Processing > Confectionery

Lothar A. Wolf Spezialmaschinen chocolate enrobing and tempering equipment

15 January, 2015

The Lothar A. Wolf Spezialmaschinen product range includes chocolate tempering machines, chocolate enrobers, belt coaters (panning), chocolate decorating equipment, nut kernelling equipment and a pre-used confectionery equipment program.

Chocolatier demands a smooth production line

04 December, 2014

At the Zotter Schokoladen factory in Southeast Austria, smooth operation ensures top-quality final product. Reliable drive systems are therefore vital, and the facility relies on geared motors from NORD Drivesystems for conveying, mixing and pumping tasks.

Blooming chocolate

04 December, 2014

Even chocolate products can lose their gloss after a certain amount of storage time has passed and develop 'bloom' - a creamy grey/white patina. Now, armed with sophisticated analysis, companies can effectively protect their products from developing this unaesthetic coating or bloom.

Heat-resistant chocolate for hot summer days

28 August, 2013

Researchers in the University of Guelph's Department of Food Science are developing heat-resistant chocolate.

Upgrade improves throughput, accuracy and quality

27 August, 2013

Introducing Ishida equipment has paid off for throat lozenge manufacturer Ricola AG, reducing product breakage during packaging, increasing throughput and minimising giveaway.

Spray Dynamics automatic Belt Coater

29 May, 2013

Manufacturers can quickly and uniformly apply chocolate, yoghurt and sugar solutions to nuts, fruits, candy cores, cereals and other products with the Spray Dynamics automatic Belt Coater.

$52m Mars upgrade supported by government

05 March, 2013

Ai Group has welcomed the Victorian Government’s announcement of support for the $52 million expansion of the Mars confectionery plant in Ballarat.

Sustainability in the confectionery industry

11 December, 2012

At the same time as the international confectionery industry is confronting the rising costs of energy and raw materials, consumers are demanding sustainably produced confectionery products.

Chocolate Indians

13 November, 2012

India is presenting great opportunities for chocolate manufacturers as the growth in this market is the strongest in the world.

Easy to sanitise - the best way to ensure cleanliness

12 November, 2012

The highest level of sophistication in production processes is required for the manufacture of confectionery products. In particular, manufacturers assign the highest priority to hygienic design for open processes - processes where the product comes into contact with the production equipment. Machines designed in a way that improves process safety and product shelf life are given preference.

Baker Perkins ServoForm soft confectionery depositor

07 March, 2012

The Baker Perkins ServoForm soft confectionery depositor is designed to make centre-filled toffees, fondants and fudges. The depositor can one-shot deposit soft centres such as jam, cream, jelly, chocolate, praline and fruit paste, potentially adding value and variety to users’ product ranges.

Baker Perkins ServoForm lollipop depositing technology

04 February, 2012

Baker Perkins has extended its range with ServoForm depositing technology for shaped and embossed lollipops.

Baker Perkins Microfilm confectionery cooker

13 September, 2011 by

Energy-saving technology enhancing the efficiency of the Baker Perkins Microfilm confectionery cooker has been introduced by Baker Perkins. Optional features reduce energy consumption by reclaiming process heat that would otherwise be wasted.

Chewing for calcium

02 May, 2011 by

The Wrigley Company has launched EXTRA Professional Calcium - a sugar-free gum that has been endorsed by Food Standards Australia and New Zealand (FSANZ) to be fortified with calcium. Chewing just two pieces of the gum for 20 minutes is claimed to achieve 10% of the recommended dietary intake (RDI) of calcium.

Replacing gear pumps at a chocolate factory

10 November, 2010 by

Watson-Marlow Masosine MR and SPS series positive displacement pumps have been installed at the factory of UK chocolate and confectionery specialist, Kinnerton. The first Masosine pump was introduced to replace a gear pump that was damaging product on an Easter egg production line, with a second model acquired recently to support a newly installed caramel production line.

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