INTERPACK PREVIEW
REVOLUTIONARY COATING TECHNOLOGY FOR UNLIMITED POSSIBILITIES
HALL: 3 STAND: F46
At interpack 2026, Lothar A. Wolf Spezialmaschinen-GmbH will present the upgraded belt coater DRA, which offers the confectionery industry fantastic opportunities to create trendy products for the booming snack market — all with unbeatable productivity.
A
s the global market leader in belt coating systems, Wolf presents its latest generation of the DRA, setting new standards
for chocolate coating. In the upgraded DRA, freeze-dried fruits, berries, nuts, or cookies are coated with chocolate, sugar, or fat mixtures in a highly efficient yet gentle process. Thanks to improved airflow within the machine, the performance of the coating cabin has been significantly enhanced — both in terms of capacity and product quality. The DRA opens up virtually unlimited
possibilities for innovative snack products: up to three different mixtures can be applied to a centre in a single production run. Whether vegan, organic, or protein-enriched dragees — the DRA enables the highly efficient production of trending products that are in high demand among consumers. Multi-layer coatings not only increase
product variety but also improve the quality of the coated products. For example, pre- coating nuts with sugar reduces fat migration and stabilizes delicate skins, while the sugar layer simultaneously provides a pleasant crunch and enhances the taste experience. An optional sprinkling device allows for the final application of powders or dry ingredients, further expanding product variety. The cleaning process within the machine has also been further optimized, ensuring even more efficient handling in daily production. As a fully automatic Wolf Coatmaster
Line, the system offers the fastest coating times in the industry. This high efficiency not only saves valuable resources but also reduces energy consumption. Also targeting the growing snack market,
Wolf is showcasing its WCF bar former at the trade show for the production of cereal products. Various types of binders, such as fat or syrup, can be used; thanks to a heated hopper, chocolate can also be used as a binder. The cereal former offers impressive flexibility in the
46 • KENNEDY’S CONFECTION • APRIL 2026
THE HIGHLIGHT AT THE BOOTH: THE NEW DRA FROM WOLF
production of a wide variety of product types, enables quick format changes, and guarantees consistently high product quality. Wolf is also showcasing its tempering machines at the trade show: The universal
tempering machine features a 3-stage tempering process and — depending on the core size — can process mixtures containing up to 30% by volume of ingredients such as nuts, cookies, or dried fruit. For special applications, Wolf is showcasing the hybrid tempering machine, a combination of disc and column tempering designed specifically for low-volume production and specialty compounds. Another highlight awaits visitors at the booth: the Wolf Decorator in action. This fully automatic machine enables decorative chocolate applications of the highest quality and opens up new creative possibilities for modern confectionery products.
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