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JUNE 2009
JUNE 2009 Tangerine Confectionery; The benefits of Toothfriendly; ‘A Taste of Italy’; Fruit & nut ingredients; Extruders; Toffee & Fudge production; Bagging & weighing
Making the best out of your valuable products. Buhler Barth is offering a new and gentle process for the pasteurization of nuts, almonds and all other oil seeds – without affecting the natural appearance of these sensitive products. The stand-alone CCP sterilization system guarantees pasteurization with a 5 log reduction and a moisture addition rate of less than one percent.
A TASTE OF ITALY We take a closer look at some of the machinery innovations coming out of Italy today
A controlled steam atmosphere allow superior sterilization without compromising on the flavour or the visual appearance of the seeds.
Bühler Barth AG, P.O. Box 1245, D-71688 Freiberg/Neckar, Germany, T +49 7141 705-0, F +49 7141 705-100 info@buhler-barth.com, www.gw-barth.com
EXTRUSION TECHNOLOGY In addition to producing large quantities, extrusion can enable the high-throughput production of some unique, high-quality products
TOFFEE & FUDGE PRODUCTION
The solution behind the solution.
Accuracy and consistency are vital requirements for the production of traditional confectionery such as toffee and fudge
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Editor Suzanne Callander scallander@kennedys.co.uk Publisher Angus Kennedy (sales enquiries) agkennedy@kennedys.co.uk Advertisement Manager Mark Neilson mneilson@kennedys.co.uk Subscription Sophie Kennedy subs@kennedys.co.uk Company Accountant Nicky Wharton nwharton@kennedys.co.uk Production Manager Robbie Patterson rpatterson@kennedys.co.uk Kennedy's Confection magazine is available by subscription at the following rate for 12 issues: UK £99 Europe £135 Rest of World £150 All enquiries to subs@kennedys.co.uk
All enquiries to: Kennedy’s Publications Ltd, First Floor Offices,Stafford House, 16 East Street,Tonbridge, Kent, TN9 1HG, UK Tel +44 (0) 1732 371 510: Fax +44 (0) 1732 352 438 post@kennedys.co.uk www.kennedysconfection.com Kennedy’s Confection ISSN 1461-4324 Published 12 times per year by Kennedy's Publications Ltd, First Floor Offices, Stafford House, 16 East Street, Tonbridge Kent TN9 1HG, UK, and distributed by US mail agents, Clevett Worldwide Mailers LLC, 7 Sherwood Court Randolph NJ07869. Subscription price US $190.00 per year UK, US $250.00 per year Europe and US $295 per year rest of world. Periodicals Postage Paid at Dover NJ 07801. Postmaster: Please send address US changes to: Kennedy's Confection, 7 Sherwood Court, Randolph NJ 07869.
Set-up in 1890, Kennedy's Confection is the longest-established magazine in the trade, and is distributed exclusively worldwide to manufacturers of chocolate, sugar confectionery and bakery products. Total circulation 6489 Overall readership 45,423 (90% outside the UK)
Editor’s comment I am writing this month’s comment on the train, heading back to the office from a very interesting conference in London hosted by Roquette (who are always good company). At the event Dr Carrie Ruxton, a respected nutritionist, gave us some alarming figures on the rise in obesity levels – with the UK being given the dubious title of having the fattest adult population in Europe! Germany came a close second...Certainly food for thought and a trend which we should all be doing our best to help reverse – both personally and professionally! It is a subject that I will be tackling in more depth in future issues – finding our what confectionery manufacturers can do to help correct these figures. Roquette was actually presenting the UK press with its new Sweetpearl initiative. It is developments such as these, from innovation-led companies like Roquette, that could just help turn the tide on the global obesity problem. Again, more about this in future issues! Attending this event also reminded me of the importance of networking. It was good to spend a day with my peers, discussing all the latest events in the industry and getting lots of feature ideas. Talking of networking....this is one of the many incentives for attending the inaugural LICC conference, which takes place in London early in December. The conference is really taking shape now and looks set to be a must-attend event for all of you that want to stay in touch with the latest industry innovations, and of course to talk with your peers, network, and make lots of new business contacts. For more details about the event, and for details on how to confirm your attendance, please turn to page 12 of this issue. Well, that's it from me. I do hope that you enjoy all the features in this issue, and that you find them useful. As usual, it really is filled to the brim with information about all the latest products and innovations. I am now off on my annual vacation. For the next two weeks you will be able to find me floating around the mediterranean with a book and a cocktail! Heaven!
Average total net circulation from 01/09/08 – 30/11/08 : 6,489
Suzanne Callander Editor scallander@kennedys.co.uk www.kennedysconfection.com TT-COC-002487 Printed by Wyndeham Grange
Printed in the UK by Kennedy’s Confection is published by Kennedy’s Publications Ltd, Registered in England No. 01160274. Entire contents © 2009 Kennedy’s Publications Ltd. Material may not be reproduced in any form without the publisher’s written
For more on Kennedy’s Publications, visit:
www.kennedysconfection.com
approval. For details on reprints and permissions, contact the director of Kennedy’s
Kennedy’s Confection June 2009
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Kennedy’s Confection Features
Regulars
Cover story 14
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Breaking news
Buhler Barth discusses technologies for the pasteurizing of oilseeds, nuts and almonds
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UK Pavilion at ISM gets a facelift and a new media partner!
Company focus: Tangerine Confectionery
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New marketing director for Fairtrade Foundation
Suzanne Callander visited the Pontefract site of Tangerine Confectionery to talk to Mick Fretwell, group development manager, about the company’s move to ‘natural’ flavours and colours across its entire product range
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Important events and dates to mark in your diary
Toothfriendly
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The trend to mentioning a product’s contribution to dental health is gaining momentum among confectionery manufacturers. Kati Leskinen of Toothfriendly International offers an insight into one special certification mark – the Happy Tooth logo
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Calendar of events
New finished products
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Carle & Montanari believes it is the only manufacturer able to take customers through the entire chocolate production process – providing turn-key solutions from chocolate ingredients to final packaging of products We take a look at some recent confectionery equipment innovations from Italy
We report on the health benefits of fruit and nut derivatives, when used as an ingredient in confectionery, bakery and snack applications
This month, Angus Kennedy takes a fresh look in his closet and wonders whether he has been properly dressed for business for all these years!
Kennedy’s books 53
Essential reading for the confectionery industry
Classified 54
Fruit and nut ingredients 30
We look at a selection of the most recent innovative finished products that can be found on the Innova Database
Candid
‘A taste of Italy’ 24
Contents
The small, but perfectly formed, advertisement section
Directory 55
Ingredients, machinery, packaging, consultants – all the contacts you need
Extrusion equipment 36
The latest extrusion equipment can help confectionery manufacturers to offer some unique, high-quality finished products
Toffee & fudge production 42
Accuracy and consistency are vital requirements for the production of traditional products such as toffee and fudge
Bagging & weighing equipment 42
Suzanne Callander takes a look at weighing and bag packing equipment which offers flexible solutions to a wide range of packaging requirements
Future issues... July Theme: Manufacturing for better chocolate Equipment: • Bean roasting and preparation • Refining and conching Packaging/handling: • Chocolate bar wrapping Ingredients: • Functional ingredients/nutraceuticals Editorial contributions for features should be sent to the editor as soon as possible please to... scallander@kennedys.co.uk Tel: +44 (0) 1732 371517
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BREAKING NEWS
CONFITEXPO adds a tasting session to its programme CONFITEXPO 2009, the annual international confectionery show, will take place in August 4 to 7 in Expo Guadalajara, Jalisco, México. It is expected that this annual international confectionery show will play host to around 300 companies from Mexico, and other countries around the world who wish to display their winter season innovation. CONFITEXPO 2009 will play host to confirmed exhibitors from Germany, Belgium, Brazil, Colombia, El Salvador, Spain, United States, Guatemala, North Ireland, Turkey and, of course, México. As in previous years, the event will also offer a ‘new products showcase’, where visitors will be able to see all the latest novelties from the exhibitors. A seminar programme also runs alongside the event – with conferences covering current industry topics. For the first time there will also be a ‘Sensory Activities’ and ‘Tasting and Matching with Chocolate’ event too. To participate and taste the products at this event, it is necessary to register at www.confitexpo.com.
UK Pavilion at ISM gets a facelift and a new media partner! Recruitment for the UK pavilion at ISM 2010 is already well underway. The pavilion is being organised by the PS8 Ltd team, which consists of Sandra Sullivan and Paddy Edwards, who are already well known to regular exhibitors as the team behind the highly successful Food from Britain Pavilions in the past. PS8 Ltd was created by Paddy and Sandra following the recent closure of Food from Britain. The team has over 20 years experience of managing and servicing international exhibitions and events, and can offer a wealth of invaluable knowledge to help the UK food industry add real value to event or exhibition stands. The reinvigorated UK Pavilion at ISM is expected to play host to over 50 UK suppliers, all keen to build their UK and international business through this annual must-attend event for the confectionery sector. Paddy and Sandra will be on-hand throughout the
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event to offer support and advice to UK exhibitors in the pavilion, and will no doubt be laying on some excellent networking opportunities and entertainment too! The new-look pavilion will provide UK confectioners with the perfect showcase to be seen by key players from across the world, as well as the UK multiples and department stores. For more details on exhibiting and how to claim a UKTI grant of £1,000, contact Sarah Briones, Project Manager sarahbriones@ps-8.com. Further bolstering the profile of the UK Pavilion amongst international buyers, Kennedy's Publications is pleased to announce that it will be the official media partner of PS8 for the UK Pavilion at ISM. Kennedy’s editorial team will be writing about each of the UK exhibitors that attend the show in the January 2010 edition of Kennedy's Confectionery Buyer and online before the event. This special edition of the Confectionery Buyer will feature profiles of all companies in the UK Pavilion and will be distributed widely throughout the stands at ISM as well as to Kennedy’s database of over 4,000 buyers.
Roquette relaunches its website Roquette has just announced the relaunch of its web site, which it describes as modern, friendly and clear. The home page will be continually updated with the latest information from and about the company. The company believes that this new site will help to position the Roquette group as a major international player in the starch industry, with its ability to serve two major global principles – healthnutrition and plant chemistry. At the heart of the redesigned site is the presentation of a services and information platform focused on its products, business expertise and innovation skills. The comprehensive site aims to give visitors all the information they need relating to the company’s fundamental principles, including its product diversity and performance; its continual innovation; its uncompromising approach to quality; and its commitment to wide-scale objectives such as sustainable development or environmental protection. www.roquette.com
Food companies may struggle with high grain prices well into next year, According to the US Department of Agricultures (USDA) first crop projection report of 2009. Food manufacturers were hit with high grain prices in 2008, which spiked to record levels on the back of poor harvests and soaring global demand. Prices have since fallen, following record harvests. However, The USDA has now projected a swing back in the other direction, as US harvests have dropped and demand has continued to rise. Globally, the world wheat crop is expected to fall by 4% on last year’s harvest.
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BREAKING NEWS
When rudeness pays off! Kennedy’s Confection has it on good authority from the recently launched online mail order firm, The Rude Chocolate Company, that the credit crunch appears to be having little impact on the sales of saucy confectionery products. It has reported a rapid pick-up in sales worldwide! Its range of novelty chocolates, made from Belgian chocolate, includes the risqué Rude Chocolate Willy, Kama Sutra line, Rude Boobs and Nipples. “Rude Chocolates are lovingly-made in the UK, but are now enjoying a truly global appeal,” managing director, Oliver Craddock, was keen to tell us. “We are bucking the current economic trend and are just about keeping up with demand! Orders are coming thick and fast from as far afield as Russia and South Africa, the US and Japan, with people looking for high quality gift ideas with a difference.” www.therudechocolatecompany.com
National Starch talks ‘texture’ Global ingredient company National Starch Food Innovation has unveiled the Texicon – a new tool developed to explore the intricacies of textural terminology. This multilingual, pocket-sized guide is said to bring the language of texture to life. Traversing texture from a consumer perspective, it is designed to help food manufacturers interpret and meet customers’ specific sensory expectations. Designed to inspire moments of textural discussion, the Texicon builds on National Starch Food Innovation’s research into texture and the sensory eating experience. It connects consumer needs, such as ‘satisfaction and gratification’, to the specific attributes that satisfy them – from airy and fluffy to brittle and crispy. Plus, to help food manufacturers speak the same language as consumers, the Texicon provides textural vocabulary in English, French, German, Spanish and Russian.
Bosch. Vertical bagging like you have never seen before.
If you are looking for VFFS – vertical, form, fill, seal packaging that is out of the ordinary, that is as special and unique as your product, Bosch is the partner for you. Bosch has proven expertise in vertical packaging technology and offers flexible and innovative packaging lines from one hand. Bosch Packaging Services guarantees regional presence and product know-how you can trust. Day and night. Around the clock.
Robert Bosch Packaging Technology B.V. Phone: +31 (0) 495 574 000 | Fax: +31 (0) 495 574 094 packaging@bosch.com | www.boschpackaging.com
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BREAKING NEWS
Glisten launches ‘guilt free’ candy range Skinny Candy, a division of Glisten plc, has launched a new range of 99 calorie ‘guilt-free’ confectionery. Aimed at ABC1 women aged 20-45, the range comprises five products – two chocolate countlines, the ‘Chocstick’ and ‘Chocmaltie’, and three portion-sized bags of confectionery treats, ‘Fruity Bears’, ‘Cola Bottles’ and ‘Crispy Bubbles’. Skinny Candy is believed to be the first confectionery brand to offer a 99 calorie range of chocolate countlines and bagged sweets, introducing an element of ‘permissible indulgence’ to the category. Skinny Candy is made with high quality ingredients including natural fruit extracts and Belgian chocolate, and has been developed with a nocompromise focus on taste. Group marketing director for Glisten plc, Dave Coulson, said: “There is an increasing demand for lowcalorie sweet treats that taste truly delicious and this is where Skinny Candy really delivers. The 99 calories claim is well understood by consumers and combined with the vibrant brand personality and delicious products we believe this will be very appealing.” Skinny Candy is owned equally by Glisten plc and former Coffee Republic founder and entrepreneur Sahar Hashemi, with each holding a 50% share. Sahar said: “I started Skinny Candy from my kitchen table so it is unbelievably exciting for me to see my dream for Skinny Candy come to launch with Glisten.” Skinny Candy will be supplied to retailers in striking bright pink and chocolate brown counter top display units in cases of 24.
Management changes for Probat-Werke It has just been announced that Wim Abbing has become the sole Managing Director of Probat-Werke von Gimborn Maschinenfabrik GmbH. He will now also be in charge of Stephan Lange‘s fields of responsibility. This change puts the management of the company exclusively back in family hands. After ten years with the company, (seven as a managing director) Stephan Lange has now left the company. This came as a result of diverging views about business strategy and business management regarding the Group‘s direction during the current economic environment.
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Stevia aims to go ‘mainstream’ The Stevia World Conference took place recently in Shanghai, China with global attendees from a cross-section of industry. A keynote speech at the event discussed the idea that Stevia is not just a high intensity sweetener, or for diet or low calorie products and that it has an important role as a complement to sugar. Reb A or steviol glycosides can replace as much as 10 to 20% of sugar in a product, reducing calories and cost. Other speakers also focused on the potential of stevia sweeteners as a mainstream sugar replacer, as well looking at its role in tackling surging rates of diet related ill health. As supply volumes and customer take-up increases, it is expected that stevia will realise greater economies of scale – and prices for steviaderived sweeteners will be reduced. The FDA has issued no-objection letters for high purity Reb A as generally recognised as safe (GRAS), and for the rest of the world the JECFA has concluded that extracts with 95% steviol glycosides are safe.
New marketing director for Fairtrade Foundation The Fairtrade Foundation has appointed a new marketing director to help deliver its ambitious new strategy to double its reach and impact for producers in the developing world. Cheryl Sloan joins the Fairtrade Foundation from Freeview, where she worked as strategy director, guiding new product development and brand strategy. This new post has been created to help the Fairtrade Foundation deepen its relationship with existing supporters and to mainstream Fairtrade purchasing habits as part of consumer lifestyles. In the UK Fairtrade has gone from strength to strength, where estimated retail sales of Fairtrade products reached £700m in 2008, a 43% increase on 2007 despite the global economic downturn. Commenting on her appointment Cheryl said: It’s a privilege to be leading Fairtrade’s marketing efforts and to work across the spectrum of industry in the UK with people who are listening to modern consumers, helping realize a true people’s movement for change. I look forward to adding a new narrative to the Fairtrade story and creating new and exciting connections between consumers and producers. I want ordinary people to think of Fairtrade as a basic requirement of products that come from the developing world.”
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CALENDAR OF EVENTS June 2009 10th-13th – TuttoFood – (An event which brings together the food industry’s production channels with italian and foreign distribution) Fiera Milano International, Milan, Italy www.tuttofood.it 18th- 20th – Sweet Eurasia – Annual sweets, chocolate and biscuit exhibition Ipokyolu International Exhibition, Istanbul, Turkey Tel: +90 212 222 9060 www.ipekyolu.info 23rd-25th – Modern Bakery Moscow 2009 Expocentre Fairgrounds, Moscow www.modernbakery-moscow.com
August 2009 4th-7th – ConfitExpo 2009 Guadalajara Jal. Mexico www.confitexpo.com 10th-13th – Sweet Brazil International Trade Fair Centro de Convenções de Pernambuco Recife-Olinda/PE – Brasil Tel: + 55 (11) 3266-4366 direc@abicab.org.br www.abicab.org.br
September 2009 8th-10th – Sweets Ukraine 2009 International Exhibition Centre, Kiev, Ukraine www.acco.ua 17th-19th – Sweet & Snack Factory India International Exhibition for Processing and Manufacturing for the Sweet and Confectionery, Bakery and Snack Food Industry – Mumbai, India www.sweetsnackfactory.com 29th Sept -1st Oct – PPMA (Processing and packaging machinery) NEC, Birmingham, UK www.ppmashow.co.uk
October 2009 3rd-9th – IBA - International Trade Fair for Baking and Confectionery Trade Trade Fair Centre, Dusseldorf, Germany www.iba-online.de 5th-7th – Pack Expo 2009 PACK EXPO will focus on developments in packaging technology and will showcase advances in packaging machinery, converting machinery, materials, packages and containers, and components –Las Vegas Convention Centre, USA www.packexpo.com
Kennedy’s Confection June 2009
10th-14th – Anuga (Anuga brings together suppliers and decision makers of the global trade and food service/catering market) Koelnmesse, Cologne, Germany www.anuga.com 22nd-25th – Sweets China International Exhibition for the Sweet and Confectionery, Bakery, Snack Food and Ice Cream Industry including Sweet & SnackTec Shanghai, China www.sweetschina.com
November 2009 2nd-4th – Sweets Middle East International Exhibition for the Sweet & confectionery, Bakery, Snack Food and Ice Cream Industry Dubai, UAE www.sweetsmiddleeast.com 17-19th – Fi Europe Messe Frankfurt, Germany www.europe2009.fi-events.com
December 2009 1st-2nd – LICC London International Confectionery Conference The Russell Hotel, London, UK www.kennedysconfection.com/licc09 agkennedy@kennedys.co.uk or licc@revolution-events.com Kennedy's Confection magazine has teamed up with an experienced event organiser to provide you with an international confectionery industry conference. Papers for the event will be selected by Kennedy's Confection and will focus on product development, product applications, global consumer trends and new technologies, providing delegates with an overview of where the industry is heading and what opportunities lie ahead, as well as offering the perfect networking opportunity.
January 2010 26th-29th – Upakovka/Upal Italia 2010 Expocentr Krasnaya Presnya Fairgrounds, Moscow, Russian www.upakovka-upakitalia.com 31st-3rd Feb – ISM (International Sweets and Biscuits Fair) Koelnmesse, Cologne, Germany www.ism-cologne.com 31st-3rd Feb – ProSweets (Products and services for the production, processing and packaging of confectionery products) Koelnmesse, Cologne, Germany www.prosweets-cologne.com
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Be unique. The SETTER PAPERSTIX brand stands for absolute superior quality in paper stick manufacturing for lollipops, sweets, cotton swabs, medical applications and other special applications. SETTER PAPERSTIX are available in a range of sizes and colours tailored to the specific requirements of the customer. We are also able to provide our clients with custom-designed paper sticks, printed with up to three colours – including readable barcodes.
Come to the fitting session!
For information, details, and samples please contact us at: SETTER GmbH & Co. Papierverarbeitung Reeser Strasse 87 D-46446 Emmerich am Rhein Germany Phone +49 (0) 28 22 9 14 58-0 Telefax +49 (0) 28 22 9 14 58-30 info@setter-germany.com www.setter-germany.com
» » » »
Superior quality Ta i l o r- m a d e p r o d u c t s Economical Yo u r r e l i a b l e p a r t n e r
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FINISHED PRODUCTS
Freeze dried fruit gets a white chocolate coat Budgens – Our Kitchen Belgian White Chocolate Raspberries (UK) This private-label offering consists of freeze dried raspberries coated in smooth, creamy Belgian white chocolate, primary packaging is a cardboard box. It contains gluten and soy milk and is produced in a factory that handles peanuts, sesame seeds and other nuts. It is suitable for vegetarians and contains a source of fibre. Ingredients include white chocolate (89%) (sugar, cocoa butter, whole milk powder, emulsifier (soy lecithin), vanilla extract), freeze dried raspberries (9%), glazing agents (gum arabic, shellac), colour (beetroot), flavouring.
Xylitol filled candy is food for teeth CHUPA CHUPS – Candies with mint flavour (Germany) This launch from CHUPA CHUPS is a mint flavoured candy with a sweetener and xylitol filling for healthy teeth. The candies are packaged in a foil bag. Ingredients include Isomalt, filling polydextrose, vegetable oil, flavour, acidifier lactic acid, emulsifier soy lecithin, E473, sweetener acesulfame K, sucralose. The filling is xylitol, sorbitol.
Torn Ranch – Green Tea Dark Chocolate (US). Claims for this all natural chocolate offering include Certified Kosher. Torn Ranch says that the chocolate ‘will make you feel good because it is so good for you’. It is rich in antioxidants. The dark chocolate has been infused with real green tea. The chocolates are packaged in 57g paper foil packs.
Yoghurt and apple flavoured candy Gogoong – Yogurt Apple Candy (South Korea) Recently launched by Gogoong, these sugarfree yogurt and apple flavoured candies are packed to a weight of 4g inside a plastic bottle. Ingredients are said to include reduced mega sugar, lacto sucrose, vegetable oil, vitamin C, apple acid, citric acid, mixed flavour.
Hand-made caramels Candyman – Caramel with sesame seeds (Latin America) A 62g recyclable plastic bag containing hand-made caramel with sesame seeds. The product contains no preservatives. Ingredients include sesame seeds, vitamin A fortified sugar, corn syrup, water, and vanilla.
For up to the minute industry news go to...
www.kennedysconfection.com
The Innova Database (www.innovadatabase.com) allows you to see what food manufacturers are doing around the world. It tracks trends, competitors, ingredients and flavours. Get the world of new products on your desk, set e-alerts, examine category activity, and find new ideas. In today's fast moving environment this is a resource you cannot afford to be without.
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ALL ABOARD THE
COME AND MEET PEOPLE
This is your chance. The opportunity to meet people from all over the world with common interests at an international confectionery event that is ultimately good value and designed to help you network and do more business? And an annual event, where you don't have to pay a high price for a hotel room because it’s ‘exhibition week’ !
Exclusive pre-event online networking
Most of you will already know each other before you come as you will be able to post information about your company for free and tell fellow delegates why you are coming and who you would like to meet. This will be an exclusive networking site for all delegates. So there’s a good opportunity to organise meetings well before the event and a chance to get to know each other a little.
The Venue
The LICC will be held from 1st to 2nd December 2009 in The Russell Hotel, London, UK. The Russell Hotel is a beautiful Hotel situated in the heart of London and close to all London’s major tourist attractions and world famous shops. You can choose to book your accomodation in this hotel or from many thousands of good priced hotels in London. The Russell Hotel was built by White Star Company, the same company that built the Titanic!
Visas and Travel
Many of our delegates are coming from Non EU and your Visas are no problem as we will provide an automatic letter of invitation to help you come to the event. The Hotel is an easy underground journey direct with no train changes to Russell Square tube station which is next to the hotel. Gatwick is also a very easy journey with the Gatwick express direct to central London. © Trustees of the British Museum
Hotel Booking Service
We have teamed up with with a specialist hotel provider to assist you in sourcing the right hotel for your needs - visit: http://www.kennedysconfection.com/LICC09, for more information.
EVENING RECEPTION
To bring this dream to life, Kennedy's has teamed up with The British Museum. Which is just across the road from the Hotel where the LICC is held. Our delegates will be invited to join us at an confectionery evening reception inside the museum and have a drink with the real mummies! It’s all designed to stimulate our audience, break down social barriers and to facilitate your chances of meeting more international delegates and exchanging your views.
Early bird rates available until 30th June 2009! Visit:
http://www.kennedysconfection.com/LICC09 To book now!
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THE PROGRAMME * Informaton correct at time of going to press. Visit: www.kennedysconfection.com/LICC09 for the most up to date information
DAY 1 (Tuesday 1st December)
DAY 2 (Wednesday 2nd December)
09:15 Registration, Coffee & Product Showcase
09:30 Registration, Coffee & Product Showcase
10:00 WELCOME & OPENING KEYNOTES: OPPORTUNITIES IN THE DOWNTURN Chair: Denbigh Lloyd, Partner, PSN Associates
10:00 OPENING KEYNOTES: FOOD FOR THOUGHT Chair: Denbigh Lloyd, Partner, PSN Associates
New Products - Do We Really Have Any Idea At All? • Hans Vriens, Chief Innovation Officer, Barry Callebaut How Products Succeed & Why They Fail: A Global Perspective • Tony Hines MBE, Head of Knowledge Transfer & Crisis Management, Leatherhead Food Int’l Chocolate: A Love / Hate Relationship? • Dr Peter J Rogers, Department of Experimental Psychology, University of Bristol
Indulgence & Health: Can They Be Reconciled? • Persis Subramaniam, Project Manager – Product Development, Leatherhead Food International Chocolate Psychology: What Science Tells Us About Its Effect on Behaviour • Dr G Neil Martin, Department of Psychology, Middlesex University Plus Q&A session with the speakers
Plus Q&A session with the speakers 11:45 Tea / Coffee Break, Networking & Product Showcase 12:15 LICC Advice Clinics Choice of four specialist workshops hosted by independent consultants: A) Chocolate Focus Group - Facilitated by Frans Callebaut B) Sugar Focus Group - Facilitated by Brian Jackson C) Bakery Focus Group - Facilitated by George Wright D) Sales & Marketing Focus Group > Plus Editor’s Roundtable with Suzanne Callander, Editor, Kennedys Confection (by invitation only) 13:00 Lunch Break, Networking & Product Showcase 14:15 Innovation Briefings Choice of one from four interactive briefings on new innovations in confectionery manufacturing 15:00 Tea / Coffee Break, Networking & Product Showcase 15:30
Innovating Through the Downturn • Guest Speaker (tbc)
11:30 Tea / Coffee Break, Networking & Product Showcase 12:00 LICC Advice Clinics Choice of four specialist workshops hosted by independent consultants: A) Chocolate Focus Group - Facilitated by Frans Callebaut B) Sugar Focus Group - Facilitated by Brian Jackson C) Bakery Focus Group - Facilitated by George Wright D) Finance Focus Group - Facilitator to be confirmed 12:45 Lunch Break, Networking & Product Showcase 14:00 Innovation Briefings Choice of one from four interactive briefings on new innovations in confectionery manufacturing 14:45 Tea / Coffee Break, Networking & Product Showcase 15:15
MARKETING FUTURES
Creative Package Design: Creating the Emotional Connection • Satkar Gidda, Sales & Marketing Director, SiebertHead Ltd
STRATEGIES FOR SUCCESS
The Story of Elizabeth Shaw • Malachy McReynolds, Managing Director, Elizabeth Shaw Ltd
Interactive Panel Debate: What Do Buyers Really Want? • Special Speaker Panel with active involvement from the audience
Quality is the Way to Run a Business • Stéphane Bloch, Marketing Director & Vice-President of the Board, Chocolats Camille Bloch
Followed by closing comments from the Chair
Top Secret? Personalising & Protecting Your Product Recipes • Dave Cruickshank, Dave Cruickshank Associates
16:31 Informal Drinks in the Hotel Bar
16:30 End of Conference
17:00 Post-Conference Drinks in Networking Area (finishing at 18:00) 19:30 Conference Reception at the British Museum (finishing around 22:30) Informal reception & awards at the world-famous British Museum just a short walk from the venue
Reserve your place now via our secure booking form! visit:
http://www.kennedysconfection.com/LICC09 To book now!
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COVER STORY
Pasteurizing of
oilseeds, nuts and almonds A
gronomic foods often are naturally contaminated with harmless and pathogenic microorganisms. In most cases, agronomic goods are fresh processed, or are appropriately processed to preserve and increase shelf stability. Common preservation techniques include heat pasteurization or sterilization, irradiation, disinfestations with gaseous substances etc. In particular, the two latter techniques are rarely used nowadays due to legal restrictions as well as safety and nutritional concerns. In 2001 and 2004, incidents of salmonella infections caused by raw almond consumption were reported in the US and in Canada. In order to secure and improve the safety of almond consumption, the USDA has enacted a rule that all almonds used in domestic markets have to be treated with a process realising a 4 log reduction of the corresponding salmonella species (USDA, 2007). This rule is set active from September 1, 2007 and affects the complete Californian almond harvest dedicated to the markets in the US, in Mexico and Canada. Because almonds as well as tree nuts and other oil seeds are susceptible to quality changes during processing, the safe inactivation of salmonella requires new pasteurization techniques which are able to preserve the original quality. In particular, the moisture content of raw almonds must not increase relevantly during or after the treatment reducing shelf stability and impairing appearance. In addition, almonds tend to lose their brown skins if treated in humid atmosphere impairing quality massively. In case of a treatment with moist heat, the modification of flavours such as the generation of cooked flavour notes has to be avoided. Conventional ‘moist heat’ treatment systems tend to alter the flavour and typically generate a ‘cooked’ or ‘boiled’ note in the almond – this has to be avoided as well.
Pasteurization of raw oilseeds, almonds and nuts Conditions of high water activity are essential in order to inactivate microorganisms efficiently with heat. Common pasteurization and sterilization techniques, as in the case of dairy or canning, utilise conditions of high water activity close to 1. In a dry atmosphere and in dry products, vegetative micro-organisms are inactivated at a strongly reduced rate. For this reason, pasteurization of dry goods, especially those with low moisture content is preferably carried out under conditions, in which water condenses on the product’s surface. As an example, spices are pasteurised by the
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injection of overheated steam in a pressure vessel, followed by a sudden expansion. Micro-organisms are released from the spice surface due to the pressure drop and the cells burst. The combined action of humid heat, forced cell release from surface and cell burst due to the pressure drop effectively inactivates microorganisms. Such a process cannot be applied to pasteurize oil seeds, almonds and nuts for two reasons. First, the application of steam at elevated pressures leads to a considerable condensation and increase in moisture content, which even after a separate drying process reduces resulting product quality. Furthermore, harsh mechanical action such as a sudden pressure drop degrades the integrity of the kernels and leads to unacceptable product damages. In the case of raw almonds, the brown skin is impaired and released from the almond, degrading the quality of the product. Other processes utilizing steam as energy loaded heat source are carried out under elevated or normal pressure without pressure drop. However, also under such conditions the increase in moisture content at temperatures above 100°C is obvious, altering flavour quality and impairing integrity of the product considerably.
Pasteurization of oilseeds in a moist atmosphere Water activity influences pasteurization kinetics and heat resistance of microorganisms. Several scientific research works investigated the influence of substrate water activity on inactivation of bacteria with dry heat. Chiewchan (2007) It had been reported an increasing heat resistance of Salmonella at decreasing water activities. This effect was even more pronounced when the bacteria were
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COVER STORY fixated to the surface of a rawhide product and dry heat was directly applied to the rawhide. With actual pasteurization systems the application of steam is used. At normal pressure (i.e. 100°C), inactivation of Salmonella will be log 2.05 – 3.83 after 35 s by steam treatment. By increasing the treatment time up to 65 s, the log reduction increases further to 4.00 – 5.72, but the moisture uptake progressed considerably, so the treatment duration has to be limited to 35 s. However, this indicates that the application of humid heat improves heat inactivation considerably due to several reasons: First, the heat capacity of water vapour is very high and even exceeds the heat capacity of water at the same temperature; Secondly, if the surface temperature is below dew point temperature of the atmosphere, water vapour condenses on the product surface and penetrates in cavities and crevices. Finally, surface condensation increases water activity on the surface and therefore reduce heat resistance of microorganisms. Consequently, an ideal pasteurization process for oilseeds and almonds or nuts includes the application of moist heat under conditions, at which the condensation of moisture on the almond surface is limited to an extent, at which a high water activity is established and a sufficient heat transfer is realised to achieve the necessary microbiological inactivation. Product flavour and properties are susceptive to changes when heated to increased temperatures. Therefore, it is essential to carry out such treatment at the lowest possible pressure in order to reduce evaporation temperature. Furthermore, in order to avoid excessive moisture condensation on the product surface during the pasteurization treatment, it is essential to realise an appropriate product temperature before pasteurizing. These physical conditions are realised with the CCP process.
pasteurising process. First, the oilseeds are getting an appropriate product temperature in a separate process. Then, the oilseeds are filled into the vessel, equilibrated and pasteurised in a humid atmosphere. After pasteurization, small quantities of residual moisture are removed in vacuum at the same temperature. Finally, the oilseeds are cooled and packed or further processed. In order to investigate the pasteurization conditions and efficiency as well as for validating the process, micro challenge tests were carried out. Therefore, oilseeds were inoculated with Enterococcus faecium bacteria which serve as a surrogate for Salmonella SE PT 30. Approximately 30 g of the inoculated oilseeds were placed in polyamide grids. The grids were preheated and placed at different locations in the CCP pasteurizer together with bulk oilseeds. After pasteurization and vacuum drying, the grids were collected and the inactivation of Enterococcus faecium was measured. The analysis of the heat-treated oilseeds showed a reduction of the bacterial count for Enterococcus faecium of more than 5 logs, when the pasteurization duration was 5 min or more. At ! 5 min treatment time, the reduction of 5 log units was achieved in every single grid independently of location or treatment day. The CCP pasteurization temperature itself is a function of the pressure conditions during pasteurization. An increase in pasteurization pressure would increase the evaporation and condensation temperature and thereby the pasteurization temperature. As a consequence, the inactivation rate can be increased by increasing the pasteurization pressure and pasteurization temperature.
CCP – controlled condensation pasteurization of oilseeds and almonds or nuts The steam pasteurizer CCP consists of a pressure vessel with a central mixing system. The pressure vessel has to be insulated to avoid energy loss and condensation during the 1. 2. 3. 4. 5. 6. 7.
Preheating system Preheating oven Intermediate hopper Pasteurizer Vacuum pump Saturated steam inlet Product outlet
Raw almonds
Pasteurized almonds
After CCP pasteurization, the almonds were pasteurised without any changes in appearance or colour (see above), and no skin loosening was observed. Furthermore, the increase in moisture content was less than 0.5 - 1% and therefore very little. In additional tests, the oxidative stability of the pasteurised almonds was assessed by measuring the formation of primary and secondary oxidation reaction products (i.e. conjugated double bonds and Hexanal, respectively) during subsequent storage, and no significant or relevant differences were observed as compared to nonpasteurized almonds.
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repeating accuracy of the process parameters. • Applicable to new as well as to existing plants. • Largest flexibility possible in order to be able to respond to the different product characteristics. Construction • Central mixing agitator in robust steel construction. This allows only little maintenance. • No complicated seal installments at the shaft crossover of the agitation hopper. • Optimal emptying of the agitation hopper.
survivor and reduction curve of CCP pasteurization processes. The absolute range of the survivors and log reduction in all grids of a trial is indicated by the error bars.
In March 2008, an application file was handed to the TERP (Technical Expert Review Panel) of the ABC (Almond Board of California, Modest, CA) applying to validate the process as suitable for almond pasteurization securing a 5 log reduction of Salmonella SE PT 30. The CCP pasteurization process as presented can be appropriately applied to any type of particulate goods, such as tree nuts, oil seeds, grains and powder components. At overpressure conditions, the CCP process is able to sterilise particulate goods inactivating thermophilic endospores.
Capacities and dimensions The oilseed, almond and nut pasteurization-plant CCP by Bühler Barth is available in different capacities and dimensions which allow an exact capacity adjustment on eventually existing plants.
Process features
For more information on the system, please contact: Jürgen Fischer, Member of the Executive Board of Bühler Barth AG in Freiberg T +49 7141 705 201 E-mail juergen.fischer@buhler-barth.com
Oilseed, almond and nut pasteurisation • Optimal process management for the best possible
www.gw-barth.de
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COMPANY FOCUS – TANGERINE CONFECTIONERY
A ‘natural’ move for Tangerine Suzanne Callander visited the Pontefract site of Tangerine Confectionery to talk to Mick Fretwell, group development manager, about the company’s move to ‘natural’ flavours and colours across its entire product range
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angerine Confectionery is the UK's largest independent manufacturer of sugar confectionery and popcorn, with its range of iconic brands including Barratt Sherbet Fountain, Princess Marshmallows, MOJO, Taveners ‘Proper Sweets’, Jameson’s Ruffle Bar and Butterkist Popcorn. The company also produces an extensive range of gums, jellies, liquorice and boiled sweets, including coconut mushrooms and toasted teacakes. A relatively new name in the confectionery market, Tangerine Confectionery has grown quickly through acquisition, and today it consists of eight production sites across the UK. The Pontefract site is said to be the original home of liquorice, founded in 1884 and rebuilt in 1925. Today, liquorice extract used by the company is mainly imported, although some specially preserved liquorice plants still grow on site around the flag pole in front of the main reception. There are two production units on the site. The older factory specialises in liquorice novelties, gums, nougat and a few unique products such as Coconut Mushrooms. The newly built facility next door houses the Butterkist Popcorn production lines and chocolate and sugar panning facilities.
A natural move? When I visited the Pontefract site, one of the first questions I asked Mick Fretwell was why the company is so determined to change the formulations across its entire range to incorporate only natural colours and flavours? Mick told me: “We want consumers of all confectionery produced by
Tangerine to enjoy our products in the knowledge that they contain only natural ingredients. Some artificial colours are known to have detrimental effects on health, such as hyperactivity in children. Tangerine Confectionery’s commitment to giving the consumer the uppermost quality means that our products still need to look and taste great. “We wanted to lead the sugar confectionery industry on the switch to natural ingredients,” he continued. “We also insist on the use of natural colours and flavours, as opposed to ‘non-artificial’. Most of the flavours we use today are ‘from the named fruit,” he said. The move towards the entire Tangerine branded product range becoming natural is continuing rapidly. “80% of our branded products are now ‘natural’, said Mick. “with a plan to be at 100% by the end of 2009. “We know that consumers buy with their eyes, so we did not want to offer an unacceptable natural product,” said Mick. ”When we started on the road to reformulating the range, we undertook extensive UV protection packaging trials. However, the results proved inconclusive when it came to the longerterm light-stability of natural colours. For this reason we set about finding ways to improve the light-stability of natural colours, instead of taking the UV protected packaging route. ”We have been working closely with our colour and flavour suppliers to develop more light stable offerings so that our products maintain the vibrant colours which make them appealing to consumers. Natural colours are improving all the time and the colours we now have access to are more vibrant than was possible even 12 months ago!”
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COMPANY FOCUS – TANGERINE CONFECTIONERY Other recipe reformulations currently being undertaken by the company include a move to removing all unnecessary salt from recipes – no small task as this can significantly affect the flavour of caramels and toffees. All new product developments being undertaken by the company include achieving Halal approval, where possible, and to meet this requirement all of the company’s manufacturing facilities have been audited and approved for producing Halal products. Another huge task which is also nearing completion is that of removing all hydrogenated fats from Tangerine recipes.
Absorbing costs When asked what the cost impact has been to achieve all of these improvements to the range Mick said: “It has been my job to significantly improve the natural range with as little impact on cost as possible. The costs of the changes have, to a large extent, been absorbed into the re-engineered products.
Refocusing brands At the same time as the re-formulation to ‘all natural’ the company is also restructuring its branded portfolio to align with different consumer targets. In the kids’ confectionery market the main participating brands will be Barratt and MOJO, while Taveners will be aimed at the adult/traditional market. “This has led to some re-branding of certain lines which will be complete before the end of the summer,” said Mick. If this was not enough work, Mick went on to tell me that the company is also keen to find opportunities in new product developments. “We make such a wide range of confectionery across the sites. We are looking to develop extensions to our existing well-established range, as well as looking for new marketing ideas too. Currently 80% of new product development activity takes place in our private label business, which is an expanding area of activity for the company.”
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Export activities Currently, by far the biggest percentage of the Tangerine market is in the UK. This is something that Mick expects to change in the future, and he told me that the company is currently looking at expanding its existing export markets in Canada, North America, and Scandinavia. “The current weakness of Sterling makes import from the UK into these countries much more cost-effective!” he said.
Latest rebranding announcement As previously mentioned, a huge rebranding exercise is currently underway. The most recent announcement from the company relates to its Barratt branded Sherbet Fountain. New packaging for this product has been introduced following 12 months of development work. The new packaging consists of a plastic tube with a tamper evident sleeve, replacing the more traditional paper tube with a protruding liquorice stick. Commenting on the redesign Tangerine Confectionery head of marketing, Gill Lanty, said: “The old pack has given us excellent service since the Sherbet Fountain was launched in 1925. However, in order for the product to be here for another 84 years we knew that it needed to appeal to new generations too!” The new tamper evident re-sealable tube ensures that the product stays fresher for longer and stops sherbet escaping during transit or whilst onshelf. The pack’s graphics have also been modernised but will ensure that the pack is still instantly recognisable to customers. Gill added: “The new pack design not only looks great but will ensure Sherbet Fountain meets the consumer safety and product quality requirements of leading retailers.” Mick added: “The changes to the packaging of the Sherbet Fountain gives us a much better chance of getting the product listed in some of the major multiples.” On the second half of my visit to the Pontefract site Mick accompanied me on a whistlestop tour of both facilities. We started in the original production unit, which today focuses on a variety of batch processing operations. It is here that liquorice is produced for the Sherbet Fountains and Catherine Wheels (which are marketed under the Barratt brand to introduce younger children to the taste of liquorice). The facility also houses panning rooms and produces dolly mixtures, candy sticks and toasted teacakes.
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COMPANY FOCUS – TANGERINE CONFECTIONERY It is in this facility too that the traditional marshmallow mushrooms are produced, using a process similar to starch moulding – but moulding into trays of desiccated coconut instead. Trays are filled with the desiccated coconut and the mushroom bulb shape is pressed into its surface. A depositor then puts the hot marshmallow mix into the moulding trays and the marshmallow stalks are then automatically placed into this before it sets. The mushrooms are left to dry in their trays at ambient temperature for around 12 hours before they are tipped and separated – with any remaining desiccated coconut from the mould being reused. Following a change of overalls and hat, we moved on to the new production unit. Here, I saw an innovative chocolate coating process – coating freeze dried fruit using belt coaters supplied by Wolf Spezialmachinen – The coating process takes around 45 minutes for each batch, depending on the required coating thickness. This required a great deal of development work by Tangerine to ensure that the delicate freeze-dried fruit did not break up during the coating process. Minicoaters from Wolf are employed by the company for a variety of development work tasks such as this. This facility also houses production equipment for a recent new product from Tangerine – sugar coated chocolate eggs – initially being produced for private label customers. Following some final production ‘tweaks’ it is expected that the first of these new products will be on the market this year. The company has employed two huge 2tonne drum coating machines from Dumoulin to produce this new range and Tangerine is very happy with the results so far! The Butterkist range of popcorn is also produced in the new facility – using either a dry popping or a traditional kettle popping process. All of the popcorn produced here is packed using CFS SmartPacker packaging solutions which offer the advantages of vertical form, fill and seal packaging
Kennedy’s Confection June 2009
technology in a compact and flexible format to meet changing packaging requirements.
Working hard On my visit to the Pontefract site, I saw lots of interesting project development work in progress – which unfortunately I am not allowed to tell you about! – However, it was apparent to me that Tangerine is working hard on its private-label business, as well as its branded confectionery products. Indeed, Mick told me that private-label is an expanding market area for the company at the present time. He also told me that the company is still looking for new acquisitions to help expand its market even further... Definitely a company to watch!
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TOOTH FRIENDLY
Toothfriendly labelling explained The trend to mentioning a product’s contribution to dental health is gaining momentum among confectionery manufacturers. Kati Leskinen of Toothfriendly International offers an insight into one special certification mark – the Happy Tooth logo
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ost of the present industry interest in the Toothfriendly concept can be traced back to Switzerland, where academic research on sugar-free confectionery has evolved into a consumer communications effort – and where the industry has seized upon it with enthusiasm as a marketing tool. In particular the Happy Tooth seal on product labels – initiated over twenty-five years ago – has received widespread attention among confectionery manufacturers. The Happy Tooth is the brainchild of an alliance between four Swiss Dental Universities. In 1989 the partners jointly formed a non-profit organisation, Toothfriendly International, to build awareness of the symbol and license its use on confectionery products. Products which take part in the Toothfriendly program have the symbol embossed on their labels and can use it in their marketing. The symbol signifies that a product has been tested in an accredited laboratory and identifies that it has no risk to teeth. To be eligible to carry the Happy Tooth logo products must be non-cariogenic and non-erosive. Products from confectionery manufacturers such as Ricola and Cadbury were among the very first to carry the Happy Tooth symbol on their labels. Today, more than 50 companies offer brands that carry the symbol worldwide.
Credibility through science There is probably no-one who has done more to popularise the Toothfriendly concept than Prof. Bernhard Guggenheim of the Dental Institute at the University of Zurich. While being widely-recognised as one of the world’s experts on oral microbiology, it was not enough for him to work on the science only: “Our big aim was to get the confectionery industry involved. In the early 1980’s it was crucial to create marketing mechanisms to support the takeoff of sugar-free sweets,” he recalls. Prof. Guggenheim has dedicated much of the past 25 years to deepening the industry’s understanding of the criteria and test method behind the Toothfriendly endorsement. Even today, the most reliable way to test the dental risks of a product is by means of an intraoral plaque-pH telemetry
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method. This test is generally recognised by the dental profession for identifying foods or food ingredients that cannot be degraded by the micro-organisms of the dental plaque to tooth-destroying acids. Companies which apply for the Happy Tooth seal have their products tested by an accepted laboratory. Approved laboratories use a standardised procedure and have had their data quality verified by Toothfriendly International. One of the most active test centres today is the University of Zurich Dental Institute which works under the supervision of Prof. Thomas Imfeld. The downside of the acknowledged test method is its relatively high cost, whereby current prices are only a fraction of what they used to be in the 1980s. Today Universities which run the test charge approximately 4500 Euros for the first product (a full test with 4-6 volunteers) and around 1500 Euros for further flavours of the same product range (a followup test).
Dentists’ endorsement The early commitment of the dental community has paid dividends in making the Happy Tooth symbol a credible marketing tool for confectionery manufacturers. A recent survey conducted among German dental professionals revealed that 83% of dentists claim to inform their patients of the meaning of the logo. “It is extremely satisfying that the message is getting out through opinion leaders,” said Prof. Guggenheim. "The fact that there now are healthier alternatives to sugar confectionery has not only boosted the industry’s own profits, but it has also helped to decline the caries prevalence in many industrialised countries.” Professor Guggenheim firmly awards credit to key opinion leaders who have stood behind the program since the very beginning: “We are now finally past those days when dentists condemned all sweets for rotting teeth. Today, dental professionals have embraced the Toothfriendly promotion on a very personal level, and many even keep a regular stock of toothfriendly sweets at their own practice."
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TOOTH FRIENDLY
Toothfriendly -v- sugar-free In the past 25 years the sugar-free message has become an everyday marketing message – particularly in the chewing gum business, where it seems hard to find a product that does not mention dental benefits – but not necessarily in the way the dentists who initiated the Toothfriendly program must have originally envisaged. A visit to any European supermarket will reveal at least as
many products that promote themselves as sugar-free but do not carry the Happy Tooth symbol as there are products that do carry the logo. Some are from small companies but many of the brands carrying dental claims without any official endorsements are from market leaders, such as Wrigley. The reasons for the incomplete take-up of the Happy Tooth symbol by confectionery manufacturers are complex. In some cases products are sugar-free but do not fulfill the Toothfriendly criteria; this is mostly due to high amounts of citric or malic acids, or due to the presence of fermentable ingredients. Testing costs are also a bottleneck for small companies with wafer-thin margins. One reason cited by some companies is that their sugarfree products might already be communicated as being ‘good for teeth’ with alternative claims. However, following the EU health claim regulations, which came into force in 2007, confectionery companies within the 25 EU Member States are subject to strict laws governing the health claims they are permitted to make on products. Any misleading dental claims, statements or even depictions of a tooth without scientific substantiation can be expected to fall under regulators’ scrutiny. In contrast to unauthorised health claims such as ‘anticariogenic’ or ‘pro-dental’, the use of the Happy Tooth trademark and the adjoining explanatory term ‘toothfriendly’ have an established legal basis and may continue to be made throughout the EU – as well as in all of the 170 other countries in the world. www.toothfriendly.org
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A TASTE OF ITALY
Italian company offers it all for chocolate production Carle & Montanari believes it is the only manufacturer able to take customers through the entire chocolate production process – providing turn-key solutions from chocolate ingredients to final packaging of products Chocolate products
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arle & Montanari can design, manufacture and integrate the entire production and packaging process, offering customised solutions, modular design, high efficiency and flexibility. Its production in Italy is organised in two production plants – one in Rozzano, on the outskirts of Milan, specialising in the production of chocolate-making machines and moulding systems; and the other one in Imola for the production of wrapping equipment. Thanks to over 100 years of successful activity, Carle & Montanari can claim thousands of installations all over the world. Becoming part of the SACMI Group in 2003, Carle & Montanari was able to further consolidate its leadership, to the full integration of the entire process for the chocolate industry. Customised solutions start from the cocoa process, through chocolate production, moulding of chocolate products, down to integrated primary and secondary packaging end-of-line solutions. Today the machine range includes the following families: • Horizontal presses for cocoa • Machines for chocolate production, including modern integrated solutions meeting any production and space requirement • Automatic chocolate moulding plants • Automatic chocolate and candy wrappers, including fully integrated primary and secondary packaging systems.
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For chocolate production each stage of the process is performed by specifically designed machines: • Automatic mixers for dosing and mixing raw materials, as refined sugar, crystal sugar, cocoa, butter, milk, etc; • Two roll pre-refiners for chocolate masses, fatty cream and similar products; • Five-roll refiners for chocolate masses or cream, with electronic control to ensure homogeneous product fineness • Horizontal conches for dry conching of chocolate masses up to 10 tons per cycle; • Automatic vertical temperers with chambers for dark chocolate, compound chocolate and fatty creams, capacities from 600 kg/hr to 6 ton/hr.
Moulding As for moulding, Carle & Montanari claims the widest range of moulding plants for the production of chocolate products. With variable capacities between 300 and 1,000 kg/hr, the CAVEMIL and MULTICAVEMIL moulding plants feature advanced technical solutions for dosing into moulds of various sizes, from 275 to 1,200mm. Recent moulding solutions from the company include the ‘H’ CAVEMIL CREM, a new moulding concept, suitable for all
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A TASTE OF ITALY customers – from small to large sized manufacturers. It offers a low initial investment as well as potential for quick modular upgrades. For the moulding of every chocolate product, such as in-shell cream filled articles, book moulded eggs and hollow/filled shapes, chocolates with biscuits, wafers, inclusions, or simply one-shot filled products. The new ‘H’ Cavemil Crem moulding line features all the recent Carle & Montanari technical solutions: • New vertical coolers with movable moulds and supporting trays; • Rotary depositors (type MLR3A), and piston depositors (type MEP3A) suitable for spot, ribbon, one-shot, and co-depositing dosing; • FAST-SHELL module for shell-moulding; • Any dedicated depositor for solid inclusions (types DRPM, MIXOUT, DNR, etc.), cookies (CBR) and wafers (SCV); • and a book moulding unit for chocolate eggs and balls.
Packaging solutions Carle & Montanari also designs and manufactures, in a dedicated factory, wrapping machines and modular systems
for wrapping chocolate products, candies and jellies of any shape or style. Depending on the implemented solutions, the modular wrapping systems operate by means of conveyors or countermoulds, and may include buffer, reducing machine stand-stills to the minimum. The company's range of wrapping machines includes: • Wrapping machines for chocolate, for wrapping speeds from 300 to 900 pieces per minute, for all wrapping styles (double twist, fancy, bunch, porfolio, envelope, gianduiotto, etc): • Load hopper feeders for small eggs and balls, and belt conveyors for flat bottom products are used; • For asymmetrical products (hearts, shells, small figures) requiring oriented wrapping, robotised pick & place feeding units are used, where the products are demoulded on pocketed plaques. • Wrapping machine for hard candies and jelly candies, for wrapping speeds from 300 to 1000 pieces/min, suitable for all wrapping styles (double twist, bunch, basket, sachet, and open points) designed to handle even the most complex products gently. www.carle-montanari.it
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A TASTE OF ITALY
Italian innovation
The DSL ribbon depositor from CEDA was designed to meet the hygiene and technical standards required by the confectionery industry
Kennedy’s Confection takes a look at some recent confectionery equipment innovations from Italy...
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igures quoted recently by the Italian National Institute of Statistics (Istat) would indicate that, in 2008, the Italian food processing machinery industry exported equipment to a total value of 1.068 million euros. Exports of packaging and labelling machinery amounted to 3.755 million euros. The country has also been responsible for a great deal of innovation – especially in the confectionery industry. Just one example is a recent innovation from CEDA – the new DSL ribbon depositor. This compact, versatile, and user-friendly depositor was designed to meet all the necessary hygiene and technical standards and requirements of the confectionery industry. The depositor is designed to deposit chocolate mixed with solid ingredients, such as hazelnuts, crispy, almonds, nuts, cereals, dried fruit and raisins. The anodised aluminium main frame is cantilevered with a stainless-steel double jacket heated hopper for chocolate, complete with an internal stirrer which mixes the solid ingredients with chocolate in a uniform way. The unit is equipped with 12 pistons, with food grade gaskets, for maximum depositing accuracy and both the pistons and the depositing valves are easily removable. Each piston can be individually disconnected. The depositor is easy to clean and is designed for a quick change over. PLC-control offers an accurate temperature setting, distribution and deposit weight. The unit can reach speeds of up to 20 moulds/min. The ribbon depositor is an in-line heavy duty depositor designed for small, medium and high capacity production lines.
Processing and packaging innovations Sympak Group is one of the major European groups exclusively focused on designing, manufacturing and commercialising processing and packaging machines and plants, mainly for the food industry. The innovating process involves all companies in the group – Corazza, RC, OPM, Stephan and Sympak Process Engineering – that co-operate in the relevant specific market segments, combining their experience and competencies to optimise technologies. Founded in 1978, OPM has been a part of the Sympak Group since 2001 and is based in Monticello d’Alba, near Cuneo. It offers a range of solutions for the bakery and confectionery industry, as well as other food and non food applications, including processing (OPM Moulding), primary packaging (Fima Wrapping and Jointech Flow-wrapping), secondary packaging (OPM Packaging) and palletizing (OPM Palletizing), as well as turn-key solutions. For OPM, innovation stands not only for new products and new technologies but also for the successful implementation of creative ideas within the group. Everyday the research and development centres face new challenges. Every novelty is created to meet the demand for flexibility and performance. The company is constantly widening its range of products and developing technologies, engineering new accessories and equipment. The latest creation from OPM is the Value Line, which promises more value – characterised by a simplified usage and a limited number of available options. The Value Line is constituted by the Value Wrapper, a flow-pack machine, and by the Value Cell, a robotics packaging machine, which can be integrated or can be used as stand-alone machines. They both allow substantial energy savings and use rigid and stable but lightweight frames that facilitate transport operations, while hygiene and sanitation are assured by a minimum of flat surfaces below the product plane.
Automated moulding for small runs The latest creation from OPM is the Value Line, which promises more value
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In addition to its high-productivity MAZ lines, Mazzetti Renato has created a new set of machines for the production of chocolate sweets
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A TASTE OF ITALY targeted at small to mid-range production needs – from 80 to 150kg/hr. The Micro Fx 3 S adopts the classic three stage technology to satisfy product assortment needs, leaving great margins to the user’s fantasy for the new specialities development. Features of the unit include mould sizes of 275 x 205 x 25 or 425 x 275 x 25; production rates of up to 350 kg/hr; and running speeds of up to 8 moulds/min. The automatic unit is able to produce plain chocolate and/or fat cream filled articles.
The quality of Carcano’s product is founded on in-house manufacture of aluminium foil
Food industry solutions Pavan Group is a worldwide provider of process technology solutions to address the changing demands of the food industry. Combined with innovative engineering and a truly global competence – whether in the application of a single technology or a multi-disciplined turnkey approach – Pavan Group makes the ideal partner for any project. Six brands identify the machinery and equipment engineered and built by the group. Pavan produces long cut pasta equipment, spaghetti lines, plants for macaroni, shortcut pasta equipment, nest-shaped dry pasta and couscous production systems; Mapimpianti produces cooking extrusion systems for snacks, pellets and direct expanded snacks; Toresani produces machinery for filled fresh pasta, flat fresh pasta, extruded fresh pasta, ready meals and gnocchi; Montoni produces dies for food equipment, die washing machines and automated pasta-cutting systems; Stiavelli and Dizma are specialised for packaging systems for the food industry, confectionery, bakery products and other ‘non-food’ goods; and Pizeta is the subsidiary company that supplies complete turnkey systems for conveying, dosing, cleaning, recycling and storing of flours, cereals, short-cut pasta, fine products, coffee, food pellets and plastics.
Excellence in alufoil Carcano has been operating from its site in Mandello since 1896 and the quality of its product is founded on the in-house manufacture of aluminium foil – from its own foil rolling mills in Delebio – through to the printing, converting and finishing operation which is undertaken in Mandello. Alufoil's characteristics, product protection, design and printing techniques combine to provide confectionery manufacturers with outstanding visual impact at the point of sale. Unsupported foils – as thin as 8 microns – can be printed by rotogravure in up to eight colours, to complex designs which make the best use of the foil's reflective qualities, enabling confectionery manufacturers to present products to potential purchasers in a number of eye catching ways. Chocolatiers can be imaginative and creative in their desire to produce seasonal and themed shapes and foil is the ideal packaging medium in which to promote Christmas, Easter, Halloween and other special character ideas. To offer a complete service to customers, Carcano's team of designers are always on hand to study and carry out the best graphic solutions.
Building the future of packaging Packaging company Cavanna is using the slogan:”We are
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building the future of packaging” to represent the a great innovation spur. The main inspiration trends – research, investment and constant innovation – aim to satisfy customer needs, which grow together with packaging evolutions. At Ipack-Ima Cavanna presented the Zero 5 Flowsonic. Ultrasonic longitudinal sealing makes this a revolutionary wrapping machine. The company has also recently exhibited the MAF (Modular Automatic Feeder) a numeric loader that is able to easily handle thick sandwich biscuits. Its innovative revolving system drops the slug directly on the infeed chain or in a tray.
Meeting global gum issues Gum Base Co, a manufacturer of gum bases for the production of chewing gums, bubble gums and compressed gums, has obtained renewal of the main certifications ISO, HACCP, BRC rev.5 and has achieved GMP Food, as a response to the requirements of the market. Gum Base Co. also has Health Ministry Authorisation to manufacture products for the nutraceutical industry. Continuous focus on these principles guides Gum Base to its aim – to enhance its world leadership in the confectionery sector by creating value for customers through innovative and high-quality products. It has faced the challenges posed by globalisation with its strong, shared values – Uncompromising Integrity; The Pursuit of Excellence; Focus on the Customer; Taking Care of Staff; and Social and Environmental Responsibility. Quality is the cornerstone of its success and Gum Base products comply with all relevant regulations and meet the highest quality standards. Another non-negotiable issue for the company is product safety, together with a continual focus on the needs and preferences of customers.
Innovation, quality and service Executive was founded in 1980 with a target to satisfy customer needs by offering ‘innovation, quality, and service’. The company is located in Pagazzano, where its production facilities include workshops, assembly, testing with quality control and a warehouse for finished equipment and spare parts, as well as offices. Today, the company believes itself to be one of the most qualified suppliers of processing
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machinery for any kind of confectionery product. Thanks to its monitoring of market trends, Executive quickly identified the growing demand for chewable items and its activities and resources have focused on the extrusion and forming technology for the production of newly developed and high-quality solid and centre filled gum based and chewable products. Consequently, the core piece of the ‘upgrading and updating’ program of the company is Delta Line, representing a state-ofthe-art solution in the extrusion and forming process for sugar and sugar-free gum as well as for chewy candies and toffees. Thanks to high levels of performance – in terms of speed, efficiency and flexibility – in less then three years, 22 complete Delta lines have been supplied to major producers in Europe, Americas, Japan, Asia. Tailor-made applications, equipment, and control systems have been developed and implemented on stand-alone machines as well as on complete processing lines in order to fulfill customer expectations. Centre filling in liquid, semi-liquid and powder form is considered to be an added value for any type of product. Consequently, Executive has rapidly introduced and implemented the extrusion technology with a wide range of dedicated and innovative equipment for handling any filling solutions. Full-optional units can be easily connected to the extruder head and perfectly synchronised with the line speed, thanks to customisable and sophisticated control and software programs being developed in-house. The company’s mission and future vision is to continuously
develop highly qualified and technically advanced machinery and complete turn-key processing plant in order to provide customers with the highest level of direct support as well as challenging ideas and solutions.
Renewed commitment to biscuit and bakery fields Thanks to recent good results in terms of sales and an increased market share, Eurosicma management has made the decision to proceed with investment to enlarge the range of machinery for the delicate biscuit and bakery industry. An example is Eurotekna Company which is the result of a long and profitable collaboration between Eurosicma and Tekna Company that for many years operated in the biscuit machine field and has accumulated huge experience in this market. Sandwich machine model SAMA and automatic on edge biscuit loader, volumetric and counting versions, are part of the company program. Today Eurotekna presents its entire background – accomplished in biscuit field – with an additional advantage for customers. The synergy with Eurosicma allows it to offer ‘turnkey’ equipment which will be able to satisfy multiple needs – in feeding or packaging. The relationship between Eurosicma and Eurotekna will offer an answer to most market requirements, with its ability to offer personalised solutions for handling, feeding, and packaging (flow-pack and x fold style) as well as consultancy and assistance.
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FRUIT & NUT INGREDIENTS
Suzanne Callander reports on the health benefits of fruit and nut derivatives, when used as an ingredient in confectionery, bakery and snack applications Ocean Spray has introduced a new sweetened dried cranberry (SDC) to its portfolio of dried fruit ingredients
A healthy choice of ingredients O
cean Spray’s Ingredient Technology Group has introduced a new sweetened dried cranberry (SDC) to its portfolio of dried fruit ingredients. The new Choice SDC offers a low cost option that delivers the same quality as the Classic Soft & Moist SDC. Appealing to food manufacturers that want to improve the taste, appearance and nutritional profile of their products, Choice SDC also meets the demand for consistent, costeffective, value-added ingredients. With the same functional benefits as other sweetened dried cranberries, Choice SDCs can add distinctive flavour, attractive points of colour and real fruit texture to confectionery, baked goods, cereals, bars and trail mixes – without impacting processing. Choice contains the health benefits associated with cranberry, with high levels of bacteria-repelling proanthocyanidins and antioxidants, as well as the anti-inflammatory flavonoid quercetin. Commenting on the launch, Kristen Borsari, global senior marketing manager at Ocean Spray, said: “In today’s challenging market conditions, we believe manufacturers who can find new ways to meet consumer demand for high quality, healthy foods at competitive prices will succeed. Our wide range of sweetened dried cranberries and BerryFusions
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Fruits gives everyone the opportunity to innovate with fruit. “Choice represents an evolution in the sweetened dried fruit category. We now offer SDCs at varying cuts, moisture contents and degrees of sweetness, to fit a wide range of applications. Our original SDC offered a tart flavour profile in a low moisture ingredient, suitable for specific applications. Expanding the range, the Soft & Moist dried cranberry broadened the product’s reach into a variety of functional food applications, adding premium value to trail mixes, baked goods and confectionery. Choice represents a move towards the next generation of SDC, delivering a competitive edge in an increasingly demanding marketplace, while providing all of the advantages of sweetened dried cranberries.”
Natural almond meal and flour Many diet and health professionals are now recommending almond flour and meal as a substitute or supplement. Hughson Nut can offer natural almond meal and flour for use in the bakery, confectionery, health and snack food industries, as a substitute for up to 25% of other meals or flours. Applications are said to include snack bars, cookies, cakes, and confectionery fillings, toppings or coatings. It can also be utilised as a gluten replacement.
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COMMAND DEMAND
Enhance your nutritional appeal
Boost your healthy profile Encourage a natural attraction
© 2009 Almond Board of California. All rights reserved.
Appeal to the hearts of millions
Connect with healthy consumers
Tap into a demand that’s going nuts
AND YOU THOUGHT YOU WERE JUST ADDING ALMONDS. A lot goes in with a little almond. Start with the boost its 13 essential nutrients give. Add its reputation for helping people lower cholesterol. Blend in their exploding consumer demand. And finish with a tastier, crunchier creation that’s sure to appeal to millions seeking healthier new products. Add it all up and you’ve got the ingredient for success.
$OPRQGV$GG FRP
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FRUIT & NUT INGREDIENTS A study published in the Journal of Nutrition claims that the antioxidants in almond skins and the vitamin E in almonds work together as an antioxidant team to prevent LDL cholesterol from being oxidised. Vitamin E and almond flavonoids together, were found to be more than twice as effective as when they were administered separately. Natural almond meal and flour contain high levels of Vitamin E, potassium, fibre, and calcium and are low in sodium. They contain no cholesterol or transfats and are GMO free. Natural almond meals available from Hughson Nut include course, fine, and milled grades.
Chewing affects feels of fullness New research, presented to physicians at the 17th European Congress of Obesity in Amsterdam, and published in the American Journal of Clinical Nutrition, has revealed that chewing may play a more complex role in the digestion process, impacting nutrient absorption, and feelings of satiety or fullness. The study examined how chewing almonds may impact
Stable fruit flavours for sweet baked goods Because fruit flavours and aroma tend to dissipate relatively quickly, WILD has developed a range of stable flavours that intensify the fruity taste and aroma in baked confectionery and that retain their taste and aroma long after the package is opened. The use of fruit flavours in sweet baked goods continues to be a trend throughout Europe. According to the market research institute Mintel, 369 new fruit-flavoured baked goods were introduced in Europe in 2008, nearly 13% more products over the previous year. Natural flavours specially developed for baked goods are used, in keeping with the trend toward more naturalness, as well as permitting the package to declare the products ‘intense fruit taste’. In addition to the traditional lemon flavour, strawberry and orange are among the best-loved flavour directions. In line with this trend, WILD offers customers in the baked goods industry innovative flavourings with orange and strawberry, among others. The flavours can be used in baked goods such as butter cookies as well as in sandwich cookies with a fruity flavoured center layer. In filled cookies, the flavouring can be added to both the dough and the rich cream filling.
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physiology including appetite and hunger, hormone response and the efficiency of fat absorption. It revealed that those who chewed two ounces of almonds longer, 25 or 40 times before swallowing, absorbed significantly more good, unsaturated fat, than those who chewed the almonds only 10 times before swallowing. The study also explored the implications of thoroughly chewed almonds on satiety, measuring the effects on hormones and hunger scale ratings. Increased fat in the small intestine often stimulates secretion of several hormones associated with feelings of fullness. Researchers measured these hormones and also required participants to fill out an appetite questionnaire before and after eating almonds. Although overall there were only significant effects on the hormone insulin, subjects who chewed almonds a greater number of times, reported feeling significantly less hungry and more full than when they chewed the almonds less. ”This new almond research indicates that chewing more thoroughly may increase the availability of unsaturated fat and previous research suggests smaller particle size also A recent study examines how chewing almonds can impact physiology including appetite and hunger, hormone response and the efficiency of fat absorption
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FRUIT & NUT INGREDIENTS impacts the availability of other nutrients present in the fat, like vitamin E, to the body,” explained study author Richard Mattes, PhD, RD, at Purdue University. “These findings also emphasise the importance of examining chewing in the context of a weight management plan because participants reported their hunger was suppressed and their fullness was enhanced as a result of increased chewing of the almonds.” This new study builds on research commissioned by the Almond Board of California and published in 2008 that found thoroughly chewing almonds resulted in an increased release of good, unsaturated fats, and vitamin E. These studies suggest that how much we chew or don’t chew a food may impact bioaccessibility of nutrients. Bioaccessibility is the total amount of a nutrient that can be obtained from a food. Different factors can impact the bioaccessibility of a nutrient, including the interaction with other nutrients or the food form – many small pieces or one larger piece. In the case of almonds, all the nutrients are delivered in one tiny nut, encapsulated by cell walls that are invisible to the naked eye. Almonds’ cell walls break when we chew, releasing nutrients like vitamin E and unsaturated fat for absorption in the body. The more we chew almonds, the more cell walls break and nutrients are released into the body.
A healthier oil The American Peanut Council is currently promoting the benefits of high quality refined peanut oil from the USA. One of the healthiest cooking oils available, refined peanut oil is naturally trans-fat and cholesterol free. It provides an alternative to traditional frying oils and offers healthconscious consumers the sought-after combination of health and indulgence. With lifestyle-related illnesses such as heart disease growing in prevalence, switching to refined peanut oil can reduce the fat content of a product without compromising its taste profile. The FSA recently recommended an urgent reduction of saturated fat in UK diets, and legislation across Europe looks likely to follow. Refined peanut oil is high in unsaturated fats which can help lower cholesterol levels. Louise McKerchar, European Marketing Director for the, Sipa-Dates, Sipa-Figs and Sipa-Prunes are new Organic juice concentrates of dates, figs and prunes from Sipal Partners
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American Peanut Council, said: “Providing the combined manufacturing and consumer advantages of health, taste and premium quality, American refined peanut oil is also allergenfree. Studies have shown that even individuals who are allergic to peanuts suffer no adverse reaction to refined peanut oil as extensive processing removes the protein that causes the allergic response.”
Freeze-dried fruit granulates Since 1962 MOLDA has been continually expanding its freeze-drying capabilities, to a point where it believes it can offer unrivaled know-how in this field. Careful selection of GMO-free raw produce; its own laboratory for chemical, physical and microbiological analysis, modern batch-tunnels; and a competent and motivated workforce, all combine to allow the company to offer high quality fruit ingredients. The company’s standard granulates range offers an extensive choice, but specialty products are playing an increasingly important role for manufacturers today. MOLDA can also offer an extensive research and development department for this purpose. With its experience in adapting applications to customer requirements, it believes it is well placed to help customers find the perfect solution. With its pilot plants, the company is able to quickly test the production of specialised ingredients for special products.
Organic juice concentrates Sipa-Dates, Sipa-Figs and Sipa-Prunes are new Organic juice concentrates of dates, figs and prunes from Sipal Partners. Natural sweeteners, they provide a fruity note as well as colour in a number of applications including biscuits, confectionery, breakfast foods, cereal bars, drinks, yoghurts and fruit preparations. A new installation allows the syrups to be concentrated at low temperatures, preserving their flavour for use in confectionery products. Sipal Partners is a specialist in Organic cereal and fruit concentrates. The range of products it offers are based on cereal syrups – rice, corn, malted barley, spelt, kamut; glucose syrups – wheat, manioc; wheat starch and wheat gluten. The variety of the range makes it suitable for many different uses (sweeteners, bulking agent, coating, natural colour, cereal taste, prevent crystallisation, crispness, fat replacer, etc) in all agri-food sectors. The nutritional benefits of the Sipal range are preserved by using an original manufacturing process which is natural and with no refining (without ion exchange resins). Sipal Partners products also have the following certifications: EU, NOP, Kosher, GMO-free and gluten free.
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innovation (now available in a wide variety of flavours)
Inspiring the next generation of fruit-based products As consumer demand for dried fruit grows, so does the search for a delicious and versatile alternative to freeze dried fruits, gums and jellies. With BerryFusions速 Fruits, the search is over: Product development teams can add new fruits and flavours in fresh and exciting ways Consumers love the colour, flavour, texture and health benefits Production and purchasing value the process stability and cost savings. BerryFusions速 Fruits Be inspired to innovate
For inspiration and information, visit www.oceansprayitg.com
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EXTRUSION EQUIPMENT
Extrusion advances We look at the latest extrusion equipment which can help confectionery manufacturers to offer some unique, high-quality finished products
E
xtrusion can offer an attractive way of producing large quantities of standard quality confectionery products. However, it can also be used to produce unique high quality products, without compromising the plant’s production rate. DFE Meincke strives to help confectionery manufacturers achieve just this, as Kenneth Petersson, development engineer at DFE Meincke A/S told us! “DFE Meincke has always been known for accurate and durable machinery. Our old, as well as new, extrusion machines are based on exactly these two points. Furthermore we always try to build as much flexibility into the equipment as possible. For instance, on our V50 system you can easily switch between extrusion, depositing or wire-cutting, without losing long periods of production time. And you can combine up to three different masses on the same machine, to give you a wide variety of products. “However, to separate yourself from the competition you need more than just reliable machinery and high production rates. What you need are products that are unique in either taste or appearance. It can be difficult to find new varieties of taste and if you insist on pursuing this goal, it can take much time and development to get there. DFE Meincke can offer an easy way to make new and unique products through shape and appearance. In order to achieve this we can not only provide machinery in the traditional sense, but also the necessary know-how in order to come up with new product ideas. We work closely with our customers throughout this process to make sure that they get exactly what they want. “However, new ideas are only the first step to getting a truly unique product. You also need technology to make it happen and this is where DFE Meincke has been pushing the boundaries. New manufacturing technology now allows us to make almost any shape and to put small details inside the products that would be impossible to achieve with conventionally manufactured die plates. Imagine you could have a company logo, a smiley face, or any other shape embedded inside an extruded product. With the help of the new die plate technology this is possible.” The technology is called SLS (selective laser sintering) and it has been used in other industries to make prototype parts. However, with some adaption it can also be used for normal production parts. Basically it allows the company to make more complex geometries and more detailed die plates than is possible from standard milling. ‘Because the extruded products that our customers want are based on the shape of these die plates we can now offer them a whole new set of
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possibilities. So it goes without saying that at DFE Meincke we expect a lot from this new manufacturing technology,” concludes Kenneth.
Extruders for liquorice, fruit twists and sugar pastes A range of extruders for the confectionery industry are available from BCH, including side flow, twin screw, continuous, or batch fed. The extruders are primarily designed to handle liquorice, liquorice allsorts, fruit twist and sugar pastes, but can handle other viscous food pastes and gels too. With the addition of a BCH flow divider, which ensures even weight distribution of products, the company is now also able to extrude caramels, fudge, fondant, gels, fat based products, multi-layered biscuit products and low viscosity fruit extrusions. Other innovations from the company include the liquorice/fruit twist extrusion using up to four colours and four flavours for the confectionery and nutraceutical industries. Also, the 100% fruit extrusion line is a system using a combination of BCH’s large surface area MaxiVap Evaporator technology which is used for long running caramel plants combined with BCH’s liquorice extrusion technology. The fruit cooking and extrusion system has enabled the company to achieve evaporation of high moisture fruit mixes to typically 85% solids, at which point they have a consistency of a soft dough which can be extruded using BCH extrusion technology. This then enables production of a healthy snack bar using 100% organic fruit ingredients which can be coextruded in a variety of colours, shapes and different flavours. The latest innovation from BCH is the Micro Liquorice Extrusion line which offers a cost-effective solution for new start-up companies as well as certain developing markets within the Middle East, Africa and Asia who wish to gain a foothold in the sector without committing to a huge initial outlay. BCH expects its new user-friendly and easy-to-install
The Micro Extrusion line from BCH offers a solution for start-up companies, or those not wishing to commit to a large initial outlay
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E X PA N D S C H A A F
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POSSIBILITIES
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Then get in touch with us for the latest information about the state of the technology on: Turbo extrusion, Co-extrusion, Colour-injection, LDI â&#x20AC;&#x201C; Liquid Direct Injection etc.
Please request for the relevant information or simply schedule a visit!
Schaaf Technologie GmbH schaaf-technologie@t-online.de www.foodextrusion.com Asian Operations: info@schaafasia.com
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EXTRUSION EQUIPMENT solution to be of interest to niche companies serving smaller segments of the confectionery industry. The new extrusion line presents a viable option for users lacking the large sales volumes to warrant investment in larger, more expensive production lines, and could also offer advantages in test kitchens environments.
Latest developments from Pavan Group The latest developments from Pavan Group, for the production of extruded products include the F55 FormerExtruder for the production of pellets from pregelatinised raw materials using interchangeable dies and a cutting group. The mixture is obtained by mixing flours and liquid ingredients in the high-speed premixer. Solid and liquid ingredients are mixed slowly and accurately in the mixer to obtain a homogeneously hydrated and stabilised dough. From the mixing tank onwards the dough can be maintained under vacuum. The dough is brought to the extrusion axis where the product is formed using a compression screw, a cylinder with heating/cooling system, a headpiece and a die to obtain the desired product shape. Finally, the product reaches the headpiece and is cut by a system with rotating blades. The headpiece is hinged in order to ensure accessibility during cleaning operations. The screw is also easy to remove, says the company. Each processing stage is controlled by a PLC and users can interact with the machine using an operator panel installed on the side of the machine. Also new from Pavan Group is the G55 Cooker-Extruder which is designed to extrude and cook a wide range of flours and starches. Thanks to its versatility and to the flexibility of its regulations, which are all automatically controlled by a PLC, the G55 is said to ensure a product with high and consistent quality. The mixture is obtained by mixing flours and liquid ingredients in the high-speed premixer. The mixture rests inside the mixing tank and is then brought to the extrusion axis. The product is cooked and extruded using an extrusion screw with modular sections and a jacketed cylinder with multiple cooking stages with independent regulation of the temperature in each stage. Finally, the product reaches the headpiece and is cut by a system with rotating blades. Each processing stage is controlled by a PLC. The user can interact with the machine using an operator panel installed on machine side.
Test facilities Extrufood has recently introduced new test facilities, where recipes and products can be tested, developed and evaluated for texture, bite, taste and shape consistency in a food-grade and confidential environment. Extrucenter offers fully equipped facilities to mix and blend ingredients, pre-heat them and finally extrude them. Different colours and or flavours can be added before or during extrusion, depending on the recipe. Skilled staff are also available. Using the company’s unique twin screw counter rotating cooking lab extruder all kinds of licorice, fruit gum and fruit snacks can be made. The test centre has a lab-size cooling belt and a cutting machine, so samples can be made and cut to size. A twin screw co-and-counter rotating lab extruder is also
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The F55 former-extruder was one of the latest developments shown at IPACK IMA by Pavan Group
available – ideal for testing different recipes of chewy candy and chewing gum, fudge and caramel. In combination with the cooking extruder, centre filled products can also be made. The products will get their final shape by going through one of our dies. Standard shape dies are available in the test centre. Tailor-made dies for products can also be made on request.
New technology Two years ago Lalesse introduced the new direct drive concept on its single screw extruders – a compact and very high powered drive system. This proved to be successful – making the extruder stronger and offering higher capacities on the extruder. The 90d can reach approximately 200kg/hr, while the 200d can reach to over 350kg/hr Flavouring is another issue. Lalesse can offer its on-line flavour system, where slurry is made to demand and slurry is not pumped. Clean oil is brought to a small vessel, flavour powder is added and stirred into a fresh slurry. At all times the total quantity of slurry is approx 5 litres, production runs can anything from 5 minutes. Production runs are no longer dependent on the amount of slurry left over and blocking pumps will no longer stop production. Lalesse is currently engaged in tests on adding flavour to the mix, pre-extrusion, prior to the extrusion process. Results are said to be astonishing – not only for taste, but also for bowl life, and in this way a totally fat-free snack can be made. Belt dryers (all indirect heated) or high powered IR dryers featuring the latest in IR technology added to that a good electronic temperature control contribute to the total process.
Multi-coloured solutions Delver has developed a new depositor/extruder – the Multishot DEB 4 – for the production of multicoloured solid and filled chocolates, drops and sticks, by managing the simultaneous dosing of 4 different masses. The Multishot DEB 4 is provided with four independent dosing controls that allow
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EXTRUSION EQUIPMENT
Double layer layer extrusion extrusion using using OKA OKA equipment equipment Double
the masses to be combined and deposited in any way to achieve an endless variety of new articles. The depositor is equipped with a computerised dosing system that guarantees the synchronisation of the four dosing heads in a range of dosing functions which give the possibility to deposit into both moulds and onto the belt, either by spot or ribbon dosing. Moreover, the special dosing system gives the possibility to perform continuous extrusion, too, in order to obtain chocolate ribbons cut by a fast guillotine in multi-coloured sticks and bars. Easy and quick changeovers are granted by the ability to disassemble and clean the depositor in a very short time, enhancing production flexibility. The Multishot DEB 4 is operated via a touch screen industrial PC with a user friendly graphic interface that makes managing all of its functions easy and intuitive.
Flexible extension possibilities OKA can offer two series for extrusion applications. The fully servo controlled machine range OKAMATIK distinguishes between the AK version and the AQ version. Both systems are available with single or double hopper design for simple or co-extrusion. Both models can be up-graded with a third hopper for semi-liquid fillings or toppings in order to expand the possibilities to triple extrusion. The machines are fully jacketed and temperature controlled for confectionery applications. The dosing concept is based on gear pumps giving great advantages compared to piston-extruders or simple roller extruders. The OKA concept is said to assure high weight preciseness, large range of processable viscosities as well as absolutely smooth surfaces of the product. This concept avoids any pulsation of the extruded bars. In most cases a direct rope extrusion can be applied so that slitting and separation of a slab material can be avoided. The AK extruder is designed as a stand-alone, heavy duty and high capacity extruder whereas the AQ extruder is designed as a more flexible unit which can easily be converted to a wire-cutter, depositor or even an encruster. Both extruders are capable of handling confectionery materials with ingredients such as chopped nuts or other solids.
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Multi-grain extruded chips In order to answer the growing healthy snacks market trends, Clextral has developed technology for the production of whole grain and multi-grain extruded chips. Using the Twin Screw Extrusion (TSE) technology, Clextral can produce a chip rich in wholegrains and fibres and low in fat content. Chips can be produced in different shapes (wavy, square, and triangle), texture and flavours and show visible inclusions. The TSE processing machine consists of two identical co-rotating, intermeshing, self-wiping screw profiles operating within a closed barrel. During extrusion the material is forced to flow under controlled conditions along the length of the extruder barrel and through a shaped opening at a defined throughput. TSE can perform various functions including feeding, conveying, mixing, forming, compression, hydration, heat transfer, shaping and cooking. In the case of the production of multigrain chips, TSE is mainly used to mix, compress, cook and form an extruded product that will be expanded later thanks to post treatment operations. The Twin-Screw extrusion process design for the production of multigrain chips is gentle enough to disperse and protect the visible inclusions, and appropriate to obtain a micro mixing of all the ingredients, the right thermomechanical cooking of the food materials and the right dispersion of the water content. It is the perfect dispersion of the melt that allows the production of a homogeneous texture during post treatment operations.
Keeping up with market trends Thanks to the constant monitoring of market trends and requirements over the years, Executive realised the growing demand for chewable items and has focused its activities and resources on extrusion and forming technologies for the production of newly developed and high-quality solid and centre filled gum based and chewable products. Delta Line represents a state-of-the-art solution in the extrusion and forming process for sugar and sugar-free gum as well as for chewy candies and toffees. Thanks to the high levels of performance, in terms of speed, efficiency and flexibility, in less then three years 22 complete Delta Lines were supplied to the major producers and multi-national companies in Europe, Americas, Japan, Asia. Tailor-made applications, equipment and control systems have been developed and implemented on stand-alone machines, as well as on complete processing lines, in order to comply with individual customer requirements. In recent years, centre filling in liquid, semi-liquid and powder form has offered added value to any type of product. Executiveâ&#x20AC;&#x2122;s partnership-philosophy towards its customers has allowed it to introduce and implement extrusion technology with a range of dedicated and innovative equipment for handling any filling solutions. Full-optional units can be connected to the extruder head and synchronised with the line speed, thanks to customisable control and software programs, developed in-house.
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TOFFEE & FUDGE PRODUCTION
A tradition based on
state-of-the-art equipment The SUCROFILM dynamic cooker from CHOCOTECH is designed for continuous multi-shift operations at throughput rates of between 200 – 2000 kg/hr
Accuracy and consistency are vital requirements for the production of traditional products such as toffee and fudge. Suzanne Callander reports...
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n today’s competitive confectionery market, traditional products such as toffee and fudge rely on the quality and consistency of their taste and texture for continued consumer appeal. The quality of these products is often determined at the cooking stage. Toffee lines from Klockner Hansel Processing work successfully worldwide and enable production of the highest quality toffee as well as chewy candies, caramel products, fudge and other masses. The ROTAMAT 3610/3611 continuous rotor cooking system is designed for quick and gentle cooking processes – also under vacuum – of milky masses. The caramelization is finely adjusted with the CARAMASTER, a machine that can be integrated into a continuous working line for the production of milk caramel masses. With special contact-free static scrapers which avoid burns; an engineering and design allowing long lifetime; short product residence due to a minimised system content; very high heat transfer coefficients; and a modular design enabling the application of various cookers in parallel or line arrangement, the ROTAMAT forms a powerful continuous rotor cooking system. In combination with the vacuum system it is also possible to cook masses under vacuum. The ROTAMAT 3609 laboratory cooker is used as bypass cooker.
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The UNIBATCH universal cooker can be used as a standalone unit or component in a complete line for the production of toffees. Batchwise production and application for the manufacture of fillings, caramel, toffees, chewy candies, binding and other masses is also possible. A parametercontrolled process controller allows high reproduction of single batches and, by means of various parameters, a precisely defined process can be predetermined. A distinctive feature of the UNIBATCH universal cooker is its ability to cook under overpressure and cool via cooling water. Interesting for a variety of applications is also the possibility to cool in the double jacket.
A universal cooker In addition to the CARASTAR batch cooker and the YPP caramel cooker, CHOCOTECH can also offer the universal SUCROFILM COOKER. The SUCROFILM is a swept surface system with good heat exchanger qualities. The residence time in the system is very short which is ideal for colour sensitive masses such as white caramel, or indeed for almost any heat sensitive product. The configuration of the dynamic scraper system, and the low amount of product in the unit, is also said to guarantee the lowest amount of black spots in masses such as caramels which can be a big problem on some other systems. The
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TOFFEE & FUDGE PRODUCTION The Rotamat 3609 laboratory cooker from Klockner Hansel Processing
SUCROFILM can be used atmospherically, under pressure or under vacuum. It can also be designed in combination with other equipment for pre- or postcaramelization of soft or hard caramels. The SUCROFILM can also be used together with the CHOCOTECH MICRON, a closed system for controlled graining of masses, to the desired micron size, such as fudges, fondants and chewy candies. This is a completely closed system which offers many process and CIP advantages. Maintenance costs of the SUCROFILM are low and, in combination with other equipment, the system can be offered with the CHOCOTECH SIS software package (Service Information System) to assist with maintenance monitoring and part identification. The SUCROFILM dynamic cooker is designed for continuous multi-shift operations at throughput rates of between 200 – 2000 kg/hr, depending on the recipe.
Continuous production plants A choice of plants for the continuous production of any caramel or toffee recipe have been developed by Baker Perkins. At outputs to over one tonne per hour; they cover every aspect of production – from pre-mixing of ingredients through to the packaging machine infeed. As well as traditional solid toffee, ingredients such as butter, fondant and a variety of flavours can be added; products can be made in an assortment of colours, with added-value centre fillings such as jam and chocolate éclair. Inclusions such as fruit and nut pieces are also possible. There are two basic production methods which differ in the way the key cooking and caramelisation processes are handled. In one, they are separate operations, in the other they are combined and achieved simultaneously. Separate cooking and caramelisation is preferred by companies needing a highly efficient system with precise control and the rapid product changeover advantages of Clean-In-Place. Cooking is achieved in a ‘Microfilm’ while caramelisation takes place in a ‘Carablend’ unit. The ‘Microfilm’ is said to deliver greater product variety, superior quality and higher operational efficiency than traditional cooking methods. It is also believed to be the only confectionery cooker on the market that can apply vacuum directly onto a thin, swept film during cooking. The result is rapid cooking to final solids in less than 10 seconds – the quality problems of process inversion with high boiling, and uncontrolled caramelisation with toffee and caramel are virtually eliminated. The syrup passes to a ‘Carablend’ unit where it caramelises under its own heat as it moves through a stainless steel tube;
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extra ingredients and flavours can be metered and blended here; retention time can be adjusted to achieve variation in the toffee colour. In the traditional batch processes, cooking and caramelisation will take place simultaneously. Companies wanting to replicate this on a traditional plant can choose a different version of the ‘Carablend’ that combines the two processes. Depositing toffee on a ‘ServoForm’ machine offers greater quality and flexibility than traditional methods such as die-forming or cut and wrap. The nature of the depositing process creates complete control throughout the system, leading to high dimensional shape and weight accuracy, negligible scrap rates and efficient wrapping. Baker Perkins can offer a dedicated cooking and depositing solution for toffee, and a more flexible solution for companies needing to manufacture hard candy and toffee on a single line. The ‘ServoForm Universal’ features a rapid mould change system that allows the flexible rubber moulds with ejection by mould deformation used for toffee production, to be quickly replaced by aluminium moulds with pin ejection for hard candy. For companies requiring cost-effective production at lower outputs up to 370kg/hr the Compact offers a complete, easy to use automated system providing economical entry to the toffee market and a rapid return on investment.
Equipment for the best results After careful emulsifying and heat treatment the combination of sugars and (dry) milk components produce a product that is – in diverse appearances – liked all over the world. Depending on the ingredients used, and the process parameters, the structure of the mass can be influenced from ‘sticky’ toffee to very short ‘fudge’ and from low viscosity ‘dipping’ caramel to high viscosity depositing clusters. The development of flavour and colour is caused by the ‘Maillard’ reaction, where time and temperature play a leading roll. All these factors play a role in the decision on the equipment that Tanis Confectionery will propose to allow its customers to achieve the best results. The production process is all about controlled heating of the solution. Only then is the development of colour and flavour guaranteed. A unique pre-dissolving and caramelizing cooker has been developed by the company to flavour and colour the mass – the so-called Maillard reaction – under pressure and with all the necessary moisture available to enhance the caramelizing and colouring. To cook the mass to the desired dry substance value, after caramelization, Tanis Confectionery has designed an all stainless steel dynamic ‘swept surface’ heat exchanger which keeps the mass in motion, preventing it from burning. An added feature of this Turbine cooker is the possibility to run the process under vacuum to keep the temperature low and stop the caramelization and colouring process.
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WEIGHING & BAGGING
Weighing and bagging solutions Suzanne Callander takes a look at weighing and bag packing equipment which offers flexible solutions to a wide range of packaging requirements
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ackaging solutions from CFS Aquarius allows confectionery manufacturers to bag all kinds of products in a range of vertical packaging styles. A variety of bag shapes can be created with the CFS SmartPacker – pillow bags, Quatro Seal, Block Bottom, Quatro Box, Envelope, SmartPouch and zipper bags – guaranteeing the lowest cost of ownership, says the company. With a bag production of more than 400 bags/min the SmartPacker TwinTube C offers a high-output vertical bagging solution. The CFS SmartPacker is a compact and flexible vertical packaging machine that offers a choice of packaging options in producing bags directly from the film reel. A range of materials and a variety of formats are possible, ranging from standard flat pillow bags to more complex Quatro Seal or zipper bags. Nomad van Bussel, segment sales manager confectionery, told us: “In addition, the CFS SmartPacker has a very sensitive ‘product in seal’ detection system, which automatically opens the jaws as soon as an object or product particle is detected – without disrupting production. This offers major advantages to confectionery manufacturers, since contamination or damage of the cross seal jaws and knife is avoided, resulting in less downtime and waste.” CFS Aquarius can also offer solutions for customers that need high output at the lowest cost of ownership. The most recent development is the CFS SmartPacker TwinTube C system which achieves maximum efficiency when bagging small bags. The typical capacity range for party mixes and calorie packs. The TwinTube C operates two parallel forming tubes from a single drive, achieving combined speeds of more than 400 bags/min (depending on foil, bag size and weight). It can also run a film reel for each drive, meaning calorie packs of different widths and appearance can be simultaneously filled. Van Bussel told us: “Many confectionery manufacturers still have conventional lines running at 100 to 120 bags/min. In The CFS SmartPacker TwinTube C offers more flexibility and a higher output per square meter
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this case, they could replace three machines with a single SmartPacker TwinTube C. The initial investment is lower than for two typical 150 bags/min lines, and thanks to the reduced operator and maintenance requirements, the cost of ownership is also reduced. The net result is a lower cost per bag and a fast return on investment.” Where factory floor space is limited, the compact SmartPacker TwinTube C also leaves room for other equipment.
A gentle handling solution for Manner The new Multipond MP 1401-FFC-FC multihead weigher is said to be the first of its kind. It has been specifically designed to weigh delicate and/or fragile products and is suited to weighing products such as cookies, wafers and easily damaged fresh products like fresh fruit. Traditionally, conventional multihead weighers are not able to handle these products gently enough. The unit features an extremely low profile. All vibrators of the feed trays and the distribution cone drive are integrated into the machine frame. The discharge angle of the weigher is very shallow – between 25°and 35°– depending on product. To help facilitate the machines low profile there is only one level of hoppers. The low profile of the machine reduces drop heights and keeps slide transfers to a minimum. By eliminating prefeed hoppers, the number of product discharges and the impact on products is lessened. The solution is suitable for the strict hygiene regimes required by the food industry as all vibrators trays and weigh hoppers are easily removed for cleaning. Austrian confectionery manufacturer, Manner – known for its Manner wafers – has recognised the advantages of the MP 1401-FFC-FC, and has installed them on its production lines. Before purchasing the weighers, Manner carried out trials with conventional multihead weighers, but they damaged somewhere in the region of 60% of product. “The particular difficulty in producing and packaging the wafers is caused by the fragile nature of the
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product,â&#x20AC;? Josef Manner told us. Since installing the Mutipond weighers, product damage has been significantly reduced to almost zero.
A multi-head weigher for dry products A packaging solution from Pavan Group for dry granular products consists of the SPC14 multi-head weigher which is designed to fulfil the weighing requirements of the alimentary industries producing pasta, breakfast cereals, dried fruits, sweets, legumes, and granular products. The main features include high speed, accuracy and flexibility and ease of use. The seal hoppers allow for the handling of small products. Different hoppers are available for special applications such as big volumes or hard-flowing fresh products. Hoppers can all be removed with no tools. All parts in touch with products are made of food-grade stainless steel while the weigher body is manufactured of either painted steel or stainless steel. The SPC series also includes specific models for fragile products and snacks. A touch-screen type back-lit colour LCD terminal enables users to set working parameters and desired language, to recall the product recipes, to gain access to information such as standard deviation, production final data. A self-diagnostic system detects the eventual stoppages and identifies the causes. Two password levels assure the safest control of the weighers (they can even be increased upon request): they protect the setting of the operative parameters (operatorâ&#x20AC;&#x2122;s level) and the setting of the upper level parameters (managerâ&#x20AC;&#x2122;s level). The versatility of the weigher allows it to work in connection with any vertical packaging machine, horizontal cartoning machines, or horizontal heatforming systems. Another important feature of SPC series is the weight detection processing which is achieved via a digital analogical converter and a DSP (Digital Signal Processor) with the use of digital filters. The SVMC-1/SDFQ Electronic packaging unit is then perfect for the packaging of different products in brick bags or pillow >48
The MP 1401-FFC-FC multihead weigher from Multipond has offered a gentle handling solution for Manner wafers
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WEIGHING & BAGGING bags. The unit is composed of a continuous motion vertical packaging machine and a carousel built-in the same structure. The carousel takes the flat bottom bag, squares the top of it through several stations and either sticks an adhesive label/tape or put a clip on it. The main machine movements are driven by brushless independent motors synchronised with one another by intelligent drives. The packaging machine is equipped with film drive through under vacuum, vertical sealer of the rotating metal plate type, sealing jaws of the MCR long-dwell rotating type with mechanic device to make flat bottom bags, automatic film crosswise centring device moving entirely the packaging machine rear section (reel holder included), a quick manual splicing unit for reel easy changeover (optional automatic film splicer) and sensor to detect a machine stop after a film tear. The intermittent motion carousel is operated by two brushless motors and mainly consists of a series of bag forming stations where the bag is stretched, compacted, cut, squared at the top and closed with a tape/label/clip. Both packaging machine and carousel are controlled by an industrial PC through one colour touch-screen panel only which enables the operator to enter and recall a certain number of recipes with automatic adjustment of the pack sized parts. The PC is equipped with USB port, Ethernet connectivity, RS232. A self-diagnostic programme helps to
The SVMC-1/SDFQ-Electronic packaging unit from Pavan
check the operational parameters of the whole packaging system and detect easily any eventual stop cause.
A complete packaging solution? Pronova packaging systems are designed to offer a complete packaging solution, enabling continuous horizontal or vertical filling, manually or using automation. It packs quickly and efficiently, reducing reliance on manual labour for packing products of almost any shape or size and incorporates a range of optional features such as print, tamper-evidence and resealable closures. The system works with a continuous chain of pre-formed bags, which run along two fixed guide rods, supporting and opening each bag at the point of filling. It integrates easily
Bosch helps Elegance achieve sweet success Elegance Confectionery is a Middle-East based manufacturer of confectionery products. It started operating in Syria in 2005, producing a range of wafers that were very popular in both the Middle East and Europe. Within three years, the company became a leading confectionery producer in the region. To satisfy demand, the company now offers four wafer brands – Today, Two Days, Elegance and Tonky. In 2008 Elegance extended its product portfolio to include a special biscuit product line for the Middle Eastern market. Elegance Stars are round chocolate biscuits filled with cream. In order to package the new biscuits, the company needed to purchase new machinery capable of performing the task. After careful consideration, it chose Bosch Packaging Technology, a worldwide supplier of packaging machinery. Elegance purchased two Pack 201 horizontal wrapper machines, which are said to be ideal for tray packaged bakery items, such as biscuit stacks, crackers, and chocolate candies. The Pack 201 is the first in a series of new generation flow wrappers from Bosch Packaging Technology. The mid-range speed machine is said to be easy to maintain and is designed for delicate product handling. Its smart design incorporates minimal parts to increase reliability, minimise maintenance, and allow for far greater adaptability. The infeed, finwheels, and cutting head on the machine are cantilevered and a stainless steel execution for products requiring high levels of sanitation is available. The Pack 201 can
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operate as a standalone machine or can be integrated with other packaging equipment, according to customer needs. The Elegance biscuits are wrapped in groups of three stacks of two pieces, which are formed in front of the folding box. The products are manually loaded into the vibrating infeed systems, which transport them to the chute feeders. The Pack 201 machines are equipped with four chute feeders, which are fed by two vibrating infeed systems. Through the chutes, the products are automatically fed into the infeed chain of the machine. The pusher pin of the infeed chain takes out the requested number of biscuits and carries the pile forward into the flow wrapping machine. A manual switch enables the operator to easily choose a large or small pitch in the pusher pin distance. Manual replacement of pusher pins with different product dimensions is therefore not required. “The Pack 201 horizontal wrapper is an efficient packaging line according to our Bosch Module++ philosophy, a concept that combines our expertise in manufacturing and supplying standard machines that can be linked together, with low engineering content,” said Marc de Vries, product manager at Bosch Packaging Technology. After four months of production the Elegance Stars line was running 24/7 and wrapping 200 packs/min on each of the two Pack 201 machines. Elegance Stars biscuits are now being exported to Jordan, Lebanon, Tunisia, Algeria and Bahrain and both companies are happy with the result!
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WEIGHING & BAGGING with other packing line equipment and requires minimal maintenance, says the company. Each machine is designed to work with a range of accessories to create an integrated, semi- or fully automated packing line.
Versatile VFFS system tna has recently launched the robag 3 Vertical Form Fill & Seal (VFFS) packaging system which features new kanga jaw technology developed for high-quality specialty bag formats and long bag applications such as cereals and frozen food. Robag 3 is said to address customer feedback about the continuing need for versatile VFFS packaging. One innovation is its ability to provide a continuous, regular and smooth film
Coextruded films
Ukrplastic, a Ukrainian flexible packaging manufacturer, offers a wide range of coextruded films (up to eleven layers) VIPAN, two- and three-layer laminates SOLAN and ALPAN specially designed for bagging applications. The transparent, white, metallised materials are said to show perfect characteristics in confectionery packaging in bag styles such as pillow, gusseted, block-bottom, or cornersealed. The materials have the required barrier properties up to WVTR < 0.5 g/m2 24 h bar, OTR < 1 _m3/m2 24 h bar, reliable sealability in a wide temperature range, easy opening feature, attractive appearance, and good machinability. Packaging material structure is tailored to customer needs to allow it to reduce film thickness and material capacity of the package as well as to achieve maximum performance of VFFS and bagging machinery. Ukrplastic materials are decorated using vacuum metallization with plasma treatment, continuous flexographic printing up to 11 colours (or up to 10 colours plus cold seal) and rotogravure printing up to 10 colours (or up to 8 colours plus cold seal). The company uses electronic design, digital prepress technologies, and laser exposure technique to manufacture flexo printing plates and rotogravure cylinders.
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Pronova packaging systems are designed to offer a complete packaging solution
speed – ideal for all types of films, including high sensitivity films. The kanga jaw configuration allows the unit to emulate a box-motion with all the benefits of a high speed rotary system. It allows production of flexible bag formats such as quattro and block bottom, on robag 3 rotary jaw machines, whilst maintaining high speeds.
Meetings Roshen’s requirements Speed, accuracy, reliability and efficiency are said to be key reasons why Ukrainian confectionery manufacturer, Roshen, has selected Ishida multihead weighers for all its weighing requirements for the past eight years. There are currently more than 25 Ishida multihead models in Roshen’s factories in the Ukraine, Russia and Lithuania. In some instances, a single Ishida weigher has replaced two alternative systems, such as linear weighers. This is because of the accuracy and speed of the equipment, which have minimised giveaway and are able to achieve the same volume of throughput with just one model. These efficiencies have generated space savings in the factory since fewer packing lines are now required and, at the same time, this has also reduced both the number of operators required and ongoing maintenance costs. The Ishida weighers are used to pack bulk 1kg and 2kg packs, which are supplied to shops for weigh out sales to consumers, as well as 80g, 150g, 200g, 250g and 430g retail packs. Weighing speeds for the bulk packs are around 40-55 bags/min, while the retail sizes are handled at up to 100 bags/min. “Using Ishida weighers is simplicity itself,” said Alexandr Petrov, technical manager of the Packaging and Equipment Department at Roshen. “They are easy to install and operate, deliver excellent speed and accuracy, and are totally reliable. As a result, they are our preferred choice of weigher.”
Roshen has selected Ishida multihead weighers for all of its weighing requirements for the past eight years
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COMMENT
Candid Light and virtually fact free...
This month, Angus Kennedy takes a fresh look in his closet and wonders whether he has been properly dressed for business for all these years!
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came across a real beauty recently in my search for evidence that humans are, possibly, the most gullible species on earth! We do like to shop, well most of us do... I would too if I had loads of money to shop with, so I am still waiting for the experience of an enjoyable shopping trip. But, when we do shop, I am convinced that we clearly do not think about what we buy, or is it because, when we do shop, we actually think so hard that we convince ourselves that the items we buy are going to fulfil their marketing promises? You know what I mean. That awful face cream that will take away all the wrinkles for ever, or the cream that you slap on your behind and hey, look, no more cellulite! Anyway, it was a Saturday morning and I was off to the supermarket with the kids to buy some value orange juice and baked beans and a selection of ‘throw it in the cart if its under a certain price’ type of thing. After having filled the trolley with a selection of suitably unattractive items, I made my way to the checkout. On my way, I stopped to see a packet... Yes, a packet... of trousers, labelled ‘work trousers’. Odd I thought, does that mean that there are other trousers that we must not work in? Or did it mean that if I work in those trousers, the things that I do will work? Or does it mean that if I work, then it will be a success because my work trousers are doing what they say they would do? Could it have just meant that the trousers worked, and would cover my pants? It tickled me to think that shoppers would buy a packet of work trousers and be wonderfully convinced that when they put them on, they would, within an instant, believe wholeheartedly that these trousers would be suitable for all work. It’s novel to be entertained by such a thought at the checkout. I do become tired of watching fully-grown adults fight for the last ripe tomato or engage in some kind of trolly rage in the aisles. I was satisfied that I had found myself a thought that would keep me happy, at least until I had unloaded my shopping into the car. But then I saw the real gem. The diamond of diamonds. A thought that will place a wry smile on my lips even in the worst of the worst
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exhibitions a year ahead. I walked past an item in a metalized wire basket and they were piled in. My shopping saviour, the dream of all purchases, yes, the very thing, like a great novel that was going to change my life for ever. How could I have been so stupid not to notice them or buy them before? If I had bought them, I would have, from that day onwards, enjoyed all my shopping trips because they would have made me quite suddenly, with no warning, a truly successful man. I picked up a box and read the label... ‘Business Shoes’. Yessss, I thought, not Nike trainers, these are not west-end Churches brogues, not even the best Italian uppers from Milan. These, my friends, were boxed-up supermarket business shoes and it said so on the label in big black letters. These are the shoes for business, so forget all the other shoes you have. At last – no more worries – just put them on and you’re a hit. The business (and that’s whatever business you are into) will be an immediate success because you now have the ultimate in doing business, your very own ‘Business Shoes’. SO DON’T TELL ANYONE MY SECRET!………. And they where not much more than £9.99 – a complete bargain. Those trousers and the shoes, YES THE SHOES FOR BUSINESS THAT IS! How on Earth could I not do any business after that? These where plainly the most disgusting shoes I had ever seen. They where just black and frightful. But we buy them because, quite clearly, without them we could do no business. ‘God help them for they do not know what they are doing.’ I wonder what Christ really meant when he said those words? They apply even more today than when he was on the cross. Please Christ, tell them that Business Shoes won’t get you more business for they listen not to me! The longer I live the more I see, and the more I see the more I think it’s better not to live. Maybe I will get a pair of Business Shoes for Prosweets 2010 – now wouldn’t that be a frightful scene. But what if I did more business than ever? Yes, I really would eat my words, and of course my very own business shoes. Stay cool
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Technical books for the confectioner
Chocolate, Cocoa and Confectionery - Third Edition By Bernard Minifie Recognized as the industry standard, this definitive guide, with over 900 pages of information, provides a comprehensive review of chocolate and confectionery production and processing operations Order Code: AP-002 ISBN: 083421301X 1999, £142.50 (€192) Making Chocolates in the Factory By Robert Whitefield The purpose of his book is to help owners, managers and operators with practical advice on all aspects of running a factory and concentrates on the details of operating enrobers, moulding plants and dragée equipment Order Code: KEN-010 ISBN: 978-0-9558085-1-7 2008, 144 pages, £49 (€66) Formulation and Production of Chewing and Bubble Gum Edited by Douglas Fritz Douglas has many years of experience in the chewing gum sector and this essential book contains everything needed with contributions by some of the world?s leading experts. Order Code: KEN-011 ISBN: 978-0-9558085-2-4 2008, 303 pages, £115 (€155) Sugar Confectionery and Chocolate Manufacture By R. Lees and E.B. Jackson This book is one of the established reference sources for the confectionery industry. Written as a text book with basic recipes and methods for a wide range of confectionery. Now available in English and Spanish, Order Code: JAC-001E, English ed, January 1999, 379 pages, £95 (€128) Order Code: JAC-001S, Spanish ed, March 2008, £120 (€162) Sugar Confectionery Recipes and Methods Compiled by E.B. Jackson The book features hundreds of recipes and detailed methods for the production of all types of sugar candy, an essential reference source for all sugar confectionery manufacturers. Order Code: JAC-002 2002, 219 pages £99 (€134) Sugar Confectionery Manufacture - Second Edition Edited by E.B. Jackson A highly detailed book covering all aspects of raw materials, manufacturing processesand technical info for the production of sugar confectionery.
Included are high boiled sweets, caramels, toffees, gums, jellies, liquorice, pastes, aerated confectionery, tablets, lozenges, panning, chewing gums, countlines and cereal bars Order Code: AP-210 ISBN 9780834212978 1999, £146.50 (€162) Industrial Manufacture of Snack Foods By Dr Sergio O. Serna-Saldivar Dr Sergio O. Serna-Saldivar is the world’s leading expert on the snacks sector. Industrial Manufacture of Snack Foods is an essential resource for the industry, particularly for technicians and scientists involved in new product development. Order Code: KEN-013 ISBN 978-0-9558085-0-0 April 2008, 428 pages, £125 (€169) Application of Fats in Confectionery By Geoff Talbot Geoff, known as the Fat Consultant, is an internationallyrenowned specialist in confectionery fats and oils. This book represents the culmination of nearly 40 years in this sector, plugging a gaping hole in the existing literature. Order Code: KEN-012 ISBN 0-904725-11-1 2006, 215 pages, £98 (€132) Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner by P Grewelling This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Order Code: BS-823, ISBN: 978-0-7645-8844-0, March 2007, £39.99 (€54) The Science of Chocolate By Stephen Beckett The second edition of this best seller has been fully revised and updated describing the complete chocolate making process, from the growing of beans to the shop. Written for students and those training in the industry. Order Code: RSC-101 ISBN: 978-0-85404-970-7 2008, £24.95, (€33.50)
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Payment Method ! Please invoice my company – Order No: . . . . . . . . . . . . ! I enclose a cheque made payable to: Kennedy’s Books Ltd (drawn in pounds sterling on a UK bank) ! Please charge my credit card Card no:. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Start date: . . . . . . Expiry date: . . . . . . Security code: . . . . . . Name of cardholder: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Company name: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Address: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................... ............................................... VAT or Tax no. (EC customers only) ............................................... Tel: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fax: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . E-mail: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Date of order: . . . . . . . . . . . . Signature: . . . . . . . . . . . . . . . . Contact Name:. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Books will be sent by Air Mail (signature required), upon receipt of your payment Kennedy’s Books Ltd 6 The Avenue, Loughton, Essex, IG10 4PT, United Kingdom
view full contents and descriptions and order on-line on our website www.kennedys-books.co.uk
Tel: +44 20 8090 4683; Fax: +44 20 8508 4725 e-mail: info@kennedys-books.co.uk. Many more books on our website: www.kennedys-books.co.uk.
(KCDEC08)
Fax this form back to us on: +44 20 8508 4725 or e-mail: info@kennedys-books.co.uk
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Contact our sales department on Tel: +44 (0)1732 371510 Fax: +44 (01732 361385 E-mail: mneilson@kennedys.co.uk
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HOHBERGER Model 2300 Stainless Steel Cooling Wheel - 30â&#x20AC;? Wide x 40â&#x20AC;? Diameter
HUTT Model FP-A140AA 300mm Wide
OAKES Model 14MF20-1A Aerator
SAVAGE Model S92 Warrior Firemixer
Leaders in supplying second-hand and rebuilt equipment to: The confectionery, pharmaceutical, chemical and cosmetic industries
BAKER PERKINS 500 kg/hr Fondant Plant
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For details please contact:
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New York 801 East 141 St. Bronx, NY 10454 718.585.0200 (O) 718.993.2650 (F) Sales@unionmachinery.com
4JODF
SocietĂĄ Base Coop. s.r.l. Via Varese 209 - 20020 Solaro (Milano) Italy Tel: +39 02 96799700 Fax: +39 02 9691617 Web site: http://www.basecoop.it E-mail: info@basecoop.it
RAYMOND TRAVEL MACHINERY LTD Buyers and sellers of used production and packaging machinery 192 High Street, Dorking, Surrey, RH4 1QR, UK â&#x20AC;˘ Tel: +44 (0)1306 743 780 â&#x20AC;˘ Fax:+44 (0)1306 743 764 E-mail: info@raymondtravel.co.uk â&#x20AC;˘ Web: www.raymondtravel.co.uk
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DIRECTORY
INGREDIENTS > 55
MACHINERY > 57
PACKAGING END OF LINE > 63
Al Ferdaws Food Industries Materials Co.
P.O.Box 79 New Borg El-Arab City Alexandria, Egypt Tel: +203 4590300 Fax: +203 4590400 E-mail: fimco@fimcobase.com Web: www.fimcobase.com
Cafosa Gum SA
Calabria 267 08029 BARCELONA (Spain) Tel: +34 93 410 03 00 Fax: +34 93 321 44 05 E-mail: cafosa@cafosa.com Web: www.cafosa.com
Gum Base Co.
Via Nerviano 25 I-20020 Lainate (Milan), Italy Tel: +39 02 931721 Fax: +39 02 93570533 E-mail: gumbase@gumbase.com Web: www.gumbase.com
When contacting companies, please let them know you saw them in here! CARAMEL
3 Redwood Place Peel Park Campus East Kilbride , G74 5PB Tel: 01355 247 197 Fax: 01355 231 311 Web: www.johnstonesbakers.co.uk E-mail: info@johnstonesbakers.co.uk
Renshawnapier
Crown Street Liverpool, L8 7RF, UK Tel: +44 (0)151 706 8200 Fax: +44 (0)151 706 8201 E-mail: enquires@renshaw-nbf.co.uk Web: www.renshawnapier.co.uk
Kennedy’s Confection June 2009
INGREDIENTS
Altinmarka Gida San. Ve Tic. A.S. Inebolu Sok. Ekemen Han No: 1/5 Setustu – Kabatas Istanbul / Turkey
Out Now! e-mail: post@kennedys.co.uk for more details
Tel: +90 212 243 25 05 +90 212 293 81 19 Fax: +90 212 243 25 19 +90 212 243 82 70 Web: www.altinmarka.com.tr
CONSULTANTS > 64
SNACKS > 64
CHOCOLATE FLAVOURED COATINGS
COCOA MASS COCOA/ CHOCOLATE
Britannia Superfine Ltd
Altinmarka Gida San. Ve Tic. A.S.
Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927
Divisions - Britannia Superfine U.K. Britannia Superfine Europe
Inebolu Sok. Ekemen Han No: 1/5 Setustu – Kabatas Istanbul / Turkey
Tel: +90 212 243 25 05 +90 212 293 81 19 Fax: +90 212 243 25 19 +90 212 243 82 70 Web: www.altinmarka.com.tr
COCOA BUTTER COCOA POWDER
CHEWING GUM BASE
Belcolade UK Al Ferdaws Food Industries Materials Co. P.O.Box 79 New Borg El-Arab City Alexandria, Egypt Tel: +203 4590300 Fax: +203 4590400 E-mail: fimco@fimcobase.com Web: www.fimcobase.com
UK Office: Buckingham Industrial Park, Buckingham, MK18 1XT, UK Tel: +44 (0)1280 822 871 Fax: +44 (0)1280 822 703 E-mail: mail@belcolade.co.uk Web: www.belcolade.com Head Office: Industrielaan 10 - 111de Industriezone - 9320 Aalst-Erembodegem, Belgium Tel: +32 (0)53 83 96 00 Fax: +32 (0)53 83 89 38 E-mail: mail@belcolade.com
Altinmarka Gida San. Ve Tic. A.S. Inebolu Sok. Ekemen Han No: 1/5 Setustu – Kabatas Istanbul / Turkey
Tel: +90 212 243 25 05 +90 212 293 81 19 Fax: +90 212 243 25 19 +90 212 243 82 70 Web: www.altinmarka.com.tr
COCOA BUTTER REPLACERS
Altinmarka Gida San. Ve Tic. A.S. Inebolu Sok. Ekemen Han No: 1/5 Setustu – Kabatas Istanbul / Turkey
Tel: +90 212 243 25 05 +90 212 293 81 19 Fax: +90 212 243 25 19 +90 212 243 82 70 Web: www.altinmarka.com.tr
COCOA POWDERING
Cafosa Gum SA
Calabria 267 08029 BARCELONA, Spain Tel: +34 93 410 03 00 Fax: +34 93 321 44 05 E-mail: cafosa@cafosa.com Web: www.cafosa.com
Gum Base Co. Johnstone's Bakers
PACKAGING MATERIAL > 64
CHOCOLATE CHIPS
BUBBLE GUM BASE
.
Contact our sales department on Tel: +44 (0)1732 371510 Fax: +44 (01732 361385 E-mail: mneilson@kennedys.co.uk
Via Nerviano 25 I-20020 Lainate (Milan), Italy Tel: +39 02 931721 Fax: +39 02 93570533 E-mail: gumbase@gumbase.com Web: www.gumbase.com
Your company could be here!
e-mail: post@kennedys.co.uk for more details
Britannia Superfine Ltd Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927
Divisions - Britannia Superfine U.K. Britannia Superfine Europe
CHOCOLATE/COMPOUND DROPS & CHIPS
Britannia Superfine Ltd Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927
Divisions - Britannia Superfine U.K. Britannia Superfine Europe
Intercontinental Specialty Fats Sdn Bhd
(a member of The Nisshin OilliO Group Ltd, Japan)
Lot 4, Solok Hishamudin 9/20, Kawasan Perusahaan Selat Klang Utara, P.O.Box 207, 42009 Port Klang, Selangor Darul Ehsan, Malaysia Tel: +60-3-3176 4928/3176 3050 Fax: +60-3-3176 5933/3176 5194 E-mail: isf@tm.net.my Web: www.isfsb.com.my Contact: Miss Khoo Yoke Lian Mobile: +6-012-2096861 Mr Tay Thian Ser Mobile: +6-012-3765388
Duyvis Wiener B.V.
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: ischoorl@duyviswiener.nl
COLOURS (NATURAL)
NOW ONLINE! Visit:
kennedysconfection.com
for our new
COCOA MASS COCOA / ONLINE DIRECTORY! CHOCOLATE
Kanegrade Ltd
Ingredients House, Caxton Way, Stevenage, Herts, SG1 2DF, UK Tel:+44 (0)1438 742242 Fax:+44 (0)1438 742311 E-mail: info@kanegrade.com Web: www.kanegrade.com
55
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INGREDIENTS COUVERTURES
ESSENTIAL OILS
Britannia Superfine Ltd
Altinmarka Gida San. Ve Tic. A.S.
Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927
Inebolu Sok. Ekemen Han No: 1/5 Setustu – Kabatas Istanbul / Turkey
Tel: +90 212 243 25 05 +90 212 293 81 19 Fax: +90 212 243 25 19 +90 212 243 82 70 Web: www.altinmarka.com.tr
Divisions - Britannia Superfine U.K. Britannia Superfine Europe
GLAZING AGENTS
FIBRES
UK Office: Buckingham Industrial Park, Buckingham, MK18 1XT, UK Tel: +44 (0)1280 822 871 Fax: +44 (0)1280 822 703 E-mail: mail@belcolade.co.uk Web: www.belcolade.com
Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927
Divisions - Britannia Superfine U.K. Britannia Superfine Europe
Your company could be here! e-mail: post@kennedys.co.uk for more details
DAIRY INGREDIENTS
MALLOW
NUTS & NUT PASTES
Renshawnapier
Crown Street Liverpool, L8 7RF, UK Tel: +44 (0)151 706 8200 Fax: +44 (0)151 706 8201 E-mail: enquires@renshaw-nbf.co.uk Web: www.renshawnapier.co.uk
Hawksley Industrial Estate, Heron Street, Hollinwood, Oldham, Greater Manchester, OL8 4UJ, UK Tel: +44 (0)161 620 4124 Fax: +44 (0)161 627 1050 E-mail: info@forresterwood.com Web: www.forresterwood.com
Crown Street Liverpool, L8 7RF, UK Tel: +44 (0)151 706 8200 Fax: +44 (0)151 706 8201 E-mail: enquires@renshaw-nbf.co.uk Web: www.renshawnapier.co.uk
Kanegrade Ltd
Ingredients House, Caxton Way, Stevenage, Herts, SG1 2DF, UK Tel:+44 (0)1438 742242 Fax:+44 (0)1438 742311 E-mail: info@kanegrade.com Web: www.kanegrade.com
PAN OIL LEADER® STEARINERIE DUBOIS
86 Rue Du Dome 92514 Boulogne Cedex, France Tel: +33 146 100 730 Fax: +33 149 109 948 Email: r.benzi@stearinerie-dubois.fr Web: www.stearinerie-dubois.com
MICROENCAPSULATED FOOD INGREDIENTS AND FLAVOURINGS
Pioneers of encapsulation technology
Inebolu Sok. Ekemen Han No: 1/5 Setustu – Kabatas Istanbul / Turkey
Tel: +90 212 243 25 05 +90 212 293 81 19 Fax: +90 212 243 25 19 +90 212 243 82 70 Web: www.altinmarka.com.tr
Ingredients House, Caxton Way, Stevenage, Herts, SG1 2DF, UK Tel:+44 (0)1438 742242 Fax:+44 (0)1438 742311 E-mail: info@kanegrade.com Web: www.kanegrade.com
Renshawnapier
Forrester Wood & Co.
Altinmarka Gida San. Ve Tic. A.S.
Kanegrade Ltd
MARZIPAN
FLAVOURS
FLAVOURS (LIQUID & POWDERS)
56
Josef-Suwelack-Straße D-48727 Billerbeck, Germany Tel: +49 (0)2543 72-0 Fax: +49 (0) 2543 72-200 E-mail: info@suwelack.de www.suwelack.com
When contacting companies, please let them know you saw them in here!
UK Office: Buckingham Industrial Park, Buckingham, MK18 1XT, UK Tel: +44 (0)1280 822 871 Fax: +44 (0)1280 822 703 E-mail: mail@belcolade.co.uk Web: www.belcolade.com Head Office: Industrielaan 10 - 111de Industriezone - 9320 Aalst-Erembodegem, Belgium Tel: +32 (0)53 83 96 00 Fax: +32 (0)53 83 89 38 E-mail: mail@belcolade.com
MINT OILS
Dr.Otto Suwelack Nachf. GmbH & Co. KG
FILLINGS
Belcolade UK
Britannia Superfine Ltd
HEALTHY INGREDIENTS
ALFRED L.WOLFF GmbH Schnackenburgallee 50 22525 Hamburg / Germany Tel. +49 40 37676-124 E-mail: info@alwolff.de www.alwolff.com
Belcolade UK
Head Office: Industrielaan 10 - 111de Industriezone - 9320 Aalst-Erembodegem, Belgium Tel: +32 (0)53 83 96 00 Fax: +32 (0)53 83 89 38 E-mail: mail@belcolade.com
FONDANT
Specialists in encapsulated natural flavourings & food ingredients
NOUGAT PRODUCTS - FOR INDUSTRY AND RETAIL
Vital 1926 NV
Specialized in Nougat... Since 1926. Factory & Office: Vaart Links 61, 9850 Nevele, Belgium Tel: +32 9 3716313 Fax: +32 9 3718428 E-mail: info@vital.be Web: www.vital.be
PECTINS
www.tastetech.com enquiries@tastetech.com +44 (0)117 971 2719
Kennedy’s Confection June 2009
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MACHINERY SPECIALITY FATS
Kempas is a leading manufacturer of Speciality Fats such as CBE, CBR, CBS, Pastry Margarine, Interesterified, Trans-Free, Confectionery and Bakery Fats.With the new R&D Centre, Kempas can tailor-make products to their customers' needs.
Kempas Edible Oil Sendirian Berhad
Singapore Marketing Office: 255 Jalan Boon Lay, Singapore 619 524 Tel: +65 6264 3733 Fax: +65 6265 5129 Web: www.kempas.com
BARS
Your company could be here!
e-mail: post@kennedys.co.uk for more details
E-mail: geoffrey.kua.kiapang@ simedarby.com Pasir Gudang Refinery: PLO 79, Pasir Gudang Industrial Estate, 81700 Pasir Gudang, Johor, Malaysia Tel: +60 7-251 1206/9 Fax: +60 7-251 3121
YOGHURT AND SOUR CREAM POWDERS
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
BISCUIT MANUFACTURING MACHINERY
CARAMEL COOKING SYSTEMS
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHEWING GUM PLANT
Executive
P.O. Box N.4-Largo Del Commercio 103, 24040 Pagazzano (Bergamo), Italy Tel: +39 0363 814822 - 816259 Fax: +39 0363 381862 E-mail: info@executive-candy.com
CHEWING GUM EXTRUDERS
CHOCOLATE CURLING/ SHAVING MACHINES
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE DEPOSITORS
CEDA S.r.l.
Impianti e macchine per la lavorazione del cioccolato Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd Kanegrade Ltd
Ingredients House, Caxton Way, Stevenage, Herts, SG1 2DF, UK Tel: +44 (0)1438 742242 Fax: +44 (0)1438 742311 E-mail: info@kanegrade.com www.kanegrade.com
MACHINERY AERATION EQUIPMENT
Haas Mondomix B.V
Damsluisweg 41, 1332 EA ALMERE, The Netherlands Tel: +31 (0)36 521 0999 Fax: +31 (0)36 521 0900 E-mail: sales@mondomix.nl Web: www.mondomix.nl
BARS
Suppliers of machinery to the chocolate, sugar confectionery, biscuit and allied industries
Awema AG
Robinson’s
Charlton House, East Service Road, Raynesway, Derby DE21 7BF, UK Tel: +44 (0)1332 67 98 98 Fax: +44 (0)1332 67 17 17 E-mail: tony@wsrobinson.com
CHOCOLATE COATING MACHINES
BULK CHOCOLATE ROLLER REFINING CONCHING SYSTEMS
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Executive
P.O. Box N.4-Largo Del Commercio 103, 24040 Pagazzano (Bergamo), Italy Tel: +39 0363 814822 - 816259 Fax: +39 0363 381862 E-mail: info@executive-candy.com
Schulstrasse 26 CH-8330 Pfäffikon ZH, Switzerland Tel: +41(0)43 288 7000 Fax: +41(0)43 288 7027 E-mail: info@awema.ch Web: www.awema.ch
Hacos NV S.A Martin Lloveras
CANDY FORMING LINES
Kennedy’s Confection June 2009
One-Shot depositing machine, type UDM-222OS
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Industrieweg 11 B-2390 Oostmalle Belgium Tel: +32 3 311 70 80 Fax: +32 3 311 68 95 E-mail: info@hacos.com Web: www.hacos.com
Sir William Smith RoadKirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE DROP PLANT
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Your company could be here! e-mail: post@kennedys.co.uk for more details
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MACHINERY CHOCOLATE EQUIPMENT
CHOCOLATE EQUIPMENT
CHOCOLATE LIQUOR TANKS
Low & Duff (Devl) Ltd S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE MIXERS
When contacting companies, please let them know you saw them in here!
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE LOG MACHINES
CHOCOLATE MOULDING PLANT
BĂźhler Bindler GmbH AG
D-51689 Bergneustadt, Germany Tel: +49 2261 4091 0 Fax: +49 2261 4091 95 E-mail: info@bindler.com Web: www.bindler.com
Duyvis Wiener B.V.
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: ischoorl@duyviswiener.nl
CHOCOLATE GRINDING
Duyvis Wiener B.V.
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: ischoorl@duyviswiener.nl
CHOCOLATE HOLLOW FIGURES
4HE SWEETÂŹ SOLUTION BEHINDÂŹ YOURÂŹSUCCESS
CEDA S.r.l.
CHOCOLATE LENTIL PLANT
S.A Martin Lloveras
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
58
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Duyvis Wiener B.V.
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: ischoorl@duyviswiener.nl
Hacos NV
Industrieweg 11 B-2390 Oostmalle Belgium Tel: +32 3 311 70 80 Fax: +32 3 311 68 95 E-mail: info@hacos.com Web: www.hacos.com
CHOCOLATE MOULDING PLANT
CHOCOLATE MANUFACTURING MACHINERY
One-Shot moulding plant
Suppliers of machinery to the chocolate, sugar confectionery, biscuit and allied industries
Robinsonâ&#x20AC;&#x2122;s
Impianti e macchine per la lavorazione del cioccolato Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it "Ă HLERÂŹ!' #( ÂŹ5ZWIL 3WITZERLAND WWW BUHLERGROUP COM
Low & Duff (Devl) Ltd
Charlton House, East Service Road, Raynesway, Derby DE21 7BF, UK Tel: +44 (0)1332 67 98 98 Fax: +44 (0)1332 67 17 17 E-mail: tony@wsrobinson.com Web: www.biscuitmachines.co.uk
Awema AG Schulstrasse 26 CH-8330 Pfäffikon ZH, Switzerland Tel: +41(0)43 288 7000 Fax: +41(0)43 288 7027 E-mail: info@awema.ch Web: www.awema.ch
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
CHOCOLATE MELTERS
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE MIXERS
BĂźhler AG
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
CEDA S.r.l.
Impianti e macchine per la lavorazione del cioccolato Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it
Mazzetti Renato S.p.A
Costruzione Macchine per Iâ&#x20AC;&#x2122;Industria Dolciaria Via M. Grappa, 9-20067 Tribiano (Ml), Italy Tel: +39 02 90631159 Fax: +39 02 9064445 E-mail: info@mazzettirenato.it Web: www.mazzettirenato.it
Kennedyâ&#x20AC;&#x2122;s Confection June 2009
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CHOCOLATE PRE-BLEND PRE-REFINE SYSTEMS (WET)
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CHOCOLATE REFINERS
CHOCOLATE TEMPERING MACHINES
CHOCOLATE REFINER/ CONCHES
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE SHELL SPINNING MACHINES
CHOCOLATE PUMPS
Low & Duff (Devl) Ltd
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Your company could be here!
e-mail: post@kennedys.co.uk for more details
Bühler AG Duyvis Wiener B.V.
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: ischoorl@duyviswiener.nl
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE STORAGE TANKS
Impianti e macchine per la lavorazione del cioccolato Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE STRAINERS
CHOCOLATE REFINERS
Mazzetti Renato S.p.A Bühler AG
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
NETZSCH-Feinmahltechnik GmbH Sedanstr. 70 D-95100 Selb Germany Tel. +44 9287 797-0 Fax: +49 9287 797 149 e-mail: info@nft.netzsch.com www.netzsch-grinding.com www.chocoeasy.com
Kennedy’s Confection June 2009
Costruzione Macchine per I’Industria Dolciaria Via M. Grappa, 9-20067 Tribiano (Ml), Italy Tel: +39 02 90631159 Fax: +39 02 9064445 E-mail: info@mazzettirenato.it Web: www.mazzettirenato.it
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
S.A Martin Lloveras CEDA S.r.l.
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Mazzetti Renato S.p.A
Costruzione Macchine per I’Industria Dolciaria Via M. Grappa, 9-20067 Tribiano (Ml), Italy Tel: +39 02 90631159 Fax: +39 02 9064445 E-mail: info@mazzettirenato.it Web: www.mazzettirenato.it
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Bühler AG
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
CHOCOLATE TEMPERING MACHINES
Soc. Base Coop. S.R.L Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
CEDA S.r.l.
Impianti e macchine per la lavorazione del cioccolato Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it
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MACHINERY CHOCOLATE TEMPER METERS
CONFECTIONERY MANUFACTURING MACHINERY
Petzholdt Heidenauer
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de
Low & Duff (Devl) Ltd
Equipment for the cocoa and Chocolate industry
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
COCOA BEAN HANDLING/ MACHINES PLANT
Bühler AG
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
CHOCOLATE VERMICELLI PLANTS
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
CONFECTIONERY DEPOSITORS
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
COATING AND PANNING EQUIPMENT
Driam Anlagenbau GmbH Aspenweg 19-21 D-88097 Eriskirch/Bodensee Germany Tel: +49 (0)7541 970 30 Fax: +49 (0)7541 970 310 E-mail: info@driam.com Web: www.driam.com
Dumoulin
5 rue, Auguste. Perdonnet Z.I Le Closeau, 77 220 Tournan en Brie France Tel: +33 (0)1 64 84 50 00 Fax: +33 (0)1 64 84 50 01 E-mail: info@dumoulin.fr Web: www.dumoulin.fr
60
Your company could be here! e-mail: post@kennedys.co.uk for more details
Charlton House, East Service Road, Raynesway, Derby DE21 7BF, UK Tel: +44 (0)1332 67 98 98 Fax: +44 (0)1332 67 17 17 E-mail: tony@wsrobinson.com Web: www.biscuitmachines.co.uk
Baker Perkins
Manor Drive, Paston Parkway, Peterborough, Cambridgeshire, PE4 7AP, UK Tel: +44 (0)1733 283000 Fax: +44 (0)1733 283004 E-mail: bpltd@bakerperkingroup.com Web: www.bakerperkingroup.com
COCOA POWDERING
Soc. Base Coop. S.R.L Petzholdt Heidenauer
Bühler AG
Robinson’s
COOKERS CONTINUOUS BATCH
COCOA BEAN DEACTERISATION/ ROASTERS
Low & Duff (Devl) Ltd
Suppliers of machinery to the chocolate, sugar confectionery, biscuit and allied industries
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
Bühler Barth AG
D-71691 Freiberg, Germany Tel: +49 7141 705 0 Fax: +49 7141 705 100 E-mail: inf@gw-barth.de Web: www.gw-barth.de
COCOA PRESSES
Duyvis Wiener B.V.
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: ischoorl@duyviswiener.nl
Baker Perkins
Manor Drive, Paston Parkway, Peterborough, Cambridgeshire, PE4 7AP, UK Tel: +44 (0)1733 283000 Fax: +44 (0)1733 283004 E-mail: bpltd@bakerperkingroup.com Web: www.bakerperkingroup.com
Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
Executive NID Pty Ltd
P.O.Box 38 Alexandria – 2015 Sydney, N.S.W., Australia Tel: +61 2 9698 5566 Fax: +61 2 9698 9438 E-mail: sales@nid.com.au Web: www.nid.com.au
P.O. Box N.4-Largo Del Commercio 103, 24040 Pagazzano (Bergamo), Italy Tel: +39 0363 814822 - 816259 Fax: +39 0363 381862 E-mail: info@executive-candy.com
CONCHING BATCH AND CONTINUOUS
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
Kennedy’s Confection June 2009
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DEPOSITORS
ENROBERS
EXTRUDERS
Dedy GmbH NID Pty Ltd
P.O.Box 38 Alexandria – 2015 Sydney, N.S.W., Australia Tel: +61 2 9698 5566 Fax: +61 2 9698 9438 E-mail: sales@nid.com.au Web: www.nid.com.au
DRAGEE PANS
CONVEYOR SYSTEMS
S.A Martin Lloveras
CKF Systems Ltd
Unit 1, Barratt Industrial Park St. Oswald’s Road, Gloucester GL1 2SH Tel: +44 (0)1452 424 565 Fax: +44 (0)1452 423 477 E-mail: info@ckf.co.uk Web:www.ckf.co.uk
Wire Belt Company Ltd Castle Road, Eurolink Industrial Centre, Sittingbourne, Kent, ME10 3RF Tel: +44 (0) 1795 421771 Fax: +44 (0) 1795 428905 E-mail: sales@wirebelt.co.uk Web: www.wirebelt.co.uk
Wire Belt Company is the leading manufacturer of Flat-Flex ® conveyor belt. Contact us for all of your Metal Belting requirements.We also manufacture conveyors that meet our customer’s specific needs.
COOLING TUNNELS
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Soc. Base Coop. S.R.L
Hacos NV
Industrieweg 11 B-2390 Oostmalle, Belgium Tel: +32 3 311 70 80 Fax: +32 3 311 68 95 E-mail: info@hacos.com Web: www.hacos.com
Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
DRYERS
CUTTING MACHINES
R. SIMON (DRYERS) LTD
private road no. 3, colwick industrial estate colwick, nottingham ng4 2bd england tel: +44 (0)115 961 6276 fax: +44 (0)115 961 6351 E-mail: sales@simon-dryers.co.uk Web: www.simon-dryers.co.uk
DRYING EQUIPMENT
Do you want candy in perfect condition? Humidity control, that is our mission! Need help or advice, do not despair, Our dehumidifiers will dry your air!
Humidity Control Systems Ltd
The Green Nettleham, Lincoln, LN2 2NR, UK Tel: +44 (0)1522 753 722 Fax: +44 (0)1522 753 822 E-mail: dst@humiditycontrol.fsnet.co.uk Web: www.humiditycontrol.co.uk
Kennedy’s Confection June 2009
Frankenstraße 152 45134 Essen Germany Tel.: 0049-201-471031 Fax: 0049-201-440123 e-mail: info@dedy.de web: www.dedy.de
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
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MACHINERY EXTRUDING & FORMING MACHINES FOR MARZIPAN & NUT PASTES
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
FORMING MACHINES (CENTRES) • Mogul plants • Laboratory depositors • Shell moulding plants • Moulding plants • Hard candy- and fondant plants • Depositors for all product lines
Ringstraße 1 D-56579 Rengsdorf phone: (+49)-26 34-96 76-2 00 fax: (+49)-26 34-96 76-2 69 www.w-u-d.com sales@w-u-d.com
FORMING SETS
Out Now! e-mail: post@kennedys.co.uk for more details FAT MELTING & TRANSFER SYSTEMS
LIQUORICE SYSTEMS
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH
LOLLIPOP FORMING MACHINERY
Now Online...
The directory is also available to view online!
Guiseley Engineering Co. Ltd.
Hallam Street, Guiseley, Leeds. LS20 8AG, UK Tel: +44 (0)1943 874512 Fax: +44 (0)1943 879361 E-mail: sales@guiseley-eng.co.uk Web: www.guiseley-eng.co.uk
Visit kennedysconfection.com
for more details
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
e-mail: post@kennedys.co.uk for more details
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Est.1970
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
62
CONTACT US NOW www.rigal-bennett.com sales@rigal-bennett.com Tel: 01977 661095 Fax: 01977 662165
THINK GREEN WE RECYCLE YOU RE-USE
NEW MACHINES FOR THE CHOCOLATE INDUSTRY
NOUGAT MACHINERY
Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
Low & Duff (Devl) Ltd
FONDANT KETTLES
Low & Duff (Devl) Ltd
P.O.Box 38 Alexandria – 2015 Sydney, N.S.W., Australia Tel: +61 2 9698 5566 Fax: +61 2 9698 9438 E-mail: sales@nid.com.au Web: www.nid.com.au
ROTARY DIES
LIQUID MIXERS
Suppliers of New & Used Plant & Process Equipment
NID Pty Ltd
Soc. Base Coop. S.R.L MIXERS BLENDERS AND KNEADERS
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderso
MOGULS
Your company could be here!
LOLLIPOP WRAPPING MACHINERY
KETTLES
Low & Duff (Devl) Ltd Low & Duff (Devl) Ltd
MILLING
MARSHMALLOW SYSTEMS
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH
Haas Mondomix B.V
Damsluisweg 41, 1332 EA ALMERE, The Netherlands Tel: +31 (0)36 521 0999 Fax: +31 (0)36 521 0900 E-mail: sales@mondomix.nl Web: www.mondomix.nl
Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de
Guiseley Engineering Co. Ltd.
Hallam Street, Guiseley, Leeds. LS20 8AG, UK Tel: +44 (0)1943 874512 Fax: +44 (0)1943 879361 E-mail: sales@guiseley-eng.co.uk Web: www.guiseley-eng.co.uk
Your company could be here! e-mail: post@kennedys.co.uk for more details
Equipment for the cocoa and Chocolate industry
Kennedy’s Confection June 2009
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SCRAP RECOVERY MACHINES
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SUGAR SANDING
USED AND RECONDITIONED MACHINERY
WINNOWING
Petzholdt Heidenauer
Low & Duff (Devl) Ltd
Maschinen - und Anlagenbau International GmbH
Raymond Travel Machinery Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
TOFFEE PLANT
192 High Street, Dorking, Surrey, RH4 1QR, UK Tel: +44 (0)1306 743 780 Fax: +44 (0)1306 743 764 E-mail: info@raymondtravel.co.uk Web: www.raymondtravel.co.uk
Hebenstreit UK Agent Tel: +44 (0)1732 866 677
Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
STARCH DRYERS
PACKAGING END OF LINE
Low & Duff (Devl) Ltd NID Pty Ltd
P.O.Box 38 Alexandria – 2015 Sydney, N.S.W., Australia Tel: +61 2 9698 5566 Fax: +61 2 9698 9438 E-mail: sales@nid.com.au Web: www.nid.com.au
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
FILLING & CLOSING CANS
USED AND RECONDITIONED MACHINERY
Grabher IndosaMaschinenbau AG
Industriestr. 24 P.O.Box 447 CH-9434 Au (St. Gallen) Switzerland Tel: +41 (0)71 747 57 57 Fax: +41 (0)71 747 57 47 E-mail: info@indosa.com Web: www.indosa.com
WAFER BAKING MACHINES
R. SIMON (DRYERS) LTD
private road no. 3, colwick industrial estate colwick, nottingham ng4 2bd england tel: +44 (0)115 961 6276 fax: +44 (0)115 961 6351 E-mail: sales@simon-dryers.co.uk Web: www.simon-dryers.co.uk
Soc. Base Coop. S.R.L Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
PACKAGING MACHINES
--
STARCH TRAYS
WASHING MACHINES (CHOCOLATE MOULDS)
Molded Fiber Glass Tray Company
6175 US Highway 6, Linesville, Pennsylvania, USA 16424 Tel: +1 814 683 4500 Fax: +1 814 683 4504 E-mail:twoods@alltel.net Web: www.mgftray.com Contact: Tom Woods
SUGAR COATING EQUIPMENT
• Washing machines for moulds, plaques and containers. • Special cleaning systems for the confectionery and food industry.
Hildebrand Industry AG
Weiernstrasse 20, CH-8355 Aadorf, Switzerland Tel: +41 (0)52 368 4515 Fax: +41 (0)52 368 4699 E-mail: sales@hildebrandindustry.ch Web: www.hildebrandindustry.ch
Newsmith Stainless Ltd NID Pty Ltd
P.O.Box 38 Alexandria – 2015 Sydney, N.S.W., Australia Tel: +61 2 9698 5566 Fax: +61 2 9698 9438 E-mail: sales@nid.com.au Web: www.nid.com.au
Kennedy’s Confection June 2009
Fountain Works, Child Lane, Roberttown, Liversedge, West Yorkshire, WF15 7PH, UK Tel : +44 (0)1924 405988 Fax : +44 (0)1924 403304 E-mail: sales@newsmiths.co.uk Web: www.newsmiths.co.uk
PAAL Verpackungsmaschinen GmbH & Co. KG Foehrenbachstrasse 14 D-73630 Remshalden Germany Tel: +49 (0) 7151 7007-67 Fax: +49 (0) 7151 7007-60 E-mail: info@paal.com Web: www.paal.com
Case Packers Top Loaders Picker Systems Pouch Packaging Machines Cartoners Robotic Systems Packaging Lines
Advertise your products in this section for as little as £495 for the whole year per heading Contact our sales department on: Tel: +44 (0)1732 371 510 Fax: +44 (0)1732 361 385
post@kennedys.co.uk
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PACKAGING MATERIAL BESPOKE INJECTION MOULDED PLASTIC CONTAINERS
RPC Containers Ltd Gallamore Lane, Market Rasen, Lincolnshire. LN8 3HZ, United Kingdom Tel: +44 (0)1673 840 200 Fax: +44 (0) 1673 840 240 E-mail:
FILMS FOR CONFECTIONERY
Polysack Plastic Industries Ltd
Nir Yitzhak, D.N. Negev, 85455, Israel Tel: +972 8 9989723/72 Fax: +972 8 9989710 E-mail: sales@polyphane.com Web: www.polyphane.com
stephen.bell@rpc-marketrasen.co.uk
Web: www.rpc-containers.co.uk
Advertise your products for as little as £495 for the whole year per heading
LOLLIPOP STICKS (PAPER)
For all your requirements paper, plastic and printed
Papersticks Ltd
Govett Avenue, Shepperton, Middlesex, TW17 8AB, UK Tel: +44 (0)1932 228491 Fax: +44 (0)1932 242828 E-mail: sales@papersticks.co.uk Web: www.papersticks.co.uk
SETTER GmbH & Co
P.O. Box 100 832, D-46428 Emmerich, Germany Tel: +49 (0)2822 91458 0 Fax: +49 (0)2822 91458 30 Email: info@setter-germany.com Web: www.setter-germany.com
Contact our sales department: Tel: +44 (0)1732 371 510 Fax: +44 (0)1732 361 385
post@kennedys.co.uk
PLASTIC CONTAINERS
TEAR TAPE
Neiman Packaging Ltd
Brunswick Works, Albion Road, New Mills, High Peak, Derbyshire, SK22 3HB, UK Tel: +44 (0)1663 743 924 Fax: +44 (0)1663 741 078 E-mail: enquiries@neimanpackaging.com Web: www.neimanpackaging.com
SPECIALITY PAPERBOARDS
Speciality paperboards: GraphiArt Duo GraphiArt Card StromCard Tecta
Stromsdal Oyj
P.O. Box 33 FI-73501 Juankoski Finland Tel: +358 17 688 641 Fax: +358 17 612 008 E-mail: stromsdal@stromsdal.fi Web: www.stromsdal.com
CONSULTANTS
Making chocolates in the factory, an essential text from Kennedy’s Books Ltd
SNACKS FOOD PROCESSING
PACKAGING ENDOF-LINE
SNACK LINES
Swiss Chocolatier Knowledge & experience behind your premium taste 25 years in chocolate development, launch and control
www.suissechocolatier.com info@suissechocolatier.com Tel. +33 609705483
THERMAL TRANSFER PRINTERS
Clextral
Z.I de Chazeau, BP10, 42702 Firminy Cedex, France Tel: +33 4 77 40 31 31 Fax: +33 4 77 40 31 23 E-mail: clxsales@clextral.com Web: www.clextral.com
TWIN SCREW EXTRUDERS
NOW ONLINE! Visit:
kennedysconfection.com
for our new
ONLINE DIRECTORY
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Clextral
Z.I de Chazeau, BP10, 42702 Firminy Cedex, France Tel: +33 4 77 40 31 31 Fax: +33 4 77 40 31 23 E-mail: clxsales@clextral.com Web: www.clextral.com
Allen Coding Systems
6 Little Mundells, Welwyn Garden City, Hertfordshire, AL7 1LD, UK Tel: +44 (0)1707 379 500 E-mail: info@allencoding.co.uk Web: www.allencoding.co.uk
When contacting companies, please let them know you saw them in Kennedy’s Confection!
Kennedy’s Confection - 2009
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Alice – the norm breaker Top flexible extruder and depositor
The multi flexible extruder and depositor provides extended possibilities far beyond the traditional depositor. Choose from mono, double or triple head modules. Designed for a broad variety of masses, from butter dough to heavy wire-cut dough and confectionery products. • • • • •
Dough with big inclusions Easy production shift Aerated products One-shot products QuickShift tools
phone: +45 4434 8000 www.aasted-mikroverk.com