Intake, weighing and dosing


Preparing raw materials

You need to be 100% certain of your ingredients. Our flour intake systems can include a coarse screen, a pressure pipe screen and an inline control sieve to remove coarse particles and foreign objects. Precise weighing and dosing systems provide individual dosing parameters and hygienic product transport.




Creating smooth batter & cream

Mixing is a key process for baked goods. The right mixing solution produces homogenous batters in the shortest amount of time possible. High-quality cream mixers ensure that fillings have the correct consistency and texture. More about mixing.




Turning batter into treats

At the heart of this process lies an oven that turns raw materials into delicious flat wafers. The batter is deposited onto baking plates which close before traveling through the oven. After one turn, the baked wafer sheets can be removed and processed further. More about baking.


Wafer sheet cooling


Cooling the wafer sheets

Cool the wafer sheets at ambient temperature. Depending on your needs, use archway type coolers or wafer sheet elevators. More about cooling.


Wafer sheet conditioning


Conditioning the wafer sheets

Conditioning prepares your wafer sheets for further processing. The wafers are well and evenly moistened. This ensures that after enrobing, the wafers do not withdraw moisture from the chocolate coating and prevent it from cracking.


Cream spreading and block building


Building filled wafer blocks

Spread cream onto the wafer sheets in a precisely adjusted thickness. Ensure that the cream is equally distributed. These wafer sheets are then layered with a plain wafer sheet to build a wafer block. More about filling.


Wafer block cooling


Cooling the wafer blocks

Cool the wafer blocks with different types of active coolers. Depending on your needs and the available space you can use spiral coolers, cooling towers or cooling tunnels. More about cooling.




Keeping the process going

In case of unforeseen production interruptions in cutting or packaging, buffers absorb jams. The buffered wafer blocks are later fed back into the process without any upstream performance loss. More about buffering.




Cutting the wafer blocks

Wafer blocks can be cut into rectangular pieces with regular wafer block cutters or into other shapes with a free-form cutter. Regular cutters cut single or stacked wafer blocks by pushing them through cutting frames. More about cutting.




Seperating the wafer fingers

Separate the wafer blocks into single wafer fingers with a separating device and acceleration belts. The wafer fingers are then ready for enrobing.




Adding the final touch

Enrobe the wafers with chocolate to give them a luxurious finishing touch. Our advanced enrobing and decorating technologies are designed for consistent finishing. Innovative machine design ensures fast changeover between products, with cleaning away from your line.




Finalizing the product

Enrobed products are extremely sensitive to changing temperatures. They melt when it is too warm and cool too quickly under drafty conditions. Our universal cooling tunnels gently cool the chocolate coatings to attain the ideal crystallization. More about cooling.


Flat wafers

Keep an eye on your equipment availability and make sure that your operations are running smoothly. 

Bühler’s EDA provides insights for smart actions and is the basis for predictive maintenance.