At interpack 2008, Aasted-Mikroverk will exhibit a completely new concept for modular moulding lines, one that will be marketed under the Jensen name. As many past chocolate manufacturers may recall, Mr. Jensen was the individual who -- in 1923 -- invented the first continuously operating moulding line.

 

As a way of honoring his achievements from that time, Aasted-Mikroverk decided to use his name for its new modular moulding line concept. It’s a concept that’s characterized by not only modularity, but also easy cleaning and a most cost effective manufacturing method. As a result customers can attain high quality output at an attractive investment cost. 

 

Visitors to the booth will also have the opportunity to see the latest updates on the company’s well-known AMC series featuring various auxiliary equipment, such as aeration and aroma units to enhance the depth and range of this type of machinery program.

 

A wide range of tempering machines will be shown as will the successful Alice extruder, which was launched at interpack 2005.

 

Customers coming to the booth will once again have a chance to see Aasted-Mikroverk’s latest developments involving FrozenCone equipment.

 

Visit Hall 2, Booth B04/B12

www.aasted-mikroverk.com

A.E. Nielsen will exhibit its Master enrober in a 1,300 mm band width connected to a 20-meter cooling tunnel, also in a 1,300 mm band width. Visitors will be able to see the company’s new XXL cooling tunnel in a 1,800 mm band width. In addition, A.E. Nielsen will demonstrate the M510 moulding line that’s capable of handling moulds in 510 mm, 680 mm and 850 mm widths.

 

Professionals will also have the opportunity to view two Junior enrobers in action, band widths of 620 mm and 820 mm. One of the Junior enrobers will demonstrate compound enrobing and the other will work with real chocolate.

 

Those at the booth will also see the company’s Tempa 420 enrober with an appropriate cooling tunnel as well as the small BabyFlex enrober in 320 mm band width. There will also be two tempering machines on display, an NTD 1,600 kg and a smaller T 200 tempering machine.

 

In addition, customers will see the new PLC systems that have been introduced on the Junior and Master series of enrobers.

 

Visit Hall 1, Booth C03/D04

www.nielsen-denmark.com

A.M.P.-Rose, a specialist supplier of machinery for the chocolate and candy industries will exhibit at its 9th consecutive interpack show. In 2008 the company will celebrate 30 years in existence.

 

Visitors visiting the A.M.P.-Rose booth during the interpack show will have an opportunity to see the '750 ET' cut- and double-twist wrapping machine as well as the ‘755 ET’, which has been designed to wrap long products of up to 150mm in length.

 

The folding version of the Super 42HS high-speed cut and wrap, which boasts an output of over 1000 pieces/minute, will also be on display.

 

For snack manufacturers, the company will showcase its ‘Pak-a-Snax’ horizontal form, fill and seal machine. The machine collates individual consumer packs into bulk packs of typically 6 or 12 into one retail ‘multipack’.

 

A.M.P. Rose’s belt coating machine will also be on view. The unit boasts high production rates on a small footprint while providing accurate and efficient coating.

 

In addition an automatic weighing and filling line for jars/tubs as well as laboratory scale equipment -- including the lab coating pan, pulling machine and chocolate refiner -- will be available for inspection.

 

Visit Hall 3, Booth C36

www.amp-rose.com

BCH’s focus at interpack, where it will be exhibiting in hall 5, booth D02/06 in conjunction with the British PMCA organization, is to demonstrate its processing knowledge and manufacturing flexibility. The company will exhibit a low-cost confectionery extrusion line suitable for start-up companies or for use in developing markets in the Middle East, Africa and Asia. As well as being able to extrude traditional products like licorice and sugar pastes, the unit can handle 100% fruit and vegetable compositions to suit the latest consumer trends for natural, organic and clean ingredient labels on snack products.

 

For the food industry in general, BCH will be presenting a new cooking solution to represent its abilities in the microwave, radio frequency and induction heating arenas. The aim is to show manufacturers across the globe the opportunities and benefits of low-fat cooking, vacuum drying, flavor enhancement and starch development techniques.

 

Visit Hall 5, Booth D02/06

www.bchltd.com

Bosch Packaging Technology will be exhibiting its latest products, including new twist-wrapping as well as bar processing and packaging technology at the show.

 

The innovative BDK mixing and dosing system for sugar and glucose offers the following specific feature -- in the cooking process less water has to be vaporized -- which saves considerable amounts of steam energy. The fondant beater is the heart of the new developed BFK 1000 fondant plant. It completes the product range for confectionery products.

 

And the Bosch TwinHead takes twist-wrapping to a new level. Instead of product chain, transfer, gripper and wrapping head, the machine only uses two heads for feeding and twist-wrapping products. Bosch Contiline represents the latest developments in field bar production, a new business for the company. The line can produce a broad range of candy and cereal bars.

 

The Sapal PillowTwist wrapping machine combines Bosch‘s twist-wrapping know-how with Sapal’s chocolate competence. Combined with a Bosch disc infeed, the machine is packing all kinds of preformed sugar confectionery.

 

The Pack 401 wrapper is a medium-speed wrapper with high-end options. The in-line infeed system shows the flexibility of this machine.

 

The RopeX 2010 co-extruder is a further development by Bosch. Two extruders combine their product flow into the common pressure head. There are multiple options to combine shapes and colors, allowing the production of highly attractive product creations.

 

Visit Bosch Packaging Technology in Hall 6, Booth B09/C58

www.boschpackaging.com

From the cocoa bean to ready-to-package confections, visitors to the Bühler booth at interpack will find optimized solutions for every processing step.

 

With the recent acquisition of Barth, the Bühler Chocolate & Cocoa business unit strengthens its activities in the cocoa and nut business allowing the know-how in the treatment of cocoa beans to be bundled.

 

Starting with cocoa and nuts processing, the company will exhibit the highly efficient winnower W4000 as well as the novel technology used in the NR3 for nut roasting, which allows a substantial shelf life increase for hazelnuts. In addition, Barth will display a new model for the pasteurization of almonds.

 

In the world of chocolate and compound processing, Bühler will present the advantages of its modular solution, the CompLine 600, a highly efficient and compact piece of equipment to process complex compounds. With regards to chocolate mass production, visitors will find the state-of-the–art, two-stage refining system with PreFiner 1800 and Finer 2500 V, both featuring the latest developments.

 

Nearby, the company’s DÜC and ELK 3 conches will be displayed as well as a new highly efficient liquefier, the LiQ 4.5. For R&D personnel, Bühler will exhibit the three-roll refiner SDX-300 and the 5-kg, one shaft conche Elkolino, which allows excellent upscaling.

 

Chocolate professionals will find answers about processing challenges and flexibility in the proven pre-crystallization technology with the SeedMaster 2000 T.

 

Those interested in depositing and moulding would do well to inspect the full range of the newest Bühler Bindler depositors – PowerShot, PreciShot, VersiShot – and the CoolCore cold stamping system.

 

Managers searching for a highly flexible production method must see the company’s multihead FlexiStamp cold stamping technology, which is being exhibited for the first time. They also have the opportunity to view 3-D decoration on the highly flexible FlexiStamp.

 

Finally, Bühler will premiere at interpack its latest innovation, the FlexiShot, revealing a complete new technology in depositing featuring flexible nozzles that allow a highly precise, non-tailing depositing. Visit Hall 3, Booth C43/D28 www.buhlergroup.com

At interpack 2008, Caotech will unveil its latest developments on cocoa, chocolate and compound processing. The CAO 3000 IN-LINE installation will be on display, including the Mini Mix automatic weighing and mixing unit. This latest development, as well as the well known CAO B2000, are automated processing lines for the production of chocolate and compound with capacities of 500 through 2,000 kg per hour. Depending upon a customer’s requirements, the line can be completed with an ingredients feeding section.

 

Within the cocoa arena, the new N5000 cocoa nibs pre-grinder will be exhibited. This grinder is based on the successful N4000, which was presented at interpack 2005. The capacity of the N5000 will be around 5,000 kg/hour. In addition, other cocoa grinding developments will be demonstrated at the Caotech booth.

 

Recently Caotech has developed an alternative continuous conching unit to be used as a wet conching system. This CWC 2000 (Continuous Wet Conche) can be placed behind traditional conches for final homogenization and conching, as well as behind ball mill systems for obtaining a high quality chocolate. The CWC 2000 will be on display and details will be presented by Caotech staff at the booth.

 

On laboratory scale Caotech will exhibit the new laboratory conche for chocolate in combination with the well known CAO B5 laboratory ball mill refiner. Visit Hall 3, Booth C22/27 www.caotech.com

Carle & Montanari (part of Sacmi Group), offers the widest range of moulding plants for the production of chocolate products. With variable capacities, the plants feature advanced technical solutions for dosing into moulds of various sizes, from 275 to 1,700 mm.

 

In the most recent version, Carle & Montanari moulding machines feature independent mechanics and electronics. Thanks to this "cantilever" configuration, available also in the One Shot version, the MLR and MEP depositors are a powerful tool contributing to the flexibility of existing moulding lines, without mechanical intervention on the lines.

 

The new system for forming chocolate shells or hollow cases developed by Carle & Montanari uses Fast Shell technology. This equipment allows to shape the chocolate, dosed with a depositor, by introducing a cooled matrix in the mould in order to obtain the same shape of the pattern.

 

The newly designed stainless steel cooler FV/4, features an innovative system for the transfer of moulds from the ascending to the descending column of moulds, whereby the row of moulds are transferred together with the supporting racks. As a consequence moulds and racks circulate only in the inner part of the cooler providing excellent access for maintenance and cleaning. Furthermore racks can be removed, manually and tool free, for easy cleaning and total access to the inner part of the cooler.

 

The FV/4 cooler will be installed on all new Cavemil series of plants and is also available as a unit for the retrofitting on existing Cavemil and Cavemil Crem 275, 425, 600, 650, 850 of earlier design.

 

Visit Hall 8A, Booth E03/F12

www.carle-montanari.it

Together with its sister company, Sollich KG, Chocotech GmbH will exhibit a broad range of confectionery and chocolate processing equipment during the interpack 2008 show, the two companies occupying a booth encompassing 1,500 square meters. The company’s candy division will display the following: an AUTOGRAV system for ingredient weighing, mixing and dissolving complete with PLC for recipe control and recipe saving; a new SUCROFORM W embossing plant for hard candies, chewy candies and croquant items; a TURBOWHIP 300 for aerated candy nougat; and a new CHEWMASTER, which provides a pronounced pre-crystallization to chewy candies so that they can be formed without extrusion.

 

The candy division will also feature a JELLYMASTER with the new SUCROTWIST cooker, which is a unique static cooker of GMP (Good Manufacturing Practices) design. It is designed to handle jelling agents such as agar, gelatin, starchs and acacia gum. Visitors to the booth will also see a CARASTAR batch cooking unit for caramels, binders and various other products; a YPP continuous caramel cooker, which is unique in that it is the only cooker available that cooks and caramelizes simultaneously; a SUCROMASTER vacuum and screw extraction system for high boils, sugar-free, dairy and real fruit products.

 

Confectioners will be anxious to view the division’s SUCROCRUNCH, which handle up to 60% admissions like nuts in the cooked sugar syrup for applications like peanut and sesame brittles. The monobloc good value system provides a direct melting process, i.e. sugar, glucose, possible fats and flavors will be fed directly into the machine. The entire mix will be melted and cooked, with the nuts, which will have heated earlier, added thereafter. The manufactured mass contains a high proportion of nuts and can still be formed. A CONBAR line will be connected to the SUCROCRUNCH to demonstrate its capabilities.

 

And finally, on the candy side, fondant -- with or without proteins – will be made on the MICRON, which will be exhibited together with the SUCROFILM thin film cooker. R& D professionals can check out the division’s universal lab type cooker type, the PRINCESS R6 and the new PRINCESS SUCROFILM / SUCROMASTER, which is designed to handle a large variety of masses such as high boils, caramels, dairies, and real fruits. A RK 50 batch cooker for crokant will also be on display. Chocotech’s chocolate division will show an entire FROZENSHELL system -- together with a PRALIMAT depositor -- in operation. There will also be two new coaters, GLOSSMASTER CTR in long and short design, on display. The coaters are designed with wheelout tanks, complete with circulation and return pumps, for easier mass changeovers. A new PSL lentil / ball forming system rounds out the equipment being shown by the chocolate division at the booth.

 

 Visit Hall 3, Booth A07/B08

www.chocotech.de

Confitech/Ruffinatti company will display a wide range of equipment at interpack, including a complete toffee SERVOMATIC line for production of chewy candies and milk caramels that will include the following: a weighing and mixing machine SL.2000 for slurry preparation; a continuous toffee cooker CKT.600M; a coloring/flavoring station; a fully automatic cooling drum RCT.900 with batch weighing and cutting unit as well as dry feeders for the addition of acid; a puller TZ.60; and a sheeter LAM.200.

 

Visitors will also have an opportunity to see a cooker for hard candies, including milk hard candies, type CKU.75, based on plate heat exchanger technology, as well as the CL.20 line for crunchy candies.

 

In addition, there will be a newly designed, heavy duty crystalization unit for soft and chewy candies.

 

Visit Hall 1, Booth A29

www.confitech.it

Driam will exhibit its new Driacoater 2000/3.3-K gmp, which has been designed with a lower product bed. The unit’s cylindrical length is 3,300 mm, a diameter of 2,000 mm and has a nominal batch capacity at a density of 0.8 kg/l of 2,400 kg.

 

In addition, Driam will showcase its new Driaconti-T coater, which allows for the continuous application of several layers of soft sugar in the same machine. The unit replaces conventional or supplements batch systems. The machine is tailored for specific customer applications while ensuring high quality and reducing operating costs.

 

Visit Hall 2, Booth D04

www.driam.com or www.driamusa.com

As world leader in coating technologies, Dumoulin offers a wide range of equipment solutions for all coating requirements, from the simple to the most sophisticated. Single control packages operate the entire panning process, including syrup preparation and storage, loading, unloading and air handling.

 

Dumoulin’s IDA and IDA-X coating machines are designed for a wide variety of batch capacities: 500, 750, 1,000, 2,000 and 3,000 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 (sugar and sugar-free) 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 a fully perforated pan and the product bed ensure optimal drying times.

 

Dumoulin also constructs equipment for the pharmaceutical industry, large-scale production installations for gum, tablet, homeopathic granule and globule coating.

 

Visit Hall 1, Booth B17

www.dumoulin.fr

Haas-Mondomix B.V., a business unit of the privately owned Haas Group whose brands include Franz Haas Waffel- und Keksanlagen and Haas-Mondomix, is the world-wide market leader in the fields of continuous aeration-related processing equipment and turnkey solutions for the bakery, confectionery and dairy industries.

 

The company’s track record remains unparalleled because of its well-known reliability and quality, its problem-solving capabilities and flexibility. Those characteristics are evident worldwide, with customers in more than 55 countries operating thousands of Haas-Mondomix machines.

 

More than 65 dedicated employees at Haas-Mondomix B.V. are ready to assist and help customers at every stage of a project – be it single machines or turnkey projects to entire production lines for multinational corporations.

 

As the company’s slogan points out, “We do not just sell machines, we sell total solutions.”

 

One of the newest products that the company will unveil at this year’s interpack is its High-speed Depositor. It is suitable for depositing all types of aerated chocolate creams, batters and marshmallows. It combines undreamed-of possibilities with the company’s undisputed stamp of quality.

 

The unit is capable of depositing at very high speeds; up to 300 rows per minute depending on the product. Other features include a changeable and flexible program, easy changeouts of depositing tools and more.

 

Haas-Mondomix is also proud to present the new HMH Capper and Cream system in cooperation with Houdijk Holland. During the show the units will be running with fat cream on production scale.

 

Visit Hall 3, Booth A27/B46

www.modomix.nl

The Swiss world leader in belting, the Habasit Group, provides solutions for every facet of the confectionery processing industry. Habasit recently launched a new product line of silicone coated belts, specially designed for high duty and delicate food applications.

 

These new belts feature two different types of surface finishing. First, there’s a super adhesive one, which facilitates excellent product indexing and is suitable for steep incline and decline applications. The second coating, which consists of a fine textile-structured surface, provides improved release properties and is visually less delicate. That, of course, means it’s forgiving of scratches and small wear damages, making it appropriate for applications with very sticky products like caramel, toffee and liquorice.

 

Three different belt compositions enable the use in a wide area of applications within candy processing. Resistant to admissible temperatures from 100° to 180° C, the belts feature improved joint strength, which reduces premature belt failures and therefore maintenance costs.

 

With the recent opening of its Modular Belt Innovation Center, Habasit is investing in the future in order to develop optimal customer solutions and carry out thorough examinations of the applications in use.

 

The HabasitLINK Micropitch represents a very promising debut for the Innovation Center. The unique new plastic modular belt is designed for the tightest and smoothest transfer of delicate and small footprint products, thereby ensuring stability.

 

Visit Hall 3, Booth E44

www.habasit.com

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 packaging 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, Germany.

 

Many high-profile companies makeup Hebenstreit’s 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 custom-engineered machines.

 

As a matter of principle, maximum operating safety and the incorporation of the latest technological improvement, 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 excellence post-sales service, supported by a network of more than 60 representatives worldwide, as well as 25 highly experienced service engineers.

 

Visit Hall 3, Booth E08/E12

www.hebenstreit.de

Hosokawa Confectionery & Bakery, which includes member companies Ter Braak, Bepex-Hutt and Kreuter, produces confectionery product equipment and processing lines. At interpack, it will exhibit a Smartline for cereal and aerated bars, an easy-to-clean rotary bar extruder, a new Caracoat enrober, a new Chocoat enrober and a new Triple extruder.

 

In addition , it will have its Smart Kitchen, type 750 on display as well as a new Contimix and a wide range of cutting machines, roller presses and formers, cooling tunnels and laboratory equipment. The Bepex-Hutt extruder depositer Type KE, will also be on display.

 

Visit Hall 2, Booth B03/C04

www.bepexhosokowa.com

Since more than 100 years, Klöckner Hänsel as well as its parent companies, have merged the terms high quality and know-how into a mission statement, one that’s been realized internally and recognized externally worldwide.

 

Advanced machines and innovative process technology for the manufacture of hard candy, jelly, toffee, aerated and deposited masses, candy bars and fondant, as well as many other specialized products represent the company’s specific areas of expertise.

 

At interpack 2008, Klöckner Hänsel will not only show its latest processing solution when it comes to the die forming of candies but also introduce its new STRADA forming line.

 

The completely new Sucroliner 1700(R) candy line, which is engineered with smaller capacities in mind, has a new design. In addition, the jelly cooking and blending line as well as laboratory batch and continuous cookers will complement Klöckner Hänsel’s range of interpack innovations.

 

The company urges visitors to the show to discover in person the latest developments from the company’s skilled team of engineers.

 

Visit Hall 4, Booth A25

www.kloecknerhaensel.com

The Ladco Group, which includes MacIntyre Chocolate Systems, Petzholdt Heidenauer and Beetz Mixing Technology, will be exhibiting a broad range of equipment at interpack 2008.

 

MacIntyre Chocolate Systems will feature a Universal 1250Kg batch capacity Millennium chocolate refiner/conche, a 500Kg per hour continuous tempering machine, a 1,000 kg chocolate storage tank, a 1,000 mm wide chocolate enrobing machine, a 300 mm wide moulding head (from our range of continuous moulding lines), a 1,000 mm wide chocolate drop & chip depositor – piston type and chocolate lentil rollers.

 

In addition, MacIntyre has been expanding its range of refiner/conches. These are now available from sizes 20-kg batch capacity up to 10,000-kg batch capacity.

 

Further developments have been undertaken with the continuous moulding system, with the new range of moulding lines capable of doubling the output of the present lines, particularly on the larger sizes. Also, a new piston type chocolate drop & chip line has been introduced this year with a higher output capability.

 

Petzholdt Heidenauer will be exhibiting a pre-refiner HVS100, a five-roll refiner HFS180E with an automatic fineness measuring unit HMB 180, a continuous conche HCC 125 and a laboratory ball mill.

 

Beetz Mixing Technology will be exhibiting a 500-kg twin shaft mixer and a laboratory vacuum mixer.

 

Visit Hall 3, Booth E07

www.macintyre.co.uk

F.B. Lehmann, which manufactures complete confectionery lines to produce chocolate, compounds, fillings, coatings, fat binders, chocolate blocks, chocolate spreads and nut pastes, will showcase the latest trends and developments in the field of chocolate, cocoa and nut processing at this year’s interpack. The latest generation of five-roll refiners, ball mills, a new developed laboratory roaster and different new control concepts will be exhibited at the booth.

 

F.B. Lehmann’s full-scale cocoa processing and nut processing lines are designed and produced to achieve high quality nut paste and cocoa mass and butter. A large selection of different machines, capacities and modules are available to adapt concepts and designs as close as possible to meet a customer’s request.

 

The following capabilities and accompanying equipment will be exhibited at the booth: In confectionery, chocolate and compound masses on the base of five-roll refiner lines and/or ball mill lines; nut creams and spreads; fillings, coatings and fat binders; and lines for transporting, weighing, blending, storing and distributing. With cocoa and nut processing, equipment and lines involved in cocoa bean feeding (from a tote bag, ship, container) cleaning, destoning; roasting with sterilization, alkalization, winnowing; milling, pre-refining and refining mills, triple-disk mills, ball mills, various roll refiner types; cooling, depositing into blocks, flavor treatment, control screening of beans or masses; and automated lines for storage, transport, weighing, blending, dosing and distribution for filling tank trucks or large tote bags.

 

There will also be laboratory machines from ball mills to roasters on display.

 

Visit Hall 1, Booth F30

www.fblehmann.de

Lloveras’ comprehensive range of SIMA moulding lines, known throughout the sector for their reliability and high performance, continues to be enhanced by the company’s engineering team. The company’s engineers are constantly developing and implementing cutting-edge technology in order to ensure maximum productivity from equipment that has stood the test of time for more than 40 years.

 

In this vein, Lloveras has designed the new SIMA N-400/600 models, a compact solution in moulding where outputs can reach from 200 to 800 kg/hour and a product range encompassing solid pieces, cream-filled tablets and tablets filled with whole- sized nuts as well as other inclusions such as almonds, raisins, rice, etc.

 

The new lines can be used to produce any type of moulded product, whether solid, filled by means of a classic three-station or one-shot process or a feeder containing nuts. Moreover, products can be manufactured with biscuits or wafers simply by installing the relevant feeding units. The SIMA moulding range offers adjustable capacities in order to meet diverse production needs. Capacities range from 200 kg/h with our SIMA-360 range to up 800 kg/h with our new SIMA N-400/600 models.

 

The modular nature of Lloveras’ SIMA moulding lines guided their design and manufacture. The SIMA-360 range, which can handle a wide variety of products, can be easily expanded from a single station to a comprehensive line with three sequential stations for production of shells, fillings and bottoms. The more compact SIMA-N 400/600 range offers easy installation and extreme versatility with regard to multifunction depositor heads. As a result, it enables, for a minimal outlay, incorporation of a specific deposit process for the production of medium- and heavyweight solid products. The productive potential of the entire line can also be increased through modular expansion of the cooling tunnel.

 

Visit Hall 1, Booth E04

www.lloveras.com

Altendorf, Germany-based LoeschPack will present a broad range of flexible high speed solutions at interpack under the “Packaging your Ideas” motto. The latest generation of machines and new developments that will be on display include a new LTM-DUO fold wrapping machine for chocolate bars with special folding facility. The format range has been expanded and the capacity increased to up to 180 packaged bars/min.

 

In addition the LTM/2-G, the world’s first dual lane fold wrapping machine for chocolate bars with sealed inner wrap, will be on display.

 

Manufacturers can double the output with two parallel processing lines. In combination with the LTM-K-SA multipack machine for carton packaging of prepackaged articles, the unit can handle up to 360 individual articles/min and up to 130 multipacks/min.

 

There will also be a complete chewing gum packaging line comprising of five machines and the link-up. The GW03 high performance fold wrapping machine for individual wrapping can handle 2,200 sticks/min. A LTM/2-K dual cartoning machine for layered carton packaging of chewing gum sticks can run up to 160 packs/min.

 

Also on display at interpack for the first time, the company will unveil the LRM-S high performance fold wrapping machine for chocolate bars. Designed for a large format range resulting, the unit can also package small bars of 150 mm in length.

 

Visit Hall 15, Booth A41/A55

www.loeschpack.com

Founded in 1944, Rupperswil, Switzerland-based Max Riner AG remains one of the world’s leading producers of chocolate moulds and continues to be completely focused on the confectionery industry.

 

Customers in more than 60 countries have strengthened Max Riner’s long-lasting position and performance in the market. With high quality and outstanding service, the company is committed and prepared to improve upon its leading position well into the future.

 

Past investments in higher productivity as well as expansion of certain market areas provide a tremendous opportunity to take a great leap forward. Because of its significant resources, the company looks to expand productivity and enhance its technical feasibilities. Max Riner’s plans to build a new production hall as well as enlarge its moulding capacities, a move that will enable the company to go far beyond the clamp force of today’s processing machines.

 

In addition to the acquisition of a new building and various machines, the company intends to expand current high standard tool making-technology. These investments, which are planned to be realized in 2008, will not only increase the running time, but also expand the production of larger-sized moulds.

 

As Max Riner AG embarks to execute this growth plan, it remains committed to being a strategic partner with confectionery companies in the chocolate moulds sector throughout the world.

 

Visit Hall 2, Booth C03

www.rinermoulds.com

Specializing in chocolate enrobing equipment, tempering machines and cooling tunnels, for confectionery, dairy, bakery, snack foods and nutritional products, MF Hamburg will be exhibiting its equipment at Hall 1, Booth B03. The company’s strengths include flexibility and customization at reasonable cost, thus enabling manufacturers to include special process features and/or cleaning requirements in their equipment. MF Hamburg is represented in the USA and Canada by Turbo Systems, Inc. 2121 Hollywood Blvd. #508, Hollywood Florida 33020. (954) 922 9335.

 

Visit Hall 1, Booth 03

www.mf-hamburg.com

With digital technologies now pervading all aspects of our everyday life, new possibilities have arisen in the starch moulding industry.

 

When digital technology is applied to enhance the performance and further simplify the already essential mechanical components of NID moguls, it is usually found in servo-motor controls, variable speed drives, touch screens, PLCs and communication buses.

 

The ongoing and speedy development of these devices, which enable the incorporation of new functions every year, allow NID to employ these new innovative features for the benefit of their customers.

 

The other benefit afforded by digital technologies is the possibility to remotely access run-time data such as production time, number of trays, products being produced, etc.

 

Companies’ headquarters that centralize the functions needed to effectively manage a number of distributed operations worldwide, find remote accessing of moguls’ production data very useful in the control and revision of their budgets and planning, in particular in combination with PDM (Production Data Management) systems, based on Oracle or SAP.

 

The portability of the digital parameters from a small scale lab printer depositor to mogul lines without the need for manipulation is another benefit brought about by digital technologies. This enables mass production of a new product concept instantaneously from the moment the laboratory approves a recipe’s parameters such as temperatures, fluidity and dosages. Besides, small scale lab moguls eliminate the significant waste of products and time taken from production when mogul lines are used for product development.

 

Visit Hall 3, Booth D24/D26

www.nid.com

OPM Group, which comprises OPM chocolate, Fima, Jointech, OPM Packaging and Samas, provides a complete range of solutions of the chocolate and confectionery industry.

 

At interpack, the OPM Chocolate Division will be exhibiting a loose mould line that is part of a flexible design capable of producing virtually any kind of moulded chocolate.

 

The moulding line will be jointed to a Samas buffer that feeds a Jointech high-speed bar infeed/J600 flowpack unit and an OPM Packaging robotic carton loading workcell. Fima will be exhibiting three machines demonostrating their range from bar wrappers to delicate figures.

 

Visit Hall 17, Booth B17

www.opm.it

Gerhard Schubert GmbH, Interpack 2008 in Düsseldorf promises to be all about automatic tool change – an accomplishment the company is well on the way to achieving and one which promises to trigger the biggest single transformation in the world of packaging machine technology in the coming years. On its 8,600-sq.-ft. booth A06/B11 in Hall 14, Schubert will be inviting visitors to cast an appraising eye over a selection of no fewer than 46 TLM packaging robots.

 

For the first time, the company will be demonstrating the no-contact control coupling of tools to TLM robots. From 2008 onwards machines will no longer require hands-on plugging and unplugging operations when a tool change is required. In total, for the average packaging machine this will mean a savings of six to eight minutes for each format change, and will also eliminate the risk of control failures caused by loose electrical contacts. This new no-contact control link capability is an essential stepping stone toward achieving automatic tool change.

 

Also at this year’s interpack, Schubert will be unveiling its new TLM-PK machine: PK (the German abbreviation for “Partner Component”) represents a new strategy of integrating components from partner companies into TLM machines in the future. Visitors to the show will be able to observe the Fuji form fill and seal machine integrated into a TLM line for packaging chocolate bars. This means that customers will now be able to order a Fuji form fill and seal machine as a fully integrated part of a Schubert packaging line.

 

“More robots than people” will be the slogan greeting visitors to the Gerhard Schubert booth.

 

Visit Hall 14, Booth A06/B11

www.gerhard-schubert.de

At interpack 2008 Sollich will exhibit a wide range of equipment at its booth – B07/C08 located in Hall 3 -- representing the company’s latest innovations, which will highlight the intensive research and development activities conducted during the past years.

 

Visitors to the booth will have an opportunity to see various TURBOTEMPER tempering machines in different sizes and executions. The newly developed machines are the result of continuous R&D work at Sollich and will be exhibited in conjunction with the automatic TEMPERGRAPH maximized tempering technology. Those machines will be displayed in combination with a variety of sieving, mixing and aroma-dosing systems.

 

In addition, there will different chocolate enrobing machines with working widths between 320 and 1,050 mm and one special Duplex enrober on display. All models can be used with auxiliary equipment such as a decorator, a sprinkler and a truffle rolling device. From the family of enrobers a Minicoater type TTS 420, together with two Minitempers type TFD 150 and TFP 300, will also be shown.

 

At the booth customers will also see the Sollcotop machine, suitable for almost all fluid enrobing materials such as chocolate, compound or hot and cold icings.

 

A CONBAR bar forming line with slitting, spreading and cutting of cereal and candy bars will be demonstrated for two different applications. Different models of cooling tunnels, with polyurethane covers and stainless steel covers, will be linked together with the forming and enrobing lines.

 

Sollich will have its Sollcofill equipment for the depositing of caramel, jelly or creams and nut paste onto biscuits on hand, including a new developed sandwiching unit. There also will be a complete range of praline forming machines, including the Sollcoform type SFP, for confectioners to view.

 

Finally, a SHELLMASTER with a 600 mm working width suitable for producing filled praline centers with shells of fondant, caramel or similar masses will be in operation at the booth.

 

Visit Hall 3, Booth B07/C08

www.sollich.com or www.sollichna.com

Tanis Food Tec (TFT) looks to “lighten up” product processing with TFT technology involving aeration, mixing, tempering, crystallizing and depositing. This year TFT will have its largest stand at interpack. Visitors will see big bubble chocolate aeration used in the filling of different products such as pralines, bars, wafers and biscuits.

 

There will also be TFT’s aerated creams system working with MB&D’s Cookie Capper. It’s the complete production process for sandwiched biscuits and tartlets, capable of handling all types of processes and products, as well as all shapes and sizes.

 

Confections involved with the use of cream for wafers and soft cakes, will see TFT’s system that can deposit cream in strips or fully fill hollow wafers. Featuring a flexible system and a smooth Dutch design, the RotoPlant is built for maximum hygiene, minimum maintenance and optimum results.

 

Visit Hall 3, Booth C42

www.tanisfoodtec.com

The Tanis Group, based in Made, The Netherlands, specializes in customized production lines for all types of confectionery and bakery items. Tanis offers know-how, experience, a trained staff and a well-equipped, recently enlarged test center, aptly called The Tanis Kitchen.

 

At this forthcoming interpack, the company will exhibit its product lines at an expanded booth (Hall 3 Booth B-29).

 

The continually growing Tanis Group, which has a presence in such key markets as the United States and former CIS countries, will showcase the following equipment at interpack.

 

Visitors will see technical highlights on jelly lines with drying rooms, featuring the company’s Buffer Jellies T-16, the Coil Cooker Jellies C-31, the Vacumizer Jellies U-29, the ABS Jellies, and the Tanis DryingRoom R-71.

 

Information about bar lines for soft and hard products, featuring the Tanis Group’s Slabformer Nougat V-81, the Slabformer Caramel V-82 and the Peddle Mixer Cereal M-47, will be available.

 

Confectioners looking for kitchens capable of producing all types of fillings for bars, cookies and chocolates will find information about the following: Installations for fondant, including the Coil Cooker Fondant C-31,the Crystalizer Fondant C-39, and the Blender Fondant T-25; installations for soufflé, including the Batch Aerator A-41 and the AMS I-50; installations for pectin products, including the Weigher Pectin T-10SI and the Buffer Pectine T-16, liquid sugar preparation systems etc., featuring the Thermosyphon Cooker C-34 and the Buffer Liquid Sugar T-16; and continuous turbine cookers, which feature the Caramelizer Caramel C-30, the Film Cooker Caramel C-38, and the Vacumizer Caramel U-29.

 

Visit Hall 3, Booth B29/B43

www.taniscc.com

As the world’s largest supplier of second-hand, used and rebuilt machinery for the confectionery, food, packaging, processing and biscuit industries, Union Confectionery Machinery Co., a fourth generation family-owned business since 1912, is pleased to announce its participation at interpack 2008 in Düsseldorf, Germany.

 

The firm’s world headquarters is located in New York and consists of a 270,000-sq.-ft. building that contains sales and executive offices, a full rebuilding facility, massive warehousing and shipping and receiving areas. It also operates a similar 185,000-sq.-ft. plant in Mexico.

 

Its customer base is worldwide and encompasses a wide range of clients from Fortune 100 firms to small and mid-size, family-owned and corporate entities.

 

Union can supply modern used and rebuilt machinery solutions for manufacturers in many different fields including chocolate production, sugar confectionery, biscuit and general packaging applications.

 

Our greatest assets are knowledge and experience and we realize that our worldwide customer base is always in need of information. That is why we have built the world’s largest electronic data base and incorporated our inventory, and other sales activities, into our world-class Web site.

 

Visit Hall 1, Booth E13

www.unionmachinery.com

Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS) develops depositing lines using a third, independent piston axis, which opens ways of manufacturing new, interesting and high-quality chocolate products. At interpack, it will exhibit its piston extruder, an RFID model line, a flash shell cooling unit, glass-free heating hood, a double-cross scraper and a one-shot chocolate depositor for spot and ribbon depositing.

 

In addition the company will have a tempering unit and a regimented depowdering machine on display.

 

Visit Hall 3, Booth C07/C15

Wolf Spezialmaschinen GmbH & Co. KG offers complete solutions relating to tempering, enrobing and cooling, decorating, chocolate coating, depositing compounds, and special units such as nut cutters and nut cluster machines. Peripheral units such as tanks, pumps, etc. are of course also part of the program.

 

During interpack Wolf Spezialmaschinen GmbH & Co, KG will be displaying the following pieces of equipment: the TC 320 coating machine and tempering machines UF 100 and UF 200; a nut cluster machine Portiomat PM 320; a new disc tempering machine UST 350; a cooling tunnel WK-420; the complete series of belt coaters DRA 600, DRA 1600 and DRA 2000, a new belt polishing machine, type BPM 1200, available in various working widths according to the corresponding coating cabin capacity.

 

Visitors will also have an opportunity to see the computerized Decowolf DW 820 C as well as a high-performance drop depositor for the production of small chocolate drops in action at the booth.

 

Visit Hall 3, Booth D08/D16.

www.wolf-machines.de