Blooming chocolate
04 December, 2014Even chocolate products can lose their gloss after a certain amount of storage time has passed and develop 'bloom' - a creamy grey/white patina. Now, armed with sophisticated analysis, companies can effectively protect their products from developing this unaesthetic coating or bloom.
Heat-resistant chocolate for hot summer days
28 August, 2013Researchers in the University of Guelph's Department of Food Science are developing heat-resistant chocolate.
Upgrade improves throughput, accuracy and quality
27 August, 2013Introducing Ishida equipment has paid off for throat lozenge manufacturer Ricola AG, reducing product breakage during packaging, increasing throughput and minimising giveaway.
Spray Dynamics automatic Belt Coater
29 May, 2013Manufacturers can quickly and uniformly apply chocolate, yoghurt and sugar solutions to nuts, fruits, candy cores, cereals and other products with the Spray Dynamics automatic Belt Coater.
$52m Mars upgrade supported by government
05 March, 2013Ai Group has welcomed the Victorian Government’s announcement of support for the $52 million expansion of the Mars confectionery plant in Ballarat.
Sustainability in the confectionery industry
11 December, 2012At the same time as the international confectionery industry is confronting the rising costs of energy and raw materials, consumers are demanding sustainably produced confectionery products.
Chocolate Indians
13 November, 2012India is presenting great opportunities for chocolate manufacturers as the growth in this market is the strongest in the world.
Easy to sanitise - the best way to ensure cleanliness
12 November, 2012The highest level of sophistication in production processes is required for the manufacture of confectionery products. In particular, manufacturers assign the highest priority to hygienic design for open processes - processes where the product comes into contact with the production equipment. Machines designed in a way that improves process safety and product shelf life are given preference.
Baker Perkins ServoForm soft confectionery depositor
07 March, 2012The Baker Perkins ServoForm soft confectionery depositor is designed to make centre-filled toffees, fondants and fudges. The depositor can one-shot deposit soft centres such as jam, cream, jelly, chocolate, praline and fruit paste, potentially adding value and variety to users’ product ranges.
Baker Perkins ServoForm lollipop depositing technology
04 February, 2012Baker Perkins has extended its range with ServoForm depositing technology for shaped and embossed lollipops.
Baker Perkins Microfilm confectionery cooker
13 September, 2011 byEnergy-saving technology enhancing the efficiency of the Baker Perkins Microfilm confectionery cooker has been introduced by Baker Perkins. Optional features reduce energy consumption by reclaiming process heat that would otherwise be wasted.
Chewing for calcium
02 May, 2011 byThe Wrigley Company has launched EXTRA Professional Calcium - a sugar-free gum that has been endorsed by Food Standards Australia and New Zealand (FSANZ) to be fortified with calcium. Chewing just two pieces of the gum for 20 minutes is claimed to achieve 10% of the recommended dietary intake (RDI) of calcium.
Replacing gear pumps at a chocolate factory
10 November, 2010 byWatson-Marlow Masosine MR and SPS series positive displacement pumps have been installed at the factory of UK chocolate and confectionery specialist, Kinnerton. The first Masosine pump was introduced to replace a gear pump that was damaging product on an Easter egg production line, with a second model acquired recently to support a newly installed caramel production line.
Baker Perkins ServoForm Gemini Plus triple-headed depositor
04 November, 2010 byBaker Perkins has developed a range of high-value soft confectionery products using a multiheaded ServoForm depositing system - toffee cups, complete with different fillings, toppings and/or inclusions.
Baker Perkins ServoForm Gemini Plus lollypop depositor
03 September, 2010 byThe Baker Perkins ServoForm Gemini Plus is a triple-headed depositor for ‘long-term’, three-layered products with a ‘sandwich’ appearance. It is a development of the Gemini twin-headed unit used for two-component ‘long term’ layered confectionery.
