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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>

In the food production industry, ensuring efficient and accurate handling of pasty products like butter and margarine is crucial. The need for precision in dosing and minimal material consumption often poses challenges for traditional methods.
<h2>Provides accurate dosing and gentle handling</h2>
The ECOPACK by IMA is a fully automatic moulding and wrapping solution designed for pasty products. It features an end-side folding mechanism and ensures extremely gentle product handling. The ECOPACK offers high accuracy in dosing, with a deviation of less than 0.4 grams for quantities under 100 grams. Its advanced design reduces wrapping material consumption by up to 30% compared to traditional folding styles. The system supports a nominal output of up to 125 packets per minute, handling products ranging from 50 to 500 grams. It is compatible with various wrapping materials like parchment and aluminum-laminated foil. Key features include servo-driven main drive, intermittent driven moulding wheel, and an Allen Bradley PLC with a touchscreen operating panel, ensuring reliable operation in food production environments.

Automatic moulding and wrapping for butter and margarine

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

Moulding

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

Wrapping

Continuous

Industrial

In the cosmetics industry, ensuring consistent and high-quality lipstick production can be challenging. Issues such as friction during molding, extensive cleaning between batches, and time-consuming format changes often disrupt production efficiency.
<h2>Efficiently produce various lipstick types</h2>
The CRLA20 by Citus Kalix, a part of the Coesia Group, is a highly specialized lipstick moulding solution. This technology enables the efficient production of up to 20 lipsticks per minute using silicone molds. The flexibility to design standard, mini, jumbo, slim sticks, lip balm, and foundation sticks without friction is a unique aspect of this equipment. Automated adjustments and minimal mold cleaning between recipes significantly reduce downtime. The system also supports rapid format changes, taking only 5 to 20 minutes, making it ideal for versatile manufacturing needs. Additionally, the new MF version offers the innovative capability of backfilling directly into the appropriate components, enhancing production efficiency. The compact footprint of 2165 mm (depth) x 1925 mm (height) x 2670 mm (length) and weight of 850 kg supports ease of integration into existing production lines. It conforms to safety regulations including 2014/30/UE, 2006/42/EC, and 2014/35/UE.

Lipstick moulding solution for cosmetics manufacturing

solid

In high-volume chocolate production, achieving consistency in shape, weight, and quality across various chocolate types poses a significant challenge. Efficiently managing these parameters while maintaining hygiene and flexibility is crucial for maximizing productivity and meeting industry standards.
<h2>Efficiently mould various chocolate types</h2>
The ChocoMaster Moulding Line from Bühler is specifically designed for continuous chocolate production. This system supports spot, ribbon, and one-shot depositing in continuously moving moulds. Its modular design allows customization of each process stage to fit specific production requirements. High-precision depositing ensures consistent filling, while optimal shaking guarantees uniform weight and quality. The line's servomotors drive a smooth mould motion, producing parallel chocolate pieces. Its flexibility accommodates various chocolate forms, including aerated chocolates and bars with inclusions. Constructed from noncorrosive materials, it maintains rigorous hygiene standards, ensuring uniform tempering and optimal demoulding quality. Suitable for a wide range of chocolate styles, this line exemplifies adaptability and precision in chocolate moulding.

Continuous moulding line for chocolates

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

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

In large-scale chocolate production, achieving consistent quality for products with various filling and inclusions can be challenging. Ensuring precise moulding and maintaining high efficiency are crucial to meet production targets and product standards.
<h2>Produce filled and inclusions chocolate bars</h2>
The 700-1000 Chocolate Moulding Line by AMP Rose is designed to produce a wide range of chocolate slabs and articles, including center-filled chocolates, and bars with fruit, nut, wafer, or biscuit inclusions. The modular design allows for future expansion and easy retrofitting of additional components. The system achieves up to 20 moulds per minute with capacities ranging from 400 to 2,800 kg/hr. The line is constructed with stainless steel for durability and hygiene and supports high-speed operations with synchronized servo motors for smooth mould flow and precise deposition. The depositor is capable of multiple deposit modes and is designed for quick product change-overs via HMI-stored recipes, reducing downtime. Insulated stainless steel doors ensure complete cooling insulation and noise reduction, while hinged panels provide easy access for maintenance and inspection. These features ensure the production of high-quality chocolates with perfect shapes and high gloss finishes.

Chocolate moulding line for filled and inclusions bars

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

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

When producing large quantities of chocolate with varied properties – such as solid chocolates, filled chocolates, and aeration – maintaining consistent quality and efficiency is critical. Addressing high production demands while ensuring flexibility in the types of chocolate products remains a challenge.
<h2>Handles diverse chocolate moulding tasks efficiently</h2>
The Aasted Universal Line is a high-capacity production system designed for industrial chocolate moulding. With a capacity ranging from 1,000 to 10,000 kg/hour, it supports continuous operation for up to 24 hours, ensuring long and uninterrupted production cycles. The line can handle various moulding tasks, including solid moulding, centre fillings, inclusions, caramel, one-shot, triple-shot, and aeration. It features the patented FrozenCone Shell System, which allows precise control over shell thickness, shape, and design. This system is optimal for products such as pralines, surprise eggs, and tablets. Customizable to fit specific production requirements, the Aasted Universal Line offers robust flexibility and high-quality output for large-scale chocolate production.

High capacity chocolate moulding line

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

Aeration

Batch

In high-demand confectionery production, efficiently managing limited space while maintaining high output is a key challenge. Adaptable equipment that fits within constrained floor-to-ceiling heights without compromising performance is essential.
<h2>Streamline chocolate moulding with adaptable configurations</h2>
The Jensen Moulding Line from Aasted is a compact and flexible chocolate moulding line designed to fit production facilities with low floor-to-ceiling heights. It operates with minimal noise and features a user-friendly HMI. The modular design allows for pre-constructed, high-quality components tailored to specific production needs. The line can operate as two standalone lines for simple applications or a single coherent line for advanced moulding. The new cross conveyor feature enables producing while cleaning or conducting maintenance, thus reducing changeover time. Suitable for a variety of products including solid moulds, inclusions, and FrozenCone® shell products, the Jensen line supports production capacities ranging from 200 to 2,200 kg/hour. Additionally, it offers increased output capacity with new 700x18" moulds, achieving up to 2,100 kg/h for tablets and 1,800 kg/h for pralines.

Flexible chocolate moulding line for limited space production

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

Maintenance

In the chocolate production industry, creating uniform and high-quality small items like lentils, balls, and eggs can be a significant challenge. Consistency and precision are key to ensuring each piece meets quality standards and customer expectations.
<h2>Form chocolate items with precision and uniformity</h2>
The Eriksen moulding line by Aasted is a specialized system designed to produce chocolate centers for small lentils, balls, eggs, and similar items, which can then be sugar-coated or polished. The core of the system uses cooled precision rollers to form the chocolate articles perfectly. The Eriksen line offers two types: Type ES, which includes a mobile roller section, a cooling unit, a cooling tunnel, cooling compressor, cooling element, and a sieve drum; and Type E, which has a stationary roller section. Both types can be expanded with additional rollers, conveyors, or sieves for increased production. Operating at temperatures between -15°C and -25°C, the system ensures a uniform shape and high-quality finish for each product. The quick changeover between different items, such as lentils, balls, and eggs, by swapping out the rollers minimizes downtime and enhances efficiency.

Chocolate moulding line for lentils, balls, and eggs

Sieving machines are available in various designs such as linear sieves, tumbler sieves, and vibrating sieves each employing a different sieving action. The choice of a suitable sieving machine depends on the desired particle size distribution, required amplitude and frequency of vibrations, and the physical state of the mixture. Sieving machines are used for removing dust from granular products and for grading grains. They are also used for the classification of granular material and the separation of solids from a slurry mix in the food processing industries.

Sieving

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

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

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

In commercial baking, producing high-volume, high-quality swirl or tin breads can be challenging due to the demand for consistency, efficiency, and minimal downtime. You need a solution that not only meets these production goals but also offers flexibility to adapt to various bread types.
<h2>Improve efficiency and flexibility in bread production</h2>
The Swirl Bread System from AMF Bakery Systems is specialized for high-speed production of swirl and tin breads, addressing the needs of commercial bakeries. This system can produce up to 9,000 pieces per hour, ensuring both efficiency and consistency with every batch. It features advanced sheeting technology for stress-free, uniform dough moulding, as well as a Fusion Open Frame Mixer capable of handling large dough batches of up to 3,200 lbs. The Den Boer Multibake Tunnel Oven provides independent zone control for precise baking temperatures, while the Vesta Spiral Cooler maintains premium product quality with efficient cooling processes. AMFConnect™ provides real-time data for monitoring and optimizing production line performance, aiding in faster decision-making and improved operational efficiency.

Swirl bread production system for commercial bakeries

Baking

<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

Complex processes call for continuous tracking and monitoring systems that help you to keep the manufacturing operation under control. The technology analyzes the components in the production phase for divergence in behavior or changes in conditions. Based on advanced software applications, monitoring platforms make sure that your products satisfy the quality criteria while they are being developed.

Monitoring

When producing solid or filled chocolates at medium to large scales, achieving precision and speed is critical. Ensuring high quality while maintaining low energy consumption and easy maintenance can often be a challenge.
<h2>Ensure precise and efficient chocolate depositing</h2>
The SE 14, developed by Aasted, is an advanced depositor designed for solid and filled chocolates. It features multiple versions to accommodate various production setups, including in-line mounting and C-frame configurations. This system stands out due to its flexibility, as the C-frame model allows for easy repositioning on moulding lines. Engineered with a focus on low energy consumption, the SE 14 ensures accuracy and high-quality end products while being easy to clean and maintain. This depositor can handle high speed operations without compromising the quality of the chocolates produced. Detachable hoppers and depositing parts further enhance its versatility in different production environments.

Depositor for solid and filled chocolates

Producing high-quality solid and filled chocolates in small, medium, or high capacities demands flexibility and precision in the depositing process. Consistency in filling, the ability to handle various ingredients, and ease of maintenance are critical factors.
<h2>Precisely deposit chocolate with adaptive technology</h2>
The EP2 by Aasted is a versatile depositor designed for solid and filled chocolates. It utilizes one-shot technology to adapt seamlessly to any moulding line, offering both stationary, vertical, and horizontal movements for full production control. Available on a C-Frame for medium production or In-line for larger production, the EP2 handles countless ingredients and inclusions, including multi-color and chips. It is characterized by its ease of cleaning and maintenance, fast product changes with easily changeable parts, and high maneuverability. Ideal for high-quality chocolate production, the EP2’s flexibility and precise control set it apart in the industry.

Depositing system for solid and filled chocolates

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

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

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>

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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

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

In the food packaging industry, ensuring product freshness and extending shelf life while managing medium-scale production can be challenging. Traditional methods may not meet the required speed and precision, leading to inefficiencies.
<h2>Optimizes sealing and packaging processes</h2>
The FoodPack Speedy E-mec from ILPRA is a state-of-the-art traysealer designed for medium production needs. It features a large loading area and a servo-driven mechanism that allows adjustable speed, acceleration, and deceleration via a touch screen panel. The system ensures quick mold changes, either manually or with a trolley, making it versatile for different packaging formats. The unwinding-rewinding system with automatic reels precisely manages the heat-seal film, optimizing the seal and reducing waste. The E-MEC technology in this equipment enables higher operational speed and productivity. Additionally, the ProGas system, patented by ILPRA, reduces gas consumption while maintaining high sealing speeds, and optional features like the Extraskin system for packaging with high protrusions and a preheating system for optimizing Skin packaging are available.

Traysealer for medium production

Packaging

Sealing

For medium-scale gummy production, maintaining high output while ensuring consistent quality can be challenging. Issues such as production speed and multi-color capabilities are critical considerations for manufacturers aiming to optimize efficiency and product appeal.
<h2>Produce up to 120,000 gummies per hour</h2>
The GT1200 Automatic Gummy Production Equipment by Gummy Technologies is designed for both batch and continuous gummy production. Capable of producing up to 120,000 gummies per hour, it is ideal for medium production runs. The system allows for the creation of gummies in one or two colors, offering versatility in production. With power requirements of 220V/3PH/60HZ or 480V/3PH/60HZ, it fits various industrial settings. The batch system dimensions are 56 feet in length, 8 feet in width, and 9 feet in height, whereas the continuous system is 77 feet long, 15 feet wide, and 11 feet high. Its gross weight is approximately 15,000 kg. These specifications ensure that the GT1200 can handle substantial production loads while maintaining high quality.

Automatic gummy manufacturing system

Batching

In the pharmaceutical world, encapsulation refers to various techniques to enclose and protect the drug ingredients by forming the capsule shell. Encapsulation equipment changes depending on whether the manufacturer needs to produce a soft or hard gel capsule. For instance, encapsulation systems and machines for softgels control the entire process from start to finish because their shells are filled at the same time they are produced. On the other hand, the filling of hard gel capsules comes by separating the body from the cap, and after the filling operations, the two parts are sealed together again, forming the shell.

Encapsulation

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

In large-scale ice cream production, a need for high efficiency, energy savings, and quick product change-overs is critical. Ensuring that the equipment delivers consistent quality while handling various types of novelty molded stick products can be challenging without suitable technology.
<h2>Manufactures novelty ice cream sticks efficiently</h2>
The RIA 8 by Gram Equipment is a high-capacity molding line designed for the production of ice cream sticks, water ice, and similar products. With an output of up to 27,000 pieces per hour, the RIA 8 is a self-contained unit with an integrated brine plant that uses servo drives for energy efficiency and fast production change-overs. The system features an internal coil evaporator for optimal brine contact, minimizing energy loss and reducing maintenance needs. Key stages such as the mold table, stick inserter, and extractor are designed for precise, low-noise operation and easy handling. The system is also equipped with options for CO2 cooling and multi-dipping applications.

High capacity molding line for ice cream sticks

When producing high volumes of novelty stick ice cream or water ice, efficient and reliable molding solutions are essential. The challenges include maintaining uniform freezing, minimizing downtime during changeovers, and reducing energy consumption in the production line.
<h2>Mold, freeze, and extract stick ice cream efficiently</h2>
The RIA 14 by Gram Equipment is a high-capacity molding line designed for efficient production of stick ice cream and water ice, offering throughput up to 42,000 pieces per hour. This rotary molding line is self-contained with an integral brine plant, which enhances energy efficiency. Servo drives across the molding line enable precise movements and quick product changeovers, minimizing downtime. Features include double support for mold plates, optimized brine flow to enhance freezing efficiency, and servo-driven components to ensure low noise levels and precise control. The system is designed for low maintenance, requiring cleaning only every 10 years, and offers options such as CO2 cooling to further improve energy savings.

High capacity molding line for stick ice cream

Industrial extraction equipment unlocks the valuable compounds hidden away in natural materials. Automated extraction equipment is applied in the pharmaceutical and cosmetic industries to extract active compounds from medicinal plants or herbs. For example, extracting cannabinoids from cannabis plants. But the process is also fundamental to the food industry, recovering various components like aromas, oleoresins, and proteins.  Considerations for selecting suitable extraction technology include the type of plant material to be processed, the extract's heat sensitivity, and the production volume.

Extraction

Freezing

In the plastics manufacturing industry, achieving high-precision molding while maintaining efficiency and reliability is crucial. Traditional systems might fall short in providing consistent output and energy efficiency, posing challenges for manufacturers aiming for top-quality and cost-effective production.
<h2>Enhance precision molding with Cnc control</h2>
The FANUC ROBOSHOT α-SiA and α-SiB series are high-performance electric injection molding systems that integrate FANUC's advanced CNC technology. These systems offer superior precision in molding applications, making them ideal for industries where accuracy and reliability are paramount. The electric motor-driven design reduces energy consumption compared to hydraulic systems, ensuring environmentally friendly operation. Models such as the α-S30iB, α-S250iB, α-S300iB, and α-S450iB cater to different production scales, providing flexibility for various manufacturing needs. With built-in maintenance inspection support, these systems help minimize downtime and extend the life of the equipment. FANUC ensures that all units in these series maintain consistent cycle times and high-precision output, suitable for production environments requiring meticulous manufacturing standards.

Electric injection molding for precision plastics

In confectionery manufacturing, creating uniform and delicate chocolate shells quickly and efficiently is crucial for production consistency. Often, traditional methods are time-consuming and labor-intensive, leading to uneven thicknesses and imperfections.
<h2>Form thin chocolate shells efficiently</h2>
The FROZENSHELL® by CHOCOTECH is a specialized technology designed for forming thin chocolate shells in a wide variety of shapes. Low-temperature form stamps are dipped into a bath of tempered chocolate, and the depth of dipping determines the height and thickness of the chocolate shell. The stamped shells are then deposited onto a transport belt in perfect alignment for slight cooling. The PRALIMAT® depositor can fill these shells with a chosen praline mass, ensuring uniformity and precision. By exchanging the stamp plate, different shapes and sizes can be produced on the same plate, making the system highly versatile. Available in three working widths (420 mm, 620 mm, and 820 mm), the system can produce up to 612 chocolate shells per minute, depending on the model. Designed for easy integration into existing production lines, the FROZENSHELL® is ideal for manufacturers looking to enhance productivity and product quality.

Thin chocolate shell forming

In large-scale ice cream production, efficiency and flexibility are crucial. Producers face challenges in adapting to various product demands and maintaining high output rates without compromising on quality. Solutions that offer modularity and adaptability are essential for modern factories.
<h2>Enables modular, high-volume ice cream production</h2>
The Eskimoline series by Catta 27 is a range of linear mould systems designed to meet diverse ice cream production needs. These systems are customizable, allowing for flexible station arrangements and tailored production setups. The Eskimoline series includes models like Eskimoline 5, Eskimoline 10, and Eskimoline 14, catering to different production capacities ranging from 7,500 to 28,000 pieces per hour. The use of refrigerants such as FREON and NH3 ensures efficient cooling, while the systems' modular design allows manufacturers to build around their desired final product configuration. Key technical details include varying rows, air and water consumption rates, and installed power capacities, making these systems versatile for efficient and high-volume ice cream production.

Linear mould system for ice cream production

Entry level

Manual

In material testing laboratories, precise molding and accurate cooling are crucial for creating test specimens from thermoplastic materials. Traditional methods often lack the control and programmability needed to meet stringent ASTM standards.
<h2>Automate your Astm specimen preparation</h2>
The Carver Auto-Four Press from ACS Group is a bench top press designed for the ASTM testing of plastics and rubber materials. It uses a four-post design with bolsters for maximum rigidity and has an integral, self-contained hydraulic power unit. The system includes electrically heated platens, programmable controls for precise operation, and a fully guarded clamp area with interlocked gates. Models AutoFour/15PL-ASTM and AutoFour/30PL-ASTM offer clamping forces of 15 and 30 tons, respectively, and can handle adjustable daylights and strokes to accommodate various materials. The AutoFour/48-19-ASTM model is specialized for rubbers with a clamping force of 48 tons and a temperature range up to 260ºC. All press models come with specific calibration and certification traceable to NIST, ensuring reliable and repeatable results.

Bench top press for Astm testing of plastics and rubber

Drawing samples and testing them for conformity with preset quality standards allows manufacturing units to produce a consistent quality of the product. In a batch process, sample testing systems ensures that each batch meets the specified standards. In a continuous process, product and materials testing helps in the early identification of quality issues, saving significant time and resources, and preventing a sub-standard product from reaching the market. The selection of industrial testing equipment depends on the identification of key quality parameters. These parameters may include volume, weight, viscosity, hardness, particle size distribution, sterility, gauge and containment, among other parameters. Testing machinery need regular calibration to ensure that the parameters being tested are accurate. Some of the more common testing solutions include thermal imagers, scratch testers, optical inspectors and texture analyzers.

Testing

In the candy manufacturing industry, the need for accelerated, high-volume gummy production is a constant challenge. Meeting consumer demands for CBD, THC, and vitamin gummies requires efficient, reliable systems capable of producing high-quality products at scale.
<h2>Rapid production with intuitive control systems</h2>
The G150 Automatic Gummy Production System is a cutting-edge solution from CandyPros, designed to meet the high demands of gummy manufacturing. Capable of producing up to 60,000 gummies per hour, this system ensures a substantial production capacity of 150 KG/h. The intuitive PLC control system, coupled with an LED touch panel, simplifies the production process, enhancing ease of use and operational efficiency. The system is ideal for producing high-quality CBD, THC, and vitamin gummies in one or two colors. Additionally, it features a robust cooling system that operates optimally between 20-25°C with a humidity of 55%, ensuring product quality and consistency. The entire production line spans 16 meters, requiring a power supply of 70kw/220V and compressed air consumption with a pressure range of 0.4-0.6 Mpa.

Automatic gummy production system for Cbd and vitamin gummies

In pet food and aqua feed production, versatility and precise control are essential. Meeting diverse process requirements while maintaining high product quality can be challenging without the right technology.
<h2>Adapt to diverse processes with modular components</h2>
The single-screw extruder from Bühler is designed to meet various process requirements in pet food and aqua feed production. Its modular design includes easily adaptable components for higher capacities and different processes. This extruder features a two-stage preconditioner that ensures optimal mixing and gentle retention. The intelligent recipe memory minimizes process and operator errors, making recipe switches fast and efficient. The system's high sanitation standards and superior design translate to minimal downtime and reliable performance. For additional flexibility, modules such as density control, SME control, and hygienic cutter can be configured to fit specific production needs.

Single-screw extruder for pet food and aqua feed

Bakeries aiming to produce large volumes of artisan-quality baguettes efficiently face the challenge of maintaining consistency while minimizing production downtime. Ensuring high throughput without compromising dough integrity or final product quality is essential.
<h2>Produce up to 8,400 baguettes per hour</h2>
The AMF Bakery Systems Stress-Free Baguette Line is designed for high-speed, efficient production of artisan baguettes. With the capacity to produce up to 8,400 baguettes per hour, this system leverages advanced sheeting technology for consistency and quality. Modular units enable easy product changeover, accommodating a wide range of artisan products. The integrated AMFConnect™ system offers real-time access to production data, enabling better decision-making and operational efficiency. Key components, such as the Fusion Open Frame Mixer and the raw dough conveyor with Intralox ThermoDrive®, ensure optimal dough handling and prevent contamination.

High-speed baguette production system

Handling

In the beverage, pharmaceutical, and cosmetics industries, producing high volumes of PET bottles efficiently and reliably is essential. Speed, precision, and energy consumption are critical factors when choosing a bottle blowing solution.
<h2>Enhance production efficiency with servo-driven technology</h2>
The Automatic Energy Save Servo Type PET Bottle Blowing Machine (EBM06) by Alps Machine is designed to address high-volume production needs with precision. The system employs servo motors for the clamping and main transmission parts, reducing mold-clamping time and improving productivity. The perfect heating system design decreases power consumption, while a special oven design saves energy and is easy to maintain. The servo motor-driven stretching ensures faster bottle-blowing speeds and consistent bottle quality. Suitable for producing various bottle sizes ranging from 100ml to 2L, with a capacity of 6000 to 12000 bottles per hour, the machine offers a versatile solution for water, beverage, juice, oil, and cosmetic bottles.

Automatic servo Pet bottle blower

Blending

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

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

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

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

<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.