Chocolate Sticking To Moulds During Chocolate Manufacture
Moulded chocolate will generate static charges. This will also transfer to the moulds. The static charges will prevent the chocolate from being de-nested from the mould adding additional manufacturing time.
Neutralising the moulds between each filling cycle will prevent electrostatic charges building to a level high enough to cause problems. This can be achieved using a Meech 971 or 915 Bar.