MOULDINGS AND EXTRUSIONS


IN PRACTICE, CONFECTIONERY PRODUCTION LINES WILL OFTEN NEED TO COMBINE A VARIETY OF DIFFERENT


EXTRUSION SYSTEMS ALONG WITH DOWNSTREAM FORMING, CUTTING OR ENROBING, TO ENSURE VERSATILITY”


but the increasing flexibility provided in new equipment helps ensure continued innovation in this sector. In recent years specialist extruders have


also come onto the market to handle the growing consumer demand for sugar-free or protein-fortified confectionery options, which requires twin-screw principles to be adapted to ensure the equipment is able to handle sticky, hygroscopic or high-viscosity masses.


Licorice solution A twin screw, counter rotating, intermeshing extruder from CP Extrusion is mainly used in licorice production applications. One of its benefits is said to be its energy efficiency – around 30% less than competitive equipment – which has been made possible due to its innovative screw design. In a single machine the mass is cooked,


mixed, dehumidified and pressed though the die-system. This ensures constant and controllable cooking temperature, constant throughput, a low and constant moisture content and minimal product waste during start up and stop procedures. The extruder also promises quick changeover times and is


34 • KENNEDY’S CONFECTION • AUGUST/SEPTEMBER 2025


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