"True chocolate" – apart from the quality feedstock & the state-of-the art production process this means a specific texture. To reach this profound knowledge of sophisticated melted chocolate properties & regularities related to the formation of the preset chocolate texture under its solidification is required. Therefore, in the production of chocolate products launching of an up-to-date chocolate molding & forming line equipped with the best facilities for the prestructuring of a liquid chocolate mass & controlled molding conditions is of vital importance.

The advanced confectionary includes a mass preparation section, a product molding section & packaging. In the course of the product molding the following operations are performed: the product conveyance, molding, heating / cooling & ejection.

A chocolate molding plant is a group of structurally combined various machines linked by conveyors; it is designed for chocolate molding (both filled & unfilled) & suitable for the operations referenced below:
  mold heating,
  molding or filling molds with doses of a chocolate mass with/without filling
  dose packing due to vibration,
  product cooling & demolding by means of impact or vibration.

"Anton Ohlert" company offers tailor-made molding lines:
  lines for chocolate product molding (mono-products, filled products, double-shaped products & "Assorted chocolates")
  modular lines (for starch molding of jelly products, etc.)
  lines designed for starchless molding of high-boiled sugar products & fondant products (rock & soft candies, fondant products & toffee)