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Confectionery

cmopm
  • Chocolate making equipment – mixers, refiners, conches
  • Chocolate moulding plants
  • Tempering machines
  • Wrapping machines for twist, bunch, Neopolitan, etc
  • Complete end of line packaging systems including feeding systems, buffers, flowwrappers, top-load cartoning, case packers, palletizers
  • Block wrappers including foil/flowwrap inner & paper/cardboard outer
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  • Starch mogul systems
  • Stackers & destackers
  • Starch dryers
  • Drying rooms – batch & continuous
  • Product cooling systems
foodjet
  • printing & decorating systems using edible materials such as chocolate, soft fondant, tomato paste, etc
  • printing designs or mono-layer
  • vision system for irregular products or locating products on conveyor
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  • Wafer lines
  • Cocktail wafers
  • Sugar cones
  • Waffle lines
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  • Chocolate moulds for solid / filled / book moulded / hollow products
  • Moulds for fast-shell / frozen cone systems
  • Spinning moulds using inserts & magnetic frames
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  • Scrapless forming of granular masses (muesli, cereal, nuts, grains, etc) in 2-D & 3-D shapes
  • Scrapless forming of pliable masses (cookie dough, fondant, protein, fruit pastes, fudge, etc) in 2-D shapes
  • 3-D figure moulding for doughs & birdseed
  • Rolling machines for balls, eggs, etc
  • Extruders
  • sprinkling/coating systems
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  • Cooker mixers (Firemixers)
  • Batch chocolate melting & tempering
  • Chocolate depositor / pump • Fondant tanks, chocolate melting & storage tanks
  • Cold tables & roller cutters
  • One-operator bowl lifting & pouring system
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  • Wafer lines
  • Cocktail wafers
  • Sugar cones
  • Waffle lines
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  • Pressurised pacing/box-motion depositors and manifolds for aerated masses (marshmallow, chocolate, whipped cream, etc) and caramel & jam.
  • Indexing systems for biscuits & cakes.