Processing > Confectionery

Sweet success for sugar mill's high-powered centrifuge

12 October, 2021

A sugar producer in Indonesia has increased the performance of a high-powered centrifugal machine after changing the variable frequency drive (VFD) used.

Temper tantrums no more: chocolate production made easier

01 September, 2021

Adding a molecule in chocolate production could take the stress out of tempering chocolate and make chocolate manufacturing cheaper and easier.

Ferndale Confectionery to build new facility in Ballarat

15 July, 2021

Ballarat's Ferndale Confectionery looks to expand its operations after being awarded $400,000 from the federal government's Manufacturing Modernisation Fund.

Profile scanner for 100% inline quality control of chocolate bar production

01 July, 2021

Sensors technology has tremendously advanced in the last decade and they are integral to support industrial transformation towards achieving full automation.

New spray nozzles eliminate disruptions for Sydney pharmaceutical company

11 June, 2021

Sydney-based pharmaceutical company purchased four new Mk III tablet-coating nozzles from Tecpro Australia to help improve its production.

Reduced-sugar chocolate: all about the ratios

23 October, 2020

Valio researchers have documented the optimal ash-protein ratio for manufacturers to make delicious '30% less sugar' chocolate without artificial sweeteners.

PTL Melter V20 chocolate melter

10 August, 2020

Increased production efficiency, greater changeover flexibility and lower operational costs are key to the Melter V20 from PTL.

Mars Wrigley boosts local chocolate factory

07 July, 2020

Mars Wrigley Australia will invest $300,000 to bring new technologies to its chocolate factory in Ballarat and launches M&M's Pretzel.

Cool idea: fruity ice lollies getting ready for delivery

17 June, 2020

UK-based food scientists are working with a producer of icy treats to develop ambient versions for a potential mail order business arm.

Glossy sweets: production improved by controlling humidity

25 May, 2020

Moisture Cure Commercial was able to provide a humidity control solution to improve glossy chocolate productivity for Gourlay's Famous Sweets in Tasmania.

Ammeraal Beltech Ropanyl Premium Plus conveyor belts

24 January, 2020

The Ropanyl Premium Plus conveyor belts are designed for confectionery and snacks, and provide flexible, non-stick, shrink-free performance.

3 ways to achieve maximum productivity in gummy production

17 December, 2019 by Edward Smagarinsky, Group Product Manager, tna

Here are three ways manufacturers can maximise productivity and flexibility using the latest equipment for the on-trend gummy candy market.

Making chocolate santas

09 December, 2019

The cold stamping method is being implemented for many of the chocolate santas currently on shelves; hear more at the 2020 ProSweets fair.

Doughnut ice-cream hybrids arrive at 7-Eleven

29 September, 2019

Australian ice-cream giant Streets has partnered with Krispy Kreme to deliver a limited edition, Golden Gaytime-inspired doughnut and doughnut-like ice-cream.

Sweet trends

13 September, 2019

New textures, novelty flavours and reduced sugar are some of the trends to watch in the APAC confectionery sector this year, according to GlobalData.

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