Awema and Chocotech have developed a new starch-free process for producing jelly products: the JPS-Jelly Processing Starchless Technology, which is available for the first time in the Awema UDM-101 High-Heat version. This turnkey solution allows the production of jelly and fruit masses, toffee and fondant products, as well as a wide variety of pralines, bars, and tablets using the renowned Awema One-Shot technology – all with a single system.

The Awema Universal Dosing Machine UDM-101 High-Heat version doses the desired mass into the mold with high precision, reliability, and cleanliness. The Universal Batch Cooker Carastar® from Chocotech, as an “all-in-one” system, ensures that the jelly, caramel, fruit, and fondant masses are produced in the best quality, flexibly, and with PLC-controlled process monitoring. With the complete solution, a production capacity of 80 to 200 kg/h is possible.

Unlike the traditional Mogul starch casting process, the new technology allows flexible and clean pouring directly into plastic molds without the use of starch.

“The Awema UDM-101 High-Heat version is a true all-rounder, offering companies great flexibility in production,” says Oliver Lenzen, Sales Manager at Awema. He adds, “Whether you focus on jelly products, chocolate items, or both, the new solution prepares you well for the future." Sweet prospects for your future, indeed!

“We observe that diversification is becoming increasingly central for confectionery manufacturers. With the joint solution from Chocotech and Awema, we enable customers to respond flexibly to market challenges,” says Dipl.-Ing. Volker Günnel, Sales and Marketing Manager at Chocotech.