At this year’s ProSweets Cologne, Brunner Chocolate Moulds demonstrated that there is still plenty of potential for innovation in the confectionery sector. Lots of new ideas – and tried-and-tested concepts – drew visitors to the booth of the traditional company from Glonn.
Usually, Brunner prefers to stay in the background as a manufacturer of high-quality mould solutions for the confectionery industry. After all, the products are supposed to perfection customers’ creation instead of being the centre of attention themselves. But at this year's ProSweets Cologne, one new development in particular from Glonn had to be on the large platform on the booth:
The ‘Mini Spin’ tabletop centrifugal machine caused a stir even among visitors from completely different disciplines. The ‘Mini Spin’ for hollow figures closes the gap between industrial manufacturing efficiency and traditional artisanal values. And all at a fraction of the usual acquisition costs for centrifuge solutions. The ‘Mini Spin’ can take up to twelve moulds at the same time. Just right for small firms. With it, chocolatiers and manufacturers gain more time for their creative work while guaranteeing a consistently high product quality. The industry seems to have been waiting for an idea like this. All of the tabletop centrifugal machines in stock were sold during the trade fair, and there is now an ever-growing waiting list.
And in its eponymous core business Brunner is not just going with the times but is keeping one step ahead: The new ‘Natural’ bar range and the ‘Eggolution’ chocolate egg range are dedicated to pleasurably linking looks and feel. ‘Naturals’ gives chocolate bars surfaces inspired by nature. Whether petals, tree trunks or crocodile skin, ‘Naturals’ inspires completely new bar concepts, flavour combinations or marketing campaigns. Now, the Brunner ‘Eggolution’ moulds are making things a little more exciting for the Easter Bunny. Knitted look, bubbles, polygons, or honeycomb structures: consumers have never seen the classic seasonal treats like this before. Obviously, ‘Eggolution’ is designed to inspire the love of experimentation in the confectionery industry. After all, customers love sweet surprises.
It was no surprise that the customised Brunner industrial moulds met with a positive response again this year. After all, these are how Brunner earned its reputation as an expert partner for demanding industrial requirements. This expertise was transmitted very well by the Brunner trade fair team, which conducted many substantial talks in Cologne and showed the new and existing developments in action. There were sweet samples from the centrifugal machine, mould, and bar ranges for the visitors to the stand. And for Brunner? There was the realisation that every year ProSweets once again offers the perfect platform to venture out from the background and confidently present itself with showmanship.
