In search for the ideal solution

In the search of finding the perfect and ideal machinery solution for production of confectionery products, the most important elements must be kept in focus, i.e. the robustness of the mass, gentle handling, flexibility and accuracy.

In the search of finding the perfect and ideal machinery solution for production of confectionery products, the most important elements must be kept in focus, i.e. the robustness of the mass, gentle handling, flexibility and accuracy. To find or develop the ideal confectionery depositor and extruder is not easy. It would be answering a multifunctional request…

• Robustness/Strongness - Many confectionery masses are highly viscous and introduce a lot of counter pressure when being deposited or extruded through a nozzle or a die opening.
• Gentleness - No matter which mass the machine has to process, most food technologists and researches request control of the mass properties – preferably the mass should not change properties when running through the machine – meaning the machine should have a minimum impact on:

1.                    Flow properties and chrystal structure
2.                     Possible aeration of the masses
3.                     Added inclusions

• Accuracy - Most industrial producers require high accuracy of their machines – both to minimize give-away, but maybe even more importantly - to ensure high efficiency in the packing area – automatic packing machines run more efficiently with tight tolerances on the product weight and shape.
• Flexibility - Flexibility does not only relate to the type of masses that can be processed – but also the number of masses that can be processed simultaneously. Today there is a demand for multi-coloured and multi-flavoured products, so the ideal machine has at least the option to be expanded from one to two or even more simultanously working depositing/extrusion heads.