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Changemakers

Enrobing Machines

aasted-junior-enrober

Aasted Junior enrober

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

<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

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.

Industrial

Ensuring chocolate enrobing on flat wafers requires precise separation and alignment post-cutting to guarantee uniform coating and minimize processing errors.
<h2>Separate and align wafers precisely for enrobing</h2>
The Franz Haas BSB acceleration belt from Buhler is designed to effectively separate flat wafers and prepare them for chocolate enrobing by transferring them to a faster conveyor belt. This speed difference isolates wafers from each other, allowing uniform and precise enrobing. The belt is available in various widths to fit different enrobing lines and integrates with a row aligner for accurate alignment. Made from stainless steel, the belt and guide rake are easy to clean, ensuring hygienic operation. The system is particularly suitable for the confectionery industry where precise coating is required.

Wafer acceleration belt for chocolate enrobing

Aligning

Conveyor systems are used for moving materials from one location to another. Considerations for choosing a suitable industrial conveying system include the nature of the product, its physical state, the desired conveying rate, and sensitivity of the product to heat and mechanical shock. Conveying equipment is used in the food, pharmaceutical, chemical, biomass, and mineral industries to move materials around a warehouse as well as to transport bulk powders, granules, and grains for processing and filling. These types of systems are usually automated and there is a wide variety of solutions to choose when it comes to the type of conveyor. Types include screw, gravity, chain, roller and belt conveyors.

Conveying

Enrobing

solid

Continuous

In the confectionery industry, ensuring high product quality while maintaining flexibility in production is a significant challenge. Efficiently switching between different confectionery masses such as dark chocolate, white chocolate, and certified chocolates like vegan or sugar-free, without cross-contamination, is a critical operational requirement.
<h2>Enhance production flexibility and food safety</h2>
The Chocoat™ Quick Change by Bühler is an enrobing solution designed to address the need for swift and contamination-free product changeovers in confectionery production. It features a product-wetted lower section that can be removed and replaced with another compartment containing a different chocolate mass. This unique design allows you to switch from dark to white chocolate in under 45 minutes without the need for cleaning, thus significantly reducing downtime. The enrobing solution also includes quick couplings and a heated storage compartment for the second lower section, ensuring the chocolate does not crystallize during storage. This feature maintains the integrity of the product and simplifies operation.

Advanced enrobing line for confectionery

In large-scale confectionery or bakery production, efficiency and adaptability are critical. Transitioning between different enrobing materials can cause significant downtime and reduce overall productivity unless managed effectively.
<h2>Facilitate quick changes and uniform coatings</h2>
The Nielsen Junior Enrober by Aasted is an adaptable enrobing system designed for efficient and cost-effective operation. Constructed with sanitary stainless steel, it ensures an easy handling experience. It features a detachable lower section, enabling rapid and flexible material changeover, significantly reducing downtime. The system is available with belt widths ranging from 420 mm to 1020 mm, and its 24-hour production capabilities make it ideal for continuous operation. The enrober's uniform coating ability ensures consistent high-quality results. The patented Energy Enrobing Concept reduces energy consumption by ensuring a homogeneous tempered mass through direct injection from the tempering machine. This approach not only improves the tempering index but also diminishes cooling time requirements.

Enrobing system for rapid changeover in confectionery production

<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

Tempering equipment is most commonly used in manufacturing chocolate products as well as bakery products. However, tempering can also be found in the metals industry for processing alloys. The idea behind the tempering process is to heat two or more items to a certain temperature so that they can be blended together easier. Chocolatiers pass the chocolate through a heating cycle and then a cooling tunnel to give their final products a smooth and glossy finish. Tempering machines automate this process, evenly distributing the crystal structure in melted chocolate across the entire production line. Besides enhancing the look and texture of coatings, denser and consistent crystallization also has the benefit of slowing down fat migration in your chocolate-filled products. A vibrating table is an important component for tempering chocolate. First the chocolate mixture goes through a dispenser into the chocolate mould. After which the vibrating table is used to evenly distribute the mixture in the mould so that there are no air bubbles. Thus, creating a smooth and consistent final product.

Tempering

Used in the confectionery industry to coat nuts, ice cream, toffee, biscuits, and cookies with chocolate. Enrobing is essentially a mechanized alternative to hand-dipping. Enrobing with chocolate extends a confection's shelf life.


<h2>Increase your throughputs through automatic enrobing</h2>
The CYCLOP Tempering machine from Hacos is an automatic continuous tempering machine, it is fully automatic and standard equipped with a vibrating table for moulding. The CYCLOP Enrobing system from Hacos is an attachment for CYCLOP tempering machines.

This enrobing attachment can easily be fitted to the CYCLOP tempering machines and is set up as an independent unit. When not used it can be folded up and put aside, so that you can use the CYCLOP machine for tempering, moulding or filling.

Enrobing attachment for an automatic tempering machine

liquid

In high-speed automated bread lines, achieving complete coverage of dough pieces with dry toppings can be challenging. You need a precise and adaptable solution that can integrate seamlessly into existing production lines and handle varying product changeovers efficiently.
<h2>Ensure thorough, high-speed dry topping application</h2>
The Burford® Enrober is a compact enrobing system designed to provide complete dry topping coverage for dough pieces on high-speed bread lines. Its portable cantilever design allows for easy integration into existing lines and quick offline movement for product changeovers and sanitation. The system offers multiple options, such as extra mandrels for different toppings, side blocks and belts for various dough sizes, a low-level alarm, and automatic filling systems. It operates with a 110 VOLT, 50/60 HZ, 1 PHASE, 5 AMPS electrical requirement and needs 80 PSI air pressure and 40 PSI water pressure. The Burford® Enrober, by Burford (Middleby), allows you to diversify your product line with ease.

Enrober for complete dry topping coverage on dough pieces

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

In food and confectionery production, separating continuous strands after slicing is essential for processes like enrobing and packaging. A common challenge includes adjusting the product width for various downstream processes while maintaining hygiene and product quality standards.
<h2>Accurate and hygienic strand separation</h2>
The Fanning Belt CLBG from Bühler is a robust strand separation solution designed for precision and hygiene in food production. Its adjustable belt straps allow easy modifications in product width and an up-and-down fanning option for sticky products. Built with stainless steel and an open design, the belt ensures stringent hygienic standards and facilitates quick and easy cleaning. The system guarantees accurate fanning with optimal spacing between strands, enhancing process stability in subsequent operations like enrobing or packaging. Suitable for a variety of applications, including bars, biscuits, cakes, and chocolate products, the Fanning Belt CLBG is an efficient and flexible addition to any production line.

Industrial fanning belt for strand separation

Cutting

Packaging

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

In the confectionery industry, achieving consistent coating on products like bars, cookies, and wafers is essential for maintaining quality. One of the challenges faced is ensuring an even, homogenous layer of chocolate or coating material while minimizing maintenance time and operational costs.
<h2>Ensure consistent coating and easy maintenance</h2>
The ChoCoat Pro is an advanced chocolate enrober designed by Bühler to meet the needs of consistent and high-quality enrobing. It features a newly designed mechanical vibrating station that ensures even and homogenous coatings with precise air temperature control in the coating area. This not only enhances the enrobing quality but also reduces noise emissions. The entire system is designed for easy cleaning and maintenance—stations coming into contact with the product can be easily removed and placed on a dedicated cart, and the wire-mesh belt can be taken out without cutting it. Moreover, the ChoCoat Pro operates without compressed air, making it energy efficient and lowering overall operational costs.

Chocolate enrober for bars, cookies, and wafers

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

Managing diverse product development in the bakery industry demands a solution that accommodates various production techniques such as depositing, extruding, and enrobing. The need for a flexible and efficient system to handle multiple types of dough and complex baking processes is ever-present.
<h2>Deposit, bake, and cool with precision.</h2>
The Aasted Bakery Line addresses the complexities of modern baking requirements. This system consists of three main sections: the feed section with a high-precision Alice™ extruder, the oven section with options of DGF, Convection, or Hybrid ovens from the Conny™ series, and the discharge section featuring a versatile cooling system. The feed section allows for single, double, and triple mass depositing, making it perfect for intricate product development. The oven section's customization options ensure optimized baking conditions for different products, while the discharge section offers efficient cooling tailored to various baked goods. Designed for adaptability, this line also supports additional modules like depositors and enrobers, enabling full or partial enrobing of baked products. Aasted ensures high-quality, consistent results, significant flexibility, and operational efficiency across a wide range of bakery applications.

Versatile bakery production line

Baking

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

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

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

<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

Batch

In a research and development context, you may need to test chocolate enrobing processes on a smaller scale. Achieving consistent, high-quality coating without compromising efficiency or sanitation can be challenging in small batch production.
<h2>Flexible enrobing for small-scale production</h2>
The Nielsen Baby Flex Enrober by Aasted is designed specifically for smaller production requirements. Its compact and easy-to-handle size makes it suitable for laboratory and small-scale operations. The enrober handles chocolate, compound, and sugar-coating efficiently, ensuring high-quality enrobing with fast disassembly features for cleaning. Made of sanitary stainless steel, it includes a belt width of 320mm, which allows precise handling and coating of products. This flexibility makes it ideal for experimental setups and optimizing chocolate coatings before scaling up to full production.

Small-scale chocolate enrober for laboratory use

In the production of confectionery items like doughnuts and biscuits, precise bottom coating with chocolate or compound masses is essential. Achieving a uniform and consistent bottom coating can be a challenge, particularly in high-capacity operations.
<h2>Achieve uniform bottom enrobing</h2>
The Nielsen Bottomer, by Aasted, is designed for precise bottom enrobing of chocolate, bakery, and confectionery products. This bottom enrober offers consistent and high-quality enrobing with a closed water system supporting three-shift operations. It is made entirely of stainless steel, ensuring durability and hygiene. The system can coat in both left and right directions, providing flexibility to various production settings. An optional turnover device can be added for more complex operations. Additionally, the Nielsen Bottomer allows for uniform and precise coating thanks to its advanced engineering. Aasted's renowned reliability is evident in this equipment, making it a valuable asset for any confectionery production line.

Bottom enrober for chocolate and confectionery products

Small-scale chocolate production often requires equipment that offers flexibility and easy handling to meet lower volume demands without compromising quality. Ensuring efficient enrobing processes is key to maintaining consistent product standards and optimizing operational workflow.
<h2>Versatile enrobing for small production runs</h2>
The Nielsen Baby Flex Enrober by Aasted is designed for small-scale chocolate production. It handles total, partial, bottoming, and combination enrobing for chocolate, compound, and sugar-coated products. The system offers fast disassembly and cleaning, facilitated by its sanitary stainless steel design. With a belt width of 320mm, it is tailored for minor production requirements, ensuring high-quality results while being compact and user-friendly. The Aasted Nielsen Baby Flex Enrober is suitable for both development purposes and inline production, allowing versatility in chocolate coating applications.

Small scale chocolate enrober

Premium enrober for capacities from 100 to 500 Kg/h.


<h2>All movements can be set on the touch screen control panel</h2>
The ROBY from Hacos is a universal, Chocolate enrober for medium production capacities. The ROBY enrobers are very robust, but still very easy to dismantle for cleaning. All movements are separately driven and can be set on the touch screen control panel. Easy color change options available. Connection points for piping included. Separate enrobing and evacuation pumps. Available with or without automatic tempering. Offering a capacity from 100 to 500 Kg/h.

Chocolate enrober for medium production capacities

For automatic truffle ball enrobing.


<h2>Start increasing your throughputs while keeping the quality</h2>
The Chardon-truffle rolling machine from Hacos was specially developed for automatic truffle enrobing. It works with a moving and adjustable wire belt system for truffle ball decoration. The parameters of the Chocolate truffle rolling machine, are controlled via the electronic command panel. Also available with automatic truffle ball feeding.

Chocolate truffle rolling machine

High-speed snack production lines often face the challenge of maintaining oil quality and achieving uniform frying. Traditional submersion fryers can result in excessive oil usage and uneven heating, impacting both the flavor and shelf life of snacks.
<h2>Ensures consistent frying with filtered oil curtains.</h2>
The HeatWave® Snack Fryer by Heat and Control is designed to fry snacks using curtains of clean filtered oil instead of traditional submersion methods. This patented technology enrobes products with multiple curtains of oil, allowing for quick and uniform heat transfer. Operating with the lowest system oil volume among continuous fryers, it ensures rapid oil turnover, which results in snacks with fresher flavors and extended shelf life. Customizable product conveyors and infeed configurations make it adaptable for various snack types such as nuts, Namkeen, peas, batter-coated snacks, extruded snacks, and pellet snacks.

Oil curtain fryer for snack production

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;">One of the challenges when setting up a small-scale cocoa processing factory is making all of the equipment work together for maximum output. Rather than experimenting and compromising on both quality and capacity, a complete entry-level bean to bar line system can help you begin the production of high-quality cocoa-based products right away, at maximum level of output.</span>


<h2>Initiate production of artisan chocolate with small-scale bean to bar line.</h2>
<span style="font-weight: 400;">This entry-level Bean to Bar system by Nemisto contains a range of different units and is the ideal solution for the complete processing of artisan chocolate. The complete line includes bean roasting, nib and shell separation, mixing and refining, conching by refiner conch, and chocolate tempering units that work seamlessly together to produce a high-quality end product.</span>

<span style="font-weight: 400;">The cacao roaster is capable of processing 5 kilograms per batch at a time while the winnower, or more well known as the bean nibs separator can separate up to 20 kilograms of different-sized beans per hour. On the other hand, the pre-grinder can grind approximately 15 kilograms per hour and turn the cocoa nibs fine to a size of between 50 and 100 microns. The pre-grinder can also be adjusted for better quality output, making the overall capacity of this entry-level bean to bar line up to 15kg per day.</span>

<span style="font-weight: 400;">Finally, the 2 roll refiner and conch allow you to set the temperature in 2 places: the rollers and in the bowl. During this process, the speed of conching in the bowl can be customized to determine the fineness of the end product like cocoa liquor and artisan chocolate.</span>

<span style="font-weight: 400;">All units are predominantly made out of stainless steel, guaranteeing longevity, easy maintenance, and cleaning.</span>

Entry level bean to bar line

Conching is a critical step in the manufacturing of chocolate. In this phase, your chocolate mix is agitated and superficially scraped by a conch, allowing the cocoa butter to separate amalgamated particles and distribute your cocoa butter more evenly. The heat generated by the process volatilizes acids improving the texture and aroma of the finished product. Early machines used vessels in the shape of a conch shell, giving the equipment its name.

Conching

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

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

Grinders use a spinning blade or rotating abrasive elements to reduce the size of various materials. The specifications, RPM and grit of the engineered grinder, will result in various particle sizes. As a result, what you want to make will determine the type of grinder you need. Grinding is used for improving the texture and flow properties of various products and to enhance the flavor of food products such as coffee, spices, sugar, nuts, sesame, poppy seeds, lentils, wheat, and rice. Choosing the right rotational speed, grinding elements, and processing power allow the grinding and shredding of a wide range of materials into coarse or fine powders. Popular types of heavy duty grinders in food processing include angle grinders, bench grinders and meat grinders.

Grinding

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

Roasting involves extended exposure to heat in an oven or over a fire. Depending on your end product, roasting equipment makes sure that the raw materials you put in undergo even roast intensity before they are transferred for further processing. Some roasting technologies may also be used for other cooking requirements, including toasting and drying. When thinking about roasting, the idea of roasted coffee comes to mind. However, there are a wide array of food products that go through a roasting process. For example, nuts such as almonds and cashews go through a roasting machine

Roasting

The production of high-quality chocolate from the bean can often be out of the reach of small producers, who often have had to rely on using chocolate produced by others to create their own confections. An affordable, small scale bean to bar machine can allow small-scale producers to create handcrafted chocolates to their own recipe, adding significant value to their product by selecting specific beans, including single-origin.


<h2>Compact machine to produce high-quality chocolate directly from cocoa nibs</h2>
The Multiprocess C from Tecno 3 is the first small-scale machine to produce chocolate directly from nibs. The unit combines all the processes for chocolate production in one easy-to-operate unit. Process steps include nib grinding, ingredient mixing, ball milling, conching, tempering, and refrigeration. Ease of use and maintenance is ensured by the lack of any pumps or connection pipes, making cleaning straightforward. The entire machine is constructed of AISI 304 stainless steel for strength, longevity and hygiene.

The bean to bar machine is available with 3 mixer sizes allowing the production of batches of 5kg, 25kg or 50kg of chocolate. As well as high-quality bars of dark, milk or white chocolate, the Multiprocess C can also produce Gianduja chocolate, chocolate spreads, nut pastes, and creamy chocolate fillings, providing even more flexibility to small-scale confectionery producers. Designed to be easy to use by a single operator, the Multiprocess C is fitted with a Siemens touch screen HMI to adjust recipe parameters and to monitor the chocolate production process.

Entry level bean-to-bar machine

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

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

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.

Decorating

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;">Coating cereal products adds variety, interest and value to breakfast products. The addition of syrups, frostings, glazings and coatings needs to be accurate and consistent to maintain top product quality. An easily expandable, specialised and fully automated syrup and coatings cooking, mixing and coating system increases quality and consistency whilst reducing costs.</span>


<h2>Modular systems for high quality automatic coating of cereal products</h2>
<span style="font-weight: 400;">The Baker Perkins range of syrup preparation and coating systems offer highly consistent and accurate coating solutions for a range of cereal-based product.</span>

<span style="font-weight: 400;">Options available are extensive, from glazed and glossy coatings through to frostings and chocolate coatings. To address the need for healthier products, all coatings can be made as sugar-free alternatives.</span>

<span style="font-weight: 400;">Advanced process control systems mean that preset parameters for sugar dissolving and evaporation are </span><span style="font-weight: 400;">accurately maintained. Fine control of final solids ensures that the coatings adhere evenly, are not sticky and provide the required appearance and texture every time.</span>

<span style="font-weight: 400;">Baker Perkins coating systems use double coating drum systems. This means one drum can always be operational whilst the other is being cleaned. This reduces your line downtime to an absolute minimum.</span>

<span style="font-weight: 400;">All components are designed specifically for the required coating task, but are completely modular. This allows for simple and cost-effective expansion. Systems are available from batch dissolvers to continuous, skid-mounted systems. This flexible set-up means each system can be specified to meet individual product requirements.</span>

Fully-automated syrup cooker, mixer and coater for cereals

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

Make consistent use of this high-quality, finish coat with your covered product. This is a coating machine for ice cream and similar covered products such as bars, desserts, and cakes. Glazes and chocolate can be applied as well as mixtures with added ingredients like nuts and rice crisps with the use of supporting equipment.


<h2>Apply a perfect coating on all sides of your product</h2>
Kreuter’s Ice coating machine is a universal coating applicator for a wide variety of products. A wide range of compounds can be consistently applied to numerous confectionery products. All sides of the product are consistently coated—even the bottom. The machine is also capable of applying partial coatings only. Working widths are available from 480mm to 2000mm and specialized custom designs are commonly provided. The entire machine is designed for accessibility and easy cleaning requiring minimum use of tools.

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Ice coating machine

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

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

Cost-effective enrober for medium productions.
<h2>Start manufacturing enrobed chocolate on a medium scale</h2>
The HE/HET Enrober from Hacos is a compact enrober. The HE/HET series enrobers offer an affordable and reliable solution for chocolatiers that need to enrobe medium quantities of pralines or baked goods, with a capacity of 100 Kg/h. It can be linked to an exit belt or to a cooling tunnel.

The wheel drive versions are extremely easy to clean. Available with or without automatic tempering. All parameters can be set on the touch screen control panel.

Compact enrober

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

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

Cookies

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

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

Fruit dehydration is the earliest form of food preservation, with the earliest written record of dried fruits dating back to ancient Mesopotamian tablets, which contain the world’s earliest known recipes. Today, some of the most popular dried fruit snacks are raisins, dates, mango, pineapple, prunes, figs and apricots. Dried fruit processing equipment helps preserve the nutrients and sweetness of the fruit and prolongs its shelf life.

Dried fruit

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

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

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

Muesli, known as the adults’ cereal, is a loose mixture of rolled oats, whole grains, seeds, nuts, and dried fruits. Unlike granola, the muesli manufacturing process goes through rather simple steps. All of the ingredients are combined in the mixer without any specific cooking or baking process. This loose mixture is then packed individually, either in stand-up pouches, paper bags, paper tube and so on.

Muesli

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

Pralines

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

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

Rice cakes

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

Rice Krispies

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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