Germany’s Handtmann machinery set for major ProSweets showcase
pic: Handtmann
German-based Handtmann confectionery, bakery and snacks machinery company is set to place a spotlight on its equipment ranges at the fast-approaching ProSweets event in Cologne, writes Neill Barston.
The sector showcase, which takes place at Koelnmesse betewen 23-25 April, will see the Biberach business highlight its ranges including portioning, cutting, separating, forming, dosing and co-extrusion systems that have been devised for a diverse range of applications, from soft product consistencies to firm products.
This includes machinery for processing sugar paste, bars in all variations, cookies, muffins, biscuit bars, fruit paste products, marzipan products, bread chips, vegetable sticks, crackers, herb bread, ginger bread, confectionery, magdalenas, quark balls, nut/chestnut/date paste or innovations such as candy in collagen casing or products in alginate casing.
As the company noted, one of standout features of its machinery is a focus on precise and accurate-to-the-gram portioning, which is a decisive advantage in terms of cost, especially for high-quality products. There will be demonstrations at its stand, A0001, on the sister show ISM’s boulevard.
In industrial production, the FS 510 forming system will be on display in a 24-lane version. The desired product shape is created using forming tubes positioned at the outlet. Product separating is performed linear to the product speed directly at the outlet, either with a wire or with a blade. Production can be onto racks or conveyor belts.
Another exhibit will be the single-lane FS 525 all-in-one forming system. It combines two different forming principles and thus provides unprecedented flexibility for the production of formed products: The hole plate moulding technique allows the production of free-formed 3D products.
The rotary cutting principle allows the production of different cross-sections with a straight cut. The optional use of a flattening belt and different structuring rollers further expands the given product design options. The manual MSE 441 auxiliary device for formed products will also be on display. Here, the product is pre-portioned by the vacuum filler and fed to the MSE 441. A forming insert creates the shape.
Cutting can either be performed by a blade or a wire cutter. In the Dosing section, the DV 85-1 dosing valve will be exhibited. In combination with a vacuum filler, flexible dosing of pasty and fluid products as well as products with chunky inserts is possible into tubs, trays, jars, thermo-forming packagings, as a topping or onto dough sheets. Different outlet variants with stamps, round and star-shaped nozzles provide for diversity, while, at the same time, it is possible to dose products at up to 90 degrees Celsius. For more event details, visit www.prosweets.com
