Chocolate is special and for many people a symbol of enjoyment. Bars, tablets and pralines in numerous formats, with or without inclusions, are appreciated worldwide. As partner to the chocolate industry and by sharing this passion, Bühler’s broad chocolate processing portfolio “from bean to bar“ offers excellent process solutions for every vision.
Bühler chocolate production technology is based on its passion for cocoa and chocolate covering all processing steps along the “bean to bar” value chain. In 2015, specialized expertise in enrobing and filling has been added with the acquisition of Hosokawa Bepex to complete chocolate production solutions. At ProSweets 2016, Bühler will show its latest technology solutions driving and providing value for the industry. Bühler is constantly developing reliable solutions and offers comprehensive services.
Quick change of enrobing masses
The Chocoat Premium is Bühler’s latest component and fills an important link along the “bean to bar” value chain by adding special processing know-how in the fields of enrobed products. The Chocoat Premium solution allows quick change of coating masses.
To ensure that only a minimum of cleaning is required when changing between masses, the machine is divided in a product wetted lower machine body and a roof section.
Chocolate mass and compound for smaller volumes
Seventy percent of the world´s produced chocolate is made with the DoMiReCo process (dosing, mixing, refining, conching), developed by Bühler. For small batch production, Bühler has evolved the SmartChoc system with a bead mill, a mixer and a conch. The combination allows for manufacturing a variety of chocolate and compound masses ranging from smaller throughputs of 60 to 300 kg per hour to larger production volumes of 90 to 400 kg per hour.
New level of roasting process control
When it comes to safety, Bühler’s HydroKen provides a new level of process control and is transitioning to new roasting technology enabling increased roasting efficiency.
The technology monitors the kernel moisture of cocoa nibs during the roasting process. The robust and resilient design of the HydroKen measuring sensor enables use at product temperatures of up to 140 °C under abrasive conditions.
Precise feeding of inclusions
The chocolate-producing industry is rolling out ever-new product recipes for fillings. PreciFeed, the innovative inclusions feeder, is used in production systems mainly to manufacture filled products such as pralines and tablets with a feeding accuracy for various nuts and granules of up to 99.5 percent. The control allows for a rapid changeover of feeding configurations – for both counted and volumetric feeding.
At ProSweets 2016, Bühler experts will show tailored solutions allowing to always be one step ahead in the industry. For the production of cocoa and chocolate, the company plans and implements projects of all sizes. From single solutions to complete manufacturing plants “from bean to bar.”
For more information, visit www. buhlergroup.com/prosweets; at ProSweets come by booth B050/C059
Caotech b.v., based in Wormerveer, the Netherlands, has a worldwide reputation as specialist in self-developed ball mills and conches within the cocoa and chocolate-related processing sector. At this year’s ProSweets show, the company will be pleased to discuss the latest developments on cocoa, chocolate and compound processing.
Drawing upon the its years of expertise in conjunction with its extensive field experience, Caotech launched a number of developments in the field of cocoa, chocolate and compound applications in 2013/2014.
Traditionally Caotech’s scope of supply covers a wide variety of installations, varying from a small, lab-size ball mill type CAO B5 and lab conch CWC 5 to the well-known CAO B2000-CHOC batch installation and the CAO 3000 as a component in a continuous production line for both cocoa and chocolate as well as complete turnkey projects.
The accompanying photo shows the company’s sophisticated CAO B3000-CHOC DUO installation, a fully automated processing line for the production of chocolate and compound with capacities of up to 1,000 kg per hour based on the use of crystal sugar. Depending upon a customer’s requirements, the line can be completed with an ingredients feeding section.
At the show, Caotech will exhibit the CAO B3000-CHOC mixer (load cells)/ball mill refiner for chocolate and compound production with a capacity of about 600 kg/hour based on the use of crystal sugar. In addition, a CAO B5 laboratory ball mill refiner will be on display.
Find out more at www.caotech.com; at ProSweets, visit us at hall 10.1, booth CO61
Carle & Montanari-OPM/CMFIMA
On a big LED wall, visitors to ProSweets will be able to watch a selection of the latest updates and launches regarding equipment for cocoa processing, chocolate preparation, chocolate moulding, wrapping, primary and secondary packaging from Carle & Montanari-OPM and CMFIMA. The updates will focus on the following:
- Equipment for the chocolate industry: cocoa presses, all the machines for chocolate preparation (mixers, pre-refiners, refiners, conches and temperers) and many kinds of chocolate moulding, intermittent and continuous lines (covering 275, 650, 850, 1,000 and 1,200 sizes) featuring special depositors such as the classic version of the CORE and the AERO CORE version, based on the AILP (Always In-Line Pistons) technology suitable for dosing aerated pressurized masses.
- The monostyle and multistyle high-speed wrapping machines from CMFIMA, each one especially dedicated for all different kinds of chocolate: any style of pralines, tablets and bars, hollow figures and eggs; and a complete series of wrapping machines for candies.
- The horizontal flow-wrappersJT PRO andJT EVO for confectionery and for biscuits applications too, with specific solutions to flow-wrap anything from bread to layer cake, crackers, cookies, wafers and much more. CMOPM utilizes automatic feeders and slicers to adapt to every bakery product and prepare them accordingly for wrapping (in stacks, on slugs, etc.).
- The Secondary Packaging machines for several applications, with the different configurations of the new TLP trifunctional cells, the new WA wrap-around machines and the FAST PICKER cells for assembling and packaging of products.
For more information, visit www.cm-opm.it; at ProSweets come by booth F040/G049 in hall 10.1
Coating is our exclusive business. As experts in the field, our knowledgeable and experienced engineers comprehend every detail involved in this specialized process. DRIAM supplies large and small coating installations for various applications throughout the entire world.
Within the food sector, the company focuses on confectionery applications, be it in sugar, sugar-free, chocolate or gum. In fact, nearly all producers of sugar-free confections use the company’s Driacoaters for this application.
In confectionery, hard sugar coating (spraying of solution), soft sugar coating (spraying of solution and application of solid materials) and chocolate coating, represent the most important coating processes.
DRIAM offers many turnkey installations of various coating technologies. DRIAM’s Driacoater is a perforated coating system designed for hard sugar products and confections requiring polishing. The Driamat coater is a solid wall coating pan for soft sugar and chocolate applications. DRIAM also offers a state-of-the-art continuous coating system called the Driaconti-T which combines the advantages of continuous coating and traditional batch coating into a continuous mini batch process for soft sugar products.
As a global supplier, DRIAM understands the key requirements for confectionery coating installations, which encompass short batch times, cost containment, continuous quality, space management and efficient use of energy.
Manufacturers interested in product development can also take advantage of the company’s Test Center, whereby joint collaboration on existing projects as well as new product concepts can take place.
For more information, visit www.driam.com or at ProSweets stop by hall 10.1, booth D043.
Hebenstreit is a global manufacturer of wafer production lines for flat and hollow wafers, as well as state-of-the-art snack extrusion lines. All their equipment is designed and manufactured in Germany. They also provide a range of fully automated sugar wafer batter preparation systems, which include the feeding and conveying of raw materials.
Depending on the recipes and the sensory characteristics, the capacities of the lines can range from 200 to 800kg/h of finished product. Of course, the company has a complete extrusion line with all respective downstream equipment installed at its facility in Radebeul near Dresden so that customers can test their developmental work. But that’s not all: The company also offers a team of experienced specialists who will provide eye-level support right from initial concept development, and will assist their customers with their technology and market know-how.
In addition to its worldwide proven technology for the production of flat and hollow wafers, Hebenstreit also offers complete mixing systems for various batter and cream formulations. To complete these systems they offer material handling technologies for various raw materials including weighing systems. The combination of these technologies offers fully automatic systems such as the TMX series that can work around the clock without any operator needed. Hebenstreit’s mass preparation technologies can be found in many wafer production plants and especially in the wafer cone production plants around the world.
During the forthcoming Pro Sweets show, Hebenstreit will present the largest wafer baking technology available in the market. The wafer sheet size can be up to 1,000 x 350mm and this is the next step from the very originator — Hebenstreit — of the largest wafer sheet (700 x 350mm) to date. In addition the company will also present its state of the art snack extruder, the SE 70, which also includes the well-known “Turbo” technology.
For more information, visit www.hebenstreit.de; at ProSweets, visit us at hall 10.1, booth C040
Gerhard Schubert GmbH
With its TLM packaging systems, Gerhard Schubert GmbH offers a modular system that can flexibly adapt to different customer requirements. Each sub-machine takes on a special function — from erecting the cartons and grouping products to filling and closing the packages.
At ProSweets, Schubert will be presenting a TLM system consisting of three sub-machines, which packages flowpacks filled with an iced puff pastry. In the future, the system, which has already been sold to an Italian confectionery manufacturer, will be processing 135-g, 200-g, 400-g and 500-g flowpacks with a performance of up to 110 packs per minute.
This new generation packaging machine — without an electrical cabinet — sets a new benchmark in terms of efficiency, availability and the use of identical parts within the system. A visible sign of the elimination of the conventional electrical system on the packaging machine is the narrower head of the TLM machine’s frame. The number of electronic parts has been greatly reduced, leaving only a few components. At the same time, the operation and maintenance of the machine is easier than ever.
The TLM machine packages the tubular bags optionally in display cartons or pre-glued RSC cartons. The flowpacks can be grouped into the display cartons in different configurations: either single- or multi-row, standing or lying, on the short or long side. If products are packed standing, the product belt is swiveled so that an F2 filling robot can take on the formations in the correct orientation and place them in the cartons. Subsequently, a TLM-F2 closing robot closes the carton.
At Schubert’s booth, the TLM system will process 200-g tube bags, standing on the high edge in display boxes in two rows side by side. The printed label is always oriented to the front on all packages.
3D scanners for the highest quality control
TLM technology is basically suitable for any product and even sensitive products, such as puff pastry, can be handled gently. Schubert offers a range of innovative technologies for efficient, high-performance production processes. For packaging sweets, snacks and baked goods, Schubert’s 3D scanner, a robust and highly secure image recognition system that far surpasses conventional vision systems in terms of performance, is available to confectionery manufacturers.
For more information, visit www.gerhard-schubert.com; at ProSweets come by booth F020/G029 in hall 10.1
At ProSweets LoeschPack will be showcasing its innovative system solution for hermetically sealed fold wrapping and flow packs.
The company will be using the trade fair to present a flexible system solution for packing chocolate bars in fold wrap and flow packs. An upstream product buffer feeds the unpackaged chocolate bars into the LOMATIC automatic feed and distribution system. This system benefits from ideal standards of hygiene and extremely easy cleaning, maximum format flexibility and simple, toolless belt changes. The latest generation of LOMATIC machinery passes the chocolate bars to the new LRM-HS fold wrapping machine, styled in the corporate design, at the first discharge station.
“Thanks to the smart sealing module, 450 bars can be tightly sealed every minute — while maintaining a high quality of packaging and top product safety,” says managing director Andreas Graf.
“What makes the innovative fold wrapping machine unique is the choice between sealing and non-sealing,” emphasizes Graf. Without sealing, the single-lane version can pack up to 600 products a minute.
F-Series horizontal flow wrap platform
At the show, LoeschPack will also display the latest version of its horizontal high-performance F-Series platform for packaging chocolate, biscuits, chewing gum, etc. in flow packs. LoeschPack is championing top performance, outstanding overall equipment effectiveness and excellent format flexibility combined with low packaging costs on the system solution being exhibited, which includes the LOMATIC feed and distribution system.
Extremely short format changeover times make the new product a compelling proposition for customers facing increasingly fierce competition. The new product also features the very best hygiene characteristics. Fewer stoppages, simple and time-saving procedures and outstanding maintenance accessibility increase the efficiency of the Loesch F-Series flow wrapping machines.
Alongside fold wrapping machinery, the new product is easy to integrate in a system with storage, feeder, secondary and tertiary packing from LoeschPack.
The FCB F-Series variant on show in line combination packs up to 800 chocolate bars in hot sealable film at a speed of more than 80 meters a minute.
The LTM-K is designed for an output of up to 170 packs a minute, both as single and multipacks, the latter with the ability to pack up to 1,000 single products every minute. “At ProSweets 2016, two bars pre-packed in flow wrap will be wrapped in a cardboard envelope on the LTM-K fold wrapping machine,” says Graf.
For more information, visit www.loeschpack.com; at ProSweets come by booth G030/H039 in hall 10.1
Sollich KG, one of the leading manufacturers of special machinery for the confectionery industry, will present numerous innovations at ProSweets 2016.
The worldwide successfully operating Turbotemper Top tempering system covers the whole spectrum of chocolate tempering machines for capacities starting at 100 kg per hour and upwards. On display at the Sollich booth will be the Turbotemper Top type TT 1500 with a tempering capacity of 1,500 kg per hour.
The patented tempering process provides optimum tempering of different types of chocolate, resulting in a constant enrobing quality, a high shelf-life and an attractive gloss of enrobed or moulded products. The integrated touch panel with intuitive surface and recipe management guarantees easy handling and reproduction of the machine settings.
The Tempergraph is designed for online measuring of the degree of temper and ensures a constant product quality. The Turbotemper TT 100 Airo on display with integrated aeration can be applied by product development departments as well as for tempering and aeration of fillings at depositing systems.
Sollich’s range of enrobing machines includes not only the well-known Enromat enrobing machines with working widths of up to 2,600 mm, but also the Temperstatic series, with belt widths ranging between 820 and 1,300 mm and including integrated tempering.
The Enromat M5-1050 Magnum enrober will be on display, with a belt width of 1,050 mm. This unit allows numerous possibilities to control precise adjustment of the product coating. Additionally, the machine distinguishes itself by good accessibility and simple operation.
The Thermo-Flow cooling tunnel section with PU-gullwing covers in conjunction with a drive station represents the latest standard of high efficiency cooling tunnels combined with high hygiene standard.
Furthermore, Sollich will show the new compact mini enrobing machine type Minicoater MC 420. The machine will be run with chocolate mass throughout the show. It is available in 320 and 420 mm working widths. The Minicoater MC can be flexibly used due with a built-in tempering system and mobile execution. Besides, additional accessories allow enrobing of biscuits, wafers or pralines.
Visitors will also see the Cluster Former CF 420, a high performance forming machine for the production of nut clusters. A variety of product combinations in round, oval or oblong shape can be produced.
Finally, the well-known fully automatic Tempermeter Typ E5 for the manual control of the temper index of chocolate masses will be presented. The integrated touch-screen panel simplifies the operation and provides additional options for data analysis and transfer.
For more information visit www.sollich.com; at ProSweets come by booth B020/C029 in hall 10.1
From a long family tradition of candy confectionery craftsmanship and technical imagination as well as expertise in gums and jelly production in particular, Tanis Conectionery has been developing ideas as to how to design a starch-based depositor. Naturally, the development process focused on how to overcome some of the mechanical and contamination challenges present-day moguls encounter.
In our experience, line speed, dosing accuracy and line efficiency have always been at odds. It was time for a drastic overhaul of traditional mogul design.
The new approach to starch-based gums and jelly depositing incorporated in T-Gel Moulding is a culmination of innovative concepts resulting in increased line productivity and improved dosing accuracy.
The introduction of proven robotic technology for the feeding and stacking of mould boards is one of the innovations that has reduced mechanical sore spots of traditional mogul design significantly.
The implementation of paired mould board line feeding and double tipping, starch filling, printing and depositing operations has made it possible to resolve the apparent paradox of reduced line speed and increased line output. This results in less product (product strings) and starch contamination and far more accurate single piece dosing. For both of these innovations patents are pending.
In addition, special attention to ergonomic details and energy and utility consumption have made the T-Gel Moulding line easier to maintain and clean with a relatively lower Total Costs of Operation (TCO).
At the 2016 Prosweets trade show, Tanis Confectionery presents its revolutionary T-Gel Moulding line. A 3D-printed model of T-Gel Moulding will be shown on the stand. Our sales teams will be equipped to support you and tell customers and prospects everything there is to be shared about our new depositing line.
T-Gel Moulding is a strategic extension of the leading T-Gel product family. With this addition to the portfolio of Tanis Confectionery we can now provide a turnkey solution for the entire gums and jelly production process — from raw materials to finished product.
For more information, visit www.tanisconfectionery.eu; at ProSweets come by booth C008 in hall 10.1
Theegarten-Pactec’s trade fair presentation at ProSweets 2016 focuses on two solutions: the MCH and the CWM2.
The MCH on display at ProSweets is a continuous motion, high-speed wrapping machine that changes quickly between formats and wrapping styles. This system meets the various seasonal requirements with regard to the packaging process and makes investment in several packaging machines unnecessary.
It is a continuous motion, twin-headed machine that combines high-performance and flexibility. The modular structure of the MCH enables the processing of various products and folding methods. It packages hard sugar-boiled candies, chocolates and jelly products in double twist-wrap, protected twist and side twist, as well as metallic foil-wrapped products, such as chocolate balls and eggs.
The system operates in the high-performance range and packages up to 1,200 products per minute depending upon the folding method (metallic foil-wrapped products: 1,000 products/min.; double-twist: 1,200 products/min.). The conversion between the individual folding methods takes place within six to eight hours. A change to the product geometry requires three to four hours.
CWM2 for six different folding methods
The CWM2 is a highly flexible packaging machine especially for small-sized chocolate products in the output range of up to 500 cycles per minute. In addition to the five different wrapping styles of double twist-wrap, top twist, side twist, top clip and bunch, Theegarten-Pactec has now also implemented the protected twist wrapping style on the machine.
The new protected twist wrapping style combines the double twist-wrap with a cold-seal mask on the inner side of the film, including for twist knots. This adhesive coating is pressed together during the packaging process and sealed air-tight. This prevents the penetration of outside substances or the mixing of different aromas in multi-item packaging. Only a small notch as an easy opening cut is applied in the longitudinal seam of the packaging. This tamper-evident enclosure prevents resealing and therefore potential contamination of the product.
The conversion of the product format and/or folding method takes between 35 minutes and 1.5 hours on the CWM2, but depends upon whether just the format, just the fold or both are changed, and how much the product dimensions and folds differ.
For more information, visit www.theegarten-pactec.de; at ProSweets come by booth G020/H029 in hall 10.1