Processing > Confectionery

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.

Baker Perkins ServoForm Gemini Plus triple-headed depositor

04 November, 2010 by

Baker Perkins has developed a range of high-value soft confectionery products using a multiheaded ServoForm depositing system - toffee cups, complete with different fillings, toppings and/or inclusions.

Baker Perkins ServoForm Gemini Plus lollypop depositor

03 September, 2010 by

The Baker Perkins ServoForm Gemini Plus is a triple-headed depositor for ‘long-term’, three-layered products with a ‘sandwich’ appearance. It is a development of the Gemini twin-headed unit used for two-component ‘long term’ layered confectionery.

Mints line for Asquith factory

02 September, 2010

The Wrigley’s factory in Asquith, NSW, has launched a new production line for Eclipse mints. After 5 years of profitable growth in the mint industry, the company has introduced the line to produce the mints exclusively for Australia, New Zealand and the Pacific Islands.

ChocoMa E220 chocolate enrober and moulding machine

06 July, 2010 by

The ChocoMa E220 enables chocolatiers to enrobe or bottom coat pralines, bars, biscuits, cakes and pastries.

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