To make candy bars the manufacturer has to have a mold. Typically this is a plastic mold with multiple cavities. The mold is chilled to 15°C (60°F) and then the chocolate is poured into the mold.
- At a Glance
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The application requires a temperature monitoring for the molds. If the mold is too cool the candy will not flow into the cavity. If the mold is too hot the chocolate will achieve a strange tan color and the candy will not solidify before it is dumped on to a conveyor to be wrapped.
- Ensuring the proper shape and color of the candy bar
- Less potential for contamination with a non-contact measuring sensor