The linchpin for the development of innovative confectionery and snacks is the process and packaging technology that can be seen at ProSweets Cologne from 2 to 5 February 2020. Thanks to their modular design, the complete solutions on show at the Cologne exhibition centre are suitable for almost any budget and ideal for meeting the requirements of fast-growing start-ups. Flexible and fast conversion to different formats is a must for them in order to achieve maximum machine efficiency.
Premium continues to be a convincing criterion for chocolate, baked goods should surprise with small shapes and bars require exotic nut mixtures to be convincing: today more than ever, it is a challenge for confectionery and snack producers to keep up with market trends.
You need Fully automated process and packaging systems, that are easy to operate, clean and maintain. All data on raw materials and recipes must be quickly retrievable at all times. This minimises downtimes and increases the overall effectiveness of the system. It makes no difference whether it is an entry-level model or a high-speed solution.
Customised extensions to the production lines
Flexible modular systems, Filled or solid, moulded with wet sleeves or cold-stamped: the solutions on show at ProSweets Cologne can be used to produce a wide range of chocolate variations. Today, modern single-sheet systems can process up to 40 moulds per minute - with throughputs of 8,000 kilograms per hour.
The necessary flexibility is provided by modular concepts in a consistently hygienic design. They allow the Gradual expansion of the production lines by using additional components to expand the variety of products. The process can be controlled easily and precisely via a touch panel. Depending on requirements, the filling area can be equipped with several depositors or handling systems for ingredients.
The exhibitors at ProSweets Cologne will also be focussing on productivity in the production of bars. The modular design of the systems that will be presented on site is an ideal starting point for the Industrial small batch production, because it enables a subsequent upgrade to a higher level of automation at any time.
With such a solution, consisting of a continuous mixer, a cooling tunnel and a cutting system, a complete range of bars with different ingredients, shapes and sizes can be produced. Combined with a packaging system, manufacturers can System solution for bar production from a single source.
Hollow figures optimally shaped
A growing role in the confectionery shelves plays Seasonal sweets. The best examples are hollow chocolate figures such as Father Christmases, snowmen and Easter bunnies. For them, the Cold stamping process has recently introduced an alternative to the conventional centrifugal casting process that offers product developers a wealth of new creative possibilities.
The technology can not only be used to precisely mould individual half shells with a uniform wall thickness of less than two millimetres. Chunky recipe ingredients such as brittle or almond slivers can also be incorporated if they are homogeneously mixed with the chocolate before stamping. Another aspect of the technology is the ability to easily incorporate small surprises such as chewing gum balls or toy figures into the hollow body.
Even before the chocolate is spun or cold stamped, the empty mould halves are decorated. In the past, this procedure, known in technical jargon as decorating, was carried out by hand, but nowadays it is increasingly carried out by Programme-controlled decoration systems this task. The omnipresent trend towards more flexibility is reflected in infinitely variable nozzles and robots, which prevent errors such as air pockets.
Automation and intelligent software are also finding their way into the filling of pralines, chocolate bars and bars - in the spirit of „Sweets & Snacks 4.0“. Equipped with one-shot or triple/quadro-shot technology, the latest generation of depositing machines can process an almost unlimited number of liquid or highly viscous masses into extremely thin-walled confectionery specialities with a filling content of up to 80 per cent.
Wide range of process and packaging technology
Toploaders, sideloaders, case packers or flow-wrapping machines: The portfolio of exhibitors at the Cologne exhibition centre includes services and needs-based technologies for the packaging of confectionery and snacks, ranging from the From the basic model to the innovative high-performance machine are sufficient.
This shows that the days of „one size fits all“ are over. What is required Seamlessly integrated systems for primary and secondary packaging, which offer maximum flexibility with regard to different packaging styles. Thanks to the latest servo and robot technology, format changeovers are carried out without tools and can be completed in just a few minutes.
From 2 to 5 February 2020, visitors to ProSweets Cologne will be able to get a precise picture of the efficiency-enhancing innovations that machine manufacturers are introducing to meet the numerous requirements of the confectionery and snack industry. On the basis of Live demonstrations the trade fair stands will show how digitalisation increases flexibility and enables individualised products.
Source: ProSweets Cologne
