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Confectionery
 Zoom++
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Aerated
nougats |
Chewy
nougat
French
nougat
Fruit nougat
Hard nougat
Short nougat
Soft nougat |
| Aerated sweets |
Angel
kisses |
| Brittle products |
Crocant
Nut brittle
Sesame brittle |
| Bubble gum,
Chewing gum |
Balls
Bars
Blocks
Cigarettes
Coines
Cushions |
| Chewy sweets |
Caramel
chewys
Chewy
mints
Fruit
chewys |
| Chocolate paste |
Truffles |
| Coconut products |
Bars
Candies
Kisses
Pastes
Squares |
| Colloidal based
articles |
Gelatine, pectin,
starch |
| Confectionery
Lozenges |
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| Creme
Paste |
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| Crisp
rice squares, bars |
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| Easter
eggs |
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| Fondant products |
Cremes
Fruit
Mints
Patties |
| Fruit Masses |
Date,
Fig, Marmelades, Plum
Fruit
bars
Fruit
leathers |
| Fudge |
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| Gianduja |
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| Granola
Cereal bars |
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| Gums |
Fruit
gums |
| Halva |
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| Jellies |
Agar
Agar
Gelatin
Jelly Beans
Pectin
Starch |
| Liquorice
confect |
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| Marshmallows |
Extruded
or deposited |
| Marzipan |
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| Milk caramels |
Short,
soft, chewy |
| Nonpareils |
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| Nut pastes |
Praline
nougat- Hazelnut Paste |
| Peanut butter |
Cups,
bars
etc. |
| Percipan |
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| Taffy |
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| Truffels |
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| Turkish
delight |
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| Turkish
Honey |
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| Turkish
Lokoum |
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| Turrone |
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| Vermicelli |
Chocolate,
compound
and sugar |
From the material examples the individual
products can be shaped into: single or multi-layered or filled
bars, pralines, goods with different shapes
Selection according to production methods:
Mass preparation, mixing, cooking system batch wise continuous
Forming single or multi layered
Sheeting
Extrusion single or multi layered or filled up to six different
masses at once
Depositing into mould
Depositing without moulds
Drop depositing
Rotary moulding
Wire cutting
Strand and transversal cutting
Stamping, Punching
Spherical shaping
Enrobing
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