“Gelatine gummies are deposited in only 20 minutes”
At ProSweets Cologne 2018, Makat Candy Technology, part of Bosch Packaging Technology, for the first time presented its starchless depositing method for the production of pure gelatine gummies in silicone moulds. Frank Jansen, product manager for confectionery processing as well as filling and capping equipment ...
Flavour manufacturing optimised
When producing flavours, there is much opportunity for something to go wrong. An ingredient added too quickly into a mixing vessel, inconsistent temperature, insufficient mixing or incomplete homogenization can all have an effect further downstream that affects the outcome. A programmed control and automation should ...
Infra-red system helps to maintain quality
A precisely-controllable two-zone carbon infra-red heating system from Heraeus Noblelight is helping to ensure consistent chocolate quality at Ashbury Chocolates, of Corby, by pre-heating chocolate moulds prior to filling. The quartz infra-red system also saves considerable space over the metal element heating system which was ...
Wafer baking with less energy and fewer emissions
At Franz Haas Wafer, sustainability is more than just a word, and so the company developed its new Eco Principle. The Eco Oven uses a new operating principle and a new burner type, which enables production using less energy and producing fewer emissions. The working ...
