Bakery and Confectionery

Alongside the trend for micro- and craft-bakeries is a move to exploit economies of scale and, increasingly, bakeries are becoming large, high-volume process plants.

Your ability to offer fast assembly of more ingenious and complex products with total reproducibility, even on the longest production runs, can create real competitive advantage.

Optimizing the crystallization of fillings and toppings is part science, part magic!

There seems to be no limit to our desire for ever-fancier products. As tastes change, as food fashions change and as seasons change, different products are in demand. The complexity of the product assembly must be more than matched by flexibility on the process line.Clever system design will ensure that product wastage is minimized during changeover. And that CIP can be handled at the touch of a button.

Decorations and embellishments for cakes and biscuits often feature creams and jams or toppings of very differing viscosities. Delivering them predictably without impairing crystallization or appearance requires care – and the right equipment.

candy hearts


  • Batching, transfer & distribution
  • Batch wise mixing & blending
  • Continuous mixing & blending
  • Thermal treatment (in-line heating, cooling)
  • Dedicated cleaning systems (CIP, flushing sys.)
  • Waste water treatment