Podcasts

Aasted's SuperNova Energy Tempering Machine

Energy use halved with grassroots tempering, says Aasted

By Oliver Nieburg

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.

Cama aims for machine that never stops

Dispatches from ProSweets

Cama aims for machine that never stops

By Oliver Nieburg

Automatic changeovers that reduce down-time will be the trend informing confectionery packaging machinery in 2012, according to Renato Dell’Oro of packaging technology firm Cama.