Confectionery Products

Liquid + Liquid

By Liquids we understand pumpable media. The following INDAG mixer types are suitable for these mixing tasks:  DLM/MDLM/PDLM/S or DLM/H .

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


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

Liquid + Gas

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

Application examples:

citric acid powder + molten hard

chocolate + nuts and raisins

pieces of chocolate + powder + oil based liquid aroma

chocolate + almonds or nuts

pieces of chocolate with whole nuts

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