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.

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.

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.

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

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.

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.

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.

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.

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

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.

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.