Explore the Confectionery Line

Aerated moulding

Moulding of solid products with or without inclusions, with aeration, tablets, couvertures and combination of chocolate types. Moulding of products with solid centres such as wafers, biscuit centres, big inclusions and bars. Traditional inverting moulding of any shell, surprise and easter eggs.

Triple-shot moulding

One-shot, triple-shot moulding of center or solid filled chocolate articles with various ingredients e.g. nougat and caramel. Also possible in different chocolate types as well as different moulds for different shaped chocolate articles.

Top quality and performance

We specialize in delivering top-tier extruders, depositors, and chocolate tempering machines, all crafted with an unwavering commitment to quality and performance. Drawing from over a century of expertise in the chocolate industry, our bar & protein bar manufacturing machines are a testament to the legacy of innovation and precision that defines our brand.

Alice™ II: Precision and Flexibility in Depositing and Extruding

The Alice™ II depositor and extruder is meticulously designed for both safety and efficiency. Its pressure-controlled feeding system handles raw materials with care, maintaining their structure for precise deposits and minimal deviations. Its modular design allows for quick tool changes, such as pivoting nozzles and wire cutters, adapting seamlessly to your product. This results in better final product quality, increased versatility for various materials, swift production changeovers, the ability to clean the extruder head while the line runs, reduced downtime, and a stainless steel build for easy washdown, ensuring a hygienic solution.

Alice™ II – Depositor and extruder

Specifications

Type of productionMasses used for protein bars and fillings.
Sophisticated products such as combined masses from liquid to very high viscosity, co-extrude, combine colors, flavors and inclusions
Final productsChocolate-covered biscuits
Tablets
Praline
Bars
Nutrition bars
Protein bars
Moulding processesAerated moulding
Triple-shot moulding
Capacity240 – 1.920 kg/h
Working width400 – 2x 800
Line speed1,0 – 2,0 m/min
Rows across8 – 2×16
Pitch50 mm
Piece weight40 gram
SectionsForming/extrusion of protein center
Pre-cooling (drying)
Cutting/cross-cutting (ultrasonic cutting)
First enrobing/bottoming
Sprinkling and collection of excess sprinkling material
Second enrobing/bottoming incl. Decoration
Final cooling
Compatible extruderAlice™ II
Alice™ S Extruder

Seamless installation and quick start with Aasted Confectionery Line

Installation overview

Our dedicated team ensures a smooth and efficient installation process. From initial setup to full operational status, we handle every detail to get your production line running seamlessly.

Training and support

We provide comprehensive training for your staff, ensuring they are fully equipped to operate and maintain the Confectionery Line. Our support extends beyond installation, offering ongoing assistance whenever needed.

Maintenance and optimization

Regular maintenance and optimization services are available to keep your line running at peak performance. Our experts monitor your system and provide necessary adjustments to maintain efficiency and productivity.

Discover the Aasted Technology Center

Unlock new possibilities for your chocolate production by testing and refining your products at the Aasted Technology Center. Our state-of-the-art facility provides a unique opportunity to experiment with different formulations and processes, ensuring your products meet the highest standards of quality and innovation.

Learn more about the Confectionery Line

Our team is ready to provide you with detailed information and answer any questions you may have about the Universal Moulding Line. Discover how our innovative solutions can elevate your production capabilities and meet your specific needs. Don’t hesitate to reach out and explore the possibilities with Aasted.

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