Breaking News on Confectionery & Biscuit Processing

Product innovations > All Products


Various range of fillings, for all application.

Materne Industries | 01-Sep-2012 | Webpage Product presentation
Materne Industries propose traditional, innovative and trendy fillings, suitable for cereal products (breakfast cereal, biscuits, cakes,...

Discover Why Almonds and Chocolate Make a Perfect Pair

Almond Board of California | 30-Jul-2012 | PDF Data sheet
When something is as wonderful as California Almonds, you can’t keep it a secret for long. Demand for this tiny, tasty, nutritious, crunc...
EPI Ingredients: adaptability a real stake to succeed

The freshness and typical taste of yoghurt for your chocolates fillings and confectionery

EPI Ingredients | 04-Jun-2012 | PDF Application note
A new pasteurized yoghurt powder to improve the yoghurt taste of your recipes. This new ingredient solution is kosher and halal certified.
New Ishida multihead gives confectionery packer greater flexibility

New Ishida multihead gives confectionery packer greater flexibility

Ishida Europe | 28-May-2012 | PDF Case study
A new 20-head Ishida R-Series multihead can be readily adapted to mix products in a range of ratios for confectionery packing. Equally at...

Emulsifier YN - The unique ingredient in chocolate production.

Palsgaard A/S | 17-Apr-2012 | PDF Technical / white paper
Emulsifier YN (ammonium phosphatides, E442) is known to be the best and most efficient alternative to lecithin (E322), in both chocolate...

ChocoStar™ Compact – reliable technology at an attractive price

Buhler | 16-Jul-2012 | Link Information request
The new ChocoStar Compact is a modular moulding line designed for highest flexibility and efficiency. This new line is based on reliable...

ChocoStar™ Compact - reliable technology at an attractive price

Buhler Group | 24-Feb-2012 | Link Information request
The new ChocoStar Compact is a modular moulding line designed for highest flexibility and efficiency. This new line is based on reliable...

The importance of expanded rheology information and emulsifier functionality in chocolate production

Palsgaard | 10-Jan-2012 | PDF Technical / white paper
Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and thr...

Hänsel Processing: STRADA® 2000 - high performance forming line

Hänsel Processing | 14-Feb-2012 | Link Information request
Suitable not only for medical candies - packed in blister - is the STRADA® forming line for seamless and highly centre-filled hard candy...

Hänsel Processing´s Fondant Beating Machine HFD III

Hänsel Processing | 24-Jan-2012 | Link Information request
The fondant beating machine HFD III is appropriate especially for high quality fondant with very smooth and uniform crystal structure. In...

Chocolate & Confectionery Fats from AAK - the natural choice for your chocolate business

AAK | 16-Feb-2010 | Video Video
AAK's products are highly developed and derived from natural and nutritious raw materials like palm and shea.From our seven production si...

Hänsel Processing GmbH: Sweet Competence in Cooking of Masses

Hänsel Processing | 30-Aug-2011 | Link Information request
Basically, the CrossFlow® Cooker is a tube-in-shell heat exchanger with a counter current cross flow pattern. Due to an excellent heat tr...

Buhler Multitherm TC™ - Superior Cocoa Butter Quality

Buhler Group | 25-Aug-2011 | Link Information request
With rising prices of raw materials and the effect that cocoa butter’s solidification and crystallisation can have on quality, it’s becom...

Sweet Competence for Candy Bars, Torrone and Halwa

Hänsel Processing | 17-Aug-2011 | Link Information request
The combination of both machines Siedomat® and Turbomix® allows production of aerated confectionery in many recipe versions and throughpu...

KHP’s Universal Laboratory Batch Cooker LSK-5

Hänsel Processing | 21-Jun-2011 | Link Information request
The laboratory batch cooker LSK-5 can be used for the laboratory production of different candy products under atmospheric, vacuum or over...

Gear up your panning process with sucrose esters of fatty acids

Sisterna | 07-Jun-2011 | PDF Technical / white paper
Creating a smooth crispy coating on a candy is a time consuming effort. Sucrose esters can gear up your panning process by shortening the...

UNIBATCH® - universal batchwise cooker

Hänsel Processing | 26-May-2011 | Link Information request
The UNIBATCH® universal cooker can be used as a single aggregate or a component in the complete line. The cooker works batchwise and can...


SGS | 16-May-2011 | PDF Technical / white paper
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews...

Palsgaard® AMP 4448 – The safe ingredient choice!

Palsgaard | 25-May-2011 | PDF Application note
This article discusses the 4 major benefits and 4 additional advantages chocolate manufacturers can achieve by replacing IP soy lecithin...

Canny – The aluminum bowl that lifts up your brand!

18-May-2011 | Link Information request
With its easy peelable membrane, Canny really makes opening child’s play, and young and old alike will enjoy the convenience of a soft an...

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