Chocolate moulding machinery
From tempering to packaging, our chocolate moulding systems deliver precision, consistency, and hygiene at every stage. Designed for artisan and industrial producers alike, each component integrates seamlessly to create glossy, perfectly formed chocolates with reliable throughput and minimal waste.
Core forming equipment
Core forming equipment enables confectioners to produce filled chocolates, pralines, and centres with speed and accuracy. Designed for precision and consistency, it streamlines production while maintaining the quality and creativity needed to bring unique recipes to life.
Tempering units: Stable crystallisation for gloss, snap, and flow.
Chocolate depositors: Accurate dosing into moulds or directly onto a belt.
Shell-forming systems: Consistent, thin shells ready for fillings.
Mould sets: Durable polycarbonate moulds in a range of sizes and geometries.
Line control and hygiene
Line control and hygiene systems ensure smooth, efficient production while maintaining the highest standards of food safety. By optimising processes and simplifying cleaning, they help manufacturers maximise uptime and protect product quality.
Mould heating and cooling: Tight thermal control for setting and release.
Demoulding systems: Clean take-off and automatic mould return.
Hygiene systems: Continuous or batch cleaning solutions to maintain standards.
Finishing and pack-out
Finishing and pack-out solutions streamline the final stages of confectionary production, from decorating and enrobing to wrapping and boxing. These systems ensure products are presentation-ready, efficiently packaged, and delivered to market with consistent quality.
Decorating and sprinkling: Automated toppings and finishes that hold at speed.
Packaging solutions: Protection and presentation that preserve product quality in transit.
