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 for recipe control. Our weighing and dosing systems provide precise weighing, individual dosing parameters and hygienic transport for each product. Compact designs offer a high capacity with stringent sanitation standards, customized to meet your needs.
At the heart of this process lies a wafer stick oven. The batter is applied to a rotating heated baking ring. After baking, stripping knives take off the flexible batter strips. More about baking.
The still flexible batter strips are wound around mandrels to form the sticks. The sticks can be filled, cut and/or turned into different shapes in a further processing step. Possibilities include punching the sticks into fan shapes, pressing them flat or crimping them to produce pillow sticks.
Optionally, you can use a wafer stick saw to cut the sticks to your desired length. This provides a clean-cut edge important for high-end products and enrobed wafer sticks.
The HH-ASV separates the wafer sticks into single products with dischargers and acceleration belts. After this process they are ready for enrobing.
The wafer sticks get enrobed with chocolate or other coatings to give them a luxurious finishing touch. Our advanced enrobing and decorating technologies are designed for consistent finishing. The innovative machine design ensures fast changeover between products, with cleaning away from your line.