To achieve an optimal smooth gloss without marks from air inclusions, it is essential that your moulds are pre-heated. Our pre-heating tunnels provide a temperature range you can adjust to suit your product needs, and evenly applies it for homogenous heating of every mould.

For your one-shot chocolates, it is essential that you start with precise quantities. Our depositing technology provides spot depositing with a wide range of different pistons and depositing moulds to cover the broadest range of product variety at a high output.

Unwanted air can affect the ultimate look and mouthfeel. We use a vertical shaking process to degas and ensure even distribution of deaerated chocolate mass throughout your moulds.

It is important to evenly cool your mass so that it retains uniform plasticity. Our in-line cooling takes your moulds through every position to ensure an even heat exchange. Airflow and temperature can be adjusted to meet specific recipe derivations.

To maximize yields and save production time, you need a clean demoulding process. Our twist station pre-loosens your solidified one-shot chocolates to ensure smooth demoulding.

Now it is time to remove your product from the moulds. We turn over moulds and use a combination of gravity and pneumatically operated hammers to gently punch out your chocolates. You can adjust air pressures to suit the varying stickiness of different end products.