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.