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Cooking

Cooling

Cutting

Decorating

Enrobing

Extrusion

Heating

Mixing

Moulding

Let's make cookies

Batter

Only a few things are as attractive as a gorgeously glazed doughnut. Even when customers are not in the mood, that beautiful sheen will invite them to take a bite. To achieve this appearance, the two doughnut types, cake and yeast doughnuts, can use the help of appropriate doughnut making equipment.

Doughnuts

Croissants have crossed global barriers to become a widely consumed pastry, unique for its rich buttery taste and crispy exterior. Regardless of location, the croissant production process involves creating laminated dough by repeatedly folding and rolling butter into dough. Temperature regulation is crucial to the croissant making process as too warm temperatures negatively affect the overall outcome.

Croissants

Fondant

Cookies

Biscuits are confectionery products that contain mostly flour, which you mix and bake with other ingredients as sweet or savory snacks. Biscuits production involves four primary processes: mixing, forming, baking, and cooling. For you to perform these processes, you need basic biscuit making equipment, including mixers, molders/cutters, and ovens.

Biscuits

Let's face it. No one can resist craving pizza for more than a couple of days. And in fact, cosmonaut Yuri Usachov didn't even make it while in orbit and received a pizza delivery through a rocket. Frozen pizza making process involves first creating the dough, allowing it to rise, and cutting it into the typical pizza shapes. After choosing sauces and toppings you prefer, you can let your pizzas cool in a spiral freezer.

Frozen pizza

The Roman quip “bread and circuses” says everything about the ubiquity of loaves through the ages. But although flour, yeast, and water are still the ingredients today, bread processing equipment takes this basic formula to new avenues. From sprouted wheat challah to beetroot ciabatta and protein rolls, breadmaking has changed considerably since the time of the Roman empire.

Bread

Brittles are hard candies made of nuts such as peanuts and caramelized sugar. This candy has local variations around the world, such as panutsa mani in the Philippines, alegría in Mexico, and chikki in some parts of India. Are you interested in making one? Your peanut brittle making equipment should involve peanut preparation and processing, syrup preparation, ingredient mixing, slab formation and cutting, and packaging.

Brittles

Chocolate fillings

“A party without cake is just a meeting.” America's beloved chef, Julia Child, couldn't have been more right. Nowadays, cakes are a blaze of colors and flavors and it's amazing to think that it only takes a few basic ingredients and steps to make them. Mix fat, flour, eggs, sugar, water and salt to make the batter. After baking and cooling it, let your imagination run wild when it comes to toppings, fillings, and decorations.

Cakes

Dough

Did you know that in the 30s, cosmetic creams that contained radioactive material were booming on the market because they promised to reduce wrinkles? Thank God that's no longer the case. To make a cosmetic cream today, you need to create a stable mixture of oil and water and add an emulsifier to join these otherwise immiscible substances.

Cosmetic creams

Croutons

For over 60 years the Tonelli brand is an expert in processing technologies for the bakery and confectionery industries. Example applications include: sponge cakes, biscuits, pastries, muffins etc.

Available in a range of capacities from 120lt to 1,300 lt to suit your exact requirements

  Planetary mixing action coupled with scraper for superior mixing results

  Computerised operation with graphic interface - over 50 recipes can be stored for multi-product use

Quickly changeable mixing tools for complete flexibility

Fully hygienic and easy to clean for quick product changeovers

<span style="font-weight: 400;">For the best quality confectionary and bakery products, controllable and reliable mixing of doughs, fondants and creams is vital. Computerised planetary mixers offer the maximum flexibility and control, increasing product quality and efficiency across both single-product and flexible production environments.</span>


<h2>Unique planetary mixing solution with enhanced features</h2>
<span style="font-weight: 400;">Tonelli’s exclusive planetary mixing system is designed to offer maximum flexibility whilst delivering the highest quality results. By combining the use of one or two tools with a scraper in a fully customisable ratio, it provides the highest quality mix possible with complete control.</span>

<span style="font-weight: 400;">Tonelli’s heritage in design and manufacture of baking and confectionery equipment means that their vertical planetary mixers can work with a wide range of ingredients and product types, including options for automatic feeding of ingredients and dosing and a range of product transfer solutions to suit a wide range of bakery masses.</span>

<span style="font-weight: 400;">These mixers can be used for many products, including cookies, shortbreads and cake mixes, as well as creams, mousses and ganaches, all with the highest levels of control and mix quality.</span>

<span style="font-weight: 400;">Constructed of AISI 304 stainless steel throughout for easy cleaning, the vertical planetary mixer features a fully washable mixing environment that is safe for high pressure washing and can integrate with Clean In Place (CIP) circuits.</span>

<span style="font-weight: 400;">Over 20 mixing tools are available to suit a wide range of product, and they have been designed to be quick and easy to change, minimising downtime.</span>

Planetary mixer for confectionery and bakery production

Process

Cosmetic

Food

Batch

Industrial mixing is used to combine a heterogeneous mix of two or more solid, liquid or gaseous ingredients into a homogenous product. The choice of a suitable mixing solution depends on the physical state of the ingredients and the desired mixing process; the sensitivity of the ingredients and process temperature and pressure requirements are also important factors.

Bakery production includes foods usually made from flour such as bread, biscuits, and cakes. Depending on the baked good you want to make, flour can be mixed with water or other ingredients producing a paste called dough or batter. The dough is then baked in the oven using dry heat. During baking, heat is transferred from the air to the dough, first on the surface and then in the center. Moisture and liquids escape through evaporation.

Bakery products

When you are making chocolate you often have a special recipe that makes your chocolate products unique. No matter whether you are a small-scale craftsman or you are developing an industrial-scale production facility, there are technologies that can help you improve. Chocolate-making equipment for all sizes and tastes.

Chocolate

According to a legend, Cleopatra soaked her sails in her perfume so that Mark Antony could smell her ships before they arrived. This is to say that, from soaps and shampoos to perfumes, conditioners and pomades, cosmetics have always been highly valued and used for their properties of aesthetic enhancement. Cosmetics are a broad class of topical agents applied for various purposes such as cleansing, protecting, beautifying, or otherwise altering your appearance.

Cosmetics

We continuously talk to suppliers of food processing and packaging technologies and gather important knowhow on how to create the smarter, better and greener food products. Are you into making food stuff and looking for ways to improve or set up your production process? Let’s navigate the world of food production technologies together!

During the Middle Ages, sugar sweets were a delicacy only for the rich due to the high cost of sugar. Thankfully, the discovery that sugar could be extracted from sugar beets made sweets affordable for everyone. The sweet category is broad, covering chocolates, chewing gums, sugar candies, and candied/glazed products with sugar. To make these confections, sugar manufacturing equipment needs to cover different steps such as sugar dissolution, syrup cooking and cooling.

Sweets

liquid

solid

Chocolate bars are popular snacks and gifts for many occasions and events, dating back to the Mayans and the Aztecs. They may also include other ingredients such as caramel, fruits, or nuts. Considering making chocolate bars? Make sure, though, that your chocolate bar making equipment can cover various processes such as grinding and melting, tempering, refining, and cooling.

Chocolate bars

You make granola bars from caramelized nuts, grains, and cereals, baking and shaping them into crunchy snacks. Granola bar production involves mixing, forming, baking, and cutting into bars. The quality of granola bars is affected by baking. How the sugar caramelizes and blends with the other ingredients determines the final taste and texture of your granola bar.

Granola bars

The cereal bar production line consists of mixing, cutting and cooling a dough of chosen ingredients. These can be seeds, nuts, chocolate chips, dried fruits - and many more options. It may seem simple, but it needs attention to provide an appetizing look and taste.

Cereal bars

In NASA's early years, a research program was established on how to provide food for astronauts while in space. In fact, in the 1960s, nutrition bars were launched with a label called "Space Food Sticks" because they were designed to allow astronauts to eat them easily while wearing their helmets. Protein bar manufacturing equipment is used to mix ingredients, extrude the mixture at a set temperature, cool the product before cutting it to size, coating it, and allowing it to cool to prepare it for packaging.

Protein bars

Granola is one of the most beloved breakfast menus for its versatility and convenience - you can put it in milk, use it as a topping for yogurt, or even make healthy cookies out of it. Setting up a granola production equipment line is quite similar to muesli. The only difference would be that the sheet of hard grains, nuts, and dried fruits goes through the baking process.

Granola

Buhler is a leading manufacturer of mixing, cooking, forming, cooling and cutting machines for the confectionery industry.

Height and forming speed are infinitely adjustable for easy integration with existing equipment

Double-walled, hopper, nozzles, and rotary bars

Working widths from 100mm to 1300mm available

Adaptable to your recipe, your additives, and your shape

Form ingredient mixes into strands and slabs for further processing into bars, and other final product shapes. This is a universal roller press for soft to solid substrates including those with added components such as nuts or dried fruits. Form slabs and strands as wells as bars and an infinite variety of shapes with custom nozzle geometry and cutting options.


<h2>Consistent, high-quality shape forming from a universal rotary bar roller press</h2>
The DP series of rotary bar press rollers from Buhler is a line of configurable confectionery rollers for producing highly consistent and tightly toleranced slabs, strands, and shaped bars of soft to solid confectionery substrates. Substrates with added components of a different texture are also readily processed. Temperature, pressure, roller bar geometry, and nozzle style are all selectable and tightly controlled process variables. The temperature of the rollers, hopper, and nozzles can be adjusted independently and high system pressures can be achieved when necessary to ensure an output product that consistently meets customer requirements.

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Strand forming machine

Continuous

Dosing systems include hoppers, feeders, filling machines, and checkweighers. The selection of suitable dosing equipment depends on the need to dose by quantity, the size of each dose, and the desired dosing rate. The physical form of the material, health and safety requirements and the container to be filled are also important considerations. Dosing systems are used for filling containers in the pharmaceutical industry and for accurate dosing of ingredients in the food and chemical industries. Discuss your dosing challenge with us to receive advice on the most suitable solution for your application.

Dosing

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

Cereals are also defined as breakfast food that is made from a roasted grain and typically eaten with milk or yogurt. Cereal grain is the small, hard, and dry seed, which mainly harvests for human or animal consumption like wheat, maize, or rye.

Processed from the edible components of the grains, breakfast cereals contain rich nutrients and usually serve as the main course during breakfast meals. Different processing lines and food machines allow various options to appear on the market, ranging from cereals, granola, and muesli. Granola and muesli can be converted to cereal bars. The healthy, on-the-go snack bar shows a growing trend due to its nutrients content and convenience.

Breakfast cereal

To make candy, all you need to do is create a syrup by dissolving sugar and boiling it to your desired consistency. For medium to large scale candy production, candy making equipment fully automates the whole process and takes care of other production regulations and standards (such as hygiene and proper homogenization). Planning on getting one? There’s a wide range of choices to pick from.

Candy

Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food, preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies and bakery products.

Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex depending on regulations, type of fruit, texture and consistency, preservation methods, as well as sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for various stages of production that make the process quicker and more efficient.

Fruit pulp

Healthy snacks

A snack is a small portion of food ready to eat and simple and fast to prepare. People usually consume snacks during the day between traditional meals such as breakfast, lunch, or dinner. Snack foods include simple products such as nuts, dried fruits, peanuts as well as packaged and processed foods. Puffed corn products made by extrusion or flavored potato chips are examples of processed foods.

Snacks

Nougat is a delicious confection that contains lots of nuts and dried fruits. The word “nougat” itself derives from an old Latin word for nuts. In addition to nuts, the white variety of nougat contains egg whites, honey, and sugar. Similar ingredients make brown nougat variations, except caramelized sugar replaces egg whites as the base ingredient. Depending on your intended scale of production, there are quite a few nougat making equipment you should consider getting.

Nougat

Can have the same features as DP series single bar rollers when used with a single substrate

Digital RPM readout for each roller and substrate volume ratio

Form two-ingredient mixes into the shapes and layer combinations required for your final product. This is a universal roller press for two soft to solid substrates, including those with added components such as nuts or dried fruits. Form filled, hollow, or multi-layered slabs and strands of any shape and any volume ratio.
<h2>Consistent, high-quality shape extrusion of two substrates from a universal rotary bar press</h2>
The DDP series of twin rotary bar press rollers from Buhler is a line of configurable confectionery rollers designed to produce highly consistent and tightly toleranced slabs, strands, and shaped bars of two confectionery substrates. Soft to solid confectionery substrates, including those with added different texture components, are readily processed. The equipment can create layered and filled products in any volume ratio and any shape thanks to independently variable roller speeds and customizable nozzle geometry. Process control of temperature, pressure, and speed assures a consistent high-quality layered of filled product.

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Strand forming machine for 2 masses

Can have the same features as DP or DDP series single and Double bar rollers when used with a single or two substrates

Working widths from 100 mm to 1300 mm available

Strand speeds up to 5M/min

Form three ingredient mixes into the shapes and layer combinations required for your final product. This is a universal roller press for three soft to solid substrates including delicate ones including nuts and nougat. Form filled, hollow, or multi-layered slabs and strands of any shape and any volume ratio of one to three substrates.


<h2>Consistent, high-quality shape extrusion of three substrates from a universal rotary bar press</h2>
The DP3 series of triple rotary bar press rollers from Buhler is a line of configurable confectionery rollers for producing highly consistent and tightly toleranced slabs, strands, and shaped bars, of up to three substrates. Soft to solid confectionery substrates including those with added components of a different texture can readily be processed. Layered and filled products of up to three substrates can be created in any volume ratio and any shape thanks to three independent drives and customizable nozzle geometry. Independent process control of temperature, pressure and speed for up to three substrates assures a consistent high quality layered of filled product.

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Strand forming machine for 3 masses

Stainless Steel Housing

Pressure monitoring of substrate stream

Easy hopper removal

Working widths from 100 to 800mm

Independent temperature control of hopper, rollers, and housing for process optimization

Turn your ingredients mixture into strands and slabs for further processing into bars and other final product shapes. This is an easy-to-clean rotary Strand forming machine for creamy mixtures, soft or lightly whisked mixtures.


<h2>Consistently form slabs and strands of any shape</h2>
A single bar rotary press especially suitable for soft, creamy masses. A wide variety of soft substrates can be consistently processed into tightly toleranced slabs or strands of shapes limited only by customizable nozzle geometry. Working widths from 100 mm to 800 mm are available. Substrates such as doughs, fruit pastes, marzipan, truffles, pralines, fats, smooth brittle, toffee, coconut, and nougat can readily be processed. Additives like nuts and fruit pieces can also be included without issue. Special scrapers eliminate sticking of the substrate to rollers ensuring evenly distributed and consistent deposition. The machine includes few wearing parts and can be opened up in a few steps in the field for easy access to all surfaces for cleaning.

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Strand forming machine for creamy mixtures

Chocolate in its liquid form is a versatile confection that can serve as a coating for different desserts. The liquid chocolate-making process utilizes a chocolate coating machine and goes through a number of steps before achieving a fine, high gloss, and sharp look. What makes all of this possible is the process of tempering.

Chocolate coatings

Rice cakes are a versatile, low-calorie, fiber-rich food consumed in many cultures either as a dish, like in Asian countries or as a healthy snack. Rice cake production and properties come in a wide range of varieties, and it’s important to have rice cake making equipment that can accommodate the manufacturing of all of them.

Rice cakes

Capable of continuous 3-shift operation for some coatings

Long service life of components even at high operating speeds

Easy maintenance and cleaning

Coat your product with chocolate or caramel. This is a chocolate coating machine born of many years of confectionery industry experience. Chocolate, compound, or caramel coatings are accurately and consistently applied to any confectionery substrate. Customer needs such as ease of cleaning, precise coating weight control, and easier machine maintenance with less downtime have all been addressed with this design.


<h2>Tightly controlled confectionery coatings from an easy to maintain the machine</h2>
The Chocoat coating machine from Kreuter is a culmination of decades of confectionery industry experience. Precise chocolate and caramel compounds are consistently deposited at belt speeds of up to 20M/min by a machine designed for ease of maintenance and cleaning. Standard working widths from 420mm to 2000mm are available and coating weights are exactly reproduced across the entire working width.

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Chocolate coating machine

To coat your consumer products with color or taste-enhancing substances, specialized technologies are available that ensure all the contents are individually and evenly covered. The process starts with loading your goods onto rotating drums, exposing the products to spray nozzles that treat them with your prescribed coating formula.

Coating

Enrobing your food products means coating them with additional ingredients such as chocolate, syrup, or sugar. By automating this process you produced homogeneous results and reduce wastage. Items are fed to the enrobing machine to be fully or partially covered. Following this, a blower and an agitator combine to shake any excess coating off the individual products.

Cashews come from a tropical tree native to Central America. They have become prominent and your nut mix will not be complete without them. The cashew processing method involves roasting, shell drying, peeling, grading, fumigation and packaging. You have to conduct these processing methods with care to obtain quality cashew nuts. In order to achieve this, you'll need the appropriate cashew processing machinery.

Cashews

Coat your product with chocolate or caramel. This is a next-generation chocolate coating machine born of a need for enhanced equipment hygiene and increasingly stringent food safety standards. Chocolate, compound, or caramel coatings are accurately and consistently applied to any confectionery substrate. Customer needs such as ease of cleaning, precise coating weight control, and easier machine maintenance with less downtime have all been addressed with this design.


<h2>Tightly controlled confectionery coatings from an ultra-clean machine</h2>
The Chocoat HD coating machine from Kreuter is a culmination of decades of confectionery industry experience. All of the performance notables of the standard Chocoat coating machine are present in the HD version with the addition of enhanced hygiene features.

The machine is designed for next-generation standards of food safety and industrial hygiene. The design includes continuous welded joints, no springs or hinges in contact with the confectionery product, and incorporated discharge lines for liquid collection areas to enhance cleanliness and ease of maintenance and cleaning. All surfaces are designed for easy cleaning and the avoidance of water collection.

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Hygienic chocolate coating machine

Bonbons are chocolate confectioneries originating from the French royal court in the 17th century. From the French word bon meaning “good”, bonbons are chocolate candies with a filling inside, usually fruits, brittle, nougat, or caramel. Equipment for chocolate bonbons are varied and must be capable of chocolate tempering, molding, scraping, filling, and covering.

Chocolate bonbons

Air speeds up to 12 M/s for highly effective convective cooling

Air is re-warmed before discharge to avoid transporting moisture to surrounding production space

All surfaces designed to be easily cleaned and movable parts are kept out of contact with the product to the maximum extent possible

Merv 14 filtration

Components mounted on standoffs wherever possible to avoid difficult to clean pockets

Quickly cool your product after cooking in preparation for further processing. This is a line of cooling tunnels designed to take hot products such as coatings, confectionery slabs, cakes, and biscuits coming directly from a hot process and cool them while in transit to a subsequent process that requires a lower temperature. Enhancements have been made to the design to improve food safety and ease of cleaning.


<h2>Precise cooling from an ultra-clean, ultra-efficient transport tunnel</h2>
The HD series of cooling tunnels from Hosokawa-Kreuter includes enhanced versions of three standard Kreuter cooling tunnel designs. The UKK cooling tunnel uses two independently controlled chilled air flows above and below the product. The BKK cooling tunnel uses a single chilled airflow and direct bottom cooling via a chilled slider plate. While the HKK tunnel uses a single chilled airflow around the product. All three tunnels are available in various working widths and deliver fast, efficient product cooling by using high air-throughput. All three tunnels are available in the next-generation enhanced hygiene version which includes various upgrades to exceed even the most strict food safety and ease-of-cleaning standards.

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Hygienic chocolate cooling tunnel

Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries. Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water.

Can be integrated into enrobing/coating machines or function independently

Available with 1 or 2 axis servo control

Available with integrated PLC control with recipe management

Support is available for the development of decoration pattern solutions

Enhance the appearance of your product by applying final finishing touches and designs. This is a servo-controlled universal decorating machine for a wide variety of confectionery products capable of a virtually unlimited range of dash, zigzag, and circular motions.


<h2>Servo driven, precise, and 100% reproducible decoration</h2>
Kreuter’s servo high capacity decorator CW is a universal decorating system for a wide variety of products. Nozzles are spaced as low as little as 5mm apart and have diameters down to 1mm allowing very fine decorative lines and patterns to be applied in a perfectly reproducible and consistent manner. All decoration pattern data is stored electronically and can readily be recalled and perfectly reproduced at any time.

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High capacity decorator

Decoration equipment adds the finishing touch to your industrially-prepared foods by depositing ingredients in a specified pattern on the surface of the products. Your items pass individually under a system of nozzles that lay the decorating formula precisely and uniformly. Popular in confectionery, decoration is used to differentiate products in the market.

aasted-product-program-pdf

Aasted-product-program.pdf

aasted-alice-depositor-and-extruder-brochure-pdf

Aasted-Alice-depositor-and-extruder-brochure.pdf

Nut paste

From Asia to America, different forms of puffed rice bars - or as known as Rice Krispies - are enjoyed in diverse forms. Puffed rice bars or popped rice bars are made of puffed rice, sugar (or sweetener that works as a binder), additional flavorings such as vanilla or chocolate, and perhaps different sorts of grains and nuts.

Rice crispies

First developed by Will Kellogg in 1894, corn flakes’ popularity grew exponentially. Made from toasting flakes of corn and served with cold milk, corn flakes have become a favorite breakfast cereal snack for millions around the world. Corn flakes making process begins with milling raw corn, creating cornmeal which is then extruded to create corn flakes.

Corn flakes

Children love them, and adults love them too. Extruded cereal is a typical ready-to-eat cereal with different flavors and shapes. You pour cold milk into a bowl of extruded cereal and eat them for breakfast or sometimes as a dessert. These shapes of cereals are refined by thermo-mechanical cereal extruder machines. Typically, extruded cereal can be categorized into three kinds: direct expanded cereal, co-extruded cereal, and extruded flakes. Depending on which kind of extruded cereal you are making among these three kinds, your choice of processing line will differ.

Extruded cereal

Aasted is a worldwide market-leading manufacturer of production solutions within the chocolate, bakery, and confectionery industry.

Total accuracy and control ensures the highest quality end results

 Wide range of extrusion and deposit options and mass types means this is one machine that can do it all - great value for money

QuickShift tool sets and completely removable extrusion/deposit unit means changeover and cleaning downtime is minimized, increasing your line efficiency

Adaptable to your needs - add additional heads later up to triple-head option as your product range develops

Are you looking to produce the widest range of extruded/deposited products possible, but don't want to compromise on quality and flexibility? Traditional solutions been designed to produce excellent results with a narrow range of masses. The compromise for this has been lack of flexibility, meaning a lower rate of return on investment for a "one trick" solution. The latest flexible solutions are able to offer outstanding results across a wide range of masses with the widest range of extrusion and depositing actions.
<h2>Fully modular extruder and depositor for handling the widest variety of masses with the highest quality</h2>
Designed around maximum flexibility and value, the Aasted Alice delivers outstanding results with the widest variety of masses.

The Alice head can be manually adjusted, automated on vertical movement, or fully automated horizontally and vertically. Single, double or triple head options mean the creation of products with up to three different masses.

To minimize downtime for maintenance, cleaning or product changeover Alice features easy removal of the entire deposit unit to allow offline hose down. All parts have been specifically designed to be lightweight, easy to release and easy to handle to maximize your efficiency. Inline cleaning is also possible with specialist tools available for the purpose if required.

Aasted QuickShift tools provide the ability for Alice to produce an astonishing range of products with simple changeover. Options include one-shot, two-colour extrusion and wire cutting, wire cutting for large inclusions, sequence depositing, depositing with pivot and more. In addition a completely customized tool option is available to fit your exact requirements.

Extruder for bakery masses

In order to produce items of a uniform shape and size, you will typically use an extruder machine that presses a fluid or solid material through a die. Depending on your use case, extruders adopt single- or twin-screw systems to push the mixture, first through a barrel that forms the items and, then, through a knife head that cuts them into your designed shape.

Nuts

Compound chocolate is a known alternative for pure chocolate. It uses vegetable fats that are semi-solid at room temperature as an alternative component. Compared to regular chocolates, they can deliver a richer cocoa flavor using practical compound chocolate production methods. It also does not have to undergo tempering due to the natural, glossy texture of vegetable fats.

Compound chocolate

Wide range of extrusion and deposit options and mass types means this is one machine that can do it all - great value for money

QuickShift toolsets and completely removeable extrusion/deposit unit means changeover and cleaning downtime is minimised, increasing your line efficiency

Are you looking to produce the widest range of extruded/deposited products possible, but don't want to compromise on quality and flexibility? Traditional solutions been designed to produce excellent results with a narrow range of masses. The compromise for this has been lack of flexibility, meaning a lower rate of return on investment for a "one trick" solution. The latest flexible depositors for bakery products are able to offer outstanding results across a wide range of masses with the widest range of extrusion and depositing actions.


<h2>Fully modular extruder and depositor for handling the widest variety of masses with the highest quality</h2>
Designed around maximum flexibility and value, the Aasted Alice delivers outstanding results with the widest variety of masses.

The Alice head can be manually adjusted, automated on vertical movement, or fully automated horizontally and vertically. Single, double or triple head options mean the creation of products with up to three different masses.

To minimise downtime for maintenance, cleaning or product changeover Alice features easy removal of the entire deposit unit to allow offline hosedown. All parts have been specifically designed to be lightweight, easy to release and easy to handle to maximise your efficiency. Inline cleaning is also possible with specialist tools available for the purpose if required.

Aasted QuickShift tools provide the ability for Alice to produce an astonishing range of products with simple changeover. Options include one-shot, two-colour extrusion and wire cutting, wire cutting for large inclusions, sequence depositing, depositing with pivot and more. In addition a completely customised tool option is available to fit your exact requirements.

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Depositor for bakery products with vertical head movement

Depositors are also used to fill, layer, or cover your food items with other ingredients and perform a range of operations to ensure the consistent preparation of the products. Your ingredients are passed into the equipment and poured into equal parts from heads to serve either mono-mixtures or tiered recipes before they proceed to the next phase in your production process.

Depositing

aasted-depositors-brochure-pdf

Aasted-depositors-brochure.pdf

Legend has it that the word ‘marmalade’ is a derivate of “Marie est Malade”. Supposedly, the acidic-sweet mixture was offered to Marie Antoinette when the Queen of France fell malade. Whatever the true origins of the name, marmalade processing equipment has quickly made the golden spread a pick-me-up for the masses.

Marmalade

Flexible, controllable stencil depositor for accurate, repeatable quality

C-frame design for maximum access and full line flexibility. Less downtime for maintenance, cleaning or changeover

Servo-driven main drive ensures complete synchronization with oven conveyor

Onboard PLC and HMI designed to be easy to operate and are accessible remotely for total control

Do you need to produce patterned products in good volumes but are concerned about quality? Traditional machines have been a compromise between speed and accuracy, and a narrow window of product masses that can be worked. The latest design of rotating stencil depositors allow for accurate, high speed production using a wide variety of masses, giving excellent quality and a quick return on investment.


<h2>Rotating stencil depositor producing fast, accurate product patterns with ease of use</h2>
Bertha is built on a C-frame design to allow for maximize ease of use, and simple offline maintenance and cleaning. It's fully height adjustable and placed on strong wheels for complete flexibility.

Able to form various types of meringue masses, butter dough, sponge dough, chocolate and more.

Extremely easy stencil changeover process minimizes downtime for changing product shapes with pneumatic release via simple control panel.

Aasted Bertha is available with working widths from 400mm to 1,200mm as standard, with 1,500mm available on special request.

Totally accurate and reproducible control of end-product height and shape every time. Stencil drum profiles are exactly cut directly as per your own design.

Rotating stencil depositor

Combined with a Nielsen energy efficient temper machine, this enrobing solution can save up to 2/3 on energy consumption compared to traditional enrobers

Direct injection technology ensures maximum chocolate mass quality, with enhanced quality of fat crystals and better homogeneity for outstanding end-product results with better gloss, more uniform thickness

Requires a smaller temper machine thanks to direct injection resulting in a lower cost enrobing solution

Very easy to clean, maintain and prepare for product changeover, maximising uptime and line efficiency

Do you need to reduce your energy costs and environmental impact, but need to maintain the highest quality of enrobing? Traditional enrobing machines that handle tempered chocolate mass are energy hungry, as standard designs sacrifice efficiency to maintain product quality. The latest energy-saving enrobers reverse this trend, offering the highest quality end-result with significant running cost savings.


<h2>Best quality enrobing with less investment and lower running costs</h2>
Aasted Energy uses a revolutionary new concept of taking tempered chocolate mass straight from your temper machine and directly injecting it to the consumption flow.

This means that the quality and consistency of the mass is maintained all the way to delivery, and allows your temper index and temperature to remain constant throughout the whole process. This reduces energy costs whilst giving the highest possible quality result. The Nielsen Energy is so efficient, that when combined with a SuperNova Energy tempering machine your energy costs can be reduced by up to 66%.

By keeping the chocolate mass 1 degree C higher than traditional enrobers the Energy ensures a more liquid chocolate mass with far fewer air bubbles. Like all other Aasted enrobers, the Energy is constructed of hygienic stainless steel and is easily accessible for cleaning, product changeover and maintenance.

For large scale 24/7 production the Energy is also available in an XXL version. Energy is available in band widths from 420mmm to 2,600mm to suit any production requirement.

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