Royal Duyvis Wiener and Lehmann’s new continuous liquid conch saves time, energy and space for chocolate manufacturers, its international sales manager says.
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
The global market for compound chocolate will grow faster than regular chocolate, according to equipment supplier Bühler which is gearing up to launch a smaller capacity compound chocolate processing machine to capitalize on the area.
Chocolate processor Sollich will target Africa as its next market; a region that will become very interesting over the next 3-5 years, its executive director said.
Processing and packaging supplier Bosch has reported a fall in the number of enquires to make traditional chocolate bars using its equipment as customers opt for healthier options such as grain-based bars and sugar-free chocolate.
Flexibility was the aim behind Carle&Montanari-OPM’s new launches for chocolate preparation and primary packaging that it showcased at ProSweets, its sales and marketing manager said.
Netzsch has claimed that it offers an energy efficient chocolate production process as its grinding and liquid-conching processes run simultaneously in different equipment.
Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.
GEA Refrigeration Technology is offering manufacturers better quality food quality, longer shelf life and improved capacity with the launch of a High Velocity Freezer (HVF) unit.
Large scale solar food processing remains under-exploited, especially in hot countries, according to a study that is due to be published in the Journal of Food Science and Technology.
FleetwoodGoldcoWyard has updated its mini-buffer and multi-lane conveyor systems, claiming they offer improved production line efficiency.
Confectionery manufacturers can reduce the breakage of candy canes and compare products to rivals with texture analyzers, according to eqipment supplier Texture Technologies.
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The demand for bakery and confectionery food processing machinery is to increase over the next few years as employment and incomes rise in developing countries, according to Freedonia.
Nut traces can be better detected in dark chocolate and biscuits by adding a clean-up step, say Italian researchers.
Anti-microbial air treatment systems will become a “very important” hygiene factor in the food manufacturing industry in coming years, Ecolab’s Marcus Ley told reporter Mark Astley.
Researchers have developed a method to quickly determine cholesterol levels in chocolate and sandwich-type biscuits that was not previously possible, they claim.
Detectamet is rolling out a host of detectable accessories for food and drink manufacturers, from tote bin liners to ear plugs and hygienic gloves.
A revolutionary technology that enables the recovery of aluminium from laminated pouches will be demonstrated for the first time on a commercial scale by the end of the year.
Nestlé’s confectionery factory in York, UK, has bagged a safety award for a scheme assessing plant design risks that has reduced the frequency of accidents by a third.
New highlights in chocolate mass and compound production include the SmartChocTM and MicroFactoryTM systems, whi...
As a global technology partner for the processing of cocoa and chocolate Bühler is showing new and proven solutions – executed accordi...