New highlights in chocolate mass and compound production include the SmartChocTM and MicroFactoryTM systems, which clearly demonstrate how companies with small production volumes can benefit from Bühler’s vast know-how in chocolate mass processing. In chocolate moulding, Bühler will show a...
As a global technology partner for the processing of cocoa and chocolate Bühler is showing new and proven solutions – executed according to latest hygienic design standards. With its mixer ShearMixTM and the new version of its two-roll refiner PreFinerTM,...
Bühler will feature solutions for the production of cocoa, chocolate, nuts, coffee, and breakfast cereals as well as for drying and sorting of various materials. In addition to technologies, one area of special interest will be Bühler’s global service offerings...
Hard candy, soft confectionery and lollipop makers are developing new products and evaluating equipment using the expertise and resources in the Baker Perkins Innovation Centre. Watch our video to see how this facility could help your next project
Technical / white paper
Depositing technology has many advantages over traditional methods of producing sugar confectionery including high-quality, innovative products, low production costs and flexible manufacturing.The cooking, depositing and cooling equipment is all modular enabling high-output lines to be assembled that employ exactly the...
Technical / white paper
The safety and quality of food have always been important, but recent contamination crises, along with well-publicized product recalls, have heightened public scrutiny of food manufacturers and awareness of product safety.
The innovative CHOCOEASY® – system RUMBA designed by NETZSCH-Feinmahltechnik GmbH offers a maximum profitability, flexibility and efficiency in chocolate mass production.
The new ChocoStar Compact is a modular moulding line designed for highest flexibility and efficiency. This new line is based on reliable technologies which ensure high quality of the final article. Thanks to the modular design the ChocoStar Compact will...
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 home handling short bursts of intense activity or operating with relentless reliability over very large product runs,...
NETZSCH’s ChocoEasy® enables chocolate makers of any size to cost effectively manufacture all varieties of chocolate from scratch. Released from their traditional dependence on large chocolate suppliers, confectioners are now free to create their own chocolate recipes.
Suitable not only for medical candies - packed in blister - is the STRADA® forming line for seamless and highly centre-filled hard candy products. Advantages of both rotary and chain dies are combined and contribute to the manufacturing of high...
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 80 to 3600 kg/h of fondant. The high quality is achieved...
Basically, the CrossFlow® Cooker is a tube-in-shell heat exchanger with a counter current cross flow pattern. Due to an excellent heat transfer coefficient (OHTC values) the cooker works with lower vapour pressure demands. The CrossFlow® can also be used as...
The combination of both machines Siedomat® and Turbomix® allows production of aerated confectionery in many recipe versions and throughputs. Process parameters as well as recipe components are easily adjustable, process flow is ensured by a reliable PLC control. A uniform...
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 has a revolutionary cocoa butter measuring system and...
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.
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...