The significance of the iba has ­continuously grown for Sollich and Chocotech within the past years. The companies will be present on a corporate stand and show interesting new developments.

A highlight will be the Sollich depositing line Sollcofill/Sollcocap (image) for the refining of biscuits. With this system, fillings like caramel, fondant, nut paste, jelly, milk or yoghurt cream or chocolate can be deposited together with ingredients. The performance of the system has been highly increased and stands for a high quality production of sandwiching products. Products which do not meet the quality demands, will be sorted out automatically by the machine, for example, whenever a biscuit does not match the shape.

Chocotech will display a variety of equipment and information on the complete range of candy and chocolate processing systems. The scope of supply includes a number of patented processes and focuses on hygienically designed equipment with energy saving features and quick start-up and stop modes to ensure less product loss.

Among the Chocotech exhibits is the Jellymaster, a hygienic and economic system for continuous cooking of all types jelly and marshmallow masses. The heart of the unit is the Sucrotwist pressure dissolver with its special design. This dissolver is designed for longer continuous production runs. It can handle all gelling agents such as pectin, starch, agar agar, gum arabic, carrageenan and gelatin.

The combination of the Sollich machinery with the cooking equipment of Chocotech for the production of sugar, jelly or caramel masses ensures customers to get production responsibility from one supplier. This enables an efficient and fast commissioning of the production facilities.

iba, Halle A6, Stand 331