General News
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ProSweets 2018 Preview – Gerhard Schubert GmbH
08 December 2017For its showcase in Cologne, Schubert will be highlighting its expertise in packaging confectionery and snacks in a wide selection of variants and formats. This includes its Flowmodul flow-wrapping component, which is seamlessly integrated into a TLM system. The innovation has enjoyed great success since its market launch, especially in the confectionery sector. In addition to its top-loading packaging machine system and packaging into flowpacks, the company offers this sector a close to unlimited range of possible packaging variants. Furthermore, Schubert will be focusing on “industrial digitalisation”, with topics such as predictive maintenance and the company's own GRIPS.world service platform. At the ProSweets show, Schubert will use its Flowmodul to demonstrate a flow-wrap packaging component which is seamlessly integrated into a TLM packaging system. In combination with proven robotics and image processing technology, the Flowmodul enables the highly flexible packaging of snacks and confectionery of all types of flowpacks. The end-packaging process into cartons can also be seamlessly connected to the primary packaging process, in a single TLM packaging line. With the Flowmodul, small batch sizes, short product life cycles and extensive product variety can be handled more efficiently than ever before. Schubert’s flow-wrap packaging technology has since proven itself in the packaging of a wide range of products such as chocolate bars, biscuits, cakes and chocolate figures. Unified system control, ease of use, highly flexible robot loading, powerful image processing and the fact that the customer receives a solution from a single vendor are among the unique advantages this automation solution delivers. Overall, when it comes to packaging a wide range of products, the technology achieves unprecedented performance levels in terms of space requirements, changeover times and product variety. In Cologne, Schubert will be presenting a picker line with five F4 robots that place sandwich biscuits into the Flowmodul’s product infeed system and which then packs them in flowpacks. Hall 10.1, Stand F030/G031
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ProSweets 2018 Preview - Royal Duyvis Wiener B.V.
08 December 2017Royal Duyvis Wiener B.V will be presenting a wide range of innovative industry solutions. From stand-alone lab scale equipment to turnkey processing plants for the chocolate production processes. The company’s decades of experience have led to a solid, trustworthy company, globally present in the production plants of the market leaders in the cocoa – and chocolate industry. Check out the small scale Bean to Bar lines of their subsidiary JAF Inox, located in Brazil, supplying the world in R&D centres, small production plants and gourmet chocolate shops. During this year’s show, its research and development team will explain the latest developments in chocolate processing, along with the company’s results of its constant striving for cost control and energy saving, while maintaining the highest quality standards in the market. Either dry – or liquid conching, refining by roll refiners or ball mills, it offers option for specific requirements and budgets. The company is looking forward to meeting visitors to the event and helping customers’ challenges in cocoa- and chocolate processing into sustainable solutions. Hall 10.1, Stand B044/C049
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ProSweets 2018 Preview – Tanis Food Tec
08 December 2017ProSweets is just around the corner, and Tanis Food Tec (TFT) is ready to welcome you! TFT will be introducing new products which are not yet on the market, made on newly developed machines and with new production methods. This will be marshmallow with inclusions: -Fruit pieces in marshmallow -Shredded coconut in marshmallow -Flavour boost mini flavour balls in marshmallow -Low PH marshmallow with extreme high flavour. Including different outside coatings Tanis Food Tec (as reported by Kennedys in full in November 2017) has developed a very well controlled process for making Mallow both for extrusion as for depositing. Depending on the area in the world, there are many biscuit products which are combined with Mallow. Within Western Europe, biscuit sandwiches are 90% cream filled and only 10% Mallow filled. In other areas, it is the mallow sandwiches which are leading. In Turkey, Mexico, and Korea, the Mallow sandwiches are much bigger in sales volume than cream ones. By internationalisation, Mallow sandwiches are now also coming into the markets which were traditionally cream filled. So TFT now produces and delivers the complete systems starting with ingredient weighing and mixing, cooking, cooling in line, aerating and depositing. The whole process can be controlled by one touchscreen. This includes all different water temperatures, for cooling and heating, necessary in each step of the process. The automation with a Cookie Capper is also part of this. TFT has supplied a total production capacity of 7000 kg/hr of extruded Marshmallow lines in the last three years. And there are many more opportunities. TFT also found a way to extrude at quite low temperatures without destroying the product structure. They also came up with some special recipes to make highly flavoured mallow, which, up until now, has proved very difficult. Areas where the product was unknown or small are seeing growth in sales volume. The product in all the multicolour and shape variety is attractive for children with a a lot of product in one bag being possible with a low cost per piece because of the high aeration level. For instance, five pieces of extruded mallow are the same weight as one piece of hard candy. TFT will show Mallow extruders with average capacities of 1000 kg/h. Hall 10.1, EO71
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ProSweets 2018 Preview – Chocotech
08 December 2017A diverse range of equipment is available from Chocotech, including complete cooking systems for jelly, fondant, caramel, fudge, hard candy, chewy candy, fruit snacks, krokant, barline kitchens and aeration systems. On the chocolate processing side, there will be the Frozenshell line with Pralimat depositing, lentil forming and enrobing. Among the key displays will be the Ecograv (pictured below), a flexible gravimetric weighing unit with a buffer tank and an integrated continuous dissolver which uses the moisture of the glucose (corn syrup) to dissolve the crystal sugar (or sugar free ingredient i.e. Isomalt) without having to add any or little water, thus saving a lot of energy. The Ecograv is ideal for hard candies, chewy candies, fondants, cooked sugar solutions for bars and allows a dry solids level of up to 90% to be achieved prior to cooking. This approach substantially reduces the energy required compared to starting the cooking process at 75 – 80% dry solids, offering energy savings of 30 to 50%. Another advantage of the Ecograv system stems from the flexibility of a gravimetrical weighing system, which enables easy recipe and ingredient changes. The Sucromaster is a hygienically designed cooking and vacuum system for sugar or sugar free hard candy. The standard system is designed with a static cooker type Sucrotwist or optionally with a dynamic cooker type Sucrofilm, which is designed for hard candies that contain milk. The system comes with a vacuum extraction screw and a specially designed dynamic mixer for adding colour, flavour and acid into the cooked mass. The hard candy kitchen is also designed for laminated, centre-filled, caramelised, sugar free, aerated, layered (multi-colour) and medicated hard candy. Chocotech also supports the IQ, OQ & PQ documentation for pharmaceutical applications. Hall 10.1, Stand B030/C039
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ProSweets 2018 Preview – Sollich
08 December 2017As one of the leading manufacturers of special machinery for the confectionery industry, Sollich KG presents numerous innovations at this year's ProSweets. The Turbotemper ‘e’ tempering system covers the whole spectrum of chocolate tempering machines for capacities starting at 100 kg per hour and upwards. On display will be the Turbotempere type TE 1800 with a tempering capacity of 1800 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. In addition to the Enromat enrobing machines with working widths of up to 2600mm are the Temperstatic series (820 and 1300mm) including integrated tempering. The enrober type Enromat M6-1300 Magnum on display, with a belt width of 1300mm, allows numerous possibilities for precise adjustment of the product coating. The Thermo-Flow cooling tunnel section with PU-gullwing with a drive station remains an efficient cooling tunnel combined with a high hygiene standard. Sollich will also show the new compact mini enrobing machine type Minicoater MC 420 running with chocolate mass during the exhibition available in 320 and 420mm working width. The Minicoater MC can be flexibly used due to built-in tempering system and mobile execution. Finally, check out the fully automatic Tempermeter Typ E6 for the manual control of the temper index of chocolate masses. Hall 10.1, B030 - C039
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ProSweets 2018 Preview - Bosch
08 December 2017Bosch presents new gelatin gummy and chewing gum production technologies: Starch-free depositing technique for pure gelatin gummies Depositing technique for chewing gums Starch-free depositing of pure gelatin gummies At Pro Sweets, Bosch Confectionery Technology introduces its starch-free depositing technique for the production of pure gelatin gummies in silicon moulds. Thanks to a new developed kitchen and depositing features, commercial standard gelatin can be used which allows cooling and demoulding in less than 20 minutes. This new technology is especially interesting for companies searching for a starch-free production of e.g. OTC or functional gummies. Deposited chewing gums Together with Wacker Chemie AG, Bosch Packaging Technology developed a new way to produce chewing gums by using processing and depositing equipment for the jelly production. This gives manufacturers the advantage to produce chewing gum as well as jellies on the same processing and depositing equipment. Effective processing of jelly candies For effective processing of jelly candies, Bosch presents its upgraded and energy saving Rapidsolver BLK 2500 BR. Manufacturers benefit from Bosch’s extensive knowledge in medicated confectionery, plus its years of experience in the pharmaceutical sector as well as its complete system solution offerings; from raw material weighing and dosing, primary, secondary right through to end-of-line packaging. Complete on-site testing capabilities GML03 lab enables jelly testing in smaller volumes, perfect for experimental or seasonal product sampling. It allows manufacturers to upgrade current products and develop new recipes without disrupting their regular production processes. With an exchangeable pump system and a choice of different sizes of servo-controlled pistons, the lab depositor is able to process a wide range of product formulas to produce jellies, hard candies, toffees, fondant and other confectionery masses, including single, one shot, striped and striped with filling. To ensure scalability of the process, the depositor features the same recipe precision and ability to recreate that recipe, as found on industrial equipment. Food and pharmaceutical manufacturers can learn more about Bosch’s lab and processing solutions for jelly in hall 10.1., booth F10 at ProSweets in Cologne, Germany, January 28 to 31. Hall 10.1, Stand F10
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ProSweets 2018 Preview - Wolf Spezialmaschinen GmbH
08 December 2017Wolf Spezialmaschinen GmbH Hall 10.1, D 021. Wolf Spezialmaschinen GmbH will be displaying its new machines for the confectionery and worldwide chocolate industry. The German-based company offers complete solutions relating to marzipan and fruit forming, tempering, enrobing, cooling, decorating, chocolate coating, depositing, and special units such as nut cutters, nut cluster machines, cereal bar formers and cereal cluster forming machines. Peripheral units such as tanks and pumps are also part of the programme. During the last two years, the company has been focusing on the advancement of belt coating systems for chocolate, the Wolf team can’t wait to reveal their progress at the show. The machine is crafted for three-shift operation and also equipped with an automatic belt cleaning system. The heated scraper and the new chocolate spray-dose system (patent pending) in particular, which are installed within the cabin, has minimized the chocolate build-up on the belt and made cleaning intervals between batches almost unnecessary. This in turn lessens the proportion of rework chocolate accumulated, making significant cost savings possible. With the new hybrid tempering machine, Wolf opens a new chapter of three-stage small and mobile tempering machines to feed one-shot-depositor and chocolate decorator. The three-Stage tempering with decrystallisation and reheating will achieve a perfect temper index. In addition, the company redesigned its cluster machine type PMN, now the machine is possible to produce any kind of cluster and bark-thins. During ProSweets 2018 Wolf Spezialmaschinen-GmbH will be displaying a broad series of equipment including the Belt coater DRA 1600, Crokant-Cooker WOLF Type WRK-50, Enrober TC 420 with automatic tempering unit, as well as several automatic tempering and moulding machines, plus an all-new chocolate tempering machine, UF-100 Hybrid. Among its other new equipment on display is a further chocolate tempering machine, the UF 500, for dry ingredients up to 30 %, its high-performance decorating system DW-1050-C with computer control, as well as a lab-mixer for high viscose masses.
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Packaging redesign for Divine Chocolate's global range
08 December 2017Divine Chocolate has confirmed a packaging redesign, which will be put into effect across its global range during next year.
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ProSweets 2018 Preview – Khandabi Machinery
08 December 2017Khandabi Machinery acts as a successful producer of excellent machines for more than 40 years in Iran. Their specialist fields includes production, repair and assembly of a wide range of confectionery machines and production lines such as continuous vacuum cookers for hard candy, chocolate bar production lines, fondant machines, automatic Weighing & Dissolving Machines, Nougat Cooker & aeration system, a complete Halva forming and cutting line, complete sesame forming and cutting line, pre-cookers, coating pans, smart chocolate Lines, Dragee gum production line, Frappe mixer machines, and grinding machines for hard candy scrapes. It also produces: batch cookers, enrobers, chocolate storage tanks, cooling tunnels, mixer for preparing carmella paste, turbo mixer for mixing various types of powders in liquids, ribbon blender, croquant cooking machine, chocolate pouring system for making chocolate dragee, laboratory equipment such as conch, storage tank, coating pan, batch cooker, ball mill, enrober and cooling tunnel. The company is also honoured to be taking on what it believes is a first for the Middle East, in producing a continuous vacuum cooker. Providing machinery for over 300 domestic factories, Khandabi Machinery also exports its products to 38 countries in five continents. It also acts and cooperates as the exclusive agent in the confectionery industry with several European, Asian and Middle Eastern companies. Hall 10.1, Stand D051
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ProSweets 2018 Preview – Hebenstreit
08 December 2017Hebenstreit is a global manufacturer of wafer production lines for flat and hollow wafers, as well as state-of-the-art snack extrusion lines. All its equipment is designed and manufactured in Germany. The company also provides a range of fully automated sugar wafer batter preparation systems, which include the feeding and conveying of raw materials. During the forthcoming ProSweets in Germany, the company is presenting what is thought to be the largest wafer baking technology available in the market. The wafer sheet size can be up to 1000 x 350 mm, and this is the next step of the originator of today’s largest wafer sheet of 700 x 350 mm. In addition, they are also presenting a state-of-the-art snack extruder, SE70, which also includes the well known “Turbo” technology. Having all this in mind, it is needless to say that many of the popular wafer and snack products worldwide are made with Hebenstreit’s technology and support. Visit Hebenstreit for further information and to experience “excellent engineering for delicious results”. Hall 10.1, Stand G041
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