Smart Technology

Cream fillings with palm oil need lower cooling temperatures, says SPX

Rethinking sandwich cream processing after trans fat removal

By Oliver Nieburg

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.

Bosch was exhibiting its 'Contiline’ production line at ProSweets 2013

ProSweets 2013 Cologne

Confectioners favoring healthier bars over chocolate, says Bosch

By Oliver Nieburg

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.

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.

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