To achieve an optimal smooth gloss without marks from air inclusions, it is essential that your moulds are pre-heated. Our pre-heating tunnels provide a temperature range you can adjust to suit your product needs, and evenly applies it for homogenous heating of every mould.

For perfect shapes and figures, it is essential you start with the exact same quantity of chocolate mass.  Our depositing technology provides consistent depositing by weight. By shaking the moulds we ensure that unwanted air is being removed.

A tight seal is critical for a fully complete final figure or shell. We use centering pins and magnets to lock the empty mould on top of the mould containing your chocolate mass to ensure a perfect seal, every time.

An even distribution throughout the mould is key to achieving a good-looking product with a stable construction. We use vibration to distribute your chocolate mass with careful rotation that ensures you get consistent coverage throughout the mould.

You need each chocolate shell to cool without sagging. To do so, we use rotational forces applied in a two-axis movement with an inner and outer frame. This holds your semi-liquid mass in place while it cools. A final shell cooler (without rotation) completes the process.

There is an art to knowing when you can open the mould without damaging your shape. Depending on your product, we use set dwell times, or include a 180° hammering movement, to ensure the automated mould opening occurs at the right time for each recipe.

When the temperature is right, we use a twist station to ensure each shape is ready for removal. Our state-of-the-art pick-and-place solutions use vacuum suction to gently and safely lift your finished articles and set then down into counter molds or a moving belt, ready for packaging.