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. Silo discharge systems feature the first-in-first-out principle (FIFO) for highest food safety.

Precision is essential to recipe control. Our weighing and dosing systems provide precise weighing, individual dosing parameters and hygienic transport for each product. Compact designs offer you you high capacity with stringent sanitation standards, customized to meet your needs.

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 hollow wafers. The batter is applied to 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 with a film-spreading machine. Ensure that the cream is equally distributed. The cream-filled hollow wafer sheets are then sandwiched with a high-speed block building device. 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 and cooling tunnels. More about cooling.

Hollow wafers can either be cut into wafer bars or punched into single round wafer pralines. A wafer block cutter pushes the wafer blocks through cutting frames. A wafer block puncher places the wafers into molds, where rotating knives cut out the single wafers. More about cutting.

Separate the wafer blocks into single products with a separating device and acceleration belts or a pick and place unit. The hollow wafers 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.