In order to achieve all these goals, it is necessary to reach the optimum humidity during production and storage of products! The quality of confectionery: chocolates, candies, marshmallow, candy floss, chewing gum, toffee, etc. The quality of pastry: cookies, ginger-bread cookies, waffles, cakes, sponge-cakes, etc. Technologically, in these areas it is necessary to dry air to ensure high quality of the finished product. Formation of condensed moisture on the surface of production equipment cooling rollers and tunnels and at production facilities.
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- Candy Industry Trends to Watch in the Year Ahead
- Sweets and snacks: trends and outlook
- Businesses from across confectionery and bakery sectors to attend Gulfood Manufacturing
- Russia’s sweet tooth: an updated look at Russia’s confectionery sector
- Product Brands
- Confectionery Processing
- Packaging confectionery with confectionery packaging machines from LoeschPack
- Confectionery ERP
ConfectioneryVIDEO ON THE TOPIC: Center Filled Candy Production
When it comes to packaging chocolate, LoeschPack is a premium supplier of fold wrapping machines for all types and shapes of bars, tablets and napolitans. Our chocolate packaging machines , chocolate wrapping machines and systems are a byword for innovative engineering and top performance. LoeschPack offers creative freedom to design pack styles. Your chocolate packaged in aluminium, paper or cardboard, hermetically sealed or wrapped for ultimate convenience — almost any kind of packaging can be produced, from primary packaging to the sales tray.
We primarily and secondarily pack the following chocolate products and many more. We work hand in hand with you to develop the right packaging for your product, and guarantee ideal packaging design and quality. At the same time, our chocolate packaging machines and chocolate wrapping machines and systems handle your chocolate products with the greatest care at every stage of the process.
Products are packaged using envelope, band or cube wrapping. The items are wrapped as required in either one, two or three packaging materials — also including additional materials such as reinforcement cardboard or inserts. To us, packaging chocolate means delivering solutions that satisfy your specific needs and meet your high quality standards.
Get in touch today and find out all you need to know from our packaging specialists! When packaging chocolate, we possess the specialist expertise that over almost years has made LoeschPack one of the leading companies in the industry. Global players and medium-sized producers alike now put their trust in the chocolate packaging machines and chocolate wrapping machines from LoeschPack.
Fold wrapping, packing, loading, feeding and cartoning demand specialist knowledge. Our employees are specialists with deep understanding of the challenges they face in production operations. We promote this full understanding of our work in a climate of personal responsibility. Flat, transparent hierarchies ensure an unbureaucratic atmosphere and quick decision-making. Integrated project management and the involvement of all relevant areas of the business guarantee maximum transparency, quality and lean processes.
You can trust our machinery and solutions in your value chain. We call this corporate excellence. High-performance horizontal form fill seal machine for primary packaging of chocolate bars and granola bars.
Your chocolate packaged in aluminium, paper or cardboard, hermetically sealed or wrapped for ultimate convenience — almost any kind of packaging can be produced — from the primary packaging all the way to the sales tray. Together with you, LoeschPack develops the right packaging for your product and guarantees the best packaging design and the highest quality.
The packaging machines and systems from LoeschPack handle your chocolate in a gentle manner in one or several steps. Products are packaged using envelope, band, cube wrap etc. They are wrapped as required in one, two or three packaging materials, also including additional materials such as reinforcement cardboard or inserts.
The LoeschPack machine range covers all commercial formats; beyond this, niche solutions are also no problem. Be inspired by our packaging specialists. Inner wrap of tightly sealed aluminium, OPP or bio-polymer film. Outer wrap in cardboard label with tear perforation. Pieces on U-shaped cardboard, inner wrap aluminium envelope, outer wrap cardboard label. Small format up to g, inner wrap of tightly sealed aluminium, OPP or biopolymer film. Outer wrap in paper label or envelope wrap.
One or two packaging materials possible. Full wrap of square or semicircular bars with bottom wrap. Optionally glued, sealed, open. Mixed packs of one or more rows. Hollow edge box with affixed lid, reinforcement cardboard and separators.
Several chocolate bars. Full wrap in PP film with tear tape. Longitudinal seam and end fold sealed, with tear thread. Top loading robotic cartoning of diverse products in display cartons. With or without attached lid. When it comes to packaging chocolate, LoeschPack offers you innovative end-to-end system solutions with its packaging machines and systems.
Packaging systems from LoeschPack stand for quality, performance and efficiency. We take our bearings from your specific requirements. LoeschPack integrates the equipment upstream in the value chain with unique expertise in the downstream packaging machine and takes care of all interfaces.
Feeder systems transport the chocolate from upstream processing systems to the packaging machinery in a controlled manner. From there, the distribution system is responsible for transporting it on to the packaging machine. Various product buffer systems can be easily integrated.
Buffering and feeding systems. In two-stage primary packaging, the chocolate products are packed in two packaging materials over two consecutive steps — either as monopacks or multipacks. Fold wrapping machines. In single-stage primary packaging, the chocolate products are wrapped in one or two packaging materials in a single operation — as monopacks. In secondary packaging, the chocolate products that already have primary packaging are wrapped with a second material, such as cellophane, PP or OPP film, cardboard label or a paper wrap, creating monopacks or multipacks as required.
Fully packed chocolate products are placed in open or closed folding carton trays or display cartons at the tertiary packaging stage. If required, filled cartons are sealed with cellophane.
Cartoning machines. At the final packaging stage, the packed chocolate products are prepared for dispatch using downstream equipment integrated in the process chain, for example in shipping cartons or on pallets. We primarily and secondarily pack the following chocolate products and many more Chocolate bars. Chocolate tablets. Chocolate blocks. Chocolate candies. Chocolate coated wafers. Chocolate balls. Chocolate coins. Chocolate eggs. Request an individual offer. Horizontal form fill seal machine FCB High-performance horizontal form fill seal machine for primary packaging of chocolate bars and granola bars Special advantages: Maximum availability For packaging of sticky products Ideal system ergonomics Up to 1, products per minute.
Feeding and distribution system for chocolate, chewing gum and other products Special advantages: Full row and shape contents can be taken over, singled and discharged in rows High outputs due to servo-driven belts and overhead chains. Target applications are smaller multipacks. Special advantages: Stands out with innovative multipacks Maximum product protection and performance in this segment Cartoning and cellophane sealing on a compact platform. Chocolate tablets e. Special pack styles Anything is possible.
Give free creative rein to your ideas. Chocolate pieces e. Chocolate tablets Small format up to g, inner wrap of tightly sealed aluminium, OPP or biopolymer film. Flowpack Various packaging styles with cold or hot sealable film possible. Bars and napolitains One or two packaging materials possible.
Chcolate pieces One or two packaging materials. Covering folds, hermetically sealed pack — fin seal. Chocolate tables Inner wrap aluminium foil envelope wrap, outer wrap carton label with tuck-in flaps. Chocolate tables Inner wrap flow pack pre-packed.
Outer wrap cardboard envelope label, side tabs tucked in. Mixed packs Mixed packs of one or more rows. Carton multipack Several chocolate bars. Upright pack, opening perforation for the lid. Multipacks Several chocolate bars. Display carton Small chocolate products in open sales tray. Various pack formations. Display carton Top loading robotic cartoning of diverse products in display cartons.
Primary packaging single-stage In single-stage primary packaging, the chocolate products are wrapped in one or two packaging materials in a single operation — as monopacks.
This application is a U. The present application relates to the production of jelly confectionery. The present invention also relates to new jelly confectionery compositions. Jelly confectionery is a broad expression used to refer to a class of confectionery made from a bulk sweetener such as sugar, glucose, a sugar-substitute or a mixture thereof, and a hydrocolloid gelling system which imparts setting properties on the confection. Typical hydrocolloids include pectin, agar-agar, gelatine, gum, starch and combinations thereof. Jelly confectionery is typically prepared by cooking the ingredients with the exception of acids, colour and flavour to the required temperature or the required solids content, cooling the hot fluid composition to a deposition temperature, adding acid, colour and flavour, depositing the jelly confectionery into a mould and cooling and conditioning the moulded product.
Candy Industry Trends to Watch in the Year Ahead
Account Options Sign in. My library Help Advanced Book Search. Confectionery Packaging Equipment. Jeffrey H.
Sweets and snacks: trends and outlook
On December 14, , amendments to nutrition labelling, list of ingredients and food colour requirements of the Food and Drug Regulations came into force. Regulated parties have a five 5 year transition period to meet the new labelling requirements. Confectionery products are foods that are generally recognized as sweet treats, including candy such as lollipops, candy canes, mints, candy floss, nut brittles, toffee, jellies, gummies, jujubes, licorice, fudge and caramels, candy bars, chocolate, chocolate-coated or chocolate-containing treats, chocolate compound confections, fruit snack products such as fruit leathers and fruit flavoured pieces, and frozen confections. Snack foods include foods such as pretzels, nuts, chips, and mixed snacks. Provincial regulations may also have labelling requirements that apply when these products are sold within that province. The labelling requirements detailed in the following section are specific to confectionery and snack food products.
Only with perfect packaging does your confectionery unleash its full effect. LoeschPack offers innovative full-service system solutions to make this possible. Our confectionery packaging machines are a byword for innovative engineering and top packaging speed. Working with LoeschPack represents the ideal way to boost your value chain. We pack your confectionery — from sherbert or compressed tablets to glucose sweets and all the way to round wine gums. We also pack soft and hard caramels, sweets, fruit gums, liquorice and marzipan. Our product range includes roll wrapping machines for hard or soft tablet-shaped lozenges such as wine gums. Your product is round, oval, multi-sided, quadratic, rectangular or curved?
Businesses from across confectionery and bakery sectors to attend Gulfood Manufacturing
United States. Office of International Marketing. Country Market Briefs.
Fruit slices are available in either regular size 14g per piece or mini size 2. Bulk cases are 6x5lbs. Wrapped Fruit Slices are sold in a 20lb master case. We would be happy to discuss your private label packaging requirements. Our packaging capabilities include trays from 2. We use high speed packaging equipment to ensure quality packaging at a fair price. We manufacture a large range of traditional hard candy products which are all free of major allergens and Kosher certified. The company manufactured sugar confectionery items and some chocolate specialties. For many years, the firm remained small and localized to the Manitoba market. Fruit slices were originally made from imported Agar seaweed strips which were cut, soaked overnight and then used to produce jelly in eighty pound batches. The jelly was cooked in an open gas-fired cooker and allowed to cool at ambient room temperature.
Russia’s sweet tooth: an updated look at Russia’s confectionery sector
Whether your company is private label, provides contract manufacturing, makes prepackaged items or manufacturers bulk chocolates, ProcessPro partners with you to help deliver quality products quickly to your customers. With your unique needs in mind, our confectionery ERP solution offers specific features tailored to your industry: quality control, recipe and inventory management, product development and regulatory compliance, to provide sweet results for your business. At ProcessPro, we know the industry pressures you face every day to produce high quality products, while constantly adjusting to ever-changing sales trends, regulatory requirements, seasonal needs, health initiatives and consumer tastes. Whether you utilize small or large scale batch production, we can help integrate and streamline processes throughout your organization to meet the needs of your growing company. Our ERP for formula management tracks details regarding the mixing and blending of toppings, fillings, glazes, icings and coatings to keep up with customer demands, health concerns and industry trends.
Confectionery manufacture has been dominated by large-scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties subtlety or sotelty , often with pastillage. The simplest and earliest confection used by man was honey, dating back over years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era. Sugar confectionery has developed around the properties of one ingredient — Sucrose. It is a non- reducing disaccharide. The principal ingredient in all confectionery is sucrose, which in its refined form has little flavour apart from its inherent sweetness. This handbook contains Packaging in the confectionery industry, Structure of sugar confectionery, Flavouring of confectionery, Confectionery plant, Ingredients, Quality control and chemical analysis, Medicated confectionery and chewing Gum, Chocolate flow properties, General technical aspects of industrial sugar confectionery manufacture, Manufacture of liquorice paste, Extrusion cooking technology, Manufacture of invert sugar, Marzipan and crystallized confectionery.
The industry showcase which is the considered the largest for the Middle East, Asia and Africa within its category, takes place between October, with a core focus on meeting manufacturers requirements to improve production efficiency and pricing while complying with increasing regulation. Gulfood Manufacturing will address these and other industry issues with the latest in processing technology on show across 81, square metres of exhibition space.
Packaging confectionery with confectionery packaging machines from LoeschPack
Around tonnes of sweets are thrown to spectators during the Cologne Carnival Procession — the weight of half a German intercity train. Source: bahnmobil, Feb.
Candy , also called sweets British English or lollies Australian English , New Zealand English , [a] is a confection that features sugar as a principal ingredient. The category, called sugar confectionery , encompasses any sweet confection, including chocolate , chewing gum , and sugar candy.
We differentiate between sugar-free and sugar-containing sweets hard caramels. These sweets may be filled creamy, liquid or powder-filled or unfilled. When it comes to the taste of our flavourful products, we differentiate between fruit and herbal sweets as well as between dairy and vitamin-enhanced varieties. There are principally two manufacturing processes for filled and unfilled hard caramels: pouring or embossing.