Aasted - Articles | Snack Food & Wholesale Bakery

Pack Expo 2017 set to be largest North American gathering of suppliers, manufacturers

Show set for Sept. 25-27 in Las Vegas.

September 20, 2017

The event boasts 30,000 attendees, including 5,000 international visitors from more than 125 coutnries, combined with 2,000-plus exhibiting companies spanning 800,000 sq. ft.

Leaders in Innovation: Innovate or hibernate

Leading processing, packaging equipment suppliers offer innovation insights.

September 20, 2017

Fostering an environment that begets innovation requires a combination of open-mindedness and discipline, incubation and inspiration.

Machine of the Month: Aasted Slab Line

Make your bar line dreams come true

Bernie Pacyniak

January 4, 2016

The Aasted Slab Line, which is the perfect choice for producing high quality granola and nougat bars either with or without inclusions.

Leaders in Innovation: Innovating insights from leading confectionery suppliers

Candy Industry Magazine provides innovative insights from leading confectionery processing and packaging equipment suppliers.

Bernie Pacyniak

August 18, 2015

Fostering an environment that begets innovation requires a combination of open-mindness and discipline, incubation and inspiration.

Nielsen Energy Enrober: Delivering energy savings of 50% or more

The patented Nielsen Energy Enrober from Aasted ensures substantial energy savings and long-lasting production with superior quality.

Bernie Pacyniak

November 24, 2014

The energy enrobing concept deviates from traditional enrobing with its ability to achieve superior control over the chocolate, which is enrobed onto the product.

Interpack 2014 Preview

Aasted Energy Savers

January 24, 2014

Innovative thinking merged with energy efficiency to produce Aasted’s line of energy savers.

Leaders in innovation: The color of innovation

Candy Industry’s annual section showcases suppliers who stimulate thought, develop product concepts, engineer efficiencies, introduce new processing lines and establish new market segments.

September 16, 2013

In their own words, executives from equipment, packaging and services companies offer their insights on how they view the innovation process.

Aasted’s energy-saving concept extended to enrobing

February 6, 2013

Aasted’s R & D team has invented a new way to feed chocolate into the enrobing machine, thus allowing a constant stable tempering index and temperature in the chocolate mass.

Greener tempering technology delivers cost savings

New machine features crystallization technology

November 27, 2012

The new groundbreaking energy crystallization process inside is the secret to energy savings.

Enrobing

Imagining innovation: A breakthrough in enrobing

Aasted employee inspired while taking a bath.

Bernie Pacyniak

November 27, 2012

Dennis Holmud admits to practically living in the lab, but breakthroughs don’t necessarily descend onto the workplace. In Holmud’s case, he was taking a bath.