CONTRACT MANUFACTURING CAPABILITIES
RESEARCH AND DEVELOPMENT LAB
Our research and development lab is capable of taking your chocolate vision and turning it into reality.
Specialising in recipe development, viscosity, inclusions/one shot ratios, mixing and blending; our Chocolatier will develop a product to meet your needs.
Our high performance Swiss Awema one shot depositor allows small trial production that
replicates full scale plant production.
275 x 175 mm one shot molding plant with daily output of 11,000 lbs.
205 x 625 mm Imperial 3 stage shell and one shot molding plant with daily output 30,000 lbs.
275 x 650 mm high speed Carle and Montanari one shot molding plant (features a 3 dimensional book molding module) daily output of 40,000 lbs.
300mm Neilsen Enrober with 30ft cooling tunnel.
BEAN TO BAR CHOCOLATE MELTING AND TEMPERING
Over 150,000 LB melting capacity dedicated organic and single origin.
5 Sollich continuous tempering machines.
WRAPPING AND BAGGING
Tuck and fold piece wrapping, sleeve wrapping, bar wrapping and boxing.
Bosch Sig HMR High Speed Flow Wrapper (1600 WPM).
Three fin seal flow wrappers (average WPM 140), Bosch J Wrapper (Average WPM 400).
3 sig CL bar wrappers (approx. 150 WPM), 1 sig ck wrapper (130 WPM).
Three Carle and Montanari fully automatic tuck and fold wrappers (350 WPM each machine).
Two Horizontal Form and Fill Baggers (65 / 30 PPM).
Pre-formed pouch bagger (20 PPM).