The sweet side of Industry 4.0
Something sweet is demanded and it also has to be unique? The growing consumer demands go hand in hand with the digital networking of the production and are getting the sweets manufacturers thinking about complete automation. ProSweets Cologne intends to make the vision of “Industry ...
DLG places focus on reformulation
ProSweets Cologne 2019 will, once again, be offering the professional audience numerous highlights in its programme of events. The “Ingredients – Reformulation for Sweets and Snacks” special show organized by DLG (German Agricultural Society), for instance, will be dealing with a topic that is the ...
Schubert: fair exhibition machine packs two different products
Whether chocolate pralines, chocolate bars or wafers – consumers purchase many of these confectionery products in flow-wrap bags. With the Lightline Flowpacker (image), Schubert is offering a preconfigured packaging machine – consisting of the Flowmodul flow-wrapping component and a picker line – which packages unpacked ...
Rovema's fastest twin packages up to 500 bags per minute
Rovema present their new form, fill and seal machine BVC 145 TwinTube, a fast and space-saving solution for the packaging of confectionery and snacks. Up to 500 perfect shaped pillow bags per minute with the forward-looking twin tube technology. The continuous motion system is equipped ...
LoeschPack demonstrates flexible, airtight chocolate packaging
System manufacturer Loesch Verpackungstechnik is exhibiting together with its sister company Hastamat Verpackungstechnik at ProSweets Cologne. The specialist for confectionery packaging is presenting its RCB-HS wrapping head machine used to produce hermeti-cally sealed chocolate bars. In addition to small chocolate items, the latest version of ...
Opportunity to delve inside GEA's sweets technology
Technology group GEA will offer customers and interested parties in-depth insights into its efficient industrial solutions and machine technology for the confectionery, snack and bakery industries. A look inside the machines and live machine demonstrations with a focus on the unique features of GEA plant ...
Sollich: tempering and enrobing machines for high quality products
The Turbotemper e tempering system covers the whole spectrum of chocolate tempering machines for capacities starting at 100 kg/h and upwards. On display at the Sollich booth will be the Turbotemper e type TE 1100 D with a tempering capacity of 1,100 kg/h. The patented ...
Chocotech: energy consumption significantly reduced
On display will be a range of machines with information on Chocotech's entire sugar confectionery and chocolate process technology. This includes the Ecograv, a flexible gravimetric weighing unit with a buffer tank and an integrated continuous pressure dissolver, which uses the moisture of the glucose ...
SFI demonstrates the art of de-hulling cocoa beans
To efficiently remove the shells from cocoa beans is a challenge of keeping the shell content within the output product low and the nibs loss at a minimum. The de-hulling process relies on the different densities of nibs and shells and is a matter of ...
tna to present fast and flexible starch mogul
At the tna booth, visitors will be able to find out how the newly upgraded NID forte MHP 3 starch mogul can help them achieve higher speeds, greater flexibilities and advanced production efficiencies – all while delivering some of the highest sanitation standards. A fully ...
Proform offers a wide range of extruders
Proform designs and builds individual machines or complete production lines to process a wide variety of products ranging from chewing or bubble gum, soft chews, hard candy or liquorice to biscuits and fruit snacks. At ProSweets, on display will be a GE 50 Laboratory Extruder. ...
MacIntyre: production solution for varied confectionery
MacIntyre Chocolate Systems will inform about its New Generation Refiner/Conche range offering more flexible and enhanced control of the refining process, together with improved design and easier maintenance. With processing capacities from 500 kg up to 5,000 kg, the New Generation range is ideal for ...
Baker Perkins focusses on starchless depositing
Baker Perkins will highlight innovations reinforcing the status of starchless depositing as the production process of choice for jellies and gummies. The company continues to work with ingredient suppliers Rousselot and CEAMSA to minimize setting times – the key to higher productivity. Recent work on ...
