HomeFood technologiesConfectioneriesRoller molding lines, CONBAR

Roller molding lines, CONBAR

Over the past 35 years, SOLLICH Conbar lines have become the global market leaders in modern bar manufacturing. Contributory factors have included not only the progressive technology but also the reliability (greatly prized by our customers), user-friendliness and enormous flexibility of Conbar®equipment.

Conbar bar manufacturing lines are suitable for nearly all products made from fatty masses, soft and hard-boiled sugar masses, aerated fatty and sugar masses, and a wide variety of mixtures containing nuts, fruit and cereals.

  • CONBAR means cooking, mixing, forming, cooling, cutting and enrobing.
  • CONBAR is the know-how, planning and management: from cooking to packing in the single machine.
  • We design and supply complete lines for production of chocolate bars: from cooking and preparation of raw materials to packing.

 

CONBAR machines support the capacity of 100 to 5,000 kg/hour and have the working width of 300 to 1,300 mm. All equipment is manufactured in strict compliance with sanitary standards. All parts, coming in contact with the product, are made of the stainless steel and are easily accessible for cleaning.

CONBAR machines are of high flexibility and versatility. They are easy in the process of recipes management, performed through a human machine interface (HMI).

Walzenformer Typ WEB

Roller former of the WEB type is suitable for all soft and aerated caramel masses, made without any addition of nuts, dried fruit, puffed rice and other additives. CONBAR formers are particularly appreciated for precision of the confectionery mass production, made without any additions, and characterized by ease of maintenance and ease of re-equipment for production of new products.

 

SOLLICH company developed special mixers for supply of roller formers, working both in batch and continuous modes, allowing automatic creation of a working production line in combination with the cooking equipment CHOCOTECH, starting from the initial loading of raw materials and finishing with the ready product output phase.

 

Walzenformer Typ WEТ

WET roller former is a forming and cooling equipment for thin layers (2.0 - 5.0 mm) of caramel, fudge mass or jelly, based on agar-agar.

WET machines are mainly used for forming of products' second layer. The items may be covered with ground nuts and coconut flakes, using a patented method, upon request of a customer.

Walzenformer Typ WEZK

WEZK roller former. In many cases, caramel or fudge mass, mixed with nuts, raisins, cereals and other elements, is formed as a single-layer bar or used as the second layer.

CONBAR roller formers allow:

  • direct feed from the cooking plant or the mixer without the need for interim cooling
  • cooling and moulding in a single machine
  • gentle moulding without pressure, without changing the weight or structure of the mass
  • easy changeover between products or changes to the product mass

Pigeon's milk - an old tradition with a modern twist

In many countries pigeon's milk is an aerated product, made of the agar jelly with the chocolate coating. Until now, the production was very costly and time-consuming, it could be carried out only in a batch mode, and only with the return waste, the volume of which increased the average index.

Nowadays technological development allows for production of this product, using the CONBAR line for fully automatic and continuous operation. The production process can be organized both in a single- and multi-layer version, made without any significant costs. Cooking, using the machines, manufactured by CHOCOTECH, forming and cutting, using CONBAR machines, and further chocolate enrobing, using special equipment, are performed in the production process. ENROMAT type allows this traditional product to earn the large market share on the basis of effective and low-cost methods of production.

CONBAR - cereal bars

The SOLLICH Conbar® line is the unrivalled market leader in cereal bar manufacturing thanks to its enormous flexibility. Single-layer and multi-layer products with an additional layer of a milk or yoghurt creme, caramel, fruit mass or filling can be produced.

Nowadays, more than 150 lines of this type are produced and working successfully in many countries around the world.

CONBAR - Krokant with nuts, brittle mass and toffee krokant

SOLLICH has developed a special Conbar® bar plant for high temperature boiled sugar materials. The high processing temperatures necessitate processing parameters other than those used with soft sugar materials. A distinction is made between nut brittle and toffee brittle. A high temperature boiled sugar material is used as a binding agent for nuts or sesame in the case of nut brittle.

Toffee brittle contains milk and fat in addition to sugar material and can be mixed with finely chopped nuts or almonds. Products of this nature are characterized by a high heat resistance. Depending on the type of product we also supply the whole cooking unit, in batches or continuously from the CHOCOTECH program.

CONBAR - Fruit bars

The increasing nutritional awareness of many consumers is having an impact on the nature of confectionery. It is therefore obvious that fruit and cereal bars of a high vitamin, protein, mineral and fibre content are gaining popularity.

SOLLICH has exactly the right equipment for the job - CONBAR lines doing everything you need from cooking the jelly to forming and cutting.

Food technologies
© Anton Ohlert 2012
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