Candy depositing
Depositing candy is a small in-between step before the extrusion or cooling process. After the candies are mixed and liquified, they need to be deposited in shaped trays. Oftentimes, the depositing process is combined with the extrusion process. To create a high-quality candy, you need to pay careful attention to the depositing process because cracking and hazing can occur. Candy depositing machines usually include a cooling system, and they focus on the scratch-free factor of the machine.
Which candy depositing equipment do you need?
Low Output Production Line for Gummies and Jellies
The original technique for making gums and jellies exploited the non-stick properties of starch to form candies. However, th...
Flexible Output Line For Gummies and Jellies
The traditional method for gummy and jelly production uses starch to keep the ingredients from sticking to the mold trays. B...
High Output Industrial Production Line for Gummies and Jellies
Mainstream technology for the preparation of gummies and jellies relies on a coating of starch on mold trays to avoid the st...
Depositor for bakery products with vertical head movement
Are you looking to produce the widest range of extruded/deposited products possible, but don’t want to compromise on q...
Chocolate depositor
Do you want the highest quality depositor for your small-to-medium production? Traditional depositors at the right price poi...
Mobile depositor of tiger wash
Manufacturers of tiger bread and other similar consumables often find that achieving perfect results is more complicated tha...
Starch-free depositor systems for jelly
Traditional depositing for jellies and gummies requires the use of starch moulds. These don...
Starch-free depositor for soft confectionery
Soft confectionery such as toffees, fondants, fudges and jellies have traditionally proved d...
Starch-free depositor for lollipops
Traditional high volume continuous lollipop production can lead to inconsistent product qual...
Starch-free depositor for hard candy
Forming hard candies requires careful handling of syrups in order to avoid quality issues li...
In-line colour or flavour addition for confectionery
The addition of colourings and flavourings increases value and quality for confectionery pro...
Production machine for deposited candies and jellies
For smaller production volumes, fully automated depositors for producing candies, jellies, l...
Laboratory confectionery depositors
When designing new confectionery products, the ability to experiment on lab-scale equipment ...
Rotating stencil depositor
Do you need to produce patterned products in good volumes but are concerned about quality? Traditional machines have been a ...
High speed chocolate depositor
Do you need to be able to handle a wide variety of product – for mouldings, long-fill, caramels, inclusions, fats, ch...
Depositor for aerated masses
Do you want to work with the most delicate aerated masses and maintain the highest quality products? Traditional depositors ...
Economic C-frame chocolate depositor
Are you losing time and money in downtime on your multi-product line? Traditional depositors can require long change-over ti...
C-frame extruder for bakery masses
If you want to produce the highest quality product using more delicate masses, traditional depositors can be too aggressive ...
Depositor for caramel, jam and toffee
Do you have a multi product line that you wish could handle high and low viscosity masses with just one depositor? A flexibl...
Depositor for solid and filled chocolates
If you need to produce a wide range of chocolate products on a smaller production line, larger machines will not give a good...
