Klöckner Hänsel Processing has the ability to produce up to 4,000 kg per hour of formed hard candies - solid or filled.The characteristics of the Sucroliner line exist of the combination of large output under automated conditions and flexibility. It...
The laboratory batch cooker LSK-5 can be used for the laboratory production of different candy products under atmospheric, vacuum or over-pressure cooking conditions. It is mounted on a robust stainless steel frame with four height adjustable feet. The divided vacuum...
The UNIBATCH® universal cooker can be used as a single aggregate or a component in the complete line. The cooker works batchwise and can be applied for the manufacture of fillings, caramel, toffees, chewy candies, binding and other masses. A...
Technical / white paper
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
This article discusses the 4 major benefits and 4 additional advantages chocolate manufacturers can achieve by replacing IP soy lecithin with Palsgaard® AMP 4448 - an Ammonium Phosphatide as emulsifier. To read more
With its easy peelable membrane, Canny really makes opening child’s play, and young and old alike will enjoy the convenience of a soft and spillage-free opening. The absence of sharp edges removes any risk of injury and makes Canny ideal...
Palsgaard® AMP 4448 – Ammonium Phosphatide (E 442) is the best and most efficient alternative to lecithin in chocolate and compound products as it significantly outperforms lecithin in terms of viscosity while ensuring a stable supply. Read more...
The fondant beating machine HFD III is appropriate especially for high quality fondant with very smooth and uniform crystal structure. In a modular construction it has a capacity of up to 3600 kg/h of fondant. The high quality is achieved...
In 2011, Klöckner Hänsel Processing celebrates its 100th anniversary, right in time for Interpack. Klöckner Hänsel is known worldwide for high quality machinery and process know-how. Advanced machines and innovative process technology for manufacture of hard candy, jelly, toffee, aerated...
The JellyStar® 2014 cooking plant in its third stage of development is appropriate for all common jellying agents and is characterized by its compact construction, offering the possibility to produce high quality jellies with KHP-machines even if space is limited....
Find out how Buhler score on all sides with 11 brand new machines for an impressive line out at Interpack this year. Buhler steps into different areas with no less than 11 machines specifically designed for growth markets, with leading...
The ROTAMAT® continuous rotor cooking system is particularly conceived for quick and gentle cooking processes – also under vacuum – of milky masses. Usually inevitable Maillard reactions are minimized in a way that makes it possible to produce light cream...
On-Demand Supplier Webinar
Openability is a key element in successful packaging.By attending this webinar, you will:
Learn how Fraunhofer AVV’s assessment of opening forces such as pull tab or sealed seams is critical to packaging development.
Understand the dynamics behind easy peel lidding and reliable...
13,000 schools in Africa could be built in saved energy bills from cocoa bean processing, but how to save Energy in the cocoa and chocolate production process? First stop - Buhler Energy Audit. Find out more
Technical / white paper
“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper by SGS. This document is a discussion about social responsibility issues and how they can be managed...
With rising prices of raw materials and the effect that cocoa butter’s solidification and crystallisation can have on quality, it’s become increasingly important to be assured of a quality cocoa butter. Buhler launches a revolutionary new cocoa butter measuring system...
The Burning Issue – Achieve Huge Savings In Your Energy Costs. Reduce your Co2 emissions, look after the planet and finally watch your high-energy bills go up in smoke! Buhler’s cocoa shell combustion system Tomorrow’s winner for today.For more information...
Roll refining is one of the most important process step for producing chocolate. Buhler is able to show solutions how energy consumption can be reduced thus cutting production cost and contributing to a more sustainable chocolate production. To request more...
Natural colours are the trend of today. Sucrose esters make it easy to prepare highly concentrated natural colour emulsions, that can be widely used, with good stability. Simple equipment can do the job. Also suitable for omega-3 and sterols.
Did you know that Palsgaard offers the most efficient alternative to lecithin in chocolate and compound products? Palsgaard® AMP 4448 means stable and low viscosity and cost reductions from reduced fat contents and uniform production.