Confectionery Products
Application examples:
candy mass (hard)
candy mass (fluid)
Egg white + chocolate with butter
fat + milk
fat based cream filling + rum-raisin paste
fat filling + milk chocolate, coffee paste
fat filling + milk chocolate , nut pulp
fat filling + liqueur, syrup
fat filling + aroma
fat filling + coffee paste
fat filling + nut pulp, coffee paste
fat mass and milk filling + additives
fondant + colour/aroma
fondant + aroma
fondant + egg white foam
fondant + additives
fondant and egg white foam + aroma
jelly + acid
melted sugar mass + chocolate fat mass, aroma
caramel + rework caramel, aroma
caramel + colour, aroma
coating
milk + fat
milk filling + coffee paste
milk filling + aroma
chocolate + aroma
chocolate + butter fat
chocolate + colour, aroma
chocolate and coffee paste + foamed up fat filling
chocolate and nut pulp + foamed up fat filling
chocolate coating
chocolate mass
syrup + foaming agents
ice cream + fruit preparation
toffee + rework toffee, aroma
toffee + 3 aromas
vanilla sauce + coconut oil
wafer breakage (rework)
wafer breakage chocolate mass
wine gum + apple pectin
Apllication examples:
chocolate mousse
chewing gum + air
marshmallows foamed up
praline filling + nitrogen
chocolate foamed up
toffee mass foamed up
milk chocolate + coffee paste, nitrogen
milk chocolate + nut pulp, nitrogen
wine gum (foamed up)
Liquid + Solids
By solids we mean non-pumpable media. These can be powders, granules or large particles. To mix these in a defined amount in a liquid, we use our solid-liquid mixer type DLM / FS
Application examples:
chocolate + almonds or nuts
cacao butter + chocolate powder
cream + chocolate pieces
hard candy mass + acid powder
nougat + chocolate or nut pieces
jelly mass + cereals or powder
peanutbutter + chocolate or nut pieces
white chocolate + fruid powder
egg white foam + cereals
chocolate fillling + popwder
fat cream + crispies
