To meet consumer demand for luxury chocolate items, confectioners are being forced to incorporate a greater range of production processes to accommodate different recipes, batch sizes and product shapes. Flexibility, therefore, is a high priority for the industry and Buhler claims its FlexiStamp system can help manufacturers streamline production. The cold stamping technology forms chocolate shells by inserting a frozen stamp into the chocolate mass and displacing it to form a uniform rim between the chocolate and the newly-created cavity. Previously, the method was shunned by manufacturers due to concerns over the cost involved, long changeover times and the high maintenance of having to defrost, dry and then chill the stamping device before each new use. Now, Buhler offers a multiple stamping head which arranges the plates on a shaft which can be quickly turned to suit the product's form. Turning can occur manually or automatically. Each plate carries its own cooling mechanism - reducing energy waste and associated costs. According to the company: "The new FlexiStamp system slashes production changeover times, reducing downtimes and minimising the resulting costs for producers. The flexible solution developed by Buhler Bindler ensures a production-friendly and efficient cold stamping process."