With the ever-changing global economy, companies cannot rest on their laurels. Thankfully, equipment makers are rising to the challenge by constantly innovating better ways to produce confections.

Robots and collaborative robots can precisely pick, sort, place, pack and palletize products like chocolates at high speeds, allowing confectionery brands to evolve their practices to meet demand without sacrificing efficiency.

Fostering an environment that begets innovation requires a combination of open-mindedness and discipline, incubation and inspiration.

If you’ve ever tried teaching a six-year-old how to tie a shoe, you know how complicated the task can be. Try teaching a robot how to do it.

The Conbar system represents a complete production line for products made of fat materials, soft- and hardboiled sugars, aerated fat and sugar materials and a variety of mixtures with nuts, fruits or cereals.

Thanks to new AILP technology, the AeroCore is especially suitable for dosing aerated pressurized masses, which keeps the pistons “always in line,” both in the suction and in the dosing phase of the product.

This system is specially designed for the weighing, mixing and batching of finely ground chocolate, coatings, compounds and bread spreads.

Theegarten-Pactec has made it its mission to offer a complete selection of wrapping styles and performance levels for small-sized confectionery items.

The phrase, “Powering the World of Sweets“ ideally captures Hosokawa Bepex’s raison d’etre.

The joined forces of Duyvis, Wiener, F.B. Lehmann and Thouet offer more than 400 years of combined experience in cocoa and chocolate processing.