Moulding of solid products with or without inclusions, with aeration, tablets, couvertures and combination of chocolate types. Moulding of products with solid centres such as wafers, biscuit centres, big inclusions and bars. Traditional inverting moulding of any shell, surprise and easter eggs.
One-shot, triple-shot moulding of center or solid filled chocolate articles with various ingredients e.g. nougat and caramel. Also possible in different chocolate types as well as different moulds for different shaped chocolate articles.
Protein bars are popular for their convenience and nutrition. Manufacturing involves molding with various ingredients like nougat and caramel to create delicious and protein-packed snacks..
The Alice™ II depositor and extruder is meticulously designed for both safety and efficiency. Its pressure-controlled feeding system handles raw materials with care, maintaining their structure for precise deposits and minimal deviations. Its modular design allows for quick tool changes, such as pivoting nozzles and wire cutters, adapting seamlessly to your product. This results in better final product quality, increased versatility for various materials, swift production changeovers, the ability to clean the extruder head while the line runs, reduced downtime, and a stainless steel build for easy washdown, ensuring a hygienic solution.