Candy Industry Equipment - Articles - Page 46 | Snack Food & Wholesale Bakery

Royal Duyvis Wiener, F.B. Lehmann celebrate ‘Cocoa and Choco Days’

February 6, 2013

Seeing is believing. In order to better communicate the capabilities and innovations available in cocoa and chocolate production equipment, Royal Duyvis Wiener and F.B. Lehmann organized Cocoa and Choco Days at their respective facilities in Koog aan de Zaan, Netherlands, and Aalen, Germany for customers and guests.

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.

Chocolate.com domain name for sale

Owner looks to sell website and accompanying business

Jorona Johnson

January 30, 2013

The Rodeo Drive of online domains is finally on the market. Sedo, the largest domain name marketplace, announced the sale of Chocolate.com and its accompanying business.

One on one with Hershey’s Terry O’Day

Senior v.p. of operations shares design and engineering concepts involved in building West Hershey plant addition.

Bernie Pacyniak

December 27, 2012

Senior v.p. of operations details process that went into building new $300-million plant, including why they decided to use more natural light, how green it is, and how they made their famous Kisses even better.

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.

Slashing energy costs in chocolate processing

Aasted introduces energy enrobing breakthrough

November 27, 2012

Innovation, much less breakthrough innovation, remains an ongoing challenge for suppliers to the confectionery industry.

Pack Expo 2012: Windy City Whirlwind

Pack Expo 2012 in Chicago provides attendees with a candy-centric approach to finding the latest technologies.

November 20, 2012

Today’s confectionery manufacturers face a variety of challenges, including the need to reduce costs, enhance efficiency, meet sustainability goals and compete in an ever-expanding marketplace.