Tempering cells for chocolate 'stroopwafels'

Coolworld developed two custom-made tempering cells that allow the entire process to be accurately controlled. The stroopwafels are brought in at +18 °C and then gradually heated to +27 °C in a controlled manner. This temperature is then maintained steadily for 48 hours, allowing the chocolate to harden optimally without any loss of quality. Finally, the products are brought back down to +18 °C.

Thanks to this precise temperature control, the risk of fat bloom is minimised and product quality remains consistently high.

Smart process design

The tempering cells are specifically designed for handling pallets, with two batches of six pallets processed per cycle. This makes the process not only scalable but also fully reproducible. Where standard spaces often fall short in terms of control and stability, these custom solutions provide exactly the right conditions for this specialised production process.

Insight and assurance

In addition to temperature control, the tempering cells also provide extensive monitoring and data logging. This gives Daelmans continuous insight into the progress of the process, supported by clear graphs. It makes it easier to safeguard quality and further optimise processes based on data.

Flexible and future-focused

By choosing a rental solution, Daelmans was able to move quickly and start production of their new chocolate stroopwafel without major investment. At the same time, this approach offers the opportunity to refine the process step by step and make it future-proof.

Customer experience

“The collaboration with Coolworld was very positive. They listened carefully to our process and responded quickly under significant time pressure. The technical solution aligns perfectly with our chocolate stroopwafel and gives us full control over quality.” — Thijs Terhoeve, Manager Integrated Business Technologies

www.coolworld-rentals.com

Food Tech Event 20 and 21 May 2026 | Brabanthallen Hall 3 Booth 27