Equipment for refining cocoa liquor, conching, tempering, and molding chocolate into bars, pralines, or coatings. These machines ensure smooth texture and controlled crystallization.

Automated systems that shape candies, bars, or caramels with consistent size and weight. They allow flexible designs for various confectionery products.

The core machinery for extruded snack production. Raw materials are cooked under heat and pressure, then forced through dies to create specific shapes like curls, rings, or sticks.