experienced technical experts utilise our optimum-quality equipment to analyse any type of chocolate, cream, or compound that you wish. This means that you will receive the best possible advice with respect to the development of cocoa and chocolate products, as well as creams and compounds for your needs.
Our technology centres are dedicated to research, making them sites where theoretical knowledge, technical expertise, and a customer-centred ethic seamlessly combine. A unique aspect of these centres is our recipe and parameter database, which contains historical and research-derived data. Both technology centres have their own specialities.
Research-led custom design
Both of our technology centres provide 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.
A world leader when it comes to versatility
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 both the Royal Duyvis Wiener and the F.B. Lehman technology centres 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.
Synergy of two components
Both our technology centres at Koog aan de Zaan and at Aalen are divided into a pilot plant and an analytical testing facility. The synergy of these two components, complement each other at both our technology centres.
A practical test: Koog aan de Zaan. The pilot plant located at Koog aan de Zaan contains Royal Duyvis Wiener’s entire range of cocoa and chocolate production equipment, including our state of the art laboratory ball mill. This means that any factory situation can be accurately replicated at this pilot plant.
A practical test, Aalen
The pilot plant in Aalen contains equipment manufactured by F.B. Lehmann for the ‘traditional’ production of chocolate. Several factory situations can be accurately replicated here.