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Changemakers

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

It's always a good time to eat chocolate, but let's face it... During Easter time, it's even more impossible to resist those millions of chocolate figures popping up on the shelves like chocolate eggs or cute chocolate bunnies. But have you ever wondered how the hollow chocolate molding takes place?

Hollow figures

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

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

The beginnings of chocolate truffles are a bit like the treat itself, misshapen and dusty. But it is a sign of success when multiple sources claim credit for a recipe. Truffle balls manufacturing equipment today forms can truffles into perfect spheres, but the original deliciousness is left unblemished.

Truffle balls

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

Cookies

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

Making ice cream is all about mixing and homogenizing. First you need to blend, pasteurize and standardize your mixture. Then store it in tanks and freeze and aerate the mix until it reached the right consistency. Now you can add fruits, cookies and other solids if you like. In the final step the mix goes through an air blast hardening machine and it's ready to store and ship.

Ice cream

Sugar coated nuts

The kitchen toaster may be the first appliance that a jam jar brings to mind. But turning fruit into the classic spreadable involves an entire line of jam processing equipment. The meticulous preparation for high-capacity jam manufacturing puts paid to the old idiom 'money for jam'.

“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

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

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

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.

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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

Chewy, sweet, and nutritious. Vitamin gummies were a couple’s attempt to get their child to take their essential micronutrients. The idea quickly caught on, and manufacturing vitamin gummies soon grew into a whole new industry.

Vitamin gummies

Sugar is the fuel that drives photosynthesis in plants. The leafy organisms constantly convert water and carbon dioxide into glucose. But it takes manufacturers specialized sugar processing technology to extract the sweet crystals from them. Today, most sugar products are derived either from sugarcane or sugar beet.

Sugar

Molasses production has been popular worldwide since the discovery of the Americas when sugar cane was introduced by the Spanish and its pressed boiled juice was used to make rum. Nowadays, the most common molasses comes from sugar cane and sugar beet. Depending on the source and extraction process, you can use molasses to produce ethanol, animal feed, food, fermentation products, and many others.

Molasses

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

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

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

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>Boiled sweet manufacturing equipment and process</h2>
Boiled sweets, also known as hard candy, are primarily made by boiling sugar syrups mixed with water and flavorings of your choice. Boiled sweet making equipment must involve ingredient preparation, mixing, cooking, cooling/forming, and packaging.

The main ingredient in boiled sweets is sugar (almost 100%). The process begins by combining sugar and water and boiling them together. Sweet makers may add glucose, fructose or another type of sugar. The mixture is heated to 160 °C. After cooking, manufacturers pour the homogeneous mixture into a cooling table and when it is cool enough, it can be molded as in the shape you want.

What makes jelly sweets different from candies? Unlike the latter which only has sugar as their source of structure, jelly sweets have additional ingredients: hydrocolloids. These functional ingredients make your jelly sweets obtain the elasticity you are looking for. Three hydrocolloids are used for jelly candies: gelatin, pectin and carrageenan.

Although both products use the same sweet manufacturing equipment, jellies differ specifically in the addition of the gelatin solution. You will have to prepare and cook the gelatin separately at 80 – 90 °C, allowing its protein strands to rearrange and help form the jelly structure. Mix these with the cooked sugar solution at temperatures of 70 °C to stabilize the jelly structure. Feed your mixture to the candy depositor for molding. Finally, your molded sweets are cooled at 5 - 10 °C through a cooling tunnel and dried for 8 to 12 hours before packing.

<h2>Sweets for immunity and longevity</h2>
Considering the recent COVID-19 pandemic hitting the world, producers are challenged to manufacture products with better nutritional value as consumers are demanding more of these. Currently, sweets are already being used as health supplements. A <a href="https://www.innovamarketinsights.com/press-release/covid-19-drives-prioritization-of-immune-health/?utm_source=ActiveCampaign&amp;utm_medium=email&amp;utm_content=Press%20Release%20%7C%20COVID-19%20Drives%20Prioritization%20of%20Immune%20Health&amp;utm_campaign=Dec%202020%20Press%20Release%20%28In%20Tune%20with%20Immune%29&amp;vgo_ee=P70MTkG7qmsWgDay%2FrgBkFhlp4N2GAg%2Bb0uPSrjcMrw%3D">survey conducted by Innova Market Insights</a> last 2020 indicated that 6 out of 10 global consumers are leaning into consuming food that boosts their immune health. Food naturally high in vitamins, minerals, and antioxidants was the top choice, with a notable increase in botanical ingredients and organic raw materials.

This is an opportunity for the international confectionery industry, specifically for chocolates since these are rich in flavanols. The addition of botanical ingredients, such as orange, elderberry, and turmeric, can further improve your products and position these at the top of consumer preferences.

On the other hand, chocolates can also be used as vehicles for nutritional supplementation. <a href="https://www.nutraingredients-asia.com/Article/2020/04/30/Chocolate-balls-for-immune-health-Singapore-firm-s-new-product-for-kids-amid-COVID-19">Avida Health from Singapore</a> launched chocolate balls which act as functional foods aiming to improve kids’ immunity. These sweets contain mushroom-derived <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3236515/">beta-glucan,</a> a soluble fiber essential for insulin resistance, hypertension, and obesity prevention.

<h2>Regulations and laws for sweets</h2>
Before distributing to your target market, it is best to check what regulations your product needs to comply with. An example of this is the regulation by <a href="https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&amp;url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf">Codex Alimentarius (CODEX STAN 192-1995)</a> listing allowable limits and additives permissible for sweets. If you are exporting in the US, take note of the lead content of your candy. The US FDA has established a limit of not more than 0.1 ppm as the maximum level for lead in candies. In the UK, as part of their drive to reduce childhood obesity, confectioneries are one of the target products that must be <a href="https://www.leatherheadfood.com/files/2017/10/White-Paper-Confectionery-formula-and-label-compliance-for-the-EU-market-29.09.17.pdf">reformulated to reduce sugar quantity by 20%</a>.

It is imperative to check all applicable regulations for your product, including food safety controls, labeling, and recall systems since these can result in legal actions if not complied with. <a href="https://www.businesscompanion.info/en/quick-guides/food-and-drink/labelling-of-sweets#Whatlabellingisrequired">In Europe, sweets must be labeled </a>containing the name of the food, any allergenic ingredients or intolerances that may be present in the finished product and the net quantity of the food.

Sweets Processing Equipment

Connect with world-leading machine and equipment manufacturers and find production technology to build or improve your sweets manufacturing process.

Sweets &ndash; Making.com

Equipment For Processing and Packing Sweets - Making.com

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Trays used as packaging for products for biscuits, cookies, chocolates and other sweets are primarily made out of plastic. Manufacturers and consumers are leaning towards more sustainable alternatives such as cartons to reduce packaging footprint. These carton tray formers must be integrated into production lines efficiently to avoid service interruptions and downtime.


<h2>High-speed automatic carton tray forming and product loading</h2>
The Tray former TRF200 from Mpac is an automated carton tray forming system for confectionaries and snacks. The system can form and erect up to 200 carton trays per minute for a single form part and has an EHEDG design in hygienic stainless steel with an open design for good visibility and accessibility. The tray former is equipped with intuitive and ergonomic controls featuring an Intelligent Machine Interface for machine status and changeover procedures. Its small footprint offers easy integration into existing production lines or as a standalone unit and it’s equipped with caster wheels for portability. Integration with the Mpac cartoning and case packing solutions will offer full packaging automation.

Carton Tray Forming Machine for Biscuits

PET trays take the sweetness out of confectionery products. Food packaging is an environmental concern, but single-use plastic takes the biscuit for

Remember when big biscuit producers still used thermoformed plastic trays? &ndash; Making.com

Remember when big biscuit producers still used thermoformed plastic trays?

Nathanael

To produce multiple sponge cake varieties and keep up with the changing industry trends, a production line requires versatility. The line must be ready to produce new products without having to go through a time-consuming format changeover. A unit that can switch formats in minutes is ideal to save time and speed up your production.
<h2>Switch between cakes through different cutting and roller configurations</h2>
The TT Italy Sponge Cake Production Line uses a turbo mixer to prepare the batter and cream materials. A roller depositor then dispenses a layer of batter on the oven belt. The line can prepare decorations before everything moves into the baking area.
After moving through the baking and cooling sections, the cakes will reach a workbench section where a longitudinal cutter and syrup dosing unit work. A filling dispenser is also suitable for filled goods.
A transversal cutter will create the proper cuts measured for your use. An ultrasonic cutter can also work with items with heavy cream content, preventing the squeezing of filling while cutting, ensuring end product uniformity and desired looks.

Sponge cake production line

Exposed baked goods can develop bacteria from the circulating air in an area if left in the open for long. Goods that do not spend enough time cooling off may also warp and leak their contents if handled too soon. A suitable approach to handling the cooling process and moving the items forward is necessary for a successful preparation process.

<h2>Prevent bacteria, humidity, and external threats using active UV treatment</h2>
The TT Italy Sponge Cake Cooling Tunnel is an alternative to a traditional cooling conveyor. The tunnel has a small indoor space for cooling the product. The indoor environment ensures the right conditions for cooling the cakes, plus it keeps the humidity level in check.
Besides the above, the indoor environment also prevents outside bacteria from entering the cakes. The active UV treatment inside the tunnel cleans the air and provides an accurate space for cooking purposes. The design is different from cooling spirals, as it supports the proper alignment of all items. The design ensures the products stay in their proper location, allowing for an easier and safer approach to adding a filling or other topping.

Sponge cake cooling tunnel

If your sponge cake didn't turn out as fluffy as you wanted, don't worry...the first guy who invented it, didn't do a good job either. His cake was much

Gluten morgen… Temperature control in your sponge cake production &ndash; Making.com

Gluten morgen… Temperature control in your sponge cake production

Deborah

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

Cut your cake in the shape you want with the ultrasonic blades by making your slices perfect and even while reducing food waste.

Cutting a cake in pieces can be a pretty nerve wrecking task no matter how proficient you are with a knife. Because cake sticks to the knife blade, there

Perfect cake slices with ultrasonic cutting technology &ndash; Making.com

Perfect cake slices with ultrasonic cutting technology

Donuts quite simply need decorations. The added value through unique and visually appealing decorations provide a taste for the eyes and the mouth. And so, if you are looking for a sophisticated unit that is capable of just that, you are at the right place.


<h2>Multi-nozzle donuts decoration with full customization</h2>
The SDL (Stationary Depositor Large) from Foodjet is a stationary, high-speed donut decorator that can work with individually controlled FJ28 nozzle jets, making this system a suitable option for mass donut decoration. It is available in deposition widths ranging from 600-1600mm.

Furthermore, with nozzle sizes ranging between 400-1500 micron, the unit can accurately dispense between 50-750L/hour of foodstuffs. Decoration can be made in a range of different fully customizable patterns with accuracy better than 0.5 mm, allowing for unique and attractive new decoration designs. Unique vision system ensures that the design is perfectly printed in the donut without any spilling. The pump unit can hold up to 70L of liquid foodstuff at a time, making this system ideal for mass production. Furthermore, the unit is very low maintenance as there are no moving parts that can get worn out or damaged over time.

High speed decorator for donuts

It is not uncommon for ice-cream decorator units to become faulty and produce a visually disappointing product. In order to keep customers happy, you need to find a solution that can live up to the promise.


<h2>Decorating extruded ice cream with chocolate</h2>
The Mobile Depositor Small (MDS) unit from Foodjet can easily work with up to 4 depositor FJ28 heads with nozzle sizes ranging between 400-1500 micron and depositing width of up to 600mm with accuracy better than 0.5mm. Due to the functional properties of the FJ28, the MDS can safely and accurately decorate the ice-cream basing on design and shape of the product.

The IP67 design frame promotes very minimal cable visibility that requires an insignificant amount of maintenance and cleaning attention, making this particular unit a great addition to any business. Moreover, the unit’s integrated vision camera ensures minimum waste when decorating the ice-cream.

With flow rates between 50-750L per hour, such a unit is ideal for ice-cream manufacturers who are looking for a single solution that can effectively decorate ice-cream of different texture, flavors, and shapes.

Chocolate decorator for extruded ice-cream

Filling or decorating biscuits was always a difficult task. Sometimes biscuits are not perfectly aligned, and the filling ends up not being straight, sometimes there is too little filling, sometimes too much. All these problems together lead to a not-perfect product. Having an automatic decorating system would bring the product up to customers’ expectations.


<h2>Precise filling jam in biscuits on high speed</h2>
A depositing solution like the SDL (Stationary Depositor Large) from Foodjet is fully capable of fulfilling the task. Together with the 70L liquid stuffing tank, the FJ28 depositor head and its nozzle sizes ranging between 400-1500 micron, it has the ability to process a large number of cookies or biscuits and dose the decoration with a precision better than 0.5mm

Furthermore, the SDL is integrated with an illuminated vision camera hood on the entry side in order to maximize productivity by ensuring that every biscuit is precisely filled while minimizing the waste of foodstuff.

High speed decorator for filled biscuits

In the past, there were not many ways to make waffles or wafers colorful, tasty, and attractive to the customer, however, with the advancement in technology, that no longer is the case. With an automated &amp; programmable solution, you have the complete freedom to decorate your products in designs that suit your requirements and brand characteristics.


<h2>Accurately decorate waffles with high speed</h2>
Available in 600, 800, 1000, 1200, 1400, 1600mm depositing widths, together with the FJ28 and the Pump Unit Large (PUL), the Stationary Depositor Large (SDL) by Foodjet is a simple and effective solution for the mass decoration of waffles and wafers. The FJ28 depositor head is capable of spreading foodstuff through the individually controlled nozzle-jets with accuracy better than 0.5mm. Together with the FJ28, the PUL can effectively distribute between 50-750L of liquid foodstuff per hour, making this unit the perfect partner for fulfilling bigger capacities.

Unique Foodjet Designer Studio allows to design droplet-patterns for depositor's heads. In combination with an in-built vision system in ensures perfect decorated waffles with no waste.

High speed waffle decorator

Customers are used to seeing pretty cupcakes with topping and fruits on top. A cupcake without anything is simply boring and will stay on the store shelf

Chocolate surface filling for cup cakes &ndash; Making.com

Chocolate surface filling for cup cakes

Bespoke extraction plants using the latest technology can improve your efficiency and reduce costs when developing natural extracts for the food and pharmaceutical industries.
<h2>Production extraction plant for recovery of essential oils, oleoresins, aromas, natural extracts and proteins</h2>
Devex extraction plants are tailor-made to your exact requirements, providing a bespoke solution designed to work seamlessly with your production needs.

A huge range of options and possibilities includes standard extractors that are vacuum-proof up to 0.5 barg or 3 barg, or high pressure extractors up to 40 barg. Extractor sizes can range from 20 litre up to 10m³ suitable for the highest volume production lines.

1-effect and multistage extraction is available, as is ATEX / Non-ATEX.

Devex extraction plants are suitable for a wide range of products, including coffee, tea, leaves, barks and roots, spices, fruit, seeds, herbs and medicinal plants. Variable extraction processes are available for maximum efficiency, such as steaming, vacuum stripping, percolation and solvent recovery.

Extraction plant for natural ingredients

The fact that eating too much sugar is bad for you was proved a long time ago. A high-sugar diet leads to obesity, harms your metabolism, it is also

Stevia. What is it and how is it made? &ndash; Making.com

Stevia. What is it and how is it made?

Find production technology for Sweets Wrapping, and connect directly with leading machine manufacturers worldwide.

Sweets Wrapping

Which sweets 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

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