MOULDINGS AND EXTRUSIONS


variants. The intermeshing screws, which are a feature of the extruders, are self-wiping, making the equipment easy to clean. The infeed section has the option to be fitted with a twin-screw, counter-rotating design, offering a stable, de-aerated infeed to ensure a constant mass flow from the extruder. Additional, different infeed units can


also be created, to suit specific application needs. The extruder is built onto a single base frame and all parts that come into contact with the product are made from stainless-steel.


Gum and candy solutions Loynds can offer a range of confectionery extruders, designed to work with gum and some candy products. Its machines can be supplied with nozzles for solid ropes or centre filled ropes. Liquid or powder filled centres can also be extruded to create a wide variety of different confectionery products. Loynds’ understands that each


confectionery production line is unique which is why its extruders are available for one, two, or four ropes configurations. Filling capabilities include liquid or powder-filled centres, while solid or centre filled nozzle


options are also available, in addition to solutions that offer multi-rope extrusion capabilities with round or square profiles or sheets. All of the units feature variable speed


control and are equipped with electric heating for both the extruder and the head.


Heavy duty offering Carugil offers counter-rotating twin-screw extruders designed for confectionery masses including bubble- gum, chewing gum, soft candy and toffee, and they can offer a good addition to the company’s range of ballformers and cut & wrap machines. The heavy duty construction and


the fact that all areas in contact with the product are made of stainless steel makes this exxtruder a good choice for confectionery applications. The twin- screw infeed section with counter-rotating screws, which provide a stable infeed, are said to result in a constant mass flow for the extruder. A water jacketed extrusion barrel with


electronic temperature control allows for accurate and even temperature across the entire extrusion process. Carugil argues that its extruders are


well suited for the production of centre- filled products thanks to the high-pressure stability of the screws, which provide a constant and even flow of the filling mass. Additional filling devices can be attached to the extruding head for the production of semi-liquid filled products or flakes. Two or more of the extruders can also


be combined to produce co-extruded products and a wide range of extruding heads and nozzles are available to cater for different combinations of colours, flavours and shapes. 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 the line has the versatility to create a wide variety of different products. Looking to the future, advances in


digital control, process monitoring and energy efficiency look set to shape the next generation of extrusion technology. With the growing pressure to reduce waste, reduce energy consumption and accommodate more sustainable formulations, extruder design is continuing to evolve to provide consistency, flexibility, and also greater accountability in confectionery production.


Adding wafer into the moulding mix


Johannes Greil, Head of Product Management Business Unit Wafer, and Andreas Clemenz, Department Manager Application Center Business Unit Wafer at Bühler, discuss the benefits of adding wafer into moulded chocolate products. The chocolate moulding and manufacturing industry is


currently affected by mounting economic pressure – driven by the steep increase in raw material costs and, more critically, by extreme supply volatility that shows no sign of easing in the mid-term. This loss of planning certainty can undermine the ability of confectionery manufacturers to commit to long- term investments which constrains innovation and capacity expansion. In response, many confectionery producers are actively


exploring alternative ingredients that preserve product quality while reducing recipe costs and reducing dependency on international cocoa markets. One way forward in this respect is the partial substitution


of chocolate components with wafer, which offers two clear advantages – it is less expensive than chocolate, delivering immediate cost savings, without compromising established brand identities. Secondly, wafer can add desirable sensory attributes – lightness, aeration, and a distinctive crisp bite


– that can enrich the overall consumption experience. When integrated thoughtfully into moulded formats, wafer layers or inclusions can diversify and elevate textural contrast and can also support premiumisation strategies. Wafer also aligns with health and wellness trends by enabling lighter textures and potentially lowering the overall caloric density per portion. Because the primary ingredient of wafer is flour, manufacturers can increase the share of locally or regionally sourced raw materials in their products. This helps strengthen supply chain resilience and creates a credible marketing proposition grounded in community support and reduced environmental impact. From a technological standpoint, successful integration of


wafer into chocolate moulding requires careful consideration of the process parameters and quality assurance – maintaining crispness is central to delivering a consistently high-quality product. Bühler is able to support confectionery manufacturers when it comes to design and engineering fit-for-purpose equipment to successfully add wafer into moulded chocolate products. It can also help accelerate product development, drawing on its technical expertise and many years of practical experience.


36 • KENNEDY’S CONFECTION • AUGUST/SEPTEMBER 2025


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60