Confectionery

• 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

• Ultrasonic cutters and guillotines
• Rectangular or round products, creamy, soft, crumbly or layered food, cold or warm products can be cut
• Batch and conveyorized machines
• Cutting and in a tray or out of a baking tray

• Decoration systems that can handle fondant, royal icing, chocolate, etc.

• Batch and continuous cooking systems for all types of confectionery products including high-boil, caramel, jellies, marshmallow, etc.
• High-boil forming systems including layered, filled, etc.

• Chocolate moulds for solid / filled / book moulded / hollow products
• Moulds for fast-shell / frozen cone systems
• Spinning moulds using inserts & magnetic frames

• 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

• 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

• Wafer lines
• Cocktail wafers
• Sugar cones
• Waffle lines

• Pressurised pacing/box-motion depositors and manifolds for aerated masses (marshmallow, chocolate, whipped cream, etc) and caramel & jam.
• Indexing systems for biscuits & cakes.

Chocolate equipment including butter/liquor block melters, mobile mass containers, detempering systems, rework systems, pigging systems, chocolate tanks up to 50 tons capacity, etc