MOULDING AND DEPOSITING
its modular architecture. Depositors, mould transport systems, vibration units and cooling modules are designed as interoperable components, enabling lines to be configured according to production needs while retaining the option to expand or adapt in the future. On Trikno lines, moulds are conveyed
on freely moving belts through each processing stage, supporting both intermittent and continuous production modes. This gives the flexibility to undertake short runs with frequent changeovers as well as sustained high- volume output with minimal downtime – allowing for product diversity without compromising throughput. Trikno’s equipment supports single- shot and multi-component depositing, allowing for the creation of filled chocolates with accurate centre positioning and uniform shell thickness. Beyond core depositing functions, its
systems also enable highly controlled decoration using very small volumes of chocolate. Fine dots, lines and surface accents can be applied with repeatable accuracy, to allow for detailed decorative elements, textures or branding directly into the moulding process. This capability supports the growing demand for visually distinctive products that retain a hand- finished appearance. Trikno’s UK distributor, Premier
Forrester, went on to point out, however, that consistent product quality depends on more than just the depositor, arguing that integrated precision vibration tables can help ensure proper mass distribution and air release within the mould, contributing to clean surfaces and reliable demoulding. Further, it is important that cooling solutions are engineered to support controlled crystallisation to reduce the risk of visual defects and variation between batches. In the confectionery sector, depositing and moulding equipment have become central to operational success. They determine not only output volumes but also the uniformity of shape, weight and texture. For manufacturers seeking to maintain a competitive advantage, understanding the technologies that underpin precision and consistency in modern depositing and moulding solutions is becoming ever more important and it is clear that depositing and moulding technology is transitioning from simply being an operational asset and is becoming a strategic tool .
Depositor retrofits reduces product waste and speeds production for Maeve
At the same time that Seattle Chocolate was rebranded early in 2025 to become Maeve, it also took the opportunity to refresh its production lines – adding a series of new depositors. “Our decades old moulding plants were in need of an upgrade. We had chocolate leaking out of every seam and our deposit consistency was all over the place,” explained, Larry Brighton Director of Engineering at Maeve. The first step was to tackle a
dated bonbon depositor. With new change parts provided by Egan Food Technologies the piston block was replaced, and a new stand was built. “The fit and precision is awesome,” says Larry. “We were so impressed with how well the first upgrade worked that we decided to do more.” The next step taken was
for Egan Food Technologies to retrofit custom depositors for the chocolate bar line, which uses the cold pressing method to create a chocolate shell. A second depositor fills the bars in a ribbon style over a moving mould, while a third seals the back of the bar with chocolate. “We had old servos driving the depositors and they
were starting to fail regularly,” says Larry. “Our second depositor works especially hard, depositing blended inclusions that make up some of Maeve’s unique 25 flavours.” Using this method of bar-making, demands consistent deposits otherwise it becomes necessary to scrape excess chocolate from the mould. “Because of the risk of allergens, we cannot reuse or scrap, so this was a big deal,” explained Larry. “So, if we scrape moulds, we have to throw the scrap away.” With the new depositors, Maeve’s deposit consistency has improved greatly, reducing waste. The production line itself
is also now moving faster, producing 18 moulds per minute instead of the 10-11 that were previously possible. As Larry worked with Egan Food Technologies to increase the speed of the line, the team also identified the need for changes in the controls after the depositors had been commissioned. Because the HMI control panels have secure internet access, an Egan Food Technologies’ engineer was able to quickly and easily reprogram the depositors remotely.
FEBRUARY 2026 • KENNEDY’S CONFECTION • 29
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