PROSWEETS PREVIEW
UNIFYING EXPERTISE FOR THE CONFECTIONERY INDUSTRY
Coperion brings together its global expertise and integrated technologies at ProSweets Cologne 2026, showcasing automated, scalable confectionery solutions that optimise efficiency, quality, and innovation from ingredients to finished sweets.
Hall 10.1 A031 C
operion FHN plans to showcase their automated confectionery systems and equipment at ProSweets Cologne 2026. Attendees will see how united technology, expert teams, and global support can empower their confectionery operations worldwide.
Efficient process solutions for confectionery innovation Coperion’s Food, Health & Nutrition Division offers integrated, automated confectionery systems to optimize every stage of production through its Baker Perkins, K-Tron, Gabler Engineering, Kemutec, and Shick Esteve technologies. Our solutions seamlessly integrate weighing, feeding, sifting, milling, conveying, cooking, depositing, extruding, and cooling, enabling complete plant automation from raw ingredients to the finished, delicious product.
Coperion delivers:
High-quality products and unbeatable productivity We offer comprehensive process lines for a diverse range of high-quality hard candies, lollipops, gummies, and soft confectionery. Our advanced timal
automation and efficient systems ensure optimal production, helping to keep product costs minimized while maintaining ex eptional quality
oduction, helping to ning exceptional quality.. Scalable solutions
Our integrated technology is highly efficient across any throughput from 50kg/hour to 2,400kg/hour, unlike solutions that ar only cost-effective at large scales.
s that are llimited by rate
Ingredient handling with minimal degradation Advanced technology for handling and processing cocoa and milk powders, granulated and liquid sweeteners, salts and starches, while minimizing degradation Coperion’s innovative offerings empower confectionery manufacturers to push creative boundaries while maintaining economic and operational advantages. For instance, our patentedented lollipop stick placing system stands out in the industry for its exceptional quality and productivity. Additionally, we enhance ingredient value by efficiently processing
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the industry dditionally,
li 36 • KENNEDY’S CONFECTION • DECEMBER/JANUARY 2025/26 imited by rate or
inexpensive raw materials, such as grinding granulated sugar into fine powders like 6x, 10x, or 12x, which are typically more costly and challenging to convey. Our advanced sifting and de-lumping solutions further optimize ingredient utilization, reducing waste and improving overall process efficiency. Depositing into silicone or solid molds is the modern, efficient and
hygienic alternative to traditional processes such as starch molding, die forming and cut-and-wrap. Our Baker Perkins starch-free depositing process solutions are highly automated with virtually no waste and no molding starch to clean, dry and recycle resulting in minimized product costs, even at low volumes. Mold materials and construction are carefully chosen to match the characteristics of the product and deliver high- quality candies with a uniform size, shape and weight and with a glossy finish and smooth texture. Coperion Innovation Centers in the US and UK offer the opportunity for testing, recipe development, training and a variety of other services.
Coperion technologies for c onfectionery • Baker Perkins ServoForm™ starch-free depositing combines up to four components into a single candy with a range of patterns, including center-filled, multi-color, stripes, layers, and inclusions Baker Perkins Micr ilm™ cook oc
•
Baker Perkins Microfilm™ cooker’s unique, thin-film cooking process delivers consistent high quality across many types of sugar and sugar-free confectionery syrups for hard candy, cream and high-milk • Baker Perkins and ys
nt high
sugar and suga hard candy, cr er
TurboFilm Turb and nutr
toffee •
JellyCook batch continuous cooking
systems for a full range of confectionery and nutraceutical products including pectin an pectin and gelatin gummies, hard candy, toffee/caramel and fondant
Kemutec KEK® Centrifugal
Sifters with efficient cantilever design, tool-free cleaning and maintenance •
Sift cr w w ool-free Gabler Engineering Twin process opt qualit quality • Shick Es eve ingred i di t h dli ingredient handling Shick Esteve ingredient automation; dry and liquid
Screw Extruders combine mixing, kneading, and pulling into one continuous process, optimizing efficiency and product
kneading
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