Three pilot plants are available for the production of hard and soft caramels. Two die-forming lines for high boilings and a low boiling line with cutting and wrapping machine. In addition to different batch cookers, sugar pulling machines and the one-shot depositing, continuous and discontinuous pressure whips are used. The sugar confectionery products can be packaged via vertical or horizontal packaging machines.
Here chocolate is made directly from bean to bar. The entire manufacturing process, starting with the preparation and cleaning of cocoa beans, roasting, grinding, conching and moulding into bars (filled and unfilled products in a one-shot process) can be represented in this department. The ZDS has the technical requirements to show classic and alternative production technologies on a pilot scale. For this, ball mills, rolling mills and conches are used as well as different tempering machines. The machine park is supplemented by a modern sugar grinder and a cocoa butter press as well as a centrifuge for chocolate hollows and a horizontal packaging machine for bars.
The heart of this modern technical center is an industrial production line for fine baked goods with a continuous steel belt furnace (6 m long). In addition, the department has numerous machines for the production and further processing of wafers, hard biscuits, crackers, gingerbread, puff pastry, macaroons and many other filled and unfilled fine baked goods. But also for baked, extruded and fried snacks the department is well-equipped.
This department produces the entire range of gum and jelly products, including liquorice. The technical possibilities also include the production of marshmallow, marzipan, nougat, fondant, brittle and above all pralines. For this purpose, pressure dissolvers, fondant tablating machines, roasters, one-shot casting machines, continuous and discontinuous aeration systems as well as a modern coating machine with cooling tunnel are available.
Here are all kinds of hard, soft and chocolate dragees can be made; for this purpose there are five classic coating pans, an automatic panning line and a belt coater available. For special silver dragees, a glass coating pan is used. However, our chewing gum practical courses are also regularly held in this technical department.
This technical department provides the process technology for continuous and discontinuous ice cream production. In addition to jetstream mixers for the introduction of pow der in liquids, homogenizer, pasteurizer and three freezers and two cold storage cells are available for this purpose.