Precise portion control for wire-cut and deposited formats – handles inclusions like chocolate chips and whole nuts without deformation.

Electrical baking oven for biscuits, cookies, crackers, and cakes. Highest product quality with zero emissions during the baking process.

Precise cream sandwiching for cookies and biscuits with consistent filling weight and clean product presentation at high throughput.

Continuous aeration of cake batters for consistent crumb structure, volume, and texture — across sponge, Swiss roll, cupcake, and layer cake formats.

Industrial baking of biscuits, cookies, cakes, pizzas, pies and more. Precise heat and moisture controls for consistent quality across formats.

Modular, configurable make-up table that gives Swiss rolls and layer cakes their final shape consisting of rolls, layers, and decorates sponge cake. 

Adaptive wafer baking oven for high-throughput flat wafer sheet production . Consistent texture and colour across all flavour variants.

Flexible waffle oven for rectangular, round, soft, vanilla, Belgian, and crumble formats — sweet and savoury in the same line.

Cream-spreading and wafer block building with a modular design focused on resource efficiency and hygiene. Consistent wafer production at any scale.

Continuous chocolate mass production — from cocoa mass and sugar to finished couverture in one integrated process. The full chain, one system.

High-throughput moulding line for filled and non-filled chocolates, tablets, bars, and ball-shaped pieces. Switch between product types on one flexible line, with precise weight accuracy and high-end finish.

Wet ball mill refining with consistent particle size reduction for smooth and stable chocolate and compound masses.

Precision aeration for cakes, Swiss rolls, marshmallows, chocolates, icing, and more. Consistent density and texture control across bakery and confectionery formats.

Thoroughly mixes ingredients before further processing. Manually or automatically fed, for consistent mass preparation across all confectionery formats.

Produces soft caramels, chewy candy, all types of fillings, jam, gum, and jelly confectionery. Gentle cooking under vacuum possible for sensitive recipes.

Start-up and R&D scale manufacturing system for cereal bars — ideal for testing new formats before scaling to full production.

Full top-and-base enrobing in one pass — consistent chocolate or compound coverage for bars, cookies, and wafers.

High weight accuracy for uniform mass flow and density — ideal for cereal, nut, fruit, and aerated nougat bars. Handles a wide range of recipes from fragile inclusion-rich mixes to dense protein masses.

High-throughput puffing for grain-based and pulse-based snacks — consistent internal structure and expansion ratio across corn, rice, wheat, and mixed grain formats.

Cutting-edge steam-vacuum pasteurization for nuts and seeds — achieves a 5-log reduction of harmful pathogens including salmonella, E.coli, and listeria, while maintaining the natural flavors and qualities of the product.

Conveyor drying for snacks, fruits, vegetables, and potato products — controlled moisture removal without compromising colour, flavour, or texture