Chocolate processing - Rotzinger

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Liquid chocolate used to coat confectionery, pastries and other bakery products.

Cooling tunnel for chocolate and other masses.

Chocolate processing

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BFK, HAN - Product Image

BFK

The BFK filling machine continuously tempers and accurately delivers adjustable quantities of liquid, semiliquid or pasty products and has a precise metering and tempering system. The production of center-filled confectionery, such as hard candies, chewy candies, or chewing gum, combines with the batch former or a Hansella extruder.

BBK HM, HAN - Product Image

Bar Kitchen

From a small binder cooker to continuous high-capacity nougat and caramel candy bar kitchen, Hansella offers a complete range of bar kitchens.

Enrobing System, HAN - Product Image

Enrobing System

MF enrobing equipment offers unique features for highest product quality and efficient production. From bottom enrobing over complete enrobing up to enrobing with decoration, MF has the right solution.

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Without trim to the finished bar

asically, it’s quite simple; once the recipe for a bar has been established, the task is to produce as many bars as possible from the mass produced. There are two obstacles to this: trim and varying density of the mass slap.

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