Product innovations

Compact processing solutions for chocolate.

Bühler technology and services | 07-Apr-2014 | Information Request

New highlights in chocolate mass and compound production include the SmartChocTM and MicroFactoryTM systems, which clearly demonstrate how companies with...

Chocolate and Almonds – A World of Opportunity

Almond Board of California | Recorded the 14-May-2014 | Webinar

Science suggests that almonds and chocolate, each valued for their individual taste and texture, together create a tapestry of flavors that delight consumers...

Setting new standards in food safety.

Bühler technology and services | 24-Mar-2014 | Information Request

As a global technology partner for the processing of cocoa and chocolate Bühler is showing new and proven solutions – executed according to latest hygienic...

PURAC® Powder MA: intense sourness, extreme stability

Corbion Purac | 17-Mar-2014 | Data Sheet

PURAC® Powder MA is unique, patented and specifically developed for use in acid sanding of confectionery.It consists of malic acid, which is coated with...

Strategic Nutrition for Healthy Aging

People everywhere are living longer and stronger — and looking to nutrition to help stave off inflammation, osteoporosis, vision loss and other health...

Innovations along the value chain of chocolate processing.

Bühler technology and services | 10-Mar-2014 | Information Request

Bühler sets new standards of hygienic design with its five-roll refiner FinerTM V, which is equipped with new drive concept and new cooling system. A new...

GELITA concepts for sugar reduced candies

Gelita AG | 04-Feb-2014 | Data Sheet

   Sugar reduced concepts for fortified gummy candies.   The Nutrition Profile Challenge   Replace sugar with protein   Add healthy ingredients such as...

Bühler – more than 10 trend setting innovations.

Bühler technology and services | 13-Jan-2014 | Information Request

Bühler will feature solutions for the production of cocoa, chocolate, nuts, coffee, and breakfast cereals as well as for drying and sorting of various...

Creating the all-round solution for chocolate - Palsgaard PGPR 4120

Palsgaard | 04-Nov-2013 | Technical / White Paper

When considering the use of PGPR in chocolate most will think of the possible cost savings associated with this. However, this co-emulsifier offers much...

Various range of fillings, for all application.

Materne Industries: The European leader in the exclusive production of fillings for Industry | 01-Sep-2013 | Product Presentation

Materne Industries propose traditional, innovative and trendy fillings, suitable for cereal products (breakfast cereal, biscuits, cakes, pastries, chocolate,…) ...

Growth Opportunities for Clean-Label-Positioned Foods and Beverages

Ingredion | Recorded the 26-Jun-2013 | Webinar

Though no formal regulatory definition exists for “clean label,” consumer insights are helping to shape a proposed definition. This definition includes...

Improve your margin on small premium tablets

Information not available | 20-May-2013 | Data Sheet

Small premium chocolate tablets are taking off. Western-Europe especially offers superior opportunities for high-volume premium chocolate. The more select...

A Unique Way to Develop New Confectionery Products

Baker Perkins | 01-Apr-2013

Hard candy, soft confectionery and lollipop makers are developing new products and evaluating equipment using the expertise and resources in the Baker...

Download a new white paper on Food Supply Chains

SGS Systems & Services Certification | 25-Mar-2013 | Technical / White Paper

SGS published a white paper titled "Managing Performance in Food Supply Chains". It discusses the impacts, opportunities and challenges arising...

Maximising Output of High-Quality Confectionery

Baker Perkins | 21-Mar-2013 | Technical / White Paper

Depositing technology has many advantages over traditional methods of producing sugar confectionery including high-quality, innovative products, low production...

Understanding the latest requirements from GFSI

Eagle Product Inspection: The Vision to See Beyond Detection | 14-Mar-2013 | 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...

A clean solution - Chocolate Production with NETZSCH

NETZSCH | 01-Mar-2013

The innovative CHOCOEASY® – system RUMBA designed by NETZSCH-Feinmahltechnik GmbH offers a maximum profitability, flexibility and efficiency in chocolate...

Be the first to taste the vanilla revolution

Solvay | 15-Oct-2012 | Application Note

Vanilla is one of the world's most sought after and best loved flavors, not only for its unique sensory qualities, but also for its ability to bring...

Revolutionary depositing with Bühler FelxiNozzle™

Buhler Group | 24-Sep-2012 | Information Request

The innovative FlexiNozzleTM by Bühler is nothing less than a revolution for chocolate manufacturers and other food industries. Thanks to its flexible...

Moisture caused problems in ice cream coating - a problem of the past

Palsgaard | 03-Sep-2012 | Technical / White Paper

Is your ice cream coating safe against the negative effect of water?Water migration from ice cream to coating results in severe difficulties in maintaining...

Discover Why Almonds and Chocolate Make a Perfect Pair

Almond Board of California | 30-Jul-2012 | 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, crunchy little gem...

ChocoStar™ Compact – reliable technology at an attractive price

Buhler | 25-Jun-2012 | Information Request

The new ChocoStar Compact is a modular moulding line designed for highest flexibility and efficiency. This new line is based on reliable technologies which...

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

Epi Ingredients | 04-Jun-2012 | 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

Ishida Europe | 28-May-2012 | 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 home handling...

Emulsifier YN - The unique ingredient in chocolate production.

Emulsifier YN (ammonium phosphatides, E442) is known to be the best and most efficient alternative to lecithin (E322), in both chocolate - and compound...

Gear up your panning process with sucrose esters of fatty acids

Sisterna B. V. | 19-Mar-2012 | 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 drying time....

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

AAK | 15-Mar-2012

AAK's products are highly developed and derived from natural and nutritious raw materials like palm and shea.From our seven production sites worldwide,...

ChocoStar™ Compact - reliable technology at an attractive price

Buhler Group | 27-Feb-2012 | Information Request

The new ChocoStar Compact is a modular moulding line designed for highest flexibility and efficiency. This new line is based on reliable technologies which...

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

Palsgaard | 23-Jan-2012 | Technical / White Paper

Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and three-step viscosity...

CHOCOEASY® - Welcome to the Future of Chocolate Production

NETZSCH | 12-Dec-2011

NETZSCH’s ChocoEasy® enables chocolate makers of any size to cost effectively manufacture all varieties of chocolate from scratch. Released from their...

Hänsel Processing: STRADA® 2000 - high performance forming line

Hänsel Processing | 14-Nov-2011 | Information Request

Suitable not only for medical candies - packed in blister - is the STRADA® forming line for seamless and highly centre-filled hard candy products. Advantages...

Freshen your soft candy with sucrose esters of fatty acids.

Sisterna B. V. | 07-Nov-2011 | Technical / White Paper

Toffee, fudge and fondant tend to harden and, if fat is incorporated, become rancid during storage. Sucrose esters stabilise the sugar matrix and encapsulate...

Hänsel Processing´s Fondant Beating Machine HFD III

Hänsel Processing | 24-Oct-2011 | Information Request

The fondant beating machine HFD III is appropriate especially for high quality fondant with very smooth and uniform crystal structure. In a modular construction...

Hänsel Processing GmbH: Sweet Competence in Cooking of Masses

Hänsel Processing | 19-Sep-2011 | 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 transfer coefficient...

Sweet Competence for Candy Bars, Torrone and Halwa

Hänsel Processing | 29-Aug-2011 | Information Request

The combination of both machines Siedomat® and Turbomix® allows production of aerated confectionery in many recipe versions and throughputs. Process parameters...

Buhler Multitherm TC™ - Superior Cocoa Butter Quality

Buhler Group | 29-Aug-2011 | Information Request

With rising prices of raw materials and the effect that cocoa butter’s solidification and crystallisation can have on quality, it’s become increasingly...

KHP's Hard Candy Cooking & Forming Line SUCROLINER

Hänsel Processing | 18-Jul-2011 | Information Request

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...

KHP’s Universal Laboratory Batch Cooker LSK-5

Hänsel Processing | 27-Jun-2011 | Information Request

The laboratory batch cooker LSK-5 can be used for the laboratory production of different candy products under atmospheric, vacuum or over-pressure cooking...

UNIBATCH® - universal batchwise cooker

Hänsel Processing | 06-Jun-2011 | 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 be applied for...

NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS

SGS Systems & Services Certification | 31-May-2011 | 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...

Palsgaard® AMP 4448 – The safe ingredient choice!

Palsgaard | 30-May-2011 | Application Note

This article discusses the 4 major benefits and 4 additional advantages chocolate manufacturers can achieve by replacing IP soy lecithin with Palsgaard®...

World leader in Ammonium Phosphatide

Palsgaard | 23-May-2011 | Product Brochure

Palsgaard® AMP 4448 – Ammonium Phosphatide (E 442) is the best and most efficient alternative to lecithin in chocolate and compound products as it significantly...

KHP's Fondant Beating Machine HFD III

Hänsel Processing | 09-May-2011 | Information Request

The fondant beating machine HFD III is appropriate especially for high quality fondant with very smooth and uniform crystal structure. In a modular construction...

Interpack: Klöckner Hänsel will show the biggest hard candy line worldwide

Hänsel Processing | 18-Apr-2011 | Information Request

In 2011, Klöckner Hänsel Processing celebrates its 100th anniversary, right in time for Interpack. Klöckner Hänsel is known worldwide for high quality...

Tasty Technology for High Quality Jelly Products

Hänsel Processing | 14-Mar-2011 | Information Request

The JellyStar® 2014 cooking plant in its third stage of development is appropriate for all common jellying agents and is characterized by its compact construction,...

11 Key Players Make A Winning Team

Buhler Group | 07-Mar-2011 | Information Request

Find out how Buhler score on all sides with 11 brand new machines for an impressive line out at Interpack this year. Buhler steps into different areas...

ROTAMAT® continuous rotor cooking system

Hänsel Processing | 28-Feb-2011 | Information Request

The ROTAMAT® continuous rotor cooking system is particularly conceived for quick and gentle cooking processes – also under vacuum – of milky masses. Usually...

Buhler - Energy efficiency solutions

Buhler Group | 31-Jan-2011 | Information Request

13,000 schools in Africa could be built in saved energy bills from cocoa bean processing, but how to save Energy in the cocoa and chocolate production...

ISO26000-Guidance on Social Responsibility by SGS

SGS Systems & Services Certification | 18-Jan-2011 | Technical / White Paper

“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper...

Webinar: New Cocoa butter measuring system: The MultiTherm TC™

Buhler | 06-Dec-2010 | Information Request

With rising prices of raw materials and the effect that cocoa butter’s solidification and crystallisation can have on quality, it’s become increasingly...