operation type

product format

Privacy Policy

User Agreement

Terms of Service

Default Confirmation

If too long

This form auto replies from Zendesk on submission
on Trigger ID: tbc
https://vekamafsupport.zendesk.com/agent/admin/triggers

Admin Notification

New submission from {form_title}

Messages backup

Notify Teammedia of submission

Submission from Making.com Ad Campaign

Maker - Product Challenge

Products

Technologies

About us

Changemakers

Sweets, candies, ice lolly, confection, lollypop, and even popsicles - lollipops, the hard candies attached to a short stick, go by different names. While choosing your lollipop equipment now is very different from the time of its creation, back in 1908, the opportunities to differentiate the product in the market are wider.

Lollipops

Chewing gum is usually a polymer that you mix with flavorings – which is something most consumers have no clue about. In a survey in Iceland, 85% of people said they didn't know the product contained plastic. While there are non-plastic options more recently available, the gum base is usually natural latex or a synthetic substitute. To decrease the impacts on the environment, some producers are shifting towards more environmental-friendly options.

Chewing gum

To make a good marshmallow, you need to get the air straight. With it, proper marshmallow manufacturing equipment and a few ingredients - categorized into sweeteners and emulsifying agents, like gelatin – help you achieve flavor. Popular around the world, the marshmallow market size reached $319.8 million in the US and Canada.

Marshmallows

Licorice is a glossy candy with firm consistency that can have different flavors, like chocolate, cherry and strawberry. With the right licorice making equipment, start by making a paste from the licorice roots, mixing them with sugar, flour and sweeteners. Extrude it with a nuzzle, allowing to cool, then cut and package it.

Licorice

Gummy candy are a very popular confectionery, because they are versatile and appeal to a wide variety of tastes. Another reason for the popularity of this delicious candy is the fact that it’s easy to produce, particularly in small quantities. For medium to large scale production of gummies, there is a multitude of gummy manufacturing equipment to help ensure that you end up with a good product.

Gummies

It’s important to get timing and temperature right when making caramel, and this implies being vigilant. For small scale production of caramel, ensure that your heat source distributes heat evenly and monitor the caramelization process closely. This prevents recrystallization and burning the sugar. For medium to large scale caramel production, consider investing in automated caramel making equipment.

&nbsp;

Caramel

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

Long was the time when you could only make dragée chocolate – or, to simplify it, to cover chocolate with a layer of chocolate or sugar and then polish it or not. Now, you can use a chocolate panning machine to offer different types of dragée items. Mind that the process of panning may slightly differ according to the product you are making.

Dragee products

Foam kisses are known by different names, but their unique texture is unmistakable no matter what you call them. The chocolate mound with a frothy filling is an all-time favorite, but creating that crispy-fluffy contrast is no longer a job of approximation. Specialized foam kisses machines range from mixers to enrobers. But the magic of the delightful confection happens with aeration technology.

Foam kisses

Jelly gets its name from its primary ingredient – gelatin. Substances such as pectin and agar-agar offer vegan alternatives to the original animal extract. But there’s more to making jelly products than a semi-rigid, flexible ingredient. Jelly powders blend sugar, starch, and thickening agents to give body to the dessert. Last but not least, food colorants and flavorings bring the otherwise bland mass to life.

Jelly

Choosing a dessert is one of the great dilemmas. The decadent creations that satisfy our sweet tooth come in all tastes and consistencies. Fruit-based or dairy-based, baked or frozen, the possibilities are endless. Thankfully, dessert making equipment is less baffling. Ingredients are mixed, heated, formed, cooled, and packaged. But the process is carefully configured according to the parameters of each product.

Dessert

emc1_high-speed-bunch-wrapping-machine-for-chocolate-pdf

EMC1_High-speed-Bunch-Wrapping-Machine-for-Chocolate.pdf

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

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

Biscuits

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

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

Gentle handling allows even the most delicate products to be wrapped

  Specifically designed for wrapping deposited and enrobed chocolate products

High speed of up to 900 pieces per minute, automatically adjusted to infeed rate

Servo control throughout for increased reliability and reduced noise

  Single-operator working with simple touchscreen HMI interface

Single-use technologies are increasingly being used in the biotech industry due to lower costs, lower risk of cross-contamination, flexibility, and convenience. A single-use bioreactor uses disposable bags instead of a culture vessel to carry out the bioprocess. Using disposable bags, instead of reusable bioreactors, can help reduce the setup time and the time between production cycles. It also reduces sterilization demands for vessel reuse, leading to significant cost savings. In addition to single-use bags, single-use sensors are also employed for efficient and low-cost bioprocessing. Single-use applications are especially suitable for the production of biopharmaceutical products.

Single use systems

Food

Industrial Wrapping Machines

Wrapping is the final step before your finished products are ready to leave the manufacturing site. Packages are bundled tightly together with a low-density polyethylene wrapper to secure the goods inside during transportation and distribution. Automatic or semi-automatic stretch wrapping machines cloak the palleted load in expandable film at high speeds and precision.

Wrapping

Connect directly with world leading manufacturers of industrial wrapping machines and find technology to build or improve your production line.

Wrapping &ndash; Making.com

Industrial Wrapping Machines - Making.com

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

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

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

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 within the production line such as sugar dissolution, syrup cooking and cooling.

Sweets

Packaging

Continuous

<span style="font-weight: 400">At last, you reached the final stage of processing your product - welcome to the packing world! Packing preserves and protects a product from damage, spoilage, and contamination while it makes its way from the production line to the consumer or further production. Depending on which industry your products belong to, the type of primary packaging equipment can change drastically. You need to pay careful attention to products with </span><span style="font-weight: 400">chemicals or hazardous substances since they can be potentially dangerous to human health. </span>

Packing

solid

Bunch wrapping with aluminium foil is a popular method to use for an attractive finish to individual chocolate products. Because of the delicate nature of

High-speed bunch wrapping machine for chocolate &ndash; Making.com

We open production technology to everyone

Making.com

mcc_medium-speed-flexible-wrapping-machine-for-chocolates-pdf

MCC_Medium-speed-Flexible-Wrapping-Machine-for-Chocolates.pdf

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

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

An extremely flexible machine capable of multiple wrapping styles

Very gentle handling, suitable for high-quality and delicate products

  Fast, up to 1,200 pieces per minute, with non-stop wrapping change

Single operator monitoring and control

Range of options including 2nd wrap material and remote diagnostics via network

Larger scale wrapping of individual chocolate products demands gentle handling. Traditional twist wrap machines cannot run at high speeds when wrapping

Medium-speed flexible wrapping machine for chocolates &ndash; Making.com

hcw4-fpc5_high-speed-fold-wrapping-machine-for-hard-candy-pdf

HCW4-FPC5_High-speed-Fold-Wrapping-Machine-for-Hard-Candy.pdf

Flow Pack Machines

Bottom fold wrapping is an attractive solution for hard candies, toffees, and eclairs. However, traditional wrapping solutions are often too rough to wrap

High-speed fold wrapping machine for hard candy &ndash; Making.com

whd2_high-speed-cut-wrap-double-twist-machine-pdf

WHD2_High-speed-Cut-Wrap-Double-Twist-Machine.pdf

High-speed forming and wrapping up to 1,800 pieces per minute

Full servo control for reduced noise and decreased maintenance

Range of upstream and downstream options to suit a variety of products and lines

  Automatic splicing means wrapping material changeover without stopping the machine

Designed to be highly accessible during operation, cleaning and maintenance reducing downtime

Cutting

Many gums, chewy candies, toffees and caramel products are most suited to individual wrapping. A modern, all-in-one, high-speed forming and twist wrapping

High-speed cut and wrap double twist machine &ndash; Making.com

High-Speed Cut and Wrap Double Twist Machine - Making.com

<h2>Candy making equipment for hard and soft candies</h2>
Candy consists mostly of sugar and water, although you can include flavor and coloring as well. Depending on how you prepare these ingredients, they can result in a number of different textures and recipes for candies.

To make hard candy, you need to mix more sugar in your syrup and cook the mixture to a higher temperature (about 300°F or 154°C). For soft candy, boil the syrup to a lower temperature (250° F or 121° C) and use a lower concentration of sugar.

Candy thermometers are useful for special recipes. Temperature plays a major role in determining whether candy ends up being soft or hard. However, they may not be necessary if you’re working with a semi-automatic or automatic candy making machine. These types of equipment handle almost all the steps in the production process, from mixing the ingredients to drying the candy to a specific texture. Some industrial candy making machines even include stainless steel die forming elements that are used to form the candies into various shapes and sizes.

Sugar is an essential ingredient in candies, as it affects their texture and also helps with their preservation. Yet, sugar can be replaced with other ingredients which serve as binders in the making of candies. To produce sugar-free candy, honey can be the base ingredient without any noticeable difference in texture or flavor. Isomalt is another alternative since it melts and hardens in the same way as sugar. That said, isomalt works best for hard candy because it is non-sticky and doesn’t absorb too much water. You may also use sugar-free sweetened corn syrups instead of sugar.

Producing sugar-free candies

<h2>Should you use natural or artificial sweeteners?</h2>
Artificial sweeteners such as saccharin, sucralose, neotame, aspartame, and acesulfame can replace natural sugars in the production of candies. They provide minimal nutritional value, but the absence of calories in artificial sweeteners can be an  advantage as well, healthwise. Artificial sugars are also less expensive than natural sugars and offer greater protection against cavities. On the flip side, many people dislike the overly sweet taste of artificial sugars. Also, if consumed in excess, they may also pose health problems.

Candy Making Equipment

Find production technology for processing and packing candy and connect directly with leading machine and equipment manufacturers worldwide.

Candy &ndash; Making.com

Candy Making Equipment - Making.com

Home

https://making-tst.imgix.net/2022/12/makingCopy.png

The traditional method for gummy and jelly production uses starch to keep the ingredients from sticking to the mold trays. But, as an organic byproduct, starch raises concerns about microbial contamination. Moreover, starch leads to coarser edges of individual sweets, lowering the quality of the end products. The use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.

<h2>Make high-definition gummies that are free from starch</h2>
The ServoForm Flexi system for gummies and jellies from Baker Perkins is designed for starch-free production. Starch-free depositing is both more hygienic and economic than traditional starch mogul production for the lower throughputs that are typically required for functional, nutraceutical and healthcare markets.

The ServoForm Flexi system offers the capability to produce gummies and jellies with longer setting times. 3D, solid, striped, centre-filled and layered products with gelatin, pectin or specialized gelling agents are deposited at final solids so no drying is required, only setting/conditioning.

A unique single-piece plastic mould allows for rapid product changeovers. The strong, rigid construction provides resistance to twisting to maintain depositing accuracy and stack stability, and is designed to survive both manual and automatic handling for multiple cycles. They are temperature resistant to allow hot product and automatic washing.

Flexible Output Line For Gummies and Jellies

Gummies make everything more colorful. The squishy droplets make a tasty and practical carrier of special ingredients such as CBD oil. Chewing the gum increases the bioavailability of the substance as opposed to vaping. But before the cannabidiol can take effect, it must first be processed through a line of CBD gummy equipment.

CBD gummies

Eating is more than just nutrition, but we have found ways to increase the nourishing power of our foods. Nutraceuticals manufacturing, from vitamin C powder and probiotics to omega 3 oil, is a concentration of natural ingredients and health supplements that complement our diets. While dietary supplements are not quite haute cuisine, the process of extraction and purification is no less a blend of science and art.

Nutraceuticals

Ancient civilizations discovered that plant extracts were useful for the treatment of pathologies. The origin of plant extraction cannot be specifically verified, but we can infer that the earliest attempts at plant extraction were more intuitive than scientific. Today, the extraction of compounds is a precise process with plant extraction systems complimenting traditional knowledge.

Plant extracts

One of the attractive qualities of cannabinoids is that they keep our stress responses in equilibrium. But for formulators of CBD gummies, preparing the

Two steps to stop formula deviation in CBD Gummies &ndash; Making.com

Two steps to stop formula deviation in CBD Gummies

Nathanael

Licorice and other extruded food products like vegan meats can be tricky to cool in the production process, especially with hygiene in mind, because they have a high heat and moisture content. These products can be sticky and have a tendency to stick to the machine belts, leaving behind residue. As a manufacturer of these products, you don’t want to stop the line and clean the belts during the run.


<h2>Removing heat and moisture with dehumidified air</h2>
The MCE TurboFlow cooling tunnel from Mattoc Confectionery Engineering is designed to cool and remove moisture from food products like licorice, bread and vegan meat. To save space and capital equipment cost, it is important to cool the product quickly. It is also necessary to remove moisture to stabilise the product, making it easier to process and to give it a longer shelf life. This stainless steel machine hygienically removes both heat and moisture that evaporates from the products by using cool and dehumidified turbulent air and - if necessary - a contact belt that cools through water tables. During the cooling process, the confectionery product is placed on a belt which passes through a tunnel where there are air jets to impinge on the products with a max airspeed of 20 m/sec, subject to the product. The warm air and moisture from the product rises to the top of the tunnel from where it is extracted, reconditioned and reused. Liquorice needs between 5 and 10 minutes to cool. The cooling tunnel makes use of sloped surfaces so as not to collect water and prevent moulding of the products.

The machine is available with modular plastic belts, wire belts or the more traditional woven flexible belts, suited for specific demands. The machine line is available in production widths of 400, 800, 1,200 and 1,600 mm and a length that is matched to the production line speed and the product heat load. The cooling tunnel can be added to a full process line. The machine can be washed down inside and out as all surfaces are self-draining.

Licorice cooling tunnel

When producing liquorice and other sticky or viscous food products, during the cooling or heating process, components in the product might stick to the machine surface. This leads to fouling and loss of heat exchange, which is inefficient and should be avoided for obvious hygienic reasons.


<h2>Using scraper blades to ensure transfer of heat when cooking liquorice</h2>
The MCE Cotator from Mattoc Confectionery Engineering is a food safe, scraped surface heat exchanger to cook, pasteurize or cool viscous masses like liquorice, fruit paste, caramel, mashed potatoes or marshmallows. It is designed with stainless steel scraper blades and a stainless steel heat exchange surface that comply with hygiene standards. At the start of the process, the product is pumped into a heat exchange tube where there is a rotational shaft carrying blades that scrape the tube surface. A geared motor drives the rotor to match the viscosity of the product. For heat exchange, a second tube surrounds the first and contains either steam or oil for heating or water for cooling that travels in the opposite direction to the product. The blades continuously remove the food product from the wall of the tube to ensure a thorough and even transfer of heat from the heating or cooling medium to the food. The food exits from the opposite end of the tube via a temperature probe and pressure control valve to maintain the correct heat exchange conditions for the process.

The machine is available in 600, 1,200 and 2,000 mm length, depending on the desired production capacity. It is designed to handle both viscous and heat sensitive products at rates between 100 and 2,000 kg/hr with motor powers between 3 and 15 kW.

Licorice cooker

Textured vegetable proteins made from soy, wheat, and oats are extruded into tubes or rods before being cut to the desired size. When cutting these extruded TVP tubes in large quantities, a guillotine cutter is required to cut multiple extruded products simultaneously and continuously to produce a uniform size.


<h2>Cutting multiple extruded foods to a controlled size and in uniform lengths</h2>
The Guillotine, from Mattoc, is cutting equipment that can simultaneously cut multiple extruded food products such as textured vegetable protein into a controlled size. The unit is driven by a servomotor which is placed at the end of the extrusion line. A belt carries the extruded product under the blade to be cut in uniform lengths based on the feedback of the conveyor belt drive. Cutting lengths of the extruded products can be controlled from 5mm to 1m or longer. It has a cutting speed of up to 350 cuts per minute for a cutting length of 20mm. Longer lengths would require slower speeds. The system is available in 4 cutting widths (400, 800, 1200, and 1600mm) and is supplied with a stainless-steel static blade or ultrasonic cutting blades for sticky or fragile products.

Industrial guillotine machine for extruded foods

Confectionery products such as marshmallows, licorice candies, and fudges come out of extrusion machines in the shape of rods or large sheets before being cut to the desired size. These confectionery products can have a variety of textures, some can even be very sticky making precision cutting difficult. A cutting machine with an option for an ultrasonic blade can help make an efficient cutting of these sticky products while maintaining the same production speed.

<h2>Precision cutting of extruded confectionery products with different textures</h2>
The Guillotine, from Mattoc, is a cutting system that can simultaneously cut multiple extruded confectionery products into a uniform size. A belt carries the products under the blade at a constant speed via feedback from the conveyor belt drive. Then the products are cut continuously as the blade advances. The system is available in 4 cutting widths (400, 800, 1200, and 1600mm) and is supplied with a stainless-steel static blade or ultrasonic cutting blades for sticky or fragile products. The machine is driven by a servomotor with a cutting speed of up to 350 cuts per minute for every 20mm cutting length. The cutting length of the product can be set from 5mm to 1m or longer depending on the system’s speed.

Guillotine cutter for confectionery

Processing liquorice on an industrial scale? Making liquorice starts by boiling the liquorice root extract, Whichn production technology do you need?

The licorice candy we eat first gained popularity for its medicinal properties. Nowadays, we use the essence of the root anise, to give liquorice its

Liquorice: from root to candy &ndash; Making.com

Liquorice: from root to candy

We are happy to share our knowledge on making different food products. Send us a message and we will help you solve your production challenge.

Foodie

Find production technology for Candy wrapping, and connect directly with leading machine manufacturers worldwide.

Candy wrapping

Which candy wrapping equipment do you need?

High-speed bunch wrapping machine for chocolate

Medium-speed flexible wrapping machine for chocolates

High-speed fold wrapping machine for hard candy

High-speed cut and wrap double twist machine

There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us!Contact us

What are you making?