Two Experts. Aasted & Tanis.
Two Experts. One Complete Bar Solution.
Aasted and Tanis combine decades of confectionery expertise to deliver a fully integrated, high-performance bar production solution. From cooking and aeration to extrusion, cooling and enrobing, every process step is engineered for consistency, efficiency and industrial-scale reliability.
Raising the Bar in Confectionery Production
At Aasted, we believe the future of confectionery manufacturing is built on integration, precision and flexibility. Together with Tanis, we have developed a complete end-to-end bar line solution that combines deep process expertise with world-class equipment engineering to meet the growing demands of modern confectionery production.
Tanis contributes decades of specialized experience in confectionery kitchen systems and the processing of high-viscosity masses such as caramel, nougat and protein-based formulations. Their technologies are designed to ensure accurate thermal control, stable moisture activity and consistent mass behavior throughout production.
Aasted complements this with more than 100 years of engineering excellence in chocolate, bakery and confectionery equipment. Our expertise in extrusion, cooling and enrobing technologies enables manufacturers to achieve reliable throughput, precise forming and consistent product quality at industrial scale.
Together, Tanis x Aasted provide a seamless and fully integrated production line designed to optimize every stage of the candy bar manufacturing process.
Complete Process Integration
The solution covers the entire production flow — from ingredient preparation and cooking to forming, cooling and finishing. Every component is engineered to work as one streamlined system, reducing complexity while improving operational performance.
The integrated line supports a wide variety of bar formats, including:
- One-layer bars
- Multi-layer bars
- Bars with nuts and inclusions
- Protein bars
- Nougat and caramel-based products
With flexible configurations and modular design, manufacturers can quickly adapt production to changing recipes, formats and market demands.
Precision Without Compromise
The Tanis kitchen systems provide controlled cooking, aeration and mixing processes that preserve texture, optimize consistency and minimize waste. Dedicated systems for nougat, caramel and protein masses ensure every recipe receives the correct treatment for stable downstream processing.
Further along the line, Aasted extrusion technology delivers accurate shaping and exceptional layer definition while handling sensitive masses gently and efficiently. Combined with advanced cooling tunnel technology and precise enrobing systems, the result is a stable, predictable process that ensures premium product quality from start to finish.
Designed for Efficiency and Sustainability
The Tanis x Aasted solution is developed with operational efficiency in mind. By simplifying the production flow and reducing unnecessary process steps, manufacturers benefit from:
- Reduced product waste
- Lower energy consumption
- Faster product changeovers
- Smaller production footprint
- Easier cleaning and maintenance
- Improved operational reliability
This enables confectionery manufacturers to increase output while supporting more sustainable production practices.
One Partner for High-Performance Bar Production
By combining Tanis process expertise with Aasted engineering excellence, we deliver more than individual machines — we deliver complete, reliable and future-ready bar production solutions.
From controlled cooking to premium enrobing, every detail is designed to help manufacturers produce high-quality confectionery bars with maximum consistency, flexibility and efficiency.
