ProSweets Packs a Bigger Punch
Oftentimes in sports, rookies will enjoy a wonderful debut the first year playing professional ball, only to succumb to the dreaded “sophomore slump” in their second year, failing to deliver on heightened expectations.
Reasons for a downturn range from other athletes being more aware of the first-year phenom to self-imposed pressures on bettering one’s performance. Not so with ProSweets Cologne 2007; the comprehensive supplier show for the confectionery industry shows no signs of suffering a sophomore slump. In fact, ProSweets Cologne has grown from its premiere last year, having enlisted 260 confectionery- related exhibitors compared to 229 in 2006.
Organized by the Association of the German Confectionery Industry (BDSI), Sweets Global Network (SG), the German Agricultural Society (DLG) and the Central College of the German Confectionery Industry (ZDS), ProSweets Cologne dovetails with the International Sweets and Biscuits Fair (ISM). the world’s largest show case for confectionery products.
Held from January 29 to February 1, the show occupies Hall 10-1. adjacent to ISM’s exhibit, which will be held in Koelnmesse halls 2,3,4,10 and 11 in Cologne. Germany, from January 28-31.
As mentioned earlier, more than 260 suppliers from 26 countries will display a broad range of products and services, encompassing ingredients, confectionery packaging and packaging technology, processing machines and equipment, and secondary segments such as food safety and quality management.
“ProSweets Cologne is perfectly tailored to the specific needs of the confectionery industry,” says Sabine Loos, v.p. – technology & environment for Koelnmesse GmbH. “The parallel scheduling with ISM is certainly one of the factors for the event’s success.”
The exhibitors’ presentations at ProSweets Cologne will be accompanied by an extensive supporting program that offers additional information and, above all, ideas and solutions. The coming event will, for example, feature forums thai address issues affecting the confectionery industry. In addition. ProSweets Cologne will host an expanded “design workshop” again.
A preview of Candy industry’s preferred suppliers provides readers with a glimpse of what ProSweets Cologne holds for visitors this year.
January 29 – SG Forum
Sweets Global Network (SG) will feature three presentations on packaging, including the presentation of results from an exclusive study on chocolate packaging, conducted by SG and ProCarton. a discussion on what the trade wants from shelf-ready packaging, and case studies of added value through packaging.
January 30 – BDSI Forum
The Federation of the German Confectionery Industry (BDSI) will welcome Philippe Metzger. managing director of Masterfoods Deutschland GmbH, who will give a presentation entitled “The German confectionery market in flux – Brands as the driving force in the candy bar segment, new perspectives through naturally light products, and an ongoing trend toward snack items in individual portion sizes.”
January 31 – ZDS Forum
The Central College of the German Confectionery Industry (ZDS) will stage a forum focusing on confectionery technology. This production-oriented event will focus on tempering, ventilation and moulding technology. Representatives from such companies as Haas- Mondomix, B.V., Robert Bosch GmbH and Sollich KG will present their latest developments. In addition, presenters will zero in on the particular characteristics of a number of confectionery specialists from central and eastern Europe.
January 31 – DLG Forum
The German Agricultural Society (DLG) will be holding a two-hour forum devoted to almonds, pistachios and other nuts from 10:00 a.m. to 12:00 p.m.
All forums at ProSweets Cologne will take place in Hall 10.1, booth E 100/F101.
Visitors to the ProSweets Cologne design workshop will have the opportunity to take their products to specialist packaging developers and designers. The year the design workshop – jointly organized by Koelnmesse GmbH and Berndt&Partner Packaging Creality – has expanded into an experience guaranteed to be a treat for all of the senses. In addition to the aforementioned advice from experts, the ProSweets Cologne design workshop (Hall 10.1, booth J 099) will invite participants to concentrate on the sound and smell of packaging. This is intended to help visitors clearly understand how consumers perceive packaging and what role these findings play in packaging development.
ChocoMeter provides portability and accuracy
The new portable ChocoMeter from Aasted-Mikroverk provides fast and highly accurate measurements of tempered chocolate. It has an integrated computer with a color touchscreen that is compact and sturdy- The ChocoMeter comes complete in a lockable transport case with test cups, charger, paper rolls, CD-ROM with a manual and a quality certificate.
The unit’s rechargeable batteries make the ChocoMeter fully portable and self-contained. A charger allows stationery placement in a lab or office. A built-in electronic cooling element eliminates the need for ice water.
The AMC SuperShear temperer using the innovative SuperShear Scraper (inset).
The ChocoMeter generates the temper curve, as well as the tangents in the first and the second point of inflexion. In addition, it calculates the Chocolate Tempering Unit (CTU) and the slope while computing and displaying the “temper index.”
The tempering result, together with the graphic temper curve and tangents, as well as reference curves, are stored for comparison and are displayed on the built-in color touch-screen. Operators can print the data (the unit has a built-in printer) and store it for later comparison.
The results can also be stored on USB flash drives for future review on computers using Microsoft Office software. Portable, light weight (5 kg) and compact, the ChocoMeter requires just a minimum of space.
In addition to showcasing the ChocoMeter, Aasted-Mikroverk will be displaying its AMC SuperShear line of temperers, which incorporates the SuperShear Scraper. The scraper delivers 100% more shear, higher throughpout and lower kinetic energy thanks to its multiple-wing design. Variable flow technology enables precise control, as well as flexibility to ensure consistent delivery of perfectly tempered chocolate during production runs.
Visitors to ProSweets Cologne will also be able to see an Alice on wheels unit, the new extruder concept developed by Aasted- Mikroverk and designed for small scale production and laboratory purposes.
For more information,
dick on www.aasted-mikroverk.com
At ProSweets, visit Hall 10.1, booth D 069.
A. M. R-Rose
Experts in twist-wrapping for more than 50 years
A.M.P Rose specializes in supplying cut-and-wrap and pre-formed wrapping machines for a wide variety of candy products and wrapping styles.
The 750 is an extremely versatile yet economically priced cut- and-wrap machine, offering production speeds of up to 650 pieces/ minute. The machine is capable of producing candy products such as bubble gum, hard candy, chewy candies and caramels in various different wrapping styles. In addition to traditional double-twist or folded ends, various versions of the 750 can also produce lollipops, products with a visible design (“slice” machine), and also long bars up to 150mm in length.
Closeup of Super 42HSF
Cut-and-wrap unit and 750 RGT
Interpack 2005 saw the launch of the updated and modernized 755 model, which has undergone various improvements to meet customers’ latest demands for added safety features and hygiene. It has also boosted the output by another 100 pieces/minute, giving the 755 an extremely attractive price-output ratio.
As well as the 750 range of machines. A.M.R-Rose also manufactures the high-speed Super 42HS range, which can wrap more than 1.000 pieces/minute. The 42HS had been designed with added user- friendly features such as a simple man-machine interface, fully automatic wrapper feed and wrapper change-over facilities. Available in double-twist, under-fold, ‘Bazooka” and “Slice”,varieties, the Super 42HS has found admirers throughout the world in the United States. Brazil, Mexico and the UK.
In pre-formed candy wrapping machines, A.M.P-Rose offers the 71ST double-twist wrapper. Originally launched in 1995, the machine has proven to be highly successful, with more than 100 machines already in production worldwide. Simple operation and maintenance, reliability and versatility are said to be the main reasons for its success.
Russ Crosio, the company’s North American representative says ” I think it is because the machine is so simple to use and also easy to sizechange that it has proved to be a hit with our customers. They also have the ability to use modern wrapping films, such as PVC and OPR so running costs are kept to a minimum.”
The company has also developed the 7IST\L lollipop double-twist wrapper, for speeds up to 350 pops/minute, and the 7IST\CT chocolate twist-wrapper, for 500 pieces/minute.
For more information, contact www.amp-rose.com;
In North America, contact www.crosloassoclates.com
At ProSweets, visit Hall 10.1, booth C030
Meeting the demand for versatility, compactability
Based on a simple and intuitive menu guidance system, the Article Configurator, the product-oriented operating concept of BuhlerBindler’s VersiShot depositor, enables confectioners to create a multitude of chocolate confections using one machine. Thedepositor head can move in three dimensions (x-y-z axis motion), which in conjunction with the Article Configurator, allows the production of innovative chocolate articles with exacting precision.
With this depositor, chocolate or filling masses with and without granular inclusions can be efficiently processed. Moreover, the VersiShot is ideally designed for frequent mass changes and without the risk of contamination.
Compact line designed for small-to-medium outputs
To complement the innovative and versatile VersiShot. Buhler- Bindler has engineered an economic moulding line that can turn out a broad range of products. Compact yet powerful, the Bindler- MultiStar features the company’s CoolCore cold stamping technology, as well as its newly engineered 3D-depositor head, the VersiShot.
The VersiShot does it all – spot-, ribbon-, decorative and one- shot depositing
Capable of running at speeds of up to 12 moulds per minute, the line can turn out solid and filled chocolate confections, with or without decoration, be they chocolate tablets and bars or filled and decorated pralines.
The MultiStar answers today’s marketplace demands from confectionery manufacturers: fewer production stages, smaller space requirements, lower investment costs and more flexibility to produce a larger number of article variations.
Modular in design, the MultiStar can be easily expanded in stages. Its design reflects the latest technology, as well as future- minded engineering. The MultiStar can be expanded or enhanced at any time. For example, to include a filling depositor, a technician can simply use the plug-and-run method. Minimum commissioning times, outstanding value for money, modular flexibility and modern production technology make the MultiStar the ideal line for today’s competitive environment, a line that delivers both efficiency and quality with unprecedented payback.
For additional information,
Web sites: www.bindler.com; www.buhlergroup.com
Latest developments increase options, output
Caotech b.v., based in Wormerveer, the Netherlands, has a worldwide reputation as a specialist in self-developed ball mills and conches within the cocoa and chocolate-related processing sector. The technical staff of Caotech b.v. combines both expertise and many years of experience in the construction/manufacturing and overhauling of ball mills, as well as in the supply of spare parts. The experienced engineering staff of Caotech completes turnkey projects in accordance with customer’s requirements and specifications.
Furthermore. Caotech provides customer support for recipe development and quality control. Drawing upon years of expertise in conjunction with its extensive field experience, the company recently launched a number of developments in the field of cocoa, chocolate and compound applications.
Traditionally, Caotech’s scope of supply covers a wide variety of installations, varying from a small, lab-size ball mill type, the CAO B5; the well-known CAO B2000-CHOC – a batch installation for compound and chocolate production with a capacity of approx. 500 kg per hour; and the CAO C2000 as components in continuous production lines for both cocoa and chocolate to complete turnkey projects.
CAO 3000 In-Line
Caotech recently developed and installed a number of high- capacity machines for both the cocoa and chocolate-related industries. The CAO 3000 and the CAO 3000-IN-LINE are capable of achieving capacities up to 3.500 kg per hour cocoa masses.
The company’s sophisticated CAO 3000-IN-LINE installation, together with the well-known CAO B2000-CHOC line, are fully automated processing lines for the production of chocolate and compound with capacities of 1,200 – 1,500 kg per hour. Depending upon customer’s requirements, the line can be completed with ingredient dosing and weighing sections.
For additional information,
Web site: www.caotech.com
Visit www.candyindustry.com and click on Processing Solutions to read “Technologies and Production Processes for Innovative Products” by Jan Hammink, Caotech’s managing director. The paper was presented by Hammink at the fourth annual ABICAB Confectionery Technology Conference held in Sao Paulo, Brazil, Sept 11-12, 2006.
Carle & Montanari
Technological developments enhance flexibility, output and sanitation
Carle & Montanari – worldwide leaders in chocolate moulding technology – and now part of the Sacmi group, are pleased to present their more recent developments: the V-Pack 2 project in chocolate wrapping; and a new generation of loose moulding lines featuring Fast-Shell technology and new cooling tower solutions.
The V-Pack 2 project represents a new standard in wrapping equipment, addressing the two major needs of the confectionery industry: flexibility and high capacity. V-Pack 2 represents yet another step forward in technology, following the successful debut of WT3 wrappers, which were designed to handle special shaped or delicate products by feeding them from countermoulds and using an integrated pick & place system to attain high outputs while eliminating damage.
V- Pack 2 wrappers enable the customers to wrap chocolate confections with different wrapping styles – be they balls, eggs or pralines with a flat base – at quite high speeds. In addition, the design facilitates quick changeovers, which take less than 15 minutes.
The two models available encompass the most common configurations required:
CDU/CFU – double-twist and fancy wrapping for balls and eggs with disc infeed and the CD/CB4/B – double-twist, portfolio, envelope, bunch and single-twist on a top wrapping for a chocolate product with flat base (which requires a CM BS EC aligner and belt infeed).
V-Pack 2 wrapper
The various packaging options can, of course, be implemented based on emerging market needs, broadening the range of retail applications.
The new loose moulds line incorporates advanced concepts for maintenance and sanitation in moulding, while simultaneously retaining Cavemil’s tradition for reliability and output. This holds particularly true when the line is integrated with the company’s Fast Shell technology and the newly designed FV4 cooler.
With Carle and Montanari’s Fast Shell technology, the chocolate shell is formed with a cold metal matrix, rather than the traditional fill and dump method, achieving a very clean, flexible and energy efficient operation.
By integrating cold-stamping with a simple design for loose mould intermittent plants, which feature fewer moving parts than other systems, the benefits to the customer accrue: low Fast Shell die costs, quick changeover times and “plastic” shell formation to facilitate inclusion fixing and book moulding. Naturally, various modules can be included in the line’s overall design, thus allowing customers to create a broad range of products meeting the everchanging needs and wants of the consumer.
The new FV4 stainless-steel cooler, features an innovative system for the transfer of moulds from the ascending to the descending column. This means that the moulds are, in fact, transferred together with the supporting racks.
Consequently, the moulds and racks circulate only in the inner part of the cooler providing excellent access for maintenance and cleaning. As a result, racks can be removed, manually and tool free, allowing total access to the inner part of the cooler
For more information, contact: www.carle-montanari.it
Using Frozenshell to produce thin chocolate shells
Chocotech’s FROZENSHELL technology was born to support the creativity of the product development of new pralines and to reduce form-based limitations. FROZENSHELL provides labor cost savings when compared to the traditional way of manufacturing confectionery items that have fat-based centers. More importantly, many new open cup products are possible, enhancing a confectioner’s offerings and variety
How does it work?
The cooled stamps, with the shape of the required shells, are dipped into a bath of tempered chocolate and are taken out under vibration to shake off excess chocolate. This leads into a narrow, toleranced weight of the shells.
Subsequent the cold stamps with the partly crystallized chocolate shells are deposited onto a belt. The shells, which are only partly solidified, stick to the belt to maintain their defined position and alignment for later depositing.
The thickness of the shell wall depends on the fat content of the chocolate and the temperature of the stamps.
The quality of the surface is comparable to an enrobed product – a silky finish.
Three sizes are available:
* 81 stamps (420 mm wide) or
* 117 stamps (420 and 620 mm wide)
* 169 stamps (620 mm wide)
Two cycles per minute are possible. This translates into 162, 234 or 338 products per hour.
An air dryer prevents condensation and ice on the surface of the stamps and feed pipes of the coolant. This assures a high and constant product quality.
The main benefit of the FBOZENSHELL system compared to other praline forming systems is the flexibility in change-over time to another product or to another chocolate. This allows a large variety with a relatively small investment.
In combination with our depositor system PRALIMAT, Chocotech can provide a fully functional line. The design meets the present demand for hygiene and short changeovers.
For demonstration and product development, the company has a FROZENSHELL line installed in its laboratory in Wernigerode, Germany.
For more information, click on www.chocotech.com
At Pro Sweets, visit Hall 10.1, booth F049
Specializing in panning innovations for more than 50 years
In business more than 50 years, Dumoulin, located in Tournan- EnBrie, France, has specialized in panning equipment for the past 25 years, also lending a hand in the candy and chocolate industry, as well.
Dumoulin developed the first high-capacity automatic coating pans with batch capacities from 500 to 3,000 kg that has been in operation since the earl\y 1970s.
Constant development in the latest technology has helped to maintain Dumoulin’s market leadership in the panning equipment field.
Dumoulin offers a range of three automation solutions for its confectionery equipment, from the simple to the more sophisticated. Single control packages operate the entire panning process, including syrup preparation and storage, loading, unloading and air handling.
IDA and IDA-X are Dumoulin’s complete brand of coating machines designed for a wide variety of batch capacities: 500, 750, 1,000 and 2,000 kg per batch. The IDA equipment lines are used specifically for chocolate and soft sugar coating. The equipment is highly flexible, according to the optional equipment chosen.
Model IDA-X is designed for hard sugar shell coating and is suitable for chewing gum. chocolate centers and chewy centers. This unit is different from the IDA line because the drying air that passes through the pan perforations and the product bed ensures optimal drying times.
Both units ensure high productivity and high product quality due to the experience of Dumoulin’s panning process.
A key advantage stems from the design of drums, which allows the operator to treat a shallow bed depth of product in order to protect the fragile tablets. The design also allows quick and homogeneous mixing while ensuring maximum exposure to the ventilation. All of these elements working together create perfect coatings in a minimum amount of time.
Dumoulin also constructs equipment for the pharmaceutical industry, large-scale production installations for gum coating and homeopathic granule and globule coating.
For more information please contact us:
In North America, contact:
Visit Hall 10.1, booth B060
Capitalizing on confectionery’s ‘lighter’ side
Continuous aeration remains a well-known technique to manufacture “light products for confectionery, bakery and dairy applications.” Other applications involve the use of the Continuous Aerator for product improvement (texture, mouthfeel), homogenizing, and/or dynamic mixing. The Mondomix (axial) mixing head continues to be the world standard and consists of a rotor and stator both fitted with intermeshing pins, which provide, unlike other systems available, constant sheer to the product. This results in better temperature control and controllable bubble size distribution.
Mixing head manufactured with EDM
Currently all pins on the rotor and stator are vacuum-welded to the body. Although this suffices for 95% of the applications, there are always other applications that require a higher standard. Some 10 years ago Haas Mondomix produced a number of ‘spark eroded’ mixing heads for specialty applications. Spark erosion is a high- precision cutting technique to form a pre-programmed shape and is also known as EDM (Electrical Discharge Machining).
Previously, this production technique was considered to be too expensive to be widely used for all other applications. Today, however, Haas-Mondomix B.V. can offer these types of mixing heads at competitive prices. As part of The Haas Group, Haas-Mondomix B-V. has an EDM machine available to produce the mixing heads inhouse. The main reason for using EDM manufactured heads is to avoid welding / soldering to the mixing pins.
The advantages of producing mixing head rotors and stators with EDM, which eliminates welds and soldering in the mixing part of the head, are the following:
* much stronger design as the head is made out of one piece and therefore suitable to be used for more viscous products
* a smoother, weldless surface improves hygiene throughout the entire process
* 3A certification (proof of the highest degree of sanitation as required in dairy applications) ensures constant quality
* an improved pin design that achieves even better bubble size distribution
* availability in stainless steel AISI 304 or 316
* improved cleanability and clean-in-place options allowing the use of chemicals
* the ability to manufacture acidic products
* retrofitting of existing machines
* mixing head can be adapted with injection ports for the introduction of secondary flows
More developments on the mixing head can be expected in the near future as the EDM technique offers confectioners a broad field of new possibilities
For additional Information,
click on www.mondomlx.nl
At ProSweets, visit Hall 10.1, E010/F011
Sweets no longer stick on the belt
Hygiene continues to be the magical (and critical) word for food processors. Nevertheless, the hygienic design of conveyor belts, which transport sweets, is often neglected. Habasit offers belting solutions that meet high hygienic standards and thus contribute to the quality and profitability of a production line.
European confectionery processors face the strictest hygienic regulations. They have to minimize the risk of contamination. On the other hand they have to be competitive. If they choose the right conveyor and processing belt, they will achieve high food safety and low production costs.
Chocolate bars on Habasit TPU coated fabric belts during production.
Habasit offers belting solutions that are tailored exactly to the needs of the confectionery industry. The range of products includes fabric-based conveyor and processing belts, power transmission belts, plastic modular belts, plastic chains, timing belts, as well as gear motors.
For any sugar and chocolate confectionery applications Habasit offers solutions – either with fabric-based belts or plastic modular belts – for general conveying, enrobing, cooling tunnels, demoulding, power-turns, metal detecting, packaging and check- weighing.
For more information, click on www.habasit.com
Global wafer specialists meeting customer needs
HEBENSTREIT supplies production systems for flat and hollow wafers that range from semi-automatic lines with a capacity of about 120 kg/h to fully automatic, high-efficiency lines rated at 1,200 kg/ h and more.
The extent of the product range begins with raw material dosing and mixing systems for the preparation of wafer batters and extends to the fully automatic conveying of the cut, cream-filled wafers to subsequent packing machines, coating plants or moulding lines.
As early as 1898, baking machines were manufactured in the factory in Radebeul near Dresden. However, since the company’s re- incorporation in 1950, the headquarters are now located in a nearby suburb of Frankfurt/Main.
Many high-profile companies form part of the HEBENSTREIT clientele, with the world’s most popular wafer products produced on its systems.
Each wafer production system is “tailor-made” according to the individual requirements of the customer. They are designed depending on the type of product required, capacity, grade of automation and existing production facilities. In addition, high-quality products in many cases demand the development of customengineered machines.
As a matter of principle, maximum operating safety and the incorporation of the latest techonological improvements, be they mechanical or electrical, remain critical components of every HEBENSTREIT production system.
Such continual self-improvement minimizes “down time.” For example, all clutch/brake units have been replaced by frequency- controlled drives or servo drives. Consequently, production interruptions because of maintenance requirements or normal wear and tear are minimized.
HEBENSTREIT guarantees excellent post-sales service, supported by a network of more than 60 representatives worldwide, as well as 25 highly experienced service engineers.
For further information please contact: www.hebenstreit. de
In the United States, please contact: www.bainbridge-assoc.com
Klckner Hnsel Processing
Sweet trials with complete bar line at Candylab
Cooking and processing specialist Klockner Hansel Processing has expanded its Candylab capabilities in Hanover. Germany, with a complete forming line for cereal and candy bars from its cooperative Spanish partner, Lloveras.
With a skilled team of process engineers and a quarter of a century’s experience in producing various cooking equipment for cereal and candy bars, Klockner Hnsel Processing and Lloveras are now able to offer trials and product developments under continuous and batchwise conditions.
Cooking equipment in laboratory and industrial scale, such as the ROTAMAT film cookers, the CROSSFLOW continuous cookers, the HRK batch cookers or the SIEDOMAT TUFIBOMIX for cooking and aerating, enable Klockner Hansel to cook most kind of masses for candy and cereal bars.
BK forming line for cereal and candy bars
Cooking and aerating machine for candy bars
Established in 1899, Terrassa, Spain-based Lloveras has installed the BK-LAB forming line in conjuction with the company’s ultra- sonic cutter. A wide range of products, including multi-layer products, can now be produced in Klockner Hnsel’s Candylab.
For additional information, click on www.kloeckner-haensel.de
Handling robots go servo with Hi-Flex
After the successful launch of the new KCM depositor range, which features units using X- and Y-axis gearless linear-servo drives, the next logical step proved to be linear-servo robots.
Knobel has developed a range of three different robot families for different applications all using the maintenance-free, linear- servo technology. This concept allows doing all kinds of handling applications within the moulding process while using the same kind of universal robot, including scraping, pushing, silk-screen printing for printed pralines, pick and place or even entire demoulding concepts before final packaging.
A modern Knobel moulding line consists of KCM depositors, a ColdPress former, Spirals and Hi-Flex handling-robots – all using the latest available technology. This and the open structure of a Knobel line leads to the most flexible concept in the market – a system that follows the customer’s and the marketplace’s needs.
The \compact construction of the KCM-Alpha Series allows the operation as a stand-alone unit or can be integrated in the modular concept of moulding lines as distributed by Knobel.
The same machine body can accommodate various depositing heads, starting with the smallest capacities using only nine pistons and ending with the Alpha range production unit of 48 pistons. With 48 pistons, the unit can deposit into a 275 mm mould with one-shot technology in a single stroke at a line-speed of 24 moulds/min. for filled pralines.
All machines are computer-controlled and use a multi-processor platform and fibre-optical transmissions for highest possible responding and process times. The operator interface uses an easy- to-understand Microsoft Windows application and features an integrated PLC communication.
For shell moulding plants Knobel offers its worldwide-patented ColdPress system, which allows pressing of precise shells at the relatively high temperature of about 0C and press times less than one second. The system is already used around the globe for dozens of applications and produces items ranging from the Surprise egg to complex multicolour assortments and fancy open-shell products, regardless whether the shell is previously decorated with the CAD system.
The cantilever design allows manufacturers to apply the ColdPress former on existing moulding plants as a substitute to the classical shell production, just as with using a full range of depositors, thus allowing the retrofitting of older moulding lines.
The KCM-Gamma and -Delta Series represent the latest developments of this multi-purpose tool, which was first presented in 1992 in Paris. The application of the linear servo allows to supply maintenance-free machines with unbelievable quick motions (up to 7G on the depositor-head), critical when decorating or in making complex deposits.
For more infomation, click on www.knobel.com
At ProSweets, visit Hall 10.1, booth C020/D021
Trio of companies offers broad processing line
The Ladco group of companies incorporating MacIntyre Chocolate Systems, Petzholdt Heidenauer Machinery and Beetz Mixers are pleased to announce that they enjoyed an excellent year in 2006 and look forward to a strong 2007 for all three companies. Demand for the range of products produced by the three companies has been incredible.
MacIntyre and Beetz are selling to 137 countries worldwide and Petzholdt Heidenauer are selling to more than 100. They have been delivering and commissioning some very large installations worldwide in 2006, and this year has some major contracts from some of the largest confectionery players in the world.
As a result, Ladco has been supplying presses, winnowers, pre- grinding equipment for liquor production, high-speed, 2-shaft pre- mixers, two-and five-roll refiners, horizontal, vertical and continuous conches from Petzholdt Heidenauer.
MacIntyre has also been very busy this year with its range of chocolate refiner/conches available from 20-kg batch capacity up to 10,000-kg batch capacity. In addition, the company’s line of moulding plants, tempering machines, lentil forming machines, enrobing machines and bar forming machines have sold very well throughout last year.
Moreover, Ladco just completed its investment in the Scottish factory at the end of December 2006 while simultaneousiy finishing the construction of manufacturing facilities at Petzholdt Heidenauer in Dresden, Germany. In addition, in Dresden, the company purchased approximately 10,000 square meters of land and buildings for further development during the next five years.
In some instances, Ladco has been able to integrate services within the three companies, particularly in the Electronics Division. As a result, Ladco has during the last few years become a major supplier of all types of refining and conching equipment worldwide, the momentum carrying over to its other range of products.
All companies work closely together with regard to research and development, assisting each other in manufacturing to meet delivery dates for equipment supplied worldwide.
Ladco opened its first international sales office in Canada and intends to open more offices around the world for group sales. It has a strong network of agencies worldwide who have worked very hard with the company in the past and are strengthening their positions in their own markets for the future.
Ladco’s group sales worldwide totalled 18.5 million euros last year, with sales expected to approach 25 million euros in 2007. Manufacturing capacity could handle 50 million euros in sales, but a competitive marketplace precludes such optimism. As a result, the engineering department put its efforts into designing manufacturing techniques to maintain affordable product prices.
Ladco manufactures 95% of its products in-house, which helps to maintain delivery dates with both companies. They are currently building up their management teams for the future to ensure consistent standard of service is offered to their customers worldwide.
For additional information, click on www.macintyre.co.uk or www.petzholdtheideneuer.de.
Chocolate and cocoa processing – at its finest
A alen, Germany-based F.B. Lehman produces complete confectionery lines for chocolate, compound, fillings, coatings, fat binders, chocolate articles, nut pastes and chocolate spreads.
Full-scale cocoa processing plants are designed and produced to achieve high quality cocoa mass and powder. A large selection of different machines, capacities and modules are available to adapt concepts and designs as close as possible toward customer request.
* Chocolate or compound masses
* Hazelnut chocolate creams and other spreads
* Fillings, coatings or fat binders
* Lines for transporting, weighing, blending, storing and distribution
* Cocoa bean feeding, cleaning, destoning
* Roasting with sterilization, alkalization, winnowing
* Milling, including pre-refining and refining mills, triple- disk mills, ball mills, and various roll refiner types
* Cooling, depositing into blocks, flavor treatment, control screening of beans or masses
* Lines for the storage, transport, weighing, blending, dosing and distribution of bulk ingredients and pumpable masses.
* Ballmills FML, three-roll refiners, etc.
Given its rich history with five-roll refiners, it was only natural that F.B. Lehmann introduced a new generation of such refiners at Interpack 2005. Two key developments highlight the innovations:
1) The new generation of F.B.Lehmann five-roll refiners contains five rollers, five motors and five frequency converters. The result is an absolutely flexible, immediate adjustment of frictions between the rollers without changing gears. Different frictions are needed for different recipes, such as for milk chocolate and darker chocolate. The different settings of each roller can be stored and recalled back as a recipe in the Multipanel. The speeds and therefore the frictions can be changed effortlessly and individually. A very fine selective adjustment can be made to optimize taste, fineness and capacity. Downtimes resulting from recipe changes are greatly reduced.
2) In combination with a newly developed forced cooling water system, the five-roll-refiner is ideal for heat-sensitive products, such as milk chocolates, as welt as for superior, absolutely fine chocolates (17 and 18 microns). The reason: the heat is guided away from the friction area in an optimum manner to preserve the fine taste even under tough friction conditions.
The new five-roll refiner generation is ideal for high production flexibility and highest quality products. Primarily because of the forced cooling water system, the new generation is able to grind remarkably higher capacities than other machines with the same roller dimensions on the market.
For additional information, contact: www.fblehmann.de
In North America, contact www.americanchocolatemould.com
Putting together the perfect packaging solution
Altendorf, Germany-based LoeschPack produces a broad range of high-speed packaging lines, including the flexible twin-station fold wrapping machine type LTM-DUO for chocolate tablets and bars creating a great variety of different types of packages.
Known for its problem-solving philosophy, the company recently designed a packaging system for miniature bars, one that requires the automatic feed of the miniature chocolates into fold wrapping machines, LoeschPack came up with a signature solution.
The 33.3-gram chocolate tablets (93 x 36 x 10 mm) were to be fully wrapped in batches in a printed, laminated foil roll stock, glued and then packed into 300-gram multipacks, which required carton labels, folding and gluing end flaps. The three stacks of 10 multipacks would then be packed into a display carton with a window on the front.
LoeschPach first set in place its type LRM-G for the wrapping of the individual tablets. The unit is available in a right- or left- handed version and handles automatic feeding via a plate transport to the transfer stations.
The multipack wrapping was done with a Loesch fold wrapping unit, type LTM-K, which features a transport system for aligning the wrapped small tablets. A bucket chain conveyor feed than takes the multipacks through the Loesch display cartooning machine, a TAF-S type.
From the beginning of the packaging cycle, the Loesch solution took in 660 small tablets. At the display carton end. the line was supplying 75 packages per minute.
Some of the key advantages of the Loesch system: customized engineering, latest packaging technology, superior quality, a wide range of package sizes, high performance and total line efficiency.
For additional information, contact: www.loeschpack.com
At ProSweets, visit Hall 10.1, Booth F039
Delivering reliable innovation
Taking advantage of the continuing interest and growth in confectionery, snackand energy bars, S.A. Martin Lloveras, based in Terrassa, Spain, offers manufacturers its truly versatile BK bar forming line.
The line, which can produce a broad variety of bars, also features such capabilities as whipped aerated nougat, caramel layering, and the adding of inclusions. It’s designed for enhanced product flexibility, easily adaptable to produce items such as granola, diet, health-conscious and nutraceutical bars. Working widths range from 400, 600 and 800 mm, matching perfectly with the company’s line of SIRE-N enrobers.
Thanks to the modular design, forming cylinders for both the nougat and caramel and cereal section can be supplied with or without pre-cooling cylinders in all three widths.
The units also include cooling tunnels, which are complemented by transversal cutters, a rope-spreading section and a guillotine cutter.
Manufacturers also have the option of incorporating Lloveras’ ultrasonic technology in the BK bar forming lines. Tests suggest that manufacturers producing bars that are particularly fragile in large quantities could benefit from such an investment in technology.
To complement its BK forming lines, Lloveras has introduced a new series of SIRE-N enrobers, which has been fully renovated after one year of exhaustive re-design.
All controls and different working parameters can be regulated and presettled via an interactive and friendly-user screen.
Free areas on the line have been previewed before and after the enrobing head for the inclusion of several options such as feeders, biscuit flipovers, nut sprinklers, string decorators, etc.
The SIRE-N enrobers also include highy efficient cooling tunnels that have the possibility of conducting air flow via convection, radiation or in a combination of both methods.
For additional information, contact www.lloveras.com
In North America, contact firstname.lastname@example.org
Engineering reliability and innovation
At Nielsen, there is constant development and improvement of new and already existing machines. Within its broad range of enrobers, the Junior 820 enrober typifies A.E. Nielsen’s reliability, reliability that translates into production stability for the manufacturer, particularly those engaged in three-shift operations. That said, the enrober’s durability dovetails perfectly with the unit’s easy cleaning, maintenance and operation.
Today, food safety continues to be paramount in production, with easy cleaning a critical parameter in the purchase of new equipment.
Many years ago Nielsen introduced the concept of a “removable service tank” in its enrober designs, with customers welcoming an innovation that facilitated easy cleaning and maintenance. And whenever a manufacturer uses an enrober for different chocolate masses, an extra service tank reduces the changeover time considerably.
Despite eliciting duplication by many, the removable service tank concept remains unique in the industry.
To operate the machines, the company has chosen standard PLC and touchscreen systems supplied by two recognized global companies. This translates into fast and efficient service in case a problem should arise. Also assistance can be obtained from local PLC suppliers as the customers are not limited by “home made” soft/ hardware.
Operators control a new Nielsen enrobing line from a large touchscreen on the unit, which provides command of all functions on the line.
Known for its streamlined and elegant design, the company’s line of cooling tunnels are also highly rated for their reliability and high efficiency. The tunnels range in band widths from 220 up to 2,000 mm.
For additional information, contact www.nielsen-denmark.com
In North America, contact www.americanchocolatemould.com
The future begins in Cologne
At the ProSweets 2007 Schubert will be unveiling a packaging machine using a totally new packaging method, which could well herald the future of packaging technology.
Visitors to the booth will see a packaging machine that erects packaging boxes from flat blanks (see sketch – green arrow) and fills them with chocolate bars. What differentiates this particular machine from others is the grouping process. While chocolate bars are generally grouped with the aid of grouping chains, the machine displayed at ProSweets uses four-axis robots to complete the grouping process.
Three TLM-F44 robots group 600 chocolate bars a minute on a continuously moving grouping belt (see sketch – blue arrows). The products positioned on the belt ready for packaging are picked up by a TLM-F2 robot and placed in the erected boxes (see sketch – red arrows).
The trade fair machine is set up so that the additional TLM-F2 robot unit, which customarily has the job of closing the boxes, is used to remove the chocolate bars from the box again and return them to the product feed belt. This arrangement creates a product circuit that allows the machine to operate non-stop throughout the fair.
The exhibited machine embodies the ultimate in flexibility. The use of robot technology allows the implementation of any required product presentation and quick, simple conversion to different pack layouts and box sizes.
Gerhard Schubert GmbH, head-quartered in Crailsheim, Germany, has several manufacturing facilities located in Germany and abroad. In addition to its Crailsheim site, which employs 511 workers, the company has its general contractor and engineering partner, International Packaging Systems GmbH, located in the same town.
Its subsidiary, Schubert + Edelmann GmbH in Bartholoma, Germany, employs 60 people and manufactures parts for the company. Schubert UK Ltd. in Birmingham, UK, serves as a sales and service facility with 11 employees. In the United States, Dallas-based Schubert Packaging Systems LLC employs 13 people.
The company’s management team consists of the following: founder and managing partner, Gerhard Schubert; Peter Gabriel, director of finance and administration; Ralf Schubert, director of the technical engineering and assembly divisions; Peter Schneider, director of materials management; and Gerald Schubert, director of sales.
For more Information,
click on www.gerhard-schubert.de
At ProSweets, visit Hall 10.1, booth F-020.
Providing the excellent measure in tempering
At the Pro Sweets 2007 Sollich KG will exhibit two machines that are critical to all aspects of chocolate production. One of these two machines will be the Turbotemper Champ TCN. which was exhibited at interpack 2005 for the first time. This new Turbotemper generation can temper all common chocolate and fat masses and is designed to offer maximum performance capacity even for smaller operations, with tempering capacities ranging from 50 kg/hour up to 12 tons/hour.
One of the Turbotemper’s highlights is the Tempergraph, which is installed in the unit or, in case of existing installations, in the pipework, to contmuosly measure the degree of tempering. The individual readings of the temper index are recorded and detail the tempering quality during production. The new Turbotemper is available with integrated de-crystallization or as the Turbotemper AIRO for aeration of chocolate masses and fat fillings.
In addition, Sollich will showcase its type TEMPERSTATlC TTS 620 enrobing machine with built-in tempering, available in 520 mm and 620 mm working widths. The smaller version of this type is the Minicoater type TTS 320 or TTS 420. This machine can also be equipped with built-in tempering.
For larger working widths, the company offers its TEM TEMPERSTATIC T5, which also comes equipped with built-in tempering and is designed to handle three-shift operations.
The most famous of the company’s enrobing machines – the ENROMAT M5 – comes in either CUSTOM, MAGNUM or CIP models. These enrobing machines are fed with tempered chocolate from a Turbotemper Champ via the built-in Sollich circulation tempering system and can handle the most difficult enrobing processes anywhere in the world. Working widths of the M5 are available from 820 mm up to 2,600 mm.
Sollich’s THERMO FLOW cooling tunnels provide the highest quality in efficient cooling, temperature control and hygiene. The company’s experience in chocolate and product slab cooling for candy and cereal products, as well as pharmaceuticals is based on many decades of development. New stainless steel sandwich constructions allow cleaning with high-pressure vapor steam.
Confectioners seeking to tap into the growing snack and energy bar segment can do so through Sollich’s Conbar lines, which are supported by a Chocotech system consisting of cooking equipment, mixing and forming units, a cooling tunnel and longitudinal slitting, spreading and cutting devices. These lines are working automatically and are equipped with an integrated SPS control implemented by software, which has been developed by Sollich.
For more information,
click on www.sollich.com
In North America, go to www.sollichna.com
At Pro Sweets, visit Hall 10.1, booth F-049
Offering the confectionery industry inspiration and innovation
“Always inspiring more” is Symrise’s slogan at this year’s ProSweets Cologne trade fair. In keeping with the new corporate philosophy. Symrise the world’s fourth largest supplier of flavorings and fragrances – will demonstrate its “Power of ‘And,” which inspires new flavorings, innovative concepts and customized product solutions for the confectionery industry. At its booth, C010- D019, Symrise will show the international food industry its unique flavorings and flavor solutions, especially its new taste for life product range, fasfe for life gives products and brands a healthy advantage, which goes well with the current consumer demand for enjoyment without regrets.
The power of three
Symrise supports the industry in its key tasks with the three concepts of the taste for life product range. LIGHTEN UP offers a full flavor with less sugar, salt and fat; BE NATURAL creates a more aut\hentic and natural taste in both new and established brands; and GET ACTIVE provides outstanding new flavor profiles for the use of new functional ingredients.
The LIGHTEN UP concept is a modular system that consists of four building blocks: sweet, savory, umami and cream. The SymLife range means cutting-edge flavorings, which will revolutionize how good health tastes. The system delivers less salt, sugar and fat in the finished product while enhancing pure and undiminished flavor, thereby providing an added boost to one’s health.
SymLife Sweet is a series of natural flavorings that are derived from fruit. They enhance the sweetness of saccharose and sugar alcohols, which means that they can lower the saccharose content of the finished product by up to 30%. In chocolate, for example, SymLife Sweet flavorings make reduced-sugar products taste even sweeter while keeping the same rich flavor and improving the mouthfeel.
Natural, fresh and authentic
The FRUITY ESSENTIALS product series is the line of natural fruit flavorings which is at the heart of the BE NATURAL concept at ProSweets Cologne. Visitors to the Symrise booth can experience the tempting new flavors and the convincingly authentic taste of this new range of products.
The company’s line of VANILLA ESSENTIALS shows the versatility of its vanilla extracts, flavorings and specialties. Symrise can respond to its clients’ individual needs quickly and economically thanks to the production facility it maintains in a vanilla-growing region.
Functional with a healthy bonus
The GET ACTIVE concept reflects the growing trend of integrating functional ingredients into candies and confectionery products. Innovative microencapsulation technologies make it possible to use functionals in new applications. One example is fruit gums, which can taste great even when ingredients such as omega 3, antioxidants or minerals are added. The new series of microcandies and microsweets also provides inspiration for new product ideas.
With its taste for life product portfolio, Symrise offers the industry a unique tool for being as flexible as possible when translating global trends (such as health, naturalness and enjoyment) into product and brand concepts. At ProSweets Cologne 2007. Symrise will demonstrate its broad spectrum of flavor expertise.
For more information,
click on www.symrlse.com
visit Hall 10.1, booth C010/ D019
Tanis Food Tec
Create new favorite sweets through technology
Although Tanis Food Tec is participating at the ProSweets in Cologne exhibition, visitors to the company’s booth will not find stainless steel equipment. Instead, they will be able to taste and try new confectionery products and product varieties developed with the company’s latest technology. This way Tanis Food Tec hopes to inspire confectioners to expand their production range.
Three new product applications there for visitors to taste and discuss include:
Product ideas for aerated chocolate (a sensually melting product with visible bubbles) in different sizes and shapes. To be used for funny new applications such as chocolate letters, which can be offered as a birthday gift, the aerated chocolate can also be moulded into seasonal shapes for Easter or Christmas. Be the first to introduce an original and light chocolate variety. All samples are made on Tanis Food Tec equipment with the company’s own recipes in its test facility in Lelystad, Netherlands.
Wafers with novelty creams are a great way to expand an existing wafer range. New types of fillings will be shown to inspire wafer manufacturers of an already popular product. To be able to produce these varieties on existing equipment, Tanis Food Tec can help by modifying a production line.
Marshmallow balls with jam fillings in different tastes are a completely new product; big in Japan, but completely unknown in the rest of the world so far. This lovely looking, soft chewy product is looking for confectioners that wish to make a product introduction in their own market. This equipment is in the development phase and will be available in the second half of next year.
Tanis Food Tec helps industrial bakeries and soft candy manufacturers optimize their production lines with new technology for aeration. tempering, crystallization and application.
Tanis Food Tec also develops new end products for and with its customers, as well as applications and varieties of existing end products.
For more information,
click on www.tanisfoodtec.com
At ProSweets, visit Hall 10.1, booth F-068
Winkler und Dnnebier
Specializing in state-of-the-art depositors
Winkler and Dnnebier Ssswarenmaschinen GmbH (WDS) is recognized worldwide as a specialist in confectionery moulding equipment, and as a leader in dosing/depositing technology. Our systems can run chocolate, as well as starch-moulded products, and hard candy. The process can be done via spot or ribbon depositing, with or without inclusions, in solid, one-shot or triple-shot format.
For more than five years WDS has been producing lab and production depositors incorporating the three-fold piston drive process, more commonly known as triple-shot. Using this process, confectioners can deposit up to six masses at the same time (two masses per axis) by a single depositing process. With this technology, WDS is able to deposit masses with varying characteristics. As an example, WDS can produce a double chocolate shell around a filling, all deposited simultaneously through one special nozzle, forming one product.
Simply stated, WDS can offer true triple-shot depositing.
At ProSweets, WDS will be exhibiting a Laboratory Depositor (which is totally scalable for full production) incorporating triple- shot technology. The company will be pleased to discuss specific requirements, and how WDS can tailor a system to meet a company’s particular goals.
For more information,
click on www.w-u-d.com
At ProSweets, visit Hall 10.1, booth E-061
ALFRED L. WOLFF Glossy perspectives
At ProSweets 2007, Alfred L. Wolff will concentrate on surface- covering agents for pan-coated products as well as introduce a newly developed group of glazing agents: Quick Glanz C. H, M. L.
A uniform surface glaze remains essential for hard and soft panned goods (dragees) to protect the product and make it more appealing for the consumers’ eyes.
Quick Glanz C is a glazing wax for hard dragees/pan-coated goods. It is based on pure carnauba wax spray powder without any additive. Quick Glanz L is a polishing dispersion for soft dragees and pan- coated goods such as jelly beans. This is a polishing agent in liquid form on the basis of carnauba wax in highly stable vegetable oil. Quick Glanz H is a polishing dispersion for hard dragees/ pancoated goods with or without sugar. In this case, natural and refined waxes are dispersed in food-grade alcohol. Quick Glanz M is a glazing wax for hard and/or soft dragees/ pan-coated goods. This is a fine waxmix in powder form that is based on natural beeswax and carnauba wax.
Quick Glanz glazing agents belong to ALW Quick Products, developed by Alfred L. Wolff and Drouven & Fabry (Germany). Each Quick Product has a specific function, either for gumming, glazing/ polishing, sealing, anti-sticking, souring of various candy types or to provide texture to gelatine-free chewy confectioneries.
Gum arabic/acacia gum, licorice extract and agar-agar for confectionery applications are traditional raw materials that fall within Alfred L. Wolff’s product range and, as such, will be represented by our confectionery specialists at ProSweets. The company will be sharing the booth with its partner, confectionery consultants Drouven & Fabry.
For more information,
click on www.alwolff.com
At ProSweets, visit Hall 10.1, Booth D-051
Roquette A taste for health!
Sugar replacement has become very important in Europe, where one third of the population is considered overweight- According to Euromonitor International, reduced-sugar/sugar-free confectionery is predicted to grow at least three times faster than confectionery globally. Particularly active in the formulation of sugar-free confectionery for a number of years, Roquette specializes in tasty confections with less sugars, suitable for the whole family, but also in innovative processing solutions of particular interest to producers.
At ProSweets this year, Roquette will be featuring attractive polyol- or fibre-based solutions using the company’s MALTISORB maltitol and NUTRIOSE soluble fibre. Both these ingredients are chiefly designed to reduce or replace the sugar content of confectionery, biscuits and bars without compromising the traditional taste of these products.
Roquette will also highlight a promising new solution specifically developed for wine gum producers: CLEARGUM LG, a breakthrough thin-boiling starch. Soft texture, no stoving, improved stability, increased production capacity and energy-saving are some of the numerous processing advantages CLEARGUM LG can offer.
Visitors to the ROQUETTE booth will be able to sample products that are both healthy and tasty, as well as to obtain advice and information on ways to develop such products – for which demand from consumers is growing all the time.
For more information,
click on www.roquette.com
At ProSweets, visit HALL 10.1, Booth A-011
Copyright Stagnito Publishing Jan 2007
(c) 2007 Candy Industry. Provided by ProQuest Information and Learning. All rights Reserved.