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Maker - Product Challenge

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Changemakers

Molding Equipment

Portion your mixture base into individual pieces using strand cutting technology. Strand cutters separate your material into longitudinal ribbons that are then sliced to the required size using a series of precision blades. The knife technology is suitable for a range of materials of different consistency and hardness.

Strand cutting machines

moulding-process

Moulding-process

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

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

Although not all women use makeup every day, almost all of them own at least one makeup product, be it lipstick or face powder. Most makeup products share the same basic ingredients of waxes, oils, and fillers with pigments like iron oxide used for colors and shades. Makeup manufacturing equipment includes pulverizers, mixers, and mechanical press machines to produce cosmetic products in different forms such as powder, liquid, or mousse.

Makeup

Energy is constantly changing, but it finds rest in a fuel. Once exposed to heat, though, these natural materials release their captured energy. Every aspect of everyday life – from manufacturing to digital services – is powered by the mastery of this complex conversion from fuel to energy.

Fuel

<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>

A pizza molding machine must be able to size and shape doughs suitable for pizzas and pitas. It should also shape flatbreads, including unleavened ones, to customer requirements to extend its usefulness. A professional molding machine for pizza and other flat products should offer a wide range of thicknesses to meet various customer requirements.


<h2>A pizza moulding machine with versatile options</h2>
The Trivi FLT molding machine for pizzas has stress-free sheeting systems to produce very thin dough sheets for high-quality products. This raw dough can be as thin as 1.5 millimeters before baking.  It also can produce quality round and square pita bread, with or without pockets for fillings.

The machine also makes a range of Eastern flatbreads, the popularity of which is growing worldwide. These include Lebanese bread, Israeli murrs, Turkish yufka, and so on.  This molding machine for flat products has a belt proofer accommodating cut products and continuous sheets and adapts easily to high moisture dough.

Moulding machine for pizza

Moulding

solid

Breadsticks are popular as an appetizer in restaurants or as a starter served with prosciutto or topped with butter, garlic and cheese. Presentation is an all-important factor. The breadsticks must be consistently attractive with just the right crunchy texture.


<h2>Bread stick moulding machine for consistent quality</h2>
The Trivia MGS molding machine results from a journey that started 65 years ago when the company started making breadsticks production equipment. Its engineers realized the secret lay in the dough recipe and the molding process. Their specially developed method can produce breadsticks with perfect color and texture after baking.

This machine rolls out 200 to 2,000 millimeter-wide dough sheets and can produce 100 to 800 kilograms of product per hour. An automatic dough quantity adjuster in the extruder ensures consistent quality. Product length is fully adjustable, and there is an optional cheese, grain, or salt depositor.

Moulding machine for bread sticks

Croissants are a popular line in commercial bakeries and are sold in high volumes. An automatic croissant molding machine should be able to form raw dough in a range of different sizes and weights to suit local customs. These may require a variety of recipes in both straight and crescent shapes.


<h2>A versatile machine for industrial-scale croissant moulding</h2>
The Trivi MC15 molding machine for straight and crescent croissants shapes dough portions from 8 to 250-gram weights. It can add fillings to customer requirements from savory stuffings, to fruity jams and delicate creams.

The finished product is suitable for baking immediately, or for freezing to get a freshly baked taste later. This machine can process various dough types and produces a wide range of croissants according to local customs.

Moulding machine for croissant

As great snacks and accompaniments to meals rolled bread is a staple product in commercial bakeries. A roll molding machine takes lumps of dough from a continuous sheet and molds them to the desired shape. It must be sufficiently flexible to process plain rolls, baps, croissants, buns, and others when adjusted accordingly.


<h2>A moulding machine for a wide range of rolled bread</h2>
The Trivi PNM molding machine creates loaves of desired bread shapes to customer requirements. The molding machine accepts a continuous dough sheet, separates it into the desired portions, and produces rolls of various sizes and shapes of bread for freezing or baking.

This molding machine accommodates cereal, wholegrain, and other dough recipes and incorporates an automated seed depositor. Weight control devices ensure unparalleled texture, quality, and weight consistency. It can process standard or high moisture dough to industrial capacity.

Moulding machine for rolled bread

Batch

Continuous

Automated bread molders should form various types of dough into a range of ciabattas and baguettes. They should produce Italian-style open cell structures, or closed cell, more compact textures to suit a particular customer niche in a market.


<h2>Dough Moulding Machine for Baguettes and Ciabattas</h2>
The Trivi CIA molding machine can produce high-quality bread using high-moisture or pre-fermented dough. Automated controls produce ciabattas and baguettes to consistently high standards reminiscent of artisanal products. Both open-cell and closed-cell dough textures are possible.

This machinery produces full, half, quarter, and one-eighth size baguettes with optional seeds sprinkled. Ciabatta is available fully-baked, or par-baked for freezing, while the rustic bread batons have a crunchy crust with pointed ends but soft textures inside.

Its dough sheeters deliver excellent quality without stressing the product, while weight control devices promote weight consistency and quality.

Square or rectangular moulding machine for bread

To automatize the process of moulding pralines, tablets, and cups in artisan productions.


<h2>Start automating your moulding process</h2>
The HML 480 S from Hacos is an economical chocolate moulding line for pralines, tablets and cups. This moulding line automatizes the moulding process, increasing production output for artisan productions; working with a capacity of 8 moulds per minute. Equipped with infeed table, chocolate filling and scraping, vibrating table, turning station, Upside-down shaking, and exit table. It is also available for 275x135 mm or 275x175 mm moulds, offering flood-filling guarantees great flexibility. Ergonomic design for one operator.

Moulding line for pralines, tablets and cups

liquid

Perfect for scaling up your production of tablets or filled chocolates.


<h2>Moulding of tablets or the bottoming of filled chocolates</h2>
With a capacity of 12 moulds per minute, the HML 720 C from Hacos is a semi-automatic moulding line for solid chocolates and bottoming of filled chocolate. Mould size may vary from 275x135mm to 275x205mm.

It can be used for the production of solid chocolate, even with chocolate mixed with solid particles. The HML 720 C is also an ideal tool to close your shell moulded products or fill them with praliné.

Semi-automatic moulding line for solid chocolates

Melting and tempering for convenient moulding of chocolates by hand.


<h2>Start making chocolate as the chocolatiers worldwide</h2>
The Hand moulding machine from Hacos is a manual tempering machine; considered the most cost-effective way of melting and tempering, appreciated by chocolatiers worldwide. This Hand moulding machine Offers a capacity of 40 Kg and 100 Kg, it includes a digital thermostat. It is commonly used for hand moulding or in combination with HML 480 and 720 semi-automatic moulding lines. They are also great melters.

Hand moulding machine

Closes 'book-moulds' in order to produce eggs, balls, sea shells, and other 3-dimensional figures.


<h2>Start producing filled chocolate products</h2>
The HBM 720 from Hacos is an automatic book-moulding system; it works by closing 'book-moulds' in order to produce eggs, balls, sea shells and other 3-dimensional figures. Producing 12 moulds per minute. It typically creates double products with chocolate separation in between both halves, but can also close chocolates filled with praliné filling directly.

Automatic penning and lay-back systems available when linked to a cooling tunnel. It is adapted to be combined with other devices such as semi-automatic moulding line for solid chocolates (HML 720 C) or semi-automatic moulding line for pralines, tablets, and cups (HML 720 S).

Automatic book-moulding system

Manufacturing nutraceutical products such as vitamin, CBD ,or other supplements in gummies necessitates a hygienic production approach to prevent potential cross-contamination. Using starch depositing heightens the probability of starch particles compromising the product surroundings.


<h2>Deposits and moulds nutraceutical gummies hygienically on heated contact surfaces</h2>
The OTC 400S NS Moulding, from Tanis, is a starchless depositing and moulding system specifically designed for handling nutraceutical and CBD gummies. The system features heated contact surfaces where the product mass passes to prevent the risk of pre-gelling. The machine is equipped with a closed-jacketed pump housing that keeps the dosing accurate. Moulds used in the system are made of top-quality hygienic and rigid polycarbonate material, but can also deposit in silicon moulds. Controls for piston parameters such as piston speed, suck back, and stroke length can be adjusted through an intuitive HMI interface.

Entry-level starchless depositor for nutraceutical gummies

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 original technique for making gums and jellies exploited the non-stick properties of starch to form candies. However, the use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.


<h2>Make quality products free from starch</h2>
The low output ServoForm Mini system for gummies and jellies from Baker Perkins is designed for 100% starch-free production for a variety of products. Based on Baker Perkins’ high-output ServoForm confectionery depositing technology, the ServoForm Mini deposits high quality products with a consistent size and shape, and high piece weight accuracy.

The small footprint, low energy costs and elimination of starch significantly reduce production costs compared with traditional starch moulding processes. Low scrap rate, quick product changeovers and continuous processing mean a rapid payback is assured.

Full servo control and detailed recipe management allows for complex mixes with up to 4 components and unlimited shape designs. The ServoForm is optimized for full 3D gummies as well as striped, layered, and center-fill options.

Low Output Production Line for Gummies and Jellies

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

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

<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

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

Industrial dough sheeters turn raw dough into sheets that match recipe thickness. This includes making layered dough for croissants and other pastries. The product doubles over several times in the process, at which point the folding angle must match the specifications of the product.


<h2>A continuous dough sheeter for puff pastries</h2>
The Trivi TRI-3 dough sheeter folds dough the number of times the recipe requires. This produces layered dough sheet for longer-lasting croissants, filled puff pastry, and strudel, as well as other products such as pot pies and sausage rolls. The machine incorporates a fat extruder for adding butter / vegetable margarine layers to the product as desired.

This dough sheeter adapts to meet customer recipes at industrial scale. It converts pre-moulded dough blocks into a state suitable for direct feeding into product moulding machines. Using the extruder does not require adjustments to settings.

Automatic pastry dough sheeter

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

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

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

<span style="font-weight: 400;">Traditional depositing for jellies and gummies requires the use of starch moulds. These don’t provide optimum hygiene, require expensive stray handling and starch recycling systems, and give increased product drying time. The latest generation of jelly and gummy depositors use starch-free moulds, provide increased product quality and much reduced ongoing costs.</span>


<h2>Starchless Depositor for Jellies, gummies and fruit snacks</h2>
<span style="font-weight: 400;">Baker Perkins ServoForm Jelly introduces the latest starchless moulding systems to the production of jellies, gummies and similar products. This new process uses metal, plastic or silicone rubber moulds and is completely hygienic. Moulds are reusable and so running costs are significantly lower than with traditional systems.</span>

<span style="font-weight: 400;">The ServoForm Jelly has been designed to meet the needs of both high volume, established products and new entrants. Thanks to its smaller footprint and low energy design, ServoForm offers significant capital savings on top of the running cost benefits of starch free moulding.</span>

<span style="font-weight: 400;">Extremely flexible, ServoForm is capable of producing solid, striped, layered and filled confectionery in either 2D or full-form 3D formats. Because the starchless system is hygienic, it also opens up the possibility to produce many types of functional, medicated and pharmaceutical confectionery.</span>

<span style="font-weight: 400;">Baker Perkins have worked with leading suppliers of pectin, gelatin, carrageenan and starch to develop quick-setting formulations for use in ServoForm for a full range of jelly and gummy textures, and simultaneous production of several variants is possible.</span>

<span style="font-weight: 400;">The ServoForm Jelly has been designed to minimise energy consumption and reduce maintenance. Full servo control increases accuracy and minimises waste, as well as minimising maintenance. Hygienic construction and open access makes cleaning quick and easy, and full touchscreen HMI linked to the control system provides easy single person operation and monitoring.</span>

&nbsp;

Starch-free depositor systems for jelly

The perfect tunnel for semi-automatic production lines.


<h2>Start cooling chocolate in a gentle way, with high throughputs</h2>
The KT Mould cooling tunnels from Hacos are Horizontal cooling tunnels for chocolate moulds. With an economic pneumatic mould transport system to cool moulds in a gentle way; a flexible chain transport system, to cool moulds, enabling you to empty the tunnel after each use. It is also able to cool hollow figure moulds or soft thermoformed moulds or blisters, thanks to a grill transport system.

These Horizontal cooling tunnels for chocolate moulds, can be adapted to work in a perfect combination with MHL 720p moulding lines.

Horizontal cooling tunnels for chocolate moulds

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

Thermoforming

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

High-value products like CBD gummies demand precision equipment such as starchless machinery. This facilitates cleaner ingredient profiles, aligning with this industry's trend toward more natural and transparent product labeling. It also guarantees no cross-contamination, ensuring product purity and enhancing gum and jelly production efficiency.


<h2>Produce CBD gummy formulations safely with a modular system</h2>
The complete line from Tanis comprises a range of specialized equipment designed to work seamlessly together, maximizing production output for the start-up production of CBD gummies. CBD gummy production begins with the OTC 400S NS Kitchen, which features a pre-blending vessel for the homogeneous mixing of ingredients and a continuous cooking system with temperature control for precise cooking without burning the blended ingredients. The system also has an integrated vacuumizer to remove air bubbles and excess moisture during cooking.

The Additive Blending System (ABS) accurately weighs the gummy mass before incorporating pre-weighed additives. The mixing system ensures a thorough and even blend for the perfect gummy formula. After cooking, the mixture goes to the OTC 400S NS depositor, which features heated contact surfaces to prevent pre-gelling of the product and is equipped with a closed jacketed pump housing for accurate dosing of the moulds provided. Each mould is made of hygienic and rigid polycarbonate or silicon material.

The loaded moulds are then stored in the OTC 400S NS Conditioner, which features integrated air handling units with a desiccant dryer capable of uniformly distributing airflow between trays within an environmentally controlled closed system to dry the gummies quickly. As soon as the gummies are dried and ready, they are loaded into the OTC 400S NS Demoulder, which features an automated system for removing CBD gummies from the trays without any physical contact from the operator using sanitary compressed air.

All pieces of equipment have hygienic designs suitable for handling high-value products like CBD gummies and are also designed to match the capacity of the next equipment, which allows easy adjustments to the settings of the operation.

Start-up production line for CBD gummy production

Blending

Industrial drying machines are designed to remove moisture from your product. But the drying process must cater to variations in the state of matter and molecular structure of the input material. Industrial dryer technology exploits the modes of heat transfer (convection, conduction, radiation, evaporative cooling) to control the moisture content.

Drying

By gradually investing in the individual parts, a production line grows along with the company, allowing startups to enter the world of automated confectionery &amp; nutraceutical manufacturing.


<h2>Develop nutraceutical gummy formulations safely with a modular system</h2>
The complete production line from Tanis involves several pieces of equipment designed to function together to maximize laboratory-scale production output for nutraceutical gummies. Gummy production begins with the OTC 400S NS Kitchen, which features a pre-blending vessel for the homogeneous mixing of ingredients and a continuous cooking system with temperature control for precise cooking without burning the blended ingredients. The system also has an integrated vacuumizer to remove air bubbles and excess moisture during cooking.

The Additive Blending System (ABS) accurately weighs the gummy mass before incorporating pre-weighed additives. The mixing system ensures a thorough and even blend for the perfect gummy formula. After cooking, the mixture goes to the OTC 400S NS depositor, which features heated contact surfaces to prevent pre-gelling of the product and is equipped with a closed jacketed pump housing for accurate dosing of the moulds provided. Each mould is made of hygienic and rigid polycarbonate or silicon material.

The loaded moulds are then stored in the OTC 400S NS Conditioner, which features integrated air handling units with a desiccant dryer capable of uniformly distributing airflow between trays within an environmentally controlled closed system to dry the gummies quickly. As soon as the gummies are dried and ready, they are loaded into the OTC 400S NS Demoulder, which features an automated system for removing CBD gummies from the trays without any physical contact from the operator using sanitary compressed air.

All pieces of equipment have hygienic designs suitable for handling high-value products like CBD gummies and are also designed to match the capacity of the next equipment, which allows easy adjustments to the settings of the operation.

Lab scale production line for nutraceutical gummy production

Removing vitamin or CBD gummies from the moulds by hand can damage or contaminate them. As with other nutraceutical products, handling of products requires hygienic methods. To lessen the chances of cross-contamination, the products must be removed easily from the mould without physical contact from operators.


<h2>Extracts gummies from moulds without physical contact.</h2>
The OTC 400S NS Demoulder, from Tanis, is an automated system for removing nutraceutical gummies from moulds. The system requires loading the moulds manually, facing down, and sanitary compressed air is applied to remove the products quickly and easily without physical contact. The products fall on a conveyor, and the empty moulds can be collected manually and stacked for re-use in the depositor. The system’s ergonomic design reduces operator fatigue and strain, allowing comfortable and continuous smooth operation.

Small-scale demoulder for starchless functional gummy production

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

Flexible Output Line For Gummies and Jellies

Mainstream technology for the preparation of gummies and jellies relies on a coating of starch on mold trays to avoid the stickiness of the sugary mix. But starch creates risks of microbial contamination. In addition, the entire operation of layering and removing starch from depositing stations slows down the gummy manufacturing process. The use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.


<h2>Remove starch from the depositing stage to make higher quality confectionery</h2>
The ServoForm system for gummies and jellies from Baker Perkins is designed for high output starch-free production. The depositor technology produces high quality, high-definition gummies and jellies and eliminates the formation of crusts typically caused by starch.

Instead of traditional starch trays, cooked syrups and fruit pastes are deposited into solid molds made from metal, polymer, or rubber for maximum hygiene. These molds, combined with continuous, accurate depositing at final moisture, create high quality confectionery pieces that are perfectly shaped, with a beautifully smooth surface finish.

Devised for rapid production and quick product changeovers, the depositor technology can produce an almost unlimited variety of solid, striped and layered confectionery with multiple flavours and components. Fillings and inclusions can be incorporated easily.

Consistent product size, shape and weight contribute to improved wrapping efficiency, and enhanced hygiene features reduce cleaning and maintenance costs throughout the line.

High Output Industrial Production Line for Gummies and Jellies

There is a wide range of commercial dough sheeters available, many of which are purpose-built for specific bakery processes such as plain bread dough and puff pastry processing. A general purpose manufacturing bakery may consider a plain dough sheeter for bread and rolls as a starter machine. However the dough sheeter does need to be modular to accommodate more diverse requirements in the future.


<h2>General purpose dough sheeter</h2>
The Trivi TRI-E dough sheeter is especially designed to meet current and future customer requirements. This base model delivers a complete product, starting with raw dough blocks and ending with a continuous sheet ready to be processed into finished bakery goods. However, it does not automatically feed dough sheet to the next machine.

This provides a firm foundation for an evolving bakery production line. This dough sheeter meets customer requirements for basic, rolled out dough at an industrial scale. It is especially cost effective because it avoids purchasing more sophisticated equipment until the need arises.

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Semi-automatic dough sheeter

Dough for speciality breads must first be rolled into sheets of varying thickness, to facilitate forming of rolls, bread sticks, pizza bases, and focaccia. High moisture choux pastry for eclairs and profiteroles requires additional moisture for more flexible dough. The water steams during baking enable the products to expand.


<h2>Automatic sheeter for plain dough</h2>
The Trivi-Z automatic plain dough sheeter is ideal for processing straight dough recipes which do not require grease or fat layers. It incorporates a moisture extruder especially designed for processing product containing over 75% of water. The machine accommodates different dough thicknesses for speciality breads.

This plain dough sheeter adapts to customer requirements, and automatically rolls out sheets suitable for a wide variety of applications at industrial scale. These include bread sticks, pizza, focaccia, ciabatta, baguettes, flat breads, tin breads, snacks and so on.

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Automatic bread dough sheeter

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

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

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

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

<span style="font-weight: 400;">Soft confectionery such as toffees, fondants, fudges and jellies have traditionally proved difficult to obtain consistent quality results. The latest range of starch-free depositors allows the production of soft confectionery pieces that are perfectly shaped, with enhanced flavour release and superior texture.</span>


<h2>Starch-free high quality depositing for toffees, fondants, fudges</h2>
<span style="font-weight: 400;">The Baker Perkins ServoForm Soft Confectionery depositor has been designed for maximum product quality in high volume production scenarios with reduced costs.</span>

<span style="font-weight: 400;">ServoForm continuously deposits soft confectionery masses into either solid metal or flexible silicone moulds, completely eliminating the hygiene risks and costs associated with starch alternatives. The quality of the moulds and accuracy of the deposit ensures perfectly shaped and textured pieces with no air bubbles, a smooth finish and a finer texture in the mouth.</span>

<span style="font-weight: 400;">ServoForm depositors are highly flexible. They are capable of producing candies with one or two flavours and/or components. Two component products may have stripes, a centre-filling or be layered. Solid pieces such as fruits or nuts can be added, and filled cups can be made by using multiple depositing heads.</span>

<span style="font-weight: 400;">Baker Perkins have designed ServoForm for maximum efficiency. By moving to depositing from traditional methods like starch depositing, die-forming or cut-and-wrap, there is a marked increase in quality whilst maintaining high-output, continuous production. Higher quality leads to low scrap rates, and the automated ServoForm workflow means minimal labour requirements in operation.</span>

<span style="font-weight: 400;">Hygienic design is featured throughout, and ServoForm features an automated wash cycle. The unit is controlled via a touchscreen HMI offering full recipe control and process visualisation, as well as alarm management and maintenance cues. The ServoForm range has also been designed to facilitate rapid changeovers, minimising downtime.</span>

Starch-free depositor for soft confectionery

<span style="font-weight: 400;">Traditional high volume continuous lollipop production can lead to inconsistent product quality. The use of starch moulds in these systems does not offer optimum hygiene and increases costs. By using the latest generation of starch-free, high quality dedicated lollipop depositing systems product quality can be enhanced and wastage rates reduced whilst maintaining high throughput.</span>


<h2>Starchless lollipop depositor designed for highest quality</h2>
<span style="font-weight: 400;">The Baker Perkins ServoForm Lollipop Depositor has been designed to allow the highest quality of ball or flat lollipops to be produced continuously with increased hygiene and improved efficiency.</span>

<span style="font-weight: 400;">By doing away with starch-based moulds a major hygiene concern is removed, and the ServoForm’s carefully engineered depositing process ensures uniformity of weight, shape and finish, with no sharp edges, visible air bubbles, cracking or hazing.</span>

<span style="font-weight: 400;">ServoForm Lollipop continuously deposits syrup with perfect moisture content into metal moulds. The superior finish produces lollipops with a better taste thanks to smooth mouthfeel and an even flavour release.</span>

<span style="font-weight: 400;">Baker Perkins ServoForm systems enjoy extremely low scrap rates, and the uniformity of finished product improves downstream wrapping efficiency. Rapid automatic wash cycle and simple changeover procedures mean minimum downtime.</span>

<span style="font-weight: 400;">As well as being designed with hygienic principles in mind, the ServoForm is also engineered for longevity. High efficiency, high reliability maintenance free servo drives are used throughout, increasing lifespan and reducing maintenance to an absolute minimum.</span>

<span style="font-weight: 400;">Fully automated process control includes a touchscreen HMI offering recipe memory and complete system visualisations and alarm management. A new patented automatic stick insertion system means lower labour costs when operating ServoForm Lollipop compared to traditional depositors.</span>

Starch-free depositor for lollipops

<span style="font-weight: 400;">Forming hard candies requires careful handling of syrups in order to avoid quality issues like cracking and hazing. A high-specification dedicated hard candy depositing solution ensures first class product quality, whilst incorporating features that reduce running costs due to low scrap rates and rapid changeover and cleaning operations.</span>


<h2>High quality, high efficiency hard candy depositor with flexible options</h2>
<span style="font-weight: 400;">The Baker Perkins ServoForm Hard Candy Depositor has been designed to provide the highest levels of quality in a continuous production environment. These very efficient one-shot depositors can be specified for a wide variety of product types, from simple single-colour solid candies through to striped or layered and even centre-filled products. Up to four colours or components are possible, making ServoForm particularly attractive for manufacturers seeking production flexibility.</span>

<span style="font-weight: 400;">ServoForm is engineered to maximise product quality, including smoother mouthfeel and improved flavour release. This is achieved by continuously depositing syrup at final moisture directly into solid moulds. This creates candies that do not crack and are crystal clear, with smooth surfaces, and devoid of air bubble and sharp edges. The candies also taste better through enhanced flavour release and a smoother mouth-feel.</span>

<span style="font-weight: 400;">ServoForm contributes to improved efficiencies and lower costs because its focus on quality leads to very low scrappage rates. The high levels of consistency in candy size and weight mean more efficient wrapping downstream, and the fully automated system requires minimal operator input.</span>

<span style="font-weight: 400;">Enhanced hygiene and cleaning design includes a fully automatic washout process, with no human intervention required, and easy all-round access. Downtime is minimised thanks to reliable servo drives and quick changeover procedures.</span>

Starch-free depositor for hard candy

Installing a chocolate production line that works efficiently and smoothly can be a daunting task, particularly if different suppliers produce different machines.


<h2>Produce fine chocolate from cocoa beans</h2>
The Bean to bar line from JAF INOX includes all major equipment needed to produce great-tasting chocolate from cocoa beans. It has a capacity of 200Kg per batch and is ideal for chocolate makers looking to improve their production capacity and efficiency.

The bean to bar line includes a 60 kg/H capacity classification machine, cylindrical roaster, cocoa cooler, continuous sieve winnower, and a 30 kg batch knife mill. In addition, a 200 x 500 mm five-roll refiner with chiller, a 100 kg/H automatic feed for the refiner, a 200 kg/H single shaft conche, a flex tempering machine, a flex dropping tool, and a 10 m x 60 cm cooling tunnel are also included.

Chocolate bean to bar line 200kg

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

Developing new products, producing specialty chocolates, laboratory testing, and in-shop production require chocolate production machinery with a small capacity.


<h2>Convert cocoa beans into fine chocolate bars on a small scale</h2>
The 10Kg bean to bar line from JAF INOX includes all necessary equipment to produce great-tasting chocolate from cocoa beans. It is ideal for small batches, small-scale production, laboratory trials, and chocolate shops looking to create the ultimate experience.

The 10 kg bean to bar line includes a classification table measuring 180 x 80 cm, a 10kg cylindrical roaster, a 10 kg/H five-deck winnower with cyclone, a 10kg batch knife mill, a 120 x200 mm five-roll refiner with chiller, and automatic feed of 30 kg/H. It also includes a 10 kg single shaft conche, an 8 kg compact tempering machine, and a 5 m x 30 cm cooling tunnel with indirect heat exchange.

Chocolate bean to bar line 10kg

For larger production capacities of chocolate hollow figures.


<h2>Start producing a wide range of chocolate hollow figures on large scale</h2>
The COLLMANN 4905 from Hacos is a 20 arm spinner for chocolate hollow figures. Independent spinning movement for perfectly even wall thickness. It comprises 20 magnetic brackets and a ventilator.

This chocolate spinner has a very stable construction and offers an adjustable vibrating function; 20 or 40 molds can be spun at the same time, the maximum mold size: 560 x 340 mm.

Big scale chocolate spinner

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

For small productions or lab use in the manufacturing of chocolate hollow figures.


<h2>Independent spinning movement for perfectly even wall thickness</h2>
The COLLMANN 4904 from Hacos is a compact 4-arm spinner, which is independent for perfectly even wall thickness, specially designed for chocolate hollow figures. It comprises 4 magnetic brackets and a ventilator.

This device has a very stable construction and offers a vibrating function; 4 or 8 molds can be spun at the same time, the maximum mold size: 560 x 340 mm.

Compact 4-arm spinner for chocolate

Some people call it Lucerne; others call it Alfalfa. But whatever its popular name, the botanical species Medicago sativa remains one of the most important forage crops. Thanks to its high nutritional value as animal feed, demand, and production of alfalfa meal are rising exponentially. The global alfalfa market is projected to grow at a CAGR of 5.2% between 2022 and 2027.

Alfalfa meal

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

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

CBD gummies

Chocolate fillings

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

Croissants have crossed global barriers to become a widely consumed pastry, unique for its rich buttery taste and crispy exterior. Regardless of location, the croissant production process involves creating laminated dough by repeatedly folding and rolling butter into dough. Temperature regulation is crucial to the croissant making process as too warm temperatures negatively affect the overall outcome.

Croissants

A missing tooth can wipe a smile off your face. But high-precision engineering is filling the gap with dental implants manufacturing equipment. Advanced technology produces safe implants from biomaterials that fuse with the jawbone.

Dental implants

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

Around 1860, American businessman James Spratt made dog biscuits by mixing vegetables, flour, beetroot, and meat. His novel idea came after he noticed dogs eating leftover biscuits from ships in England. Following the commercial success in Britain, he started production in America, and it didn’t take long before others developed their own baked pet food formulas. But the need for more palatability led to experiments beyond the oven. In 1956, extruded dry pet food production made its splash on the market.

Dry pet food

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

You usually make grated cheese from hard cheeses, like Cheddar, Parmesan, Edam, Red Leicester, etc. The process starts with processed cheese, in blocks or sliced, fed to the grating machine. After that, you mix it with ingredients that prevent molds from occurring and to reduce the grated cheese moisture. Then you dry the grated cheese and weigh it before it is ready for packing.

Grated cheese

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

Gummies

Aphrodite’s Rock, the Limassol Carnival, and the Tomb of the Kings are defining features of Cyprus. But perhaps nothing characterizes the Mediterranean island as well as halloumi. The salty, springy cheese has been a staple of Cypriot homes for centuries. But halloumi production technology is now bringing this delicacy to others far away from the region.

Halloumi

Star-shaped, lavender-scented, yellow, green, in a dispenser, today’s hand soap comes in a variety of shapes, fragrances, and colors. But whatever type of soap you choose for your good hand-washing habits, the basis of all soap making is mixing animal fats or vegetable oils with an alkali - in this case, a strong base - in a kettle to produce a chemical reaction called saponification.

Hand soap

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

When he was in Haiti in 1493, Christopher Columbus noticed that the natives were bouncing on rubber balls made from the milky sap of Hevea brasiliensis, also known as a rubber tree native to South America. The milky sap was nothing but latex, the source material for natural rubber. Latex processing technology includes equipment for coagulation techniques and rollers for natural latex and a sequence of mixers, pumps, and sieves for synthetic latex.

Latex

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

Molasses

All plastics are polymers, but not all polymers are plastics. Polymer production is a multi-step process that transforms raw materials into products that we use in our day-to-day life with the help of polymer process equipment such as extruders, calenders and injection molding machines.

Polymers

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

Unlike natural resins, synthetic resins produced in the industry make up 30 to 60% of plastic composition. Silicone resins, gum arabic, epoxy resins, acrylic resin and carrageenan are some of the different types of synthetic resins that exist. You manufacture them using the chemical polymerization process. Synthetic resin making equipment can help you with that.

Synthetic resin

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

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

Vitamin gummies

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