Chocolate Moulding
“[The removable Archimedean screw] enables customers to clean the machine thoroughly and make seamless transitions between different chocolate types, colours, and flavours, including those with small inclusions”
Sustainability Initiatives SACMI has incorporated sustainability initiatives into their equipment, including high-efficiency brushless servomotors and electronic control of fan motors. They are committed to reducing energy consumption and improving energy efficiency. One notable success story involves a large production line with the need to produce over 50 different formats with different ingredients and colours. SACMI’s solution allowed for rapid and automatic colour changeovers without stopping the line, enhancing efficiency and productivity. SACMI stays at the forefront of industry trends through their investment in a comprehensive training and development centre. This facility allows customers to undergo training and trials on SACMI machinery, fostering close interaction and enabling the company to understand and react to product trends effectively.
SELMI: A Vision of Agile and Affordable Production SELMI, under the established
leadership itself of CEO Paolo as a prominent supplier of
One of SELMI’s most popular innovations is the removable Archimedean screw on their EX Continuous Tempering Machines. This innovation enables customers to clean the machine thoroughly and make seamless transitions between different chocolate types, colours, and flavours, including those with small inclusions. SELMI’s commitment to customer success is apparent in their newly established training and development centre,
inviting customers to undertake training and trials on SELMI machinery. This facility fosters close interaction with customers, enabling SELMI to understand and react to product trends, developing machines that empower customers to manufacture the products of the future.
Selmi, has chocolate
machinery to artisan and semi-industrial chocolate producers and bakeries. With a history rooted in hazelnut processing, SELMI shifted its focus to chocolate machinery under Paolo’s guidance, introducing agile production solutions that can be delivered in “8 weeks or less.” SELMI’s most recent innovations include the “Mould Loader
175” and the “TUTTUNO 9 One Shot Depositor.” The Mould Loader 175, as described by Paolo Selmi, is capable of filling up to “300 moulds per hour.” This innovation effectively doubles the cooling length of cooling tunnels, significantly enhancing overall efficiency. The TUTTUNO 9 One Shot Depositor, featuring nine nozzles and designed for filled bars, demonstrates SELMI’s commitment to pushing the boundaries of what’s possible in chocolate moulding, with production capability up to 240 moulds per hour.
KennedysConfection.com
A Bright Future for Chocolate Moulding In conclusion, the dynamic and innovative nature of the chocolate moulding industry is exemplified by the insights and innovations presented by Winkler und Dünnebier Süßwarenmaschinen GmbH, SACMI Packaging & Chocolate, and SELMI. These companies stand at the forefront of the industry, continuously shaping its future through cutting-edge technology and adaptability to evolving customer demands. Their commitment to
excellence, adaptability, and
sustainability paves the way for a brighter and more delicious future in the world of chocolate. As the chocolate manufacturing landscape evolves, these industry leaders will continue to drive innovation, ensuring the world of confectionery remains as exciting as ever. The chocolate industry, with its centuries-old legacy, thrives on innovation and progress, and the dedication of these companies to advancing the art of chocolate moulding ensures that the sweet delight of chocolate continues to evolve and enchant taste buds worldwide.
Kennedy’s Confection October 2023 33
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
