New lolly manufacturing technology — chewy lolly turns into chewing gum
20 January, 2017Wacker Chemie has launched a completely new confectionery manufacturing technology that turns a chewy lolly into chewing gum after a short time. The confectionery is made in a boiling process so water-based, fat-containing and natural ingredients, such as fruit juice, cocoa and coffee, can be added to the lollies.
Nestlé research could cut sugar content of chocolate by 40%
06 December, 2016Breakthrough research by Nestlé scientists has discovered a way to reduce the sugar content in chocolate by up to 40%.
SGL MCC 1500 chocolate moulding production line
30 November, 2016Sandvik SGL has launched the SGL MCC 1500 high-capacity production line.
Condition-based maintenance meets chocolate moulds
27 October, 2016Predictive maintenance extends the service life of production systems and components, supports reliable operation, increases productivity and improves cost-effectiveness. This is especially true for the moulds in the machines.
Australians love their chocolate
01 September, 2016More than half of Australia's population consumes at least one chocolate bar in an average four-week period, so it's safe to say that we're a nation of chocolate fans.
Controlling Easter egg and moulded chocolate thickness
12 August, 2016 by Jennifer Chu, MIT News OfficeA new theory and a simple fabrication technique may help chocolate artisans create uniformly smooth shells and precisely tailor their thickness.
Reduced-fat chocolate
27 June, 2016Scientists have found a way to use an electric field to reduce fat in liquid chocolate — maintaining a suitable viscosity for the manufacturing process while yielding a healthier end product.
Baker Perkins 3-dimensional starchless jelly depositing
03 April, 2016Baker Perkins has introduced technology to deposit 3-dimensional starchless jellies.
Pump technology doubles the flow
10 February, 2016Korean confectionery company Orion engaged JEC to develop a PD pump for its Shenyang plant to meet increasing demand for its products.
Juremont now exclusive Barry Callebaut agent
21 January, 2016Juremont has won the exclusive Australian agency to supply Barry Callebaut cocoa powder, butter and liquor to the Australian food manufacturing sector from March 2016.
Innovation to feature at chocolate industry trade fair
13 January, 2016Innovations in the chocolate industry are made possible by the highly flexible production lines which will be on display at ProSweets Cologne.
Beware the brazil nut effect
11 November, 2015The production and packing of sweets and snacks presents new challenges to machines and their constructors as market demands increase.
Sensing chocolate levels
07 October, 2015 by Dr Detlef ZienertNon-contact detection of levels of foodstuffs like melted chocolate or tomato sauce is not always simple. These media do not drain without leaving residue and deposits regularly lead to sensing errors, which make error-free measurement impossible.
Brookfield system for testing chocolate flow properties
11 May, 2015The Brookfield DV3T Rheometer, Small Sample Adapter and a Circulating Water Bath provide a suitable system for testing chocolate samples.
Baker Perkins ServoForm depositors for soft-centre double-ball lollipops
21 April, 2015Baker Perkins ServoForm depositors are now capable of producing soft-centred double-ball lollipops.
