EQUIPMENT FOR THE PRODUCTION OF BARS AND CANDIES

CEREAL BARS

Gentle mixing of the components, formation of a layer and its rolling without creating significant pressure allow the production of whole grain bars without crushing the grains.

NOUGAT BARS

Forming equipment for bars production can successfully work with soft nougat, including the addition of whole or crushed loose materials (nuts, grains, dried fruits, etc.).

PROTEIN BARS

The equipment allows to produce various types of sport protein bars and protein-carbohydrate bars, including those with the addition of natural sources of protein, fat and carbohydrate (from nuts, fruits, natural cereals, berries …)

CHOCOLATE CANDIES

Also on this equipment it is possible to produce candies, which are formed from the candy layer. A variety of recipes for layer formation, additional positioning units for pasty and solid fillings, coating by the glaze assure a wide range of manufactured candies.

EQUIPMENT COMPLEX FOR SYRUP PREPARING

The syrup is cooked in the cooking kettle mounted on strain gauge load cells for accurate dosing of the components.

The ready syrup is fed into supply tank with heating and mixing, from where it is fed into the mixer through heated pipelines.

SOLID COMPONENTS MIXER

Solid components are gently mixed in the mixer preserving integrity of grains, then a resulting mixture of these components is fed into an intermediate hopper, from where it is evenly fed by a flexible screw into a continuous mixer.

CONTINUOUS MIXER

Continuous mixer performs mixing of solid and liquid components with a uniform supply of the finished mixture into the hopper of the forming machine. The walls of the mixer are heated to avoid sticking of the syrup.

LAYER FORMING MACHINE

Layer forming machine with two cooled drums molds a confectionery layer from a mixture of solid and liquid components.

EQUIPMENT FOR COOLING

The finished layer is passed through cooled drums of compaction units impressing its final thickness and structure.

Afterwards, the layer enters the refrigeration tunnel, where it is cooled to a condition in which the blanks will retain their shape.

BARS FORMING EQUIPMENT

The cooled layer enters the bar forming machine, in which bar blanks of a given size are shaped with a system of circular knives

To prevent sticking, the rows of blanks are separated to provide sufficient gap.

GUILLOTINE

The guillotine cuts off the workpieces of a given length from the obtained rows with their separation along the length.

EQUIPMENT FOR BARS DECORATION

Bar blanks are sent for decoration, where decoration machines and units, if necessary, lay additional hard and pasty layers, and also cover the bars with glaze.