ProSweets Preview
Supporting program with Speakers' Corner, FutureLab and Science Center, Power Fruits special show and New Product Showcase provides an ideal information platform for sweets and snacks manufacturers. (Advertorial)
A.M.P-Rose
Established over 35 years ago, A.M.P-Rose is one of the world’s leading suppliers of new, used, and rebuilt machines to the chocolate, confectionery and snack industries.
A.M.P-Rose has evolved and developed immensely since its humble beginnings in 1978. It has managed to transform from a small supplier of rebuilt packaging machines for the confectionery industry to a greatly successful company with international renown for both new and rebuilt machinery; nearly 80 percent of its products being exported to more than 80 countries world-wide.
This year at the ProSweets exhibition A.M.P-Rose will be showcasing their brand new Neapolitan NR10 wrapping machine. It is an adjustable high speed automatic Neapolitan wrapping machine for square and rectangle tablets. The machine can be supplied as a hand-fed machine or with an automatic feeding system.
The machine has been designed to use either single or double wrappers, with the outer paper taken from a stack of pre-cut labels rather than the more common reel-fed systems.
By using pre-printed labels, this allows the manufacturer to pack small quantities of product, which is particularly useful for smaller volume clients such as marketing promotions, corporate gifts, etc.
The machine has been designed for ease of operation, low running costs and flexibility. As a result of its modular construction, the machine can be quickly and easily size-changed at a very reasonable cost.
This is the third new machine the company has launched in the last 12 months; the first of these was the “700/1000” chocolate moulding line that was presented at interpack in May. The depositor is capable of producing center-filled products through the “one-shot” method; it can also produce all kinds of chocolate slabs and articles, for example with fruit or nut inclusions or with a wafer or biscuit inside.
The moulding lines incorporate a modular design, which gives them flexibility for any changes that a line may need in the future. Some changes that can be achieved include extending the cooling tunnel if the customer decides to change the product going through the line or if they need to add a biscuit or wafer placing unit in their production. This flexibility accommodates a company’s future growth as well as fast-moving market changes.
The other new machine was the X-Pax flow-wrapping machine with a revolutionary infeed. The X-Pax machine has been designed for single- and multi-pack wrapping, and combines the flow-wrapping machine with the very latest in linear transport systems. The linear transport system, XTS, combines the benefits of rotary and linear systems.
The revolutionary feeding system allows individual product size, number of pieces in the pack, number of product layers, and pack length to all be changed at the touch of a button. Change over parts can therefore be eliminated entirely and downtime reduced to a minimum.
Find out more at www.amp-rose.com; at ProSweets visit us at hall 10.1, booth B030.
A.M.P-Rose
Find out more at www.amp-rose.com; at ProSweets visit us at hall 10.1, booth B030.
Buhler
Bühler is the global innovation leader in chocolate and compound production. Today, customers benefit from a wealth of technologies that over the decades have set the standards for the industrial production of cocoa and chocolate masses as well as the moulding of chocolate articles.
The company’s chocolate production technology is focused on innovations that help to boost manufacturing efficiency while at the same time increasing food safety through sophisticated hygienic design features. With its compact solutions, Bühler also addresses the needs of producers with small and medium-sized production volumes.
Single point of contact for “bean-to-bar” production
Whether it be manufacturing systems for cocoa or chocolate, Bühler’s broad “bean-to-bar” chocolate processing portfolio offers excellent process solutions for any and every vision – from single machines to entire production plants. Throughout the value chains of every market segment, the company offers unique expertise: Bühler’s experts know the markets and advise customers on the most appropriate process for their products.
Chocolate masses – solutions for smaller volumes
New highlights in chocolate mass and compound production include the MicroFactory, which is the first compact DoMiReCo system (Dosing-Mixing-Refining-Conching) for high-quality chocolate, and the bead mill-based production system SmartChoc for compounds and chocolate masses. Both solutions demonstrate how companies that produce in small batches can benefit from Bühler’s vast processing know-how with a competitively priced system.
Chocolate moulding – new compact depositor
The PowerShot Compact is a powerful and multifunctional depositor for a broad range of applications: spot, ribbon and one-shot depositing, suitable for everything from the production of drops, bars and pralines to tablets and blocks. The system can be variably integrated into any plant type and is tailored for a frequent change of articles or masses with a high throughput and maximum availability.
The design of the PowerShot Compact optimizes handling and reduces production costs. Thanks to the SMED (Single Minute Exchange of Die) system, quick exchange of depositing tools for different applications and masses is possible without contamination. Operation via the graphic HMI is user-friendly and maintenance is straightforward. The process areas are designed according to the latest hygienic design standards. This ensures high food safety and easy cleaning.
This compact Bühler solution meets the high flexibility and quality requirements of companies with small- or medium-sized production capacities while maintaining their competitive pricing.
Find out more at www.buhlergroup.com; at ProSweets visit us at Hall 10.1, booth B050/C059
Caotech
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 the ProSweets show Caotech will be pleased to discuss the latest developments on cocoa, chocolate and compound processing.
Drawing upon the company’s 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 + lab conche 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, 2015 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 CO69
Chocotech
Chocotech offers complete cooking systems for jelly, fondant, caramel, fudge, hard candies, chewy candies, fruit snacks, croquants, bar line kitchens and aeration systems. On the chocolate processing side, the company carries the Frozenshell line with Pralimat depositing as well as lentil forming and enrobing lines. At ProSweets, Chocotech, will have the following equipment and information on display.
Energy Saving
The ECOGRAV is a flexible gravimetric weighing unit with a buffer and an integrated continuous dissolver, which uses the moisture of the glucose (corn syrup) to dissolve the crystal sugar (or a sugar-free ingredient such as isomalt) without having to add any or little water, thus saving significant energy.
The ECOGRAV is ideal for hard candies, chewy candies, fondants and cooked sugar solutions for bars. It allows a dry solids level of up 90 percent to be achieved prior to cooking. This substantially reduces the energy required compared to starting the cooking process at 75 – 80 percent dry solids, offering energy savings of 30 to 50 percent.
Initial viscosity problems using a dry solids level of 90 percent prior to cooking were mastered by our R&D group in our state-of-the-art lab in Wernigerode. Concerns about this having an effect on mass color and possible inversion were swept aside following additional independent laboratory tests, which showed there was no increase in the percentage of reducing sugars during the whole process and color mass was not affected.
Kitchens for Pharmaceutical Executions
Information and presentations will be available on Chocotech’s range of kitchen equipment for hard candy and gummi-type products with active ingredients such as vitamins, calcium, etc. The Chocotech Pharma range has been supplied for applications from lab- to production-size kitchens with full IQ, OQ, PQ support.
Jelly: The JELLYMASTER is the ideal system for the efficient production of jelly products using a wide range of jellifying agents such as gelatin, starch, pectin, gum arabicum, agar agar and carrageenan. The JELLYMIX, which is a gravimetric weighing and feeding system to deal with up to eight different colors and flavors, will also be on display. The system can also handle aerated foam, which can be seen in a wide variety of products on the market. Volumetric metering will also be shown.
Chocolate Forming:The CHOCOFORM PSL (drop line) for manufacturing chocolate centers such as lentils, balls and eggs, will be displayed in its new design. The new design allows an easy exchange of the drop rolls (wheel in – wheel out), which guarantees a rapid product changeover time — such as from lentil to egg shape — within 30 minutes. Also included is the new pre-cooling system which gives an additional 50 percent product throughput.
Find out more at www.chocotech.de; at Prosweets visit us at hall 10.1, booth B020/C029
Chocotech
Find out more at www.chocotech.de; at Prosweets visit us at hall 10.1, booth B020/C029
CM-OPM / CMFIMA
Carle & Montanari-OPM and CMFIMA will be displaying their most important innovations for all their range of products, including cocoa and chocolate processing, moulding, wrapping, primary and secondary packaging at ProSweets.
After having recently introduced new products at interpack such as the horizontal conche ALPHA, the depositor AERO CORE based on the AILP technology, the trifunctional cells of the TLP series and the new modular wrap-around machines WA, as well as having improved their best-known machines such as the five-roll refiner HFI 518 with the MicronSense fineness control and its new Energy Saving system, CMFIMA’s wrapping machines VPack2RF and SM-STICKER, and the horizontal flowrapper JT EVO for slugs and on-edge products, the two companies have also recently announced the opening of a new Latin America branch office, located in San Paolo, Brazil.
The move to open a branch office in this area reaffirms the company’s willingness to provide more efficient service to CM-OPM and CMFIMA customers in Brazil and surrounding areas, guaranteeing a local presence in terms of sales and customer service management.
Find out more at www.cm-opm.it; at ProSweets visit us at hall 10.1, booth F040/G049
GEA
In a mature confectionery market like lollipops, the wrappers are an extremely important promotional tool for making products stand out in retail outlets. As a result, Weert, Netherlands-based GEA will showcase the latest developments designed into Aquarius BunchWrapper lollipop wrapping machines at ProSweets. The wrappers have been enhanced to offer two new possibilities in this important area: the label-on-film and label-on-stick techniques.
Unique product differentiation
Lollipops have evolved considerably in terms of flavors, coatings, shapes and fillings, while advances in wrapping technologies have largely focused on convenience, shelf life, process efficiency and cost-effectiveness. These latest GEA enhancements bring creative product differentiation to the forefront. The Label-on-film technique is unique in the market and has been successfully installed since November 2014 for a leading confectionery manufacturer in Turkey. It places a fun label, sticker or tattoo underneath an opaque or transparent lollipop wrapper. The label is lightly adhered to the inside of the outer film.
Special themes, actions and surprises
Label-on-film is an ideal carrier for topical actions like Halloween tattoos, Valentine’s Day stickers and sport or other popular events. It also provides an opportunity for making complete collections of themes like animals, cartoon characters and alphabet letters. These collections can be combined with give-away albums for collecting a full set. Alternatively, the label-on-film can be used in combination with an opaque outer film for inserting surprise stickers. This versatile labelling technique opens the door to a wide range of possibilities that not only attract customers in the store but also keep them coming back for more to complete a collection.
Labeling for even greater impact on your brand
The Label-on-stick technique, which accurately applies a double-sided flag-like label to the stick just below the wrapper, provides two perfectly flat surfaces for additional branding, themed actions and other promotional information. This technique expands the differentiation possibilities even further with actions like lucky number draws and lotteries or scratch-and-win cards, which are just some of the novel ways to run promotional actions and boost sales. The photographs show just some of the possibilities.
New option as well as field upgrade
For food-grade tattoos and inks, the Label-on-film insert is simply attached to the outer film wrapper, while non-food grade inserts require an additional wrap between the insert and the lollipop (also applied by the GEA Aquarius machines). Both new labeling techniques are available as options on new machines and as field upgrades for recent generation GEA Aquarius BunchWrappers.
The maximum Label-on-film format depends on the size of the lollipop, and is typically 2 to 3 mm. smaller than the lollipop diameter. On GEA BunchWrapper 600 and 800 machines, this labelling technique achieves wrapping speeds up to 600 lollipops per minute. Label-on-stick labels can be up to 25 x 40 mm., and if applying this type of label, the wrapping speed is up to 800 lollipops per minute. The GEA BunchWrapper is a high-speed, single-twist wrapping machine for ball and 3D ball lollipops up to 35 mm. in diameter. It uses heat-sealable wrapping materials such as cellophane, polypropylene and laminates.
Find out more at www.gea.com; at ProSweets, visit us in hall 10.1, booth H059.
GEA
Find out more at www.gea.com; at ProSweets, visit us in hall 10.1, booth H059.
GEA
Find out more at www.gea.com; at ProSweets, visit us in hall 10.1, booth H059.
GEA
Find out more at www.gea.com; at ProSweets, visit us in hall 10.1, booth H059.
Gerhard Schubert GmbH
At ProSweets, Crailsheim, Germany-based Gerhard Schubert GmbH will be telling trade show visitors all about the broad range of services that TLM technology offers to the confectionery industry. The exhibited picker line is outfitted with a new 3D scanner, which boasts attractive options for, among other things, quality control.
When packaging confectionery, snacks and baked goods, image recognition frequently faces difficult challenges. Typical examples include crumbs on the product belt and low-contrast items like chocolate cookies with chocolate icing.
Where conventional vision systems reach their limits, Schubert is now able to offer a solution. Using data from the 3D scanner, a TLM packaging line’s Vision System can determine the three-dimensional shape of the product to be packaged. 3D information makes image recognition more robust and reliable, as belt soiling, crumbs, etc. are generally shorter than the product itself and can thus be ignored due to their low height. Products in low-contrast images are also identified more easily than with conventional 2D image-detection systems.
A TLM line with the new scanner can detect 3D defects. For example, it can precisely identify a brown sandwich cookie with brown cream that is missing its top part within the product flow and eject it. If the product density is consistent, the TLM Vision System can also determine the weight of each product. This makes it possible to complete individual product patterns within a defined weight range during the grouping process.
From picking to palletizing
The exhibited packaging machine will be demonstrating a pick-and-place processing whereby TLM-F44 robots pick up little white and black bears from a white product belt and place them in a pattern on transmodules.
Using the tried-and-tested standard TLM components, Schubert can also configure plenty of other packaging functions. If so desired, confectionery manufacturers can get a highly compact line which also cartonizes and palletizes using the pick-and-place process. A detailed drawing of attractive plastic packaging is also available.
Schubert uses the TLM transmodule for the transport of products, boxes and cartons and for other functions as well. The patented TLM transmodule is a one-axis, rail-based robot. The transmission of energy and data is contactless.
The TLM transmodule, the most recently introduced standard component, has further increased the compactness of TLM lines. In addition, new, more efficient solutions can often be found for individual packaging tasks, which in turn help to reduce the machinery required. This increases line efficiency and reduces the amount of space required.
The advantages of this are illustrated by Schubert using current sample references presented to ProSweets visitors on large-format video walls.
Find out more at www.gerhard-schubert.com; at ProSweets visit us in hall 10.1, booth F020/G029
Gerhard Schubert GmbH
Find out more at www.gerhard-schubert.com; at ProSweets visit us in hall 10.1, booth F020/G029
Hebenstreit
Hebenstreit nowadays is not only a worldwide well-known manufacturer of flat and hollow wafer lines, but in the 1980s also was already a manufacturer of snack extrusion lines. Based on the former know-how and the input of additional expertise in food extrusion, Hebenstreit developed a series of complete state-of-the-art extrusion lines for the manufacturing of savory and sweet snacks as well as breakfast cereals.
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 world-wide, 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.
Talk to Hebenstreit and you’ll get a taste for more.
For more information, visit www.hebenstreit.de
Hebenstreit
For more information, visit www.hebenstreit.de
Hosokawa Bepex
Hosokawa Bepex, which is well-known as a reliable partner for efficient production lines for various applications in the confectionery and bakery sectors, has developed a new concept for quick changeovers of enrobing masses.
For example, changing masses, such as from dark to white chocolate, only takes about 35 minutes from production stoppage back to startup thanks to this new development. Since there is no cleaning required during the changeover, this process is by far quicker and more efficient than other traditional mass changing systems.
Production downtime, which is an important factor when it comes to evaluating the performance of a line, is drastically reduced by this new concept. With cleaning and changeover times in conventional plants adding up to several hundred hours per year, the new quick mass changeover system is very likely to bring about substantial savings.
The new approach is based on the enrobing machine being divided in two sections: a product wetted lower machine body and a roof section. For changing the mass, the lower machine body is removed from the line and is replaced by a second one which contains the new mass type. This ensures that all product wetted parts are positively removed from the line and that no cleaning is required when changing from one mass to the other. Also contamination of the enrobing mass by cleaning agents or other enrobing mass colors is positively excluded.
In addition to reduced cleaning time and effort as well as a quicker change of enrobing masses, another advantage is that the chocolate/coating is not contaminated with water, which is broadly used when cleaning an enrobing machine. Moreover, the new concept provides the possibility to process a wider range of enrobing masses, which wasn’t possible before as now changeover times become negligible. Shorter delivery times often require smaller batches of niche products. These can be easily fit into the production plan as changeover times are reduced significantly. Increased costs stemming from cleaning and machine set-up are eliminated.
Find out more at www.hosokawa-bepex.com; at ProSweets visit us in hall 10.1, booth C040
LoeschPack
LoeschPack, the packaging machine manufacturer based in Altendrof, Germany, will be unveiling its Flow Wrap System Solution integrated in a confectionery packaging system at ProSweets.
“We will be presenting our completely new high performance horizontal platform for primary packaging of chocolate, biscuits and chewing gum in flow wrapping.” says Managing Director Andreas Graf. “The extremely short format changeover time, less than 20 minutes within one format range, makes our new development a compelling proposition for customers facing increasingly fierce competition.”
As he explains, any adjustments are precisely reproducible and ensure the substantial machine operation in a minimum of time, which leads to maximum performance. The space-saving and compact modular design is also typical LoeschPack.
“It goes without saying that we build our flow wrapping machinery to the highest quality standards, allowing us to supply durable, extremely reliable system solutions,” Graf adds. “The use of intelligent process engineering for the seal modules means fewer rejects on start-stop operation of the packaging machine.”
The new product also features ideal hygiene characteristics and is highly resistant to varying ambient conditions, particularly noticeable when it comes to cleaning: Fewer stoppages, simple and time-saving procedures and outstanding maintenance accessibility increase the efficiency of the Loesch F-Series flow wrapping machines. The company is setting new standards in the market with this solution, guaranteeing next-generationflow wrapping excellence.
System component in the line combination
This is a vision that Graf backs up with additonal facts: The Franconian system provider’s new high performance flow wrapping machine is an ideal system component in line combination with upstream and downstream equipment from LoeschPack.
“Alongside fold wrapping machinery, the new product is easy to integrate in a system with storage, feeder, secondary and tertiary packing from LoeschPack,” he says. “We will be illustrating this expertise at ProSweets – don’t miss it!”
LoeschPack is a technology and quality leader in packaging machines and complete systems for packaging chocolate, chewing gum, confectionery, dry baked goods, as well as food and non-food products.
In this tremendously dynamic industry, LoeschPack stands for innovative, flexible and economic system design since 1919, as well as for a worldwide accessible, all-around service. Its product ranges includes the following: feeding systems; robotic pick-and-place systems; fold-wrapping machines; horizontal flow-wrapping systems; roll-and-stick wrapping machines; trayloading systems; carton-erecting and filling machines; and complete packaging lines.
Find out more at www.loeschpack.com; at ProSweets visit us in hall 10.1, booth G30/H39
Royal Duyvis Wiener
Royal Duyvis Wiener B.V., one of the leading manufacturers in cocoa and chocolate processing equipment, welcomes visitors to ProSweets!
Whether in cocoa or in chocolate, Royal Duyvis Wiener is the sole company in the world offering total solutions from bean to bar. From stand-alone, lab-scale equipment to turnkey processing plants, the company can provide the ultimate solution for your production process.
At ProSweets, visitors will discover that decades of experience of the Royal Duyvis Wiener group have led to a solid, trustworthy company globally present in the cocoa and chocolate processing industry.
Brazil-based JAF Inox, a member of the Royal Duyvis Wiener group since the beginning of 2014, has further broadened the company’s global presence. Its small scale bean-to-bar lines, suitable for research and development purposes and small production plants, have been installed throughout the world.
During the past years, it has become clear that customers worldwide consider sustainability and energy savings as key elements for the future. At ProSweets, our R & D team will explain the latest developments in chocolate processing. Visitors will be suprised at the recent developments the company has achieved in containing costs and reducing energy while maintaining the highest quality standards in the market.
Either dry or liquid conching, refining by roll refiners or ball mills, Royal Duyvis Wiener can offer the most suitable option for a customer’s specific requirements and budget.
Our dedicated staff is looking forward to meeting chocolate manufacturers in person and to translate challenges in cocoa and chocolate processing into sustainable solutions.
We gladly welcome you to our booth in Cologne!
Find out more at www.duyviswiener.com; at ProSweets visit us in hall 10.1, booth B040/C041
Sollich
Sollich KG, a leading manufacturer of special machinery for the confectionery industry, will presenting numerous innovations at the ProSweets in Cologne.
The worldwide successfully operating Turbotemper Top tempering system covers the whole spectrum of chocolate tempering machines for capacities starting at 100 kg/h and upwards.
On display at the Sollich booth will be the Turbotemper Top type TT 1100 with a tempering capacity of 1,100 kg/h. The patented tempering process provides optimum tempering of different types of chocolate, resulting in a constant enrobing quality, a long 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.
From the Conbar bar forming program, a drum former type WEB — suitable for accurate slab forming of various fat and sugar masses with or without ingredients — will be presented. By combining different cooling and forming drums in the Conbar system, one or multi-layer products, like cereal or candy bars, can be produced. The perfectly matched control of the different line components ensure constant quality and reproducibility of the products.
Besides the well-known Enromat enrobing machines, which have working widths of up to 2,600 mm, Sollich will also feature the Temperstatic series of enrobers with belt widths between 820 and 1,300 mm and integrated tempering, a standard component in Sollich enrobers. The Temperstatic T5 which will be on display with a belt width of 1,050 mm, allows numerous possibilities to allow precise adjustment of the product coating. Additionally, the machine distinguishes itself by good accessibility and simple operation.
Furthermore, Sollich will show the new compact mini enrobing machine type Minicoater MC 420. The machine will be run with chocolate mass during the exhibition period. It is available in 320 and 420 mm working widths. The Minicoater MC demonstrates enhanced flexibly because of its built-in tempering system and mobililty. Besides, additional available accessories allow enrobing of biscuits, wafers or pralines.
Finally, the well-known fully automatic Tempermeter Type 5 for the manual control of the tempering index of chocolate masses will be presented. The integrated touch-screen panel simplifies the operation and provides additional options for data analysis and transfer.
Find out more at www.sollich.com; at ProSweets visit us in hall 10.1, booth B020/C029
Tanis Confectionery
Making the right choice isn’t always easy when it comes to finding your business partner in the confectionery process design. When choosing Tanis as your partner, you know what to expect: flexibility, creativity and beautiful craftsmanship.
That’s because customers value feeling at home with a professionally run family business. Because no one wants to be a number and everyone appreciates long-lasting and pleasant business relationships. Moreover, everyone wants to be confident that they will receive professional support, both during the project and afterwards.
Tanis Confectionery is known for its strong position in the market of processing equipment for the production of gummies and jellies. Therefore, the company would like to share its outlook in manufacturing as well as its vision of the future for this specific confectionery segment.
A special category of new innovative niche products have emerged called nutraceuticals. Specialized companies are adding active ingredients to the formula of the additive mix and use a confectionery product as a delivery vehicle.
Nutraceutical manufacturers have special requirements deriving from pharmaceutical production methods. For example, additives dosing is done with the most accurate methods (industrially) possible. Raw material usage is being recorded and monitored very close. The general sanitary execution of the equipment is lifted more towards what is customary in the dairy and brewing industries.
The incorporation of actives in a confectionery product requires highly specialized and innovative technologies since the new combination of ingredients can have a negative effect on the forming of the gel.
Driven by the requirements of the nutraceutical industry, Tanis Confectionery has re-invented its batch dosing system ABS for additives especially for this segment.
Specifically in the area of accuracy and mixing technology, significant innovations have been incorporated. This encompasses the use of much more accurate load cells enabling a substantial increase in overall accuracy to the use of more accurate mixing by changing the geometry of the tanks and the mixing elements. These improvements enable mixing-in “difficult” powder additives such as encapsulated oils in a candy mass.
For very heat-sensitive additives or actives in the OTC range we also build inline systems. Execution based on first-in, first-out principle prevents variation in residence time.
The specific concept for these nutraceutical production systems are conceived, as usual, at Tanis Confectionery, in close cooperation with the client’s specialists. Conditions regarding time and temperature under which a product can be processed are defined by the clients’ scientists. Tanis Confectionery configures the appropriate processing line based on the user’s requirements.
The Tanis Team, which includes Leo Tanis, Paul Althof, Marco Geradts, Peter van der Beek, Tom Verburg, Victor Tanis and Sandra van der Vlugt, will welcome you on our stand with a smile and a coffee on booth C-008.
Tanis…making also your sweet dreams come true.
Find out more at www.tanisconfectionery.eu; at ProSweets visit us at hall 10.1, booth C008
Tanis Confectionery
Find out more at www.tanisconfectionery.eu; at ProSweets visit us at hall 10.1, booth C008
Theegarten-Pactec
At ProSweets, Dresden, Germany-based Theegarten–Pactec will exhibit its CWM2 wrapping machine for chocolate products, which debuted last year, as well as a horizontal flowpack machine for lollipops.
A new optimized design on the CWM2 provides a much higher level of user accessibility than the previous model. It also offers improved maintenance and cleaning ergonomics.
Moreover, the unit’s modular concept means that wrapping styles and format sizes can be changed more quickly, while the settings are easily reproducible.
The machine handles a variety of different wrapping styles. On the exhibition booth, the CWM2 will wrap small chocolate pralines in an envelope fold. The products are fed to the machine via a separating and aligning system. Other wrapping styles that the CWM2 can handle include double-twist, top-twist, side-twist, top-clip and bunch-wrap. As such, the CWM2 provides considerable flexibility in the wrapping of chocolate items in a range of up to 500 cycles/minute.
The CWM2 can process all conventional foils and the continuous, servo-driven material feeding technology enables the inner and outer wrapping materials to be cut off at different lengths.
Theegarten-Pactec has equipped the CWM2 with a touch screen for simple operation, fault diagnosis and data recording. Functions such as “no product – no wrapping,” automatic splicing of wrapping material and remote assistance as well as automatic rejection of double wrapped products are also included.
Modular wrapping machine for lollipops
The FPL5 model represents another innovation from Theegarten-Pactec at the show. The unit wraps lollipops at a speed of up to 700 products per minute with a foil speed of up to 140 m per minute.
The FPL5 stands out among continuous motion wrapping machines with processes that are very gentle on the products. The lollies are fed in via a hopper.
The machine’s mature sealing technology provides manufacturers with securely sealed packs of high visual quality. The FPL5 can handle both cold- and heat-sealable foils and offers high precision sealing temperature control. The sealing pressure of the longitudinal sealing rollers is separately pneumatically adjustable.
The machine also features heavy-duty, high-precision, cast-iron execution of the cross sealing roller support as well as play-free, gear-and-tooth belt connection of the upper and lower sealing rollers.
The FPL5 is designed on a modular platform, which is also used for the FPW5 machine (for chewy candies), the FPC5 (for chocolate products) and the FPH5 (for hard candies). Modular subassemblies allow for a variety of adaptations to customer-specific requirements and retrofitting is also possible.
Like all the flowpack machines made by Theegarten-Pactec, the FPL5 can also be fitted with a module to generate product chains.
“ProSweets is an important international communication platform for us. The international nature of the exhibition enables us to meet customers old and new from all over the world,” says Markus Rustler, director of Theegarten-Pactec.
With Prosweets being an ideal way to kick off the 2015 business year, the company has opted to add 25 percent more floor space than in 2013 and will be exhibiting its machines on a 169 m² booth this time around.
Find out more at www.theegarten-pactec.com; at ProSweets, visit us in hall 10.1, booth G020
Theegarten-Pactec
Find out more at www.theegarten-pactec.com; at ProSweets, visit us in hall 10.1, booth G020