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Decorating Equipment

foodjet_chocolate-decorator-for-extruded-ice-cream_mds_picture_web

Foodjet_Chocolate decorator for extruded ice-cream_MDS_picture_web

Do you have a sweet tooth, or are you more into a warm loaf of bread for a savory lunch? The bakery shop window displays something for everyone, from baguettes over croissants to muffins. Bakery products are a wide range of baked goods prepared from flour or meal derived from grains. These undergo mixing, fermentation, and baking processes with the help of bakery processing equipment such as a series of low- and high-speed mixers, fermentation tanks, and baking chambers.

Bakery

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

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

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.

Food

<span style="font-weight: 400">If Popeye needed spinach for his power, you need healthy snacks to boost your energy! From dried fruit chips to nuts and protein bars, healthy snacks have become more popular since the 2000s, and t</span><span style="font-weight: 400">he global healthy snack market will reach USD 98 billion by 2025. </span><span style="font-weight: 400">In the wide range of healthy snacks, raw fruits and vegetables appear as the main ingredient, and these snacks focus on the high protein content and reduced fat or carbohydrate percentages. Also, “less processed” and “less amount of added chemicals” are the primary trend in making healthy snacks as the clean eating movement began after the 2000s. </span>

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

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

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.

Continuous

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

Decorating

Dosing systems are a line of hoppers, feeders, filling machines, and checkweighers that operate in sync to dispense materials accurately. Dosing is an essential feature of the packaging process, whether you’re filling shampoo bottles or tea bags. But dosing equipment is critical for formulations, too, particularly in the pharmaceutical and chemical industries. Imprecise dosing may cause quality degradation in the best-case scenario. In the worst scenario, it creates serious health risks.

Dosing

solid

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

It is time to leave behind old and saturated decoration methods that look neither natural nor attractive. It is time to look for a modern, and effective solution to make your product stand out and become more distinctive from the competition. A technologically advanced milk protein decorating system can be a great solution also because it can decorate the product both before and after baking.


<h2>Decorating bread with protein on high speed</h2>
Integrated features of this system allow Foodjet to hold up to 4 depositor heads. Each of the FJ28 depositor heads can be individually customized for more accurate and tailored depositing.

The entire frame is IP67, sanitary design with very minimal cable visibility outside of the frame, making the unit an ideal solution for harsh environments with minimal handling and cleaning required. Furthermore, the photosensors or the integrated vision camera can work effectively together with the nozzles in order to detect products, their location, and apply the topping precisely without missing the product and creating waste.

Due to the nozzle size ranging between 400-1500 micron and position accuracy better than 0.5mm, this unit is ideal not only for protein, but also for chocolate 3D printing with mass customization around the corners, cupcake chocolate surface filling, cookies decoration, and more.

Milk protein decorator for bread

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

liquid

The One-Shot technology is based upon the synchronized discharge of filling and shell mass into a mould and can be delivered with a 3D piping function.


<h2>The most versatile machine for modern chocolatiers</h2>
The MINOS-9 3D from Hacos is a one-shot depositor with 3D movement, the 3D feature will add an extra dimension to the belt of the depositor so that it will get a 2-axis movement. This will make the depositor suitable for decorating purposes with chocolate.
The touch screen interface gets a new version of the Hacos Chococad software, which will enable you to make designs in a very easy way, using the depositor screen or even an external PC. The 3D feature can be retrofitted to most MINOS 2D versions.

One shot depositor with 3D movement

Frying is one of the most common preparation methods for nut snacks. Oils bring out distinctive flavors, textures, and aromas, but the absorption percentage in nuts is significantly lower than for other products. For this reason, an efficient system is necessary to achieve an adequate rate of oil turnover in order to maintain the quality of frying oil.


<h2>Increase the frying oil turnover rate while reducing the total volume</h2>
The NU frying plant by Kuipers requires up to 40% less oil volume than conventional systems. Lower oil volume facilitates faster oil turnover time, ensuring better frying oil quality across the production process.

Equipped with an optimized product transportation system, the frying plant efficiently routes nuts and unwanted particles to an advanced paper filtration unit. Besides preventing oil deterioration caused by any nut residue, this method further contributes to lowering overall oil volume.

The NU frying plant integrates into a complete nut processing line with 500 kilograms per hour output capacity.

Frying line for nuts

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

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

Frying was an early method for preserving food. The most common technique, immersing foods in boiling oils, dehydrates the items and decreases microbial growth. But even with alternative decontamination and preservation methods, frying remains a popular cooking technique. The oils add complexity to the natural flavors and textures of foodstuffs. One of the main challenges of fried products is maintaining oil freshness. Industrial frying equipment processes large volumes of food homogeneously by strictly controlling the temperatures in the frying chamber. However, oil efficiency is also crucial, and temperature control must balance oil levels in the line.

Frying

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

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

Aerators are devices used for mixing air (oxygen transfer) with a liquid such as water or oil to form a homogeneous product. Selecting an industrial aeration system involves choosing a suitable mixing head and considering the desired input and output flows, temperature, level of aeration, properties of the liquid phase, and the degree of automation and pressure control. Aerators are used in the food industry for the production of fat-based center masses and crèmes and in the chemical industry for wastewater treatment. When it comes to water treatment, surface aerators are most commonly used.

Aeration

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. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

Cutting

Depositing equipment is a very common production line process in the food industry. Whether you want to make muffins or jellies or garnish and decorate cakes, all of this is impossible without the depositing step. Depositing is a form of extrusion used primarily to produce pieces of dough that will be further processed to create several food products. The dough is passed through a depositing machine and poured in equal parts from holes in a die plate with nozzles or a conveyor belt. But that’s not all. Depositors are also used to fill, layer, or cover your food items with other ingredients before proceeding to the next step of the production process which is usually packaging.

Depositing

An emulsifier is used to mix two immiscible liquids. Heating or cooling requirements during emulsification, overpressure or vacuum requirements, the need for wall scrapers, design of the mixing head, the viscosity of the liquids, and the desired droplet size are all important considerations when selecting an emulsifying system. Emulsifiers are typically used in the food industry for the production of batters, creams, and sauces, in the pharmaceutical and cosmetics industry for the production of creams and lotions, and in the chemical industry for the production of paint and other emulsions.

Emulsifying

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

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

Whether you're making muffins or cupcakes, you need just the right amount of batter and cream to allow it to bake and expand. However, if a depositing machine is not precise, the muffins will come out uneven and with different shapes. In addition, this will produce a waste of material.


<h2>Deposit your cake batter accurately through a volumetric piston depositor</h2>
The TT Italy Cake Batter and Cream Depositing Machine uses multiple steps for the preparation of baked goods. A denester separates the cups through an air blowing and suction system, then places them either into trays or on the conveyor.
A volumetric piston depositor will dispense the proper amount of batter in the baking cups or trays. The conveyor will ensure the proper spacing and placement of all items in the production process. All items then move through a baking section and then through a cooling section.
The effort continues with a volumetric piston injector that adds fillings, liquids, and other aerated items to the cakes. A depanning machine then moves the cakes to a separate conveyor, where a robot decorator will add toppings.

Cake batter and cream depositing machine

Filling lines are used extensively in all industries, such as food, pharmaceutical, chemical, and cosmetics, to accurately package different products into a container suitable for that product. Although the filling process is at the very end of the production line, it is no less important than the earlier steps. Last but not least, the idiom that dates back to 1382 when John Wyclif wrote the firste the laste, and the laste the firste, indicates just that the last things on a list are just as valuable as the previous ones. In this case, this idiom fits perfectly.

Filling

Batch

When it comes to expensive chemical solutions and suspensions that need to be applied on a substrate to create a coating, precision and uniformity are watchwords. Achieving this degree of precision is possible with an ultrasonic spraying system that works with easy to control low-pressure, low-speed spray. No more over spraying of material which translates into less material waste and more savings.


<h2>High performance system for depositing thin film coating on solar cells</h2>
The UAM6000 designed by Cheersonic is an industrial-grade spraying system suitable for medium and large-scale producers, where the machine produces the coating with the use of high-frequency sound vibrations. This ultrasonic solution opens up to a broad range of applications like sensors, solar cells, photoresists, PCB (Printed Circuit Board), fuel cells, glass (e.g., optical lenses, electrochromic glass, flat panel displays, oleophobic coating, or touch screens).

The machine is fitted with a syringe pump that moves the liquid to the ultrasonic nozzle that vibrates longitudinally. Ultrasonic technology converts high-frequency sound waves to mechanical energy, forming standing waves on the tip of the spray nozzle. When the liquid comes out of the nozzle, waves are separated into small droplets. As they reach a critical amplitude, the liquid is sprayed out as a mist. The maximum effective spraying area is 500*500mm. One important feature of the UAM6000 is the constant flow of the syringe pump in which the liquid can flow without interruption.

Compared to conventional technology, the ultrasonic coating system has the ability to deposit droplets in a very gentle and accurate way on the substrate due to a low-pressure and low-velocity spray. By using very little pressure, the nozzle doesn’t clog, and the drops bouncing effect is eliminated.

Ultrasonic spraying system for medium and large scale coating

Biotech equipment is used for cellular and biomolecular processing to develop products that improve our lives and the planet. With the help of specialized lab equipment, the active substance is manufactured or extracted from biological origin materials and typically produced in bioreactors by plant cells, microbial cells, yeast cultures, or mammalian cells. Cell isolation, cultivation, cell banking, and culture expansion are called upstream processes. After harvest, the production process moves into a downstream process to meet purity and quality requirements which is divided into cell disruption, purification, and polishing. Biotechnology equipment makes use of various laboratory machinery such as bioreactors, centrifuges and incubators.

Biotech

Manufacturers of tiger bread and other similar consumables often find that achieving perfect results is more complicated than it looks. The use of specially designed modern solution guarantees accuracy and consistency when depositing foodstuff.


<h2>Accurately depositing tiger wash at high speed</h2>
The Mobile Depositor Small (MDS) by Foodjet is a mobile C-frame designed to operate with up to 4 FJ29 depositor heads for larger production capacities. With the help of a range of supply piping, a Volumetric Servopump, and individually controlled nozzle-jets, no foodstuff goes to waste and the final product has top quality. The fully customizable nozzles ranging in size between 1.5 -3mm allow the operator to easily deposit the right amount of product onto the tiger bread for an even and complete finish with accuracy better than 1mm.

All areas on the unit that food can reach are made of stainless steel 316 which makes the machine easy to clean and last for a long time. Additionally, the liquid foodstuff circuit is CIP-able, meaning the foodstuff automatically flows on demand with nominal flow rates between 0-250L per hour. The VPS option in the Volumetric Servopump allows the operator to control the amount of liquid foodstuff that is pumped out of the heads.

Mobile depositor of tiger wash

Across the globe, slices of bread are typically buttered by hand which often results in poor and uneven consistency of coverage. These drawbacks can be left behind with the use of a sophisticated unit for even and accurate distribution of garlic butter, making it a highly beneficial addition to the business.


<h2>Industrial depositing of garlic butter of bread and toasts</h2>
The stationary frame of the SDL by Foodjet is capable of holding up to four FJ26 depositor heads thanks to its retractable tray, mass supply piping, and sophisticated control cabinet. The frame is IP67, design meaning that the unit has minimal cables visible outside of its frame. Meanwhile, the whole liquid foodstuff system is CIP-able.

For guaranteed weight control, great final product, and minimal foodstuff wastage, a large back pressure regulator is fitted into the pipework. These depositor heads can cover up an area of up to 200mm with an accuracy of 2mm which guarantees an even distribution of garlic butter across all products that are processed through the conveyor belt.

If looking for a product for mass production, this unit is ideal due to the PUL (Pump Unit Large) which has nominal flow rates ranging between 50-750L per hour.

High-speed depositor of garlic butter

As the demand for ready-made pizzas continues to grow, businesses face tremendous difficulty in meeting the needs of the market. At the same time, it is important not only to deposit the pizza sauce but to do it precisely within the shape of the pizza.


<h2>Depositor for pizza sauces with precise nozzle jets.</h2>
The MDL mobile C-frame unit by Foodjet can hold up to eight FJ26 depositor heads due to its supply piping, buffer tank, control cabinet, and pumps, making it a competent candidate for the fulfillment of mass production. The entire C-frame is IP67 with a sanitary design that is keeping the visibility of cables to a minimum. Furthermore, the entire liquid foodstuff circuit is CIP-able without any need for disassembly.

The functional FJ26 depositor heads and their nozzle sizes ranging between 1.5-5mm offer extreme flexibility and coverage of up to 200mm with position accuracy better than 2mm for even and accurate distribution of foodstuff across the conveyor system. With the use of the servo-driven volumetric pump that can distribute between 0-250L/hour of foodstuffs, this world-class unit from Foodjet is able to accurately deposit pre-calculated amount of foodstuff to minimize the wastage of sauces while guaranteeing a high-quality end product even if all pizzas on the conveyor system have different or irregular shapes.

Mobile high speed depositor of pizza sauce

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

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

Traditional powder pressing moulds are based on plain shapes or basic designs. In order to differentiate products, new and innovative mould-making technologies are available. A modern mould pattern can introduce complexities including multi-coloured moulding and relief moulding, enhancing the consumer appeal of cosmetic products and distinguishing them from competitors.
<h2>Cosmetics moulds design and construction</h2>
Lorenzato is a world-leader in high quality pressing moulds for the cosmetics industry. Their technological innovations include the use of 3D CAD systems to produce moulds of precision previously unavailable to cosmetic products.

A wide range of mould-types is possible using the latest techniques, including laser engraving. The moulds are constructed to the highest standards, increasing product quality and consistency.

It’s now possible to design powder moulds with two or more colours with grills or inserts, differentiating your products and allowing a simple way to produce limited editions or special occasion products.

Powder pressing mould

Compaction machines and technologies crush or compress materials and make them denser. Compaction can be used to simply save space or to shape materials into a desired form or format. Tablets, pellets, or briquets are formed by compactors but powder presses also help form cosmetic eyeshadow or face powder.

Compaction

<span style="font-weight: 400">The molding process is often included in bakery products. Utilizing molding equipment guarantees a uniform shape, weight, and size. The molding machine first gently flattens the dough mix by going through a sheeter, where a series of rollers press the thin piece of dough. The sheet is then cut into the specified shape and, depending on your final product, may be rolled by using a curling chain. After the molding, other ingredients may be added before the products are conveyed for baking or freezing.</span>

Moulding

Chocolate figures represent a key market for confectionery producers, with seasonal and special occasion products being particularly popular. Wrapping these often complex shapes represents a real challenge, not only in terms of the quality of the finish but also in complying with strict labeling regulations. A modern, high-volume system designed specifically to overcome these challenges can bring significant benefits to existing production lines.


<h2>High-quality wrapping for high volume production of chocolate figures</h2>
The Chocal A200 is a high-volume, fully automatic wrapping solution for complex chocolate figures and other shaped products.

Operating at up to 25 cycles per minute, the A200 can wrap large numbers of product on a continuous basis - up to 33,600 pieces per hour. Despite this speed, the machine has been designed to gently handle the product resulting in less waste from damage.

Quality of the final finish is paramount, and the A200 produces a perfectly smooth result, meaning product detail is enhanced. This also results in excellent legibility of packaging wording, offer a best-in-class compliance with labeling legislation.

The packaging produced by the A200 offers class-leading product protection. In addition to bordering and folding options, fully sealed, folded and bordered closures are available. A tamper-evident closure can be added for premium or nutraceutical-type products.

For full flexibility, the A200 can handle almost any size or shape of product with this single machine.

Automatic packaging machine for chocolate figures

<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

Chocolate figures are a popular product type that relies on “eye appeal” to generate good sales. For small-scale producers or startups it can be extremely difficult to find a wrapping solution that meets your volume requirements and yet delivers high-quality results that your product deserves. By installing a machine that can deliver the quality of wrap expected from larger, high-volume machines but with the economics of a traditional small volume system you can achieve the perfect balance for your needs.


<h2>High-quality wrapping for chocolate figures for lower volume production</h2>
The B Series from Chocal is a range of semi-automatic chocolate figure wrapping systems designed specifically to meet the needs of startups and lower-to-medium volume producers.

Available in three models, the B200, B400, and B600, the B series can wrap 600, 1200 or up to 6300 units per hour.

The B series employs gentle handling technology, ensuring product quality and minimising wastage through damage during the wrapping process.

All available with both bordering and sealing options, the B series is able to wrap even the most complex shapes with a perfectly smooth finish. This not only enhances the product’s shelf appeal, but also protects it more fully from damage in transit or in the hands of the consumer.

An additional benefit of the perfect finish is the enhanced legibility of the product labelling. As well as fulfilling the requirements of legislation, it also allows for easy to read consumer information or marketing, as well as bar code legibility.

The B series offers the flexibility to be able to wrap almost any shape and size of product, making it perfect for multi-product manufacturers with lower production volumes or seasonal-only products.

Small scale packaging machine for chocolate figures

Sugar powder is a key ingredient in a wide range of bakery, confectionery, and patisserie products. For small-scale producers buying ready-milled Powdered sugar adds additional expense and storage requirements to your production line. A dedicated in-house small-scale sugar mill for grinding your own icing sugar can reduce ingredients costs and increase efficiency, allowing you to produce only the quantity you need.


<h2>Robust and high-quality sugar mill designed specifically for small-batch production environments</h2>
The MIA Food Tech Sugar Mill has been designed specifically for small-scale producers to make their own icing sugar from granulated sugar. The Sugar Mill offers high-quality milling and top-end components with a size of only  1000mm x 450mm x 1200mm.

As well as all sugar-contacting parts being made of stainless steel for sanitary purposes, the entire assembly is also manufactured from stainless steel. As well as making cleaning of the external parts easier, this ensures maximum robustness of construction and a long lifespan.

Simple to operate with only On and Off controls, the Sugar Mill is designed to work either in a stop/start fashion or to be operated for longer periods. When operating continuously, the Sugar Mill can process up to 35kg of granulated sugar per hour.

Granulated sugar is introduced manually into the upper hopper, which is highly polished to reduce friction to a minimum and ensure all the sugar passes smoothly to the milling blades. The output bin has an easy-open stainless steel lid, ensuring sugar dust is kept contained within the bin to improve the working environments around the machine.

Weighing only 150kg and fitted with high-quality wheels, the machine can be moved easily, allowing it to be stored away from the production area when not in use. The height of the input funnel has been specifically designed to make hand-loading comfortable for operators, and the wide opening reduces the risk of spillage and wastage.

Small sugar mill for entry level production

Milling machines are used to reduce the size of material by cutting, crushing, or grinding it. The choice of industrial milling equipment depends on the industry and the materials to work with. Besides, there is a significant difference between those aimed to remove layers from metal or other materials workpieces and those designed to reduce particle size for materials that come in bulk.

Milling

Coated dragée products such as Jordan Almonds or hard-coated candies are very popular, but traditionally difficult to make in small batches while preserving consistency and quality. A dedicated small-scale dragée coating machine brings high quality production methods used in large-scale manufacture to small producers and bakeries, or for use in product design or research facilities.


<h2>Automatic chocolate coater for producing high-quality, small batches of Jordan Almonds or similar dragées</h2>
The DRG5 automatic chocolate coating machine from MIA Food Tech allows small producers to achieve high-quality dragée products by introducing automated, precision coating to batches of nuts of 5kg or less. This makes it ideal for independent confiseries or for use in product design for larger-scale manufacturers.

Manufactured entirely from AISI 304 stainless steel for longevity and ease of cleaning, the DRG5 can be supplied in formats to coat many different types and size of product depending on your exact requirements. Suitable for coloured products as well as traditional Jordan Almonds, the DRG5 can coat batches as small as 2kg, perfect for low-volume, high-value product runs or for product design.

As standard, DRG5 offers full electronic control of the coating pan rotation speed ensuring optimum results. It also comes with an air injection group with a fully adjustable pipe, allowing complete control over positioning of the blow. The pipe also has a quick-release system to allow for rapid unloading of finished products and simplify access to the pan for cleaning.

An optional extra available for the DRG5 that can be specified is a refrigerator unit with digital thermoregulator for precision control of the temperature of cold air entering the coating pan.

Small scale dragee coating machine

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.

Enrobing

The coating of grains or nuts with sugar is a popular process in the manufacture of many bakery products, but traditional sugar coaters are made for large volume production and are therefore expensive and difficult. For very small batch production or for product design work, a dedicated miniature sugar coater is the perfect solution, balancing cost with rapid yet consistent results.


<h2>Small batch sugar coater for nuts and grains for product design or small batch production</h2>
The P2RE Sugar Coater from MIA Food Tech is the perfect choice for any environment where a high quality and consistent sugar coating is desired but in very small batch sizes. Ideal for use in independent bakeries, or as part of a product development line, the P2RE offers bigger machine performance in a small package.

The P2RE is designed for the sugar-coating of all nuts and whole grains, including almonds, hazelnuts, peanuts, and many more. Weighing only 30kg, the P2RE can batch coat up to 2kg of nuts in each run.

Designed for table-top mounting, the P2RE is simple to operate, and the entire drum assembly is easily tipped forward onto the included product tray when the coating is complete. Despite its smaller size, construction is all stainless and components are of the highest specification, including a copper coating drum.

The unit is easy to clean, features simple and intuitive user controls, and produces a high-quality, repeatable sugar coating every time.

Mini sugar coating machine

<span style="font-weight: 400;">The addition of colourings and flavourings increases value and quality for confectionery products, but traditional additive methods can be wasteful and inconsistent. The latest generation of fully integrated additive systems ensure consistency and high quality while reducing costs by using highly accurate dosing methods.</span>


<h2>Modular systems for highly accurate addition of flavours and colours</h2>
<span style="font-weight: 400;">The Baker Perkins Colour/Flavour Addition (CFA) System offers a complete range of modular units designed specifically for consistency and accuracy. CFA modules can be automated to various degrees, from completely manual through to total automation, matching your requirements exactly.</span>

<span style="font-weight: 400;">The CFA system consists of a number of optional components, including dynamic mixers, in-line mixers, mixing cones, and feed systems for smaller additions and powders. These can be configured and combined for the exact number of flavours and colours you require, lowering your installation costs compared to non-modular alternatives.</span>

<span style="font-weight: 400;">CFA Mixing Cones offer simple manual operation with minimal shear, and can be fitted with single, two and three way gravity split feed systems for one, two or three colour candies.</span>

<span style="font-weight: 400;">CFA Dynamic Mixer gives high efficiency mixing in an enclosed cylinder, including volatiles, minimising costly losses due to flash-off and evaporation. CFA Dynamic Mixer allows up to 18% less flavour to be required compared to conventional systems.</span>

<span style="font-weight: 400;">CFA Small Additions Feed System allows highly controlled, accurately metered additional, including colours, flavourings and acids into mixing system. Able to be used with automatic and manual mixers, peristaltic pumps provide precise delivery control.</span>

<span style="font-weight: 400;">All CFA modules are available with a range of options to hold ingredients in optimum conditions, including heating, recirculation and mixing facilities. CFA systems can be fully integrated with existing line control systems allowing seamless interfacing with Baker Perkins cooking and depositing systems.</span>

In-line colour or flavour addition for confectionery

<span style="font-weight: 400;">The traditional approach to multi-coloured extruded breakfast cereal and snack products has required a costly and time consuming shut-down and changeover between discrete runs of coloured product. By using a purpose-made colour-change system that works with twin screw extruders, colours can be changed instantly without slowing or stopping production, reducing costs and increasing efficiency.</span>


<h2>Minimal waste automatic colour-change system for twin-screw extruders</h2>
<span style="font-weight: 400;">The Spectrum Colour Change System from Baker Perkins is an innovative design that reduces the costs associated with producing cereals where multiple colours are required in the final product mix. Designed to work seamlessly with twin-screw extruders such as the Baker Perkins SBX Master, the Spectrum Colour Change System (SCCS) connects seamlessly to your extruder HMI to allow for instant colour changes with no need to halt or even slow down the extrusion line.</span>

<span style="font-weight: 400;">The SCCS introduces the chosen colour directly into the extruder barrel where thorough and uniform mixing occurs, resulting in the highest possible quality colour coating. An innovative Baker Perkins reduced volume die virtually eliminates the flow differences from inside to outside which means colour transitions occur extremely quickly negating any requirement to stop the extrusion process between changes.</span>

<span style="font-weight: 400;">The in-built liquid feed pumping system is designed to work with oil, water and colourants, moving them in precise combinations from the in-built storage tanks to delivery in the extruder barrel. The SCCS integrates directly with the extruder HMI allowing for easy colour recipe change and full monitoring of systems including tank levels.</span>

<span style="font-weight: 400;">Open frame construction and hygienic construction throughout makes cleaning and any required maintenance straightforward and quick, minimising downtime.</span>

Colour-change system for extruded cereals

Industrial separation equipment encapsulates the separation process which is to separate components of a liquid mixture, for recovering dissolved solids from liquids. The choice of a suitable technology depends on the identification of the key physical or chemical property, such as size, mass, density, or boiling point, which sets the product of interest apart from the rest of the components. Separation technology is widely used in the pharmaceutical and chemical industries for the isolation of active ingredients and high-purity chemicals. As well as in waste management and recycling industries.

Separation

Do you have a multi product line that you wish could handle high and low viscosity masses with just one depositor? A flexible multi-purpose depositor designed to handle a wide range of viscous mass will increase production volumes and reduce costs.


<h2>Dynamic depositor for caramels, jams and toffees that adapts to your needs</h2>
The Aasted ETX is a centre depositor designed specifically to handle difficult high viscosity masses including caramels, toffee and "dry/viscous" chocolate. It's also able to deposit chocolate chips with speed and accuracy.

Flexible design means lighter liquids like jams and liqueurs can be handled equally well.

Fully tailored to your requirements, the Aasted ETX can be fitted with either a booster or a traditional stirrer, and options include built-in mould lifting or oscillating hopper movements during deposit.

Depositor for caramel, jam and toffee

If you want to produce the highest quality product using more delicate masses, traditional depositors can be too aggressive and overwork the mass. You need a machine that's been designed specifically for lower scale higher quality work with gentle handling.


<h2>Plug-and-play C-Frame depositor and extruder for small volume production</h2>
The Aasted Alice is an innovation breakthrough for small volume production of high quality confectionary. Able to be used as a standalone unit or as part of a more complex enrobing line, the Alice is able to grow and expand with you.

The modular design means you can start simply with a single head extruder, and yet at a later date add further extrusion modules to produce increasingly intricate and exciting product. The large range of die tools provides a large range of possibilities for output.

Designed with delicate masses in mind, the Aasted Alice ensures gentle handling from input to output stage, applying the absolute minimum of work and shear as it passes through the machine.

Alice has been engineered to handle a vast range of masses including nougat, marzipan and almond pastes, peanut butter, aerated fillings, caramels, praline centre masses and much more. With individual temperature control of hopper and dies you can tailor Alice to give perfect results every time.

For hygienic cleaning or production changeover, the Alice is the first extruder depositor that allows complete hosing down off-line. All parts are easy to handle, lightweight and offer quick release/disassembly features that all combine to minimise downtime.

C-frame extruder for bakery masses

The extruder was first developed to make lead pipes in the late 18th century. But the extrusion process technique quickly spread to other manufacturing sectors, including food, feed, and biomass products. An extruder machine presses a fluid or solid material through a die. Depending on your use case, extruders adopt single- or twin-screw systems to push the premixed feed material through a barrel. Thermal pressure applied in this step can chemically modify the mixture, so the screw system must be precisely calibrated to achieve the desired result. Finally, a knife head cuts the extruded material into your designed dimensions. Extrusion machinery produces items of a uniform size, shape, and consistency.

Extrusion

Do you need the highest quality single mass products? Traditional machinery can be too aggressive to achieve perfect results, often overworking the mass resulting in lower quality. You need a gentle single-mass solution that has been designed specifically for smaller volume high quality production.


<h2>Compact, gentle single-mass depositor and extruder for small volume production</h2>
The Aasted Alice is an innovation breakthrough for small volume production of high quality confectionary. Designed with delicate masses in mind, the Aasted Alice ensures gentle handling from input to output stage, applying the absolute minimum of work and shear as it passes through the machine.

The modular design means you can start simply with a single head extruder, and yet at a later date add further extrusion modules to produce increasingly intricate and exciting product. The large range of die tools provides a large range of possibilities for output.

Alice has been engineered to handle a vast range of masses including nougat, marzipan and almond pastes, peanut butter, aerated fillings, caramels, praline centre masses and much more. With individual temperature control of hopper and dies you can tailor Alice to give perfect results every time.

For hygienic cleaning or production changeover, the Alice is the first extruder depositor that allows complete hosing down off-line. All parts are easy to handle, lightweight and offer quick release/disassembly features that all combine to minimise downtime.

Compact extruder for bakery masses

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

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

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

A must-have when it comes to plain chocolate depositing.


<h2>Fill and decorate moulds with plain chocolate</h2>
The SAMM Fill for moulds from Hacos is a Pump-driven chocolate depositor for mould filling. This patented depositing system is used on all Hacos moulding lines for chocolate filling. Often used for spot decoration or marbling into moulds and perfect for filling chocolate hollow figures. It is mobile, and can be used for different useful applications. Fills the entire mould in one time. With a capacity of 0,1 g decorations up to more than 5 kg blocs and a touch screen PLC command panel to set on your main parameters.

Pump-driven chocolate depositor for mould filling

The One-Shot technology is based upon the synchronized discharge of filling and shell mass into a mould and can be delivered with a 2D piping function.


<h2>From the filling directly to the cooling step</h2>
The MINOS-10 2D from Hacos is an one-shot depositor with a 2D moving head, for depositing directly into a cooling belt, even with 2D piping function. Equipped with 2x10 nozzles, which makes it suitable for installation on a 450 mm cooling belt. This depositor is also available with a 2D or 3D programmable belt. Offering a capacity of 15 to 30 deposits per minute, a contence/Size of 2x10 pistons/ 2x7 kg hoppers; and a touch screen PLC command panel.

One shot depositor with 2D movement

An automated depositor that can be used to deposit into moulds or to decorate surfaces with liquid chocolate, also called 'piping', using state-of-the-art servo technology.


<h2>High accuracy, using servo technology</h2>
The MIDRES-9 from Hacos is a servo-driven depositor that offers high accuracy, using servo technology and the Hacos individual turning ax technology. It has a capacity of 15 to 30 deposits per minute, due to its content/ size of 9 pistons and 7 Kg hopper. It can deposit into moulds, or 'pipe' on plates; coming with a standard with a 2D programmable belt, and optional rotating nozzles.

Servo driven chocolate depositor

De-moulding is often found to be a bottleneck in chocolate production and can be solved flexibly by a stand-alone machine.


<h2>Easy demoulding of your chocolates</h2>
The DM 720 from Hacos is an automatic stand-alone de-moulder; thanks to this device one operator will be able to de-mould 12 moulds per minute.

Especially for flat bottom products. All products will be released on plastic plates for easy handling and packaging afterwards. This machine is made for one mould-size only but can be used for all cavity lay-outs.

De-moulder for flat bottom chocolates

Make zigzag, corner, or loop designs on your enrobed products.


<h2>Decorate your enrobed chocolates</h2>
The DC JAZZ from Hacos is a multi-nozzle chocolate decorator. It is a flexible tool to add value to your enrobed products. With it, you will be able of making different zigzag, corner, or loop designs. Automates decoration of chocolate pieces before they enter the cooling tunnel. Available complete with chocolate feeding system.

Multi-nozzle chocolate decorator

From being grown in the field to roasting and slicing, the manufacture and processing of almonds is a multi-tiered operation. After removing their hull, also known as almond hulling, you can process almonds in various ways to achieve the requested consistency. Whether you chop the almond, finely mill them or turn them into almond milk, they require special care and equipment for nut processing.

Almonds

Batter

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

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 main bread recipe ingredients today, the baking process as well as the bakery equipment available, 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

People have always loved butter. Suffice it to say that Ancient Norsemen were buried with it to take to the afterlife. It seems impossible but making butter is all about separation. First, you separate the raw milk to get the buttercream using a cream separator. After cooling, mixing and pasteurizing your buttercream, the churning process separates it into buttermilk and butter grains. Then, mix butter grains with salt and use a butter churner to mix the ingredients again, before shaping begins using butter molds.

Butter

“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

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

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

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

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 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

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

Cookies

Dough

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

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

When taking a tablet, it is usually the job of our stomach to break down the medication to make it ready to be absorbed into the bloodstream. However, some drugs are not meant to be dissolved in the stomach because the acidic pH of the stomach can disintegrate the drug, making it no longer effective. Using tablet coating equipment that applies a polymer barrier to the tablet makes it possible to protect it from stomach acidity.

Enteric Coated Tablets

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

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

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

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

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

Multilayer tablets are a popular fixed-dose combination (FDC) offering a range of release profiles for effective drug delivery. Multilayer tablet technology solves challenges to API consistency, allowing manufacturers to develop formulations from incompatible ingredients while optimizing the release profile for immediate release and controlled release.

Multi-layer tablets

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

Sugar coated nuts

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

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