Confectionery Processing Plant & Machinery Solutions

Ingredients are weighed to the recipe and worked into a batter, dough or mass. Wafer batter is mixed thin; cake batter and bar masses are mixed heavy.

Chocolate mass is ground down and worked until the particles are reduced, then held warm and moving in a jacketed vessel. This branch does not apply to the wafer, cake or bar lines.

Wafer batter is baked into thin sheets, cake batter is deposited and baked, and bar masses are formed and set. Heat is carried to the oven by hot air or a thermic fluid circuit.

Cream or filling is prepared and applied between wafer sheets, into cake, or over the bar, and the assembled book or bar goes forward. Chocolate is deposited or enrobed at this stage.

The filled product passes through a cooling tunnel so the fat sets before it is cut, and may be held in a cold room.

Set books, slabs and cakes are cut into fingers, squares or bars. Cut size follows the pack format rather than the process.

Pieces are fed into a wrapper, cartoned, over-wrapped and palletised.