Three months before the start of interpack 2008 - which will take place from April 24 – 30 at the fairgrounds in Düsseldorf, Germany – already 2,700 exhibitors from 58 countries have reserved 1.8 million sq. ft. of net exhibit space. For comparison, at interpack 2005, 176,000 visitors toured 19 halls housing 2,668 exhibitors.
To date, 69% of the exhibitors are from countries other than Germany. The leading foreign exhibitor nations include Italy, France, the Netherlands, Great Britain, Turkey, China, Switzerland, the U.S., Spain and Taiwan. For the first time, exhibitors from Iceland, Oman and Jordan will display their products at the show.
The number of U.S. exhibitors includes 33 companies participating within the North American Pavilion, organized by Messe Düsseldorf North America - the U.S. subsidiary of the trade fair organizer. (www.mdna.com)
As always, halls 1 through 3 – as well as parts of 4 - will be specifically devoted to the confectionery segment. Naturally, there will be companies working with confectioners spread throughout halls 5 through 19, including the newly constructed hall, 8A. In addition, the show will feature innovative solutions and all-inclusive services for all packaging consumer sectors. The spectrum of exhibits at interpack 2008 will provide a comprehensive overview of new technologies and products - from manufacturing processes to packaged end products.
For more information, visitwww.mdna.comorwww.interpack.com
Aasted-MikroverkAt interpack 2008, Aasted-Mikroverk will exhibit a completely new concept for modular moulding lines, one that will be marketed under the Jensen name. As many past chocolate manufacturers may recall, Mr. Jensen was the individual who - in 1923 - invented the first continuously operating moulding line.
As a way of honoring his achievements from that time, Asted-Mikroverk decided to use his name for its new modular moulding line concept. It’s a concept that’s characterized by not only modularity, but also easy cleaning and a most cost effective manufacturing method. As a result, customers can attain high quality output at an attractive investment cost.
Visitors to the booth will also have the opportunity to see the latest updates on the company’s well-known AMC series featuring various auxiliary equipment, such as aeration and aroma units to enhance the depth and range of this type of machinery program.
A wide range of tempering machines will be shown as well, two illustrated above and below.
The successful Alice extruder, which was launched at interpack 2005, will also be shown this year. Since then, we have developed machines with a working width of 400 mm, thus addressing the needs of many smaller manufacturers. In addition, the machine can be used in connection with semi-automatic production.
Customers coming to the booth will once again have a chance to see Aasted-Mikroverk’s latest developments involving FrozenCone equipment. Today more than 400 different products are being manufactured using the technology that was invented and patented by Aasted-Mikroverk.
As mentioned earlier, research and development remain ongoing. Everything exhibited at the booth represents the latest advancements in technological control and manufacture within the company’s line of business. Such commitment to innovation helps maintain Aasted-Mikroverk’s position as a vital and competitive manufacturer of solutions for the baking and chocolate industries.
Visit Hall 2, booth B04/B12
A.E. NielsenA.E. Nielsen will exhibit its Master enrober in a 1,300 mm band width connected to a 20-meter cooling tunnel, also in a 1,300 mm band width. Visitors will be able to see the company’s new XXL cooling tunnel in a 1,800 mm band width. In addition, A.E. Nielsen will demonstrate the M510 moulding line that’s capable of handling moulds in 510 mm, 680 mm and 850 mm widths.
Professionals will also have the opportunity to view two Junior enrobers in action, band widths of 620 mm and 820 mm. One of the Junior enrobers will demonstrate compound enrobing and the other will work with real chocolate.
Those at the booth will also see the company’s Tempa 420 enrober with an appropriate cooling tunnel as well as the small BabyFlex enrober in 320 mm band width. There will also be two tempering machines on display, an NTD 1,600 kg and a smaller T 200 tempering machine.
In addition, customers will see the new PLC systems that have been introduced on the Junior and Master series of enrobers.
Visit Hall 1, booth C03/D04
Bosch Packaging TechnologyBosch Packaging Technology will be exhibiting its latest products, including new twist-wrapping as well as bar processing and packaging technology.
Bosch – Hansella
The fondant beater is the heart of the new developed BFK 1000 fondant plant. It completes the product range for confectionery products. The Bosch TwinHead takes twist-wrapping to a new level. Bosch Contiline represents the latest developments in field bar production, a new business for the company. The line can produce a broad range of candy and cereal bars.
The Sapal PillowTwist wrapping machine combines Bosch‘s twist-wrapping know-how with Sapal’s chocolate competence.
The Pack 401 wrapper is a medium-speed wrapper with high-end options. The in-line infeed system shows the flexibility of this machine.
The RopeX 2010 co-extruder is a further development by Bosch. Two extruders combine their product flow into the common pressure head. There are multiple options to combine shapes and colors, allowing the production of highly attractive product creations.
The cookie round-about shows various ways how to organize product patterns on a minimally automated system.
Vertical Baggers Weert
The SVE 2515 vertical bagger stands for flexible and economical production, handling different kinds of packaging materials, heat sealable as well as polyethylene film.
Hall 6, booth B09/C58
Bühler AGBy launching the idea of a Future Center at the booth, Bühler wants to involve the chocolate and nut world into the earlier stages of new developments, thereby implementing solutions to the demands of the marketplace from the beginning.
Bühler and G.W. Barth AG – the new Bühler Barth AG
Starting with cocoa and nuts processing, the company will exhibit the highly efficient winnower W4000 as well as the novel technology used in the NR3 for nut roasting, which allows a substantial shelf life increase for hazelnuts.
In the world of chocolate and compound processing, Bühler willl present the advantages of its modular solution, the CompLine 600, a highly efficient and compact piece of equipment to process complex compounds.
With regards to chocolate mass production, visitors will find the state-of-the–art, two-stage refining system with PreFiner 1800 and Finer 2500 V, both featuring the latest developments.
Nearby, the company’s DÜC and ELK 3 conches will be displayed as well as a new highly efficient liquefier, the LiQ 4.5.
Chocolate professionals will find answers about processing challenges and flexibility in the proven pre-crystallization technology with the SeedMaster 2000 T.
Those interested in depositing and moulding would do well to inspect the full range of the newest Bühler Bindler depositors – PowerShot, PreciShot, VersiShot – and the CoolCore cold stamping system.
Managers searching for a highly flexible production method must see the company’s multihead FlexiStamp cold stamping technology, which is being exhibited for the first time. They also have the opportunity to view 3-D decoration on the highly flexible.
Finally, Bühler will premiere at interpack its latest innovation, the FlexiShot, revealing a complete new technology in depositing featuring flexible nozzles that allow highly precise, non-tailing depositing.
Visit Hall 3, booth C43/D28
CaotechAt interpack 2008, Caotech will unveil its latest developments on cocoa, chocolate and compound processing. The CAO 3000 IN-LINE installation will be on display, including the Mini Mix automatic weighing and mixing unit. This latest development, as well as the ubiquitous CAO B2000, are automated processing lines for the production of chocolate and compound with capacities of 500 through 2,000 kg per hour. Depending upon a customer’s requirements, the line can be completed with an ingredients feeding section.
Within the cocoa arena, the new N5000 cocoa nibs pre-grinder will be exhibited. This grinder is based on the successful N4000, which was presented at interpack 2005. The capacity of the N5000 will be around 5,000 kg/hour. In addition, other cocoa grinding developments will be demonstrated at the Caotech booth.
Recently Caotech has developed an alternative continuous conching unit to be used as a wet conching system. This CWC 2000 (Continuous Wet Conche) can be placed behind traditional conches for final homogenization and conching, as well as behind ball mill systems for obtaining a high quality chocolate. The CWC 2000 will be on display and details will be presented by Caotech staff at the booth.
For laboratory use Caotech will exhibit the new laboratory conche for chocolate in combination with the well known CAO B5 laboratory ball mill refiner.
Visit Hall 3, booth C22/27
Carle & MontanariCarle & Montanari offers the widest range of moulding plants for the production of chocolate products. With variable capacities, the plants feature advanced technical solutions for dosing into moulds of various sizes, from 275 to 1700 mm.
The moulding lines comprise three machine families: the Cavemil lines operating with loose moulds and intermittent motion; the Multicavemil and Supercavemil lines operating with chained moulds and continuous motion; and the Cavemil Chainless lines operating without chains, with loose moulds and intermittent motion. These lines can perform any kind of automatic dosing of cream and compounds, crushed or whole ingredients, biscuits and wafers.
The new system for forming chocolate shells or hollow cases developed by Carle & Montanari uses Fast Shell technology. This equipment allows to shape the chocolate, dosed with a depositor, by introducing a cooled matrix in the mould in order to obtain the same shape of the pattern. The advantages of the Fast Shell technology include: More uniform and even shell thickness; lower quantity of deposited chocolate, which means energy saving involving tempering; shorter shell formation; easier forming of the “wet shell,” useful for products with filling, biscuits or wafer; shorter cooling time and better control of the shell solidification; and faster changeovers.
A revolutionary type of cooling tower
The newly designed stainless steel cooler FV/4, features an innovative system for the transfer of moulds from the ascending to the descending column of moulds, whereby the row of moulds are transferred together with the supporting racks. As a consequence moulds and racks circulate only in the inner part of the cooler providing excellent access for maintenance and cleaning. Furthermore racks can be removed, manually and tool free, for easy cleaning and total access to the inner part of the cooler.
Visit Hall 8A, booth E01/F12
ChocotechTogether with its sister company, Sollich KG, Chocotech GmbH will exhibit a broad range of confectionery and chocolate processing equipment during the interpack 2008 show, the two companies occupying a booth encompassing 1,500 square meters.
The company’s candy division will display the following: an AUTOGRAV system for ingredient weighing, mixing and dissolving complete with PLC for recipe control and recipe saving; a new SUCROFORM W embossing plant for hard candies, chewy candies and croquant items; a TURBOWHIP 300 for aerated candy nougat; and a new CHEWMASTER, which provides a pronounced pre-crystallization to chewy candies so that they can be formed without extrusion.
The candy division will also feature a JELLYMASTER with the new SUCROTWIST cooker, which is designed to handle jelling agents such as agar, gelatin, starchs and acacia gum.
Visitors to the booth will also see a CARASTAR batch cooking unit for caramels, binders and various other products; a YPP continuous caramel cooker, which is unique in that it is the only cooker available that cooks and caramelizes simultaneously; a SUCROMASTER vacuum and a screw extraction system for high boils, sugar-free, dairy and real fruit products.
Confectioners will be anxious to view the division’s SUCROCRUNCH, which can handle up to 60% inclusions like nuts in the cooked sugar syrup for applications like peanut and sesame brittles. A CONBAR line will be connected to the SUCROCRUNCH to demonstrate its capabilities.
And finally, on the candy side, fondant – with or without proteins – will be made on the MICRON, which will be exhibited together with the SUCROFILM thin film cooker.
Chocotech’s chocolate division will show an entire FROZENSHELL system - together with a PRALIMAT depositor - in operation.
Visit Hall 3, booth A07/B08
Confitech/RuffinattiThe Italian company Confitech/Ruffinatti has been manufacturing confectionery equipment for more than 75 years, building its current reputation on robust design and technological innovation as well as widely recognized expertise and strong commitment to customers’ needs.
Beside the worldwide known kneading machine for hard candy, which - since its introduction on the market in the ‘50s - has changed the way to make candies for more than 1,000 customers around the globe, Confitech/ Ruffinatti has continuously expanded its expertise. Not only has it become a primary supplier of fully integrated lines, for production of hard, soft and crunchy candies, toffees and milk caramels, but the company has also developed stand-alone machines to accomplish specific steps of the candymaking process.
Thus, different solutions driven by the same commitment to safety, flexibility and automation espoused by Confitech/Ruffinatti for the past 75 years.
At interpack 2008 the company will display a wide range of equipment, including the following:
• A complete toffee SERVOMATIC line for production of chewy candies and milk caramels that will include the following: a weighing and mixing machine SL.2000 for slurry preparation; a continuous toffee cooker CKT.600M; a coloring/flavoring station; a fully automatic cooling drum RCT.900 with batch weighing and cutting unit as well as dry feeders for the addition of acid; a puller TZ.60; and a sheeter LAM.200.
• A cooker for hard candies, including milk hard candies, type CKU.75, based on plate heat exchanger technology.
• A line for crunchy candies type CL.20.
• A newly designed, heavy duty crystalization unit for soft and chewy candies.
Visit Hall 1, booth A29
DumoulinAs world leader in coating technologies, Dumoulin offers a wide range of equipment solutions for all coating requirements, from the simple to the most sophisticated. Single-control packages operate the entire panning process, including syrup preparation and storage, loading, unloading and air handling.
IDA and IDA-X are Dumoulin’s complete brand of coating machines designed for a wide variety of batch capacities: 500, 750, 1,000, 2,000 and 3,000 kg per batch. The IDA equipment lines are used specifically for chocolate and soft sugar coating. The equipment is highly flexible, according to the optional equipment chosen.
Model IDA-X is designed for hard sugar shell coating (sugar and sugar-free) and is suitable for chewing gum, chocolate centers and chewy centers. This unit is different from the IDA line because the drying air that passes through a fully perforated pan and the product bed ensures optimal drying times.
Both units ensure high productivity and high product quality due to the experience of Dumoulin’s panning process.
The key advantage involves the design of drums, which features a very shallow bed depth of product used during processing in order to protect the fragile tablets. The design also allows quick and homogeneous mixing while ensuring maximum exposure to the ventilation. All of these elements working together create perfect coatings in a minimum amount of time.
Dumoulin also constructs equipment for the pharmaceutical industry, large-scale production installations for gum, tablet, homeopathic granule and globule coating.
At the 2005 interpack show, Dumoulin exhibited the latest developments, such as the IDA 3002X (for sugar and sugar-free coating); the IDA 1002CV (for chocolate and varnishing) and a brand new concept for sugar and sugar free coating.
Dumoulin is represented in the United States and Canada by Sollich North America, based in Tampa, Fla.
Visit Hall 1, booth B17/C18
Haas-MondomixHaas-Mondomix B.V., a business unit of the privately owned Haas Group whose brands include Franz Haas Waffel- und Keksanlagen and Haas-Mondomix, is the world-wide market leader in the fields of continuous aeration-related procesing equipment and turnkey solutions for the bakery, confectionery and dairy industries.
The company’s track record remains unparalleled because of its well-known reliability and quality, its problem-solving capabilities and flexibility. Those characteristics are evident worldwide, with customers in more than 55 countries operating thousands of Haas-Mondomix machines.
More than 65 dedicated employees at Haas-Mondomix B.V. are ready to assist and help customers at every stage of a project – be it single machines or turnkey projects to entire production lines for multinational corporations.
As the company’s slogan’s points out, “We do not just sell machines, we sell total solutions.”
One of the newest products that the company will unveil at this year’s interpack is its High-speed Depositor. It is suitable for depositing all types of aerated chocolate creams, batters and marshmallows. It combines undreamt possibilities with the company’s undisputed stamp of quality.
The unit is capable of depositing at very high speeds; up to 300 rows per minute depending on the product. Other features include a changeable and flexible program, easy changeouts of depositing tools and more.
HMH Capper and Cream system
Haas-Mondomix is also proud to present the new HMH Capper and Cream system in cooperation with Houdijk Holland. During the show the units will be running with fat cream on a production scale.
Visit Hall 3, booth A27/B46
HebenstreitHEBENSTREIT supplies production systems for flat and hollow wafers that range from semi-automatic lines with a capacity of about 120 kg/h to fully automatic, high-efficiency lines rated at 1,200 kg/h and more.
The extent of the product range begins with raw material dosing and mixing systems for the preparation of wafer batters and extends to the fully automatic conveying of the cut, cream-filled wafers to subsequent packing machines, coating plants or moulding lines.
As early as 1898, baking machines were manufactured in the factory in Radebeul near Dresden. However, since the company’s re-incorporation in 1950, the headquarters are now located in a nearby suburb of Frankfurt/Main.
Many high-profile companies form part of the HEBENSTREIT clientele, with the world’s most popular wafer products produced on its systems.
Each wafer production system is “tailor-made” according to the individual requirements of the customer. They are designed depending on the type of product required, capacity, grade of automation and existing production facilities. In addition, high-quality products in many cases demand the development of custom-engineered machines.
As a matter of principle, maximum operating safety and the incorporation of the latest techonological improvements, be they mechanical or electrical, remain critical components of every HEBENSTREIT production system.
Such continual self-improvement minimizes “down time.” For example, all clutch/brake units have been replaced by frequency-controlled drives or servo drives. Consequently, production interruptions because of maintenance requirements or normal wear and tear are minimized.
HEBENSTREIT guarantees excellent post-sales service, supported by a network of more than 60 representatives worldwide, as well as 25 highly experienced service engineers.
Visit Hall 3, booth E08
Klöckner HänselFor more than 100 years, Klöckner Hänsel as well as its parent companies, have merged the terms high quality and know-how into a mission statement, one that’s been realized internally and recognized externally worldwide.
Advanced machines and innovative process technology for the manufacture of hard candy, jelly, toffee, aerated and deposited masses, candy bars and fondant, as well as many other specialized products represent the company’s specific areas of expertise.
At interpack 2008, Klöckner Hänsel will not only show its latest processing solution when it comes to the die forming of candies but also introduce its new STRADA forming line.
The completely new Sucroliner 1700(R) candy line, which is engineered with smaller capacities in mind, has a new design. In addition, the jelly cooking and blending line as well as laboratory batch and continuous cookers will compliment Klöckner Hänsel’s range of interpack innovations.
The company urges visitors to the show to discover in person the latest developments from the company’s skilled team of engineers.
Visit Hall 4, booth A25.
LadcoThe Ladco Group, which includes MacIntyre Chocolate Systems, Petzholdt Heidenauer and Beetz Mixing Technology, has extended its range of production facilities this year and has a large program in place for next year.
Petzholdt Heidenauer plans to expand its cocoa bean processing line of equipment so they can handle from 500 kg processing per hour up to 4,000 kg batch processing per hour, which will incorporate new equipment for bean roasting, redesigning of the winnowing equipment, a new line of grinding equipment and updated presses.
Petzholdt Heidenauer will also be expanding its line of cocoa powder production equipment the company currently manufactures. In 2007, the company received its largest order for five-roll refiners and delivered the equipment to Russia on time. It looks forward to increasing production of five-roll refiners, batch conches – vertical and horizontal – as well as the continued marketing of its highly successful continuous conching systems.
Beetz Mixing Technology will begin intense marketing of its new line of batch alkalizing machinery and batch milk crumb manufacturing machinery. This line can presently handle up to five-ton capacity.
MacIntyre Chocolate Systems has been expanding its range of refiner/conches and developing a new continuous moulding system in addition to its existing range of moulding lines, which have been sold worldwide.
The new moulding lines will be capable of doubling the output currently available, particularly in the larger capacities. They can be single- or multi-head lines working on a continuous motion.
MacIntyre Chocolate Systems has also introduced a new drop line this year, which has a higher output compared to the older lines. In addition, the company unveiled a larger lentil line with single-head size 600 mm diameter x 1,200 mm long rollers, although this can be single- or multi-head, depending on output needs.
Visit Hall 3, booth E07
LehmannF.B. Lehmann, which manufactures complete confectionary lines to produce chocolate, compounds, fillings, coatings, fat binders, chocolate blocks, chocolate spreads and nut pastes, will showcase the latest trends and developments in the field of chocolate, cocoa and nut processing at this year’s interpack. The following capabilities and accompanying equipment will be exhibited:
Chocolate and compound masses on the base of five-roll refiner lines and/ or ball mill lines
Nut creams and spreads
Fillings, coatings and fat binders
Lines for transporting, weighing, blending, storing and distributing
Cocoa and nut processing
Cocoa bean feeding (from a tote bag, ship, container) cleaning, destoning
Roasting with sterilization, alkalization, winnowing
Milling, pre-refining and refining mills, triple-disk mills, ball mills, various roll refiner types
Cooling, depositing into blocks, flavor treatment, control screening of beans or masses
Automated lines for storage, transport, weighing, blending, dosing and distribution for filling tank trucks or large tote bags.
Ball mills FML, roll refiners WDL in different configurations, roasters KRL and additional equipment.
Five-roll refiners for chocolate with five frequency drives (five drives, five rollers) with forced cooling flow and closed cooling water cycling system for roller No. 5. Also optional for roller No. 4 for heat-sensible and fine products. Additionally, a new generation of two-roll refiners.
Ball mills with new processing options and advantages.
Cocoa and nut processing:
New generation of roasters for improved operation and better maintenance.
A newly developed laboratory roaster.
A new-generation winnower for improved efficiency, flexibility and quality.
Visit Hall 1, booth F30
LLoverasLloveras’ comprehensive range of SIMA moulding lines, known throughout the sector for their reliability and high performance, continues to be enhanced by the company’s engineering team. Our engineers are constantly developing and implementing cutting-edge technology in order to ensure maximum productivity from equipment that has stood the test of time for more than 40 years.
In this vein, Lloveras has designed the new SIMA N-400/600 models, a compact solution in moulding where outputs can reach from 200 to 800 kg/hour and a product range encompassing solid pieces, cream-filled tablets and tablets filled with whole-sized nuts as well as other inclusions such as almonds, raisins, rice, etc.
The new lines can be used to produce any type of moulded product, whether solid, filled by means of a classic three-station or one-shot process or a feeder containing nuts. Moreover, products can be manufactured with biscuits or wafers simply by installing the relevant feeding units. The SIMA moulding range offers adjustable capacities in order to meet diverse production needs. Capacities range from 200 kg/h with our SIMA-360 range to up 800 kg/h with our new SIMA N-400/600 models. The modularity allows adapting our machine to future production growths.
• Manufactured in stainless steel
• Use of servo motors to aid synchronization
• Multifunction dosing heads
• Independent control of induction and pre-induction strokes.
• User-friendly, PLC-equipped screen
• Built-in modem
• Customized programming that facilitates performance of inspections and modifications
Visit Hall 1, booth E04
Max RinerFounded in 1944, Rupperswil, Switzerland-based Max Riner AG remains one of the world’s leading producers of chocolate moulds and continues to be completely focused on the confectionery industry.
Customers in more than 60 countries have strengthened Max Riner’s long-lasting position and performance in the market. With high quality and outstanding service, the company is committed and prepared to improve upon its leading position well into the future.
Past investments in higher productivity as well as expansion of certain market areas provides a tremendous opportunity to take a great leap forward. Because of its significant resources, the company looks to expand productivity and enhance its technical feasibilities. Max Riner’s plans to build a new production hall as well as enlarge its moulding capacities, a move that will enable the company to go far beyond the clamp force of today’s processing machines.
In addition to the acquisition of a new building and various machines, the company intends to expand current high standard, tool making-technology. These investments, which are planned to be realized in 2008, will not only increase the running time, but also expand the production of larger-sized moulds.
As Max Riner AG embarks to execute this growth plan, it remains committed to being a strategic partner with confectionery companies in the chocolate moulds sector throughout the world.
Visit Hall 2, booth C03
NIDWith digital technologies now pervading all aspects of our everyday life, new possibilities have arisen in the starch moulding industry.
When digital technology is applied to enhance the performance and further simplify the already essential mechanical components of NID moguls, it is usually found in servo-motor controls, variable speed drives, touch screens, PLCs and communication buses.
The ongoing and speedy development of these devices, which enable the incorporation of new functions every year, allow NID to employ these new innovative features for the benefit of our customers as described below in a recent case.
A brand new NID mogul was delivered and installed right before the beginning of the Christmas festivities. While this break afforded some quiet time for the installation and commissioning of the mogul, it also created the problem of having fewer personnel available from the customer side for training on the machine and maintenance.
NID’s engineers took advantage of the Internet connectivity now reliably available on digital devices and set up remote access from across the globe to the customer’s mogul for instant diagnostics and trouble-shooting in support of the less skilled operators that replaced the trained ones after New Year’s.
NID’s engineers in Sydney had real-time access to the same information as the operator, both visual on the touch screen as well as numerical. In this manner, they could help keep the mogul running by providing laser-focused feedback to the operator.
The other benefit afforded by digital technologies is the possibility to remotely access run-time data such as production time, number of trays, product being produced, etc.
The portability of the digital parameters from a small scale lab printer depositor to mogul lines without the need for manipulation is another benefit brought about by digital technologies. This enables mass production of a new product concept instantaneously from the moment the laboratory approves a recipe’s parameters such as temperatures, fluidity and dosages.
Visit Hall 3, booth D24/D26
SollichAt interpack 2008 Sollich will exhibit a wide range of equipment at its booth representing the company’s latest innovations, which will highlight the intensive research and development activities conducted during the past years.
Visitors to the booth will have an opportunity to see various TURBOTEMPER tempering machines in different sizes and executions. The newly developed machines are the result of continuous R&D work at Sollich and will be exhibited in conjunction with the automatic TEMPERGRAPH maximized tempering technology. Those machines will be displayed in combination with a variety of sieving, mixing and aroma dosing systems.
In addition, there will different chocolate enrobing machines with working widths between 320 and 1,050 mm and one special Duplex enrober on display. All models can be used with auxiliary equipment such as a decorator, a sprinkler and a truffle rolling device. From the family of enrobers a Minicoater type TTS 420, together with two Minitempers type TFD 150 and TFP 300, will also be shown.
At the booth customers will also see the Sollcotop machine, suitable for almost all fluid enrobing materials such as chocolate, compound or hot and cold icings.
A CONBAR bar forming line with slitting, spreading and cutting of cereal and candy bars will be demonstrated for two different applications. Different models of cooling tunnels, with polyurethane covers and stainless steel covers, will be linked together with the forming and enrobing lines.
Sollich will have its Sollcofill equipment for the depositing of caramel, jelly or creams and nut paste onto biscuits on hand, including a new developed sandwiching unit. There also will be a complete range of praline-forming machines, including the Sollcoform type SFP, for confectioners to view.
Finally, a SHELLMASTER with a 600 mm working width suitable for producing filled praline centers with shells of fondant, caramel or similar masses will be in operation at the booth.
Visit Hall 3, booth B07/C08
Tanis Food TecConfectionery and bakery manufacturers are keen to stay ahead of the crowd in their markets, be it local or global. As a result, they turn to Tanis Food Tec (TFT), based in the Netherlands, to find new product ideas as well as procure information about production processes.
Recently this has resulted in the introduction of a beautiful new product: chocolate-enrobed wafers with big bubble chocolate fillings. Consumers love it for the crispy, bubbly sensation and rich chocolate taste. TFT has become an expert in chocolate processing that requires aeration, tempering and crystallizing.
A customer that produces pralines consisting of a chocolate shell with an aerated chocolate filling specifically wanted improvement of the quality of the chocolate during shelf life, bloom prevention and enhanced visual appeal.
TFT designed a special tempering process on their equipment that increases the Beta-6 crystals in chocolate. By injecting gas in a cooled mixing head, the chocolate crystals reorganize, which ultimately results in a better temper and improved heat resistance of the chocolate. Thus, decreased fat migration and improved shelf life were achieved -- mission accomplished.
Additionally, by adding a small mixing head right before depositing the filling, flavors like mint and coloring could be added to the filling.
But even those manufacturers who aren’t interested in a big bubble chocolate product, aeration – micro-aeration, that is – can deliver key cost savings. The short-term investment needed for the equipment is returned rather quickly because of the immediate cost saving in chocolate use.
Thanks to micro-aeration technology, which assures precise control of the weight of the chocolate used, weight accuracy is assured. The accuracy is so precise that there is no need to add overweight to meet E-registration demands.
The TFT system can typically reduce the average weight difference of chocolate by 6%. Consumer tests have proven that the micro-aeration bubbles are so tiny that they are not visible, nor do they had a negative influence on taste.
Visit Hall 3, booth C 42
Union ConfectioneryAs the world’s largest supplier of second-hand, used and rebuilt machinery for the confectionery, food, packaging, processing and biscuit industries, Union Confectionery Machinery Co., a fourth-generation, family-owned business since 1912, is pleased to announce its participation at interpack 2008 in Dusseldorf, Germany.
Our firm’s world headquarters are located in New York and consist of a 270,000-sq.-ft. building that contains sales and executive offices, a full rebuilding facility, massive warehousing and shipping and receiving areas. We also operate a similar 185,000-sq.-ft. plant in Mexico.
Our customer base is worldwide and encompasses a wide range of clients from Fortune 100 firms to small and mid-size, family-owned and corporate entities. Union can
supply modern, used and rebuilt machinery solutions for manufacturers in many different fields including chocolate production, sugar confectionery, biscuit and general packaging applications.
We are major suppliers of quality equipment from well-known OEM’s such as SIG/Sapal, Bosch, Baker Perkins, ACMA/GD, Rasch, Klockner Hansel and many others. We can supply everything from an individual machine to a complete turnkey plant while offering technical assistance for plant design, formulation and general engineering.
Our rebuilding facility is the largest in the world among used equipment dealers and our staff, many of whom have worked for the company for more than 20 years, is well trained in sales support, engineering, mechanical repairs, electrical upgrades and PLC programming.
Among our many other services, Union is the world leader in the appraisal, auction and liquidation of idle and redundant plants worldwide. The company can help recover investments from idle or redundant machines to a complete turnkey plant. Our greatest assets are knowledge and experience and we realize that our worldwide customer base is always in need of information. That is why we have built the world’s largest electronic data base and incorporated our inventory, and other sales activities, into our world-class Web site.
Visit Hall 1, booth E13
Winkler & DünnebierIn developing depositing lines with a third, independent piston axis, Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS) has opened ways of manufacturing new, interesting and high quality chocolate products.
One-Shot is an established term for a process that has been used already for many years involving injection technology during which a filled product is deposited in a single step, direct and without the necessity of further processing steps. The term refers solely to the process, not to the number of depositing masses.
Although historically in One-Shot depositing there was only one filling deposited with a chocolate shell, the possibility of dispositing two masses to one product has been established. Modern servo-driven depositing machines of today’s generation are able to deposit amore than two masses at the same time in one step to one product.
In Triple-Shot, an individual depositing program can be generated for each mass, which is by the way absolutely necessary to respond specifically to the characteristics of the masses.
This opens up the possibility to produce new, attractive and high-quality chocolate products.
It has been almost five years that WDS has started with the development of the Triple-Shot depositing technology in pilot scale. Today’s generation of WDS Triple-Shot depositors has three piston-axes that can be controlled independent of each other as well as one table and up to two axes for the movement of the depositor body. With the help of a spatial and thermal separation of the three depositing hoppers, up to six masses can be deposited at a time.
From a procedural and drive engineering point of view, the WDS Triple-Shot depositor thus advances in areas which up to now could only be realized by complex process control. With the completely closed double shell, products can be achieved that were not producible to date.
Triple-Shot depositing procedures can be dialed up to a speed of 25 cycles per minute, depending on the masses used. Depending on the dimension of the moulds, up to 1 t/h high-quality products can be manufactured.
Visit Hall 3, booth C07
Wolf SpezialmaschinenWolf Spezialmaschinen GmbH & Co. KG distributes its new machines for the confectionery and chocolate industry worldwide. The company offers complete solutions relating to tempering, enrobing and cooling, decorating, chocolate coating, depositing compounds, and special units such as nut cutters and nut cluster machines.
During the last few years, Wolf Spezialmaschinen has focused its efforts on improving and innovating the coating cabin, which has resulted in the company now producing one the best belt coaters in the world. It is designed to handle the demands of a three-shift operation and is equipped with an automatic belt cleaning system.
Installed within the coating cabin is a heated scraper (patent-pending) that has greatly minimized the chocolate build-up on the belt and made cleaning intervals between batches largely unnecessary. This, in turn, lessens the proportion of rework chocolate accumulated, making significant cost savings possible.
During interpack Wolf Spezialmaschinen will exhibit the following:
• several compact pieces of equipment, such as the TC 320 coating machine, and tempering machines UF 100 and UF 200.
• a nut cluster machine Portiomat PM 320
• a new disc tempering machine UST 350
• a cooling tunnel WK-420
• the complete series of belt coaters DRA 600, DRA 1600 and DRA 2000
• a new belt polishing machine, type BPM 1200, available in various working widths according to the corresponding coating cabin capacity.
Visitors will also have an opportunity to see the computerized Decowolf DW 820 C as well as a high-performance drop depositor for the production of small chocolate drops in action at the booth.
Visit Hall 3, booth D08/D16