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Well-wrapped success When it comes to packaging technology, the name Theegarten-Pactec has always stood for a complex and intelligent
approach to find convincing solutions: whether in its traditional domain of
confectionery, or other foods, or also in the non-food field. As an international market leader and worldwide manu-
facturer we warmly invite you to discover the innovative strength and the
added value of our various products
that can make you still more successful in the global market place.
Please contact us for a detailed description of our profile.
UPAKOVKA Moscow / Russia 26.01. - 29.01.2010 Hall 2 Booth 22-B02 Pro Sweets Cologne / Germany 31.01. - 03.02.2010 Hall 10.1 Booth C028
THEEGARTEN-PACTEC GmbH & Co. KG Breitscheidstr. 46 D-01237 Dresden Telefon: +49 351 2573-0 Telefax: +49 351 2573-329 e-Mail: pactec@theegarten-pactec.de Internet: www.theegarten-pactec.com
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Kennedy’s Confection December 2009
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EDITOR’S COMMENT Welcome to the new look Kennedy’s Confection Magazine
G
reat British Engineering, it shouldn’t have to be such a secret. Actually this month I had the pleasure of discovering the team behind Bradman Lake and the article on page 34 will tell you how pleasantly surprised the Kennedy’s team where with this gem of a company hidden away in deepest Suffolk. Also Baker Perkins, another great name in the UK reveal why they rate depositing as any match for die casting in our lollipop production feature on page 14.
Publisher and Editor Angus Kennedy agkennedy@kennedys.co.uk Advertisement Managers Mark Neilson mneilson@kennedys.co.uk Mark Colyer mark.colyer@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 Editorial contributor this month: Lynda Hewitt
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 5881 Overall readership 41,167 (90% outside the UK)
Certificate of average net circulation for the 12 issues distributed between July 2008 - June 2009 Printed by The MANSON Group 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 approval. For details on reprints and permissions, contact the director of Kennedy’s
“Do you like champagne? The French stuff I mean, the real McCoy? Well, read on folks...”
ProSweets, as we all know is here next month. Could you forget it! No, not with us around and thank you already to our much loved loyal, most worthy and brilliant customers and (many new ones) who will be featured in next month’s mega block busting Jan 10 Prosweets review issue. Do you like Champagne? The French stuff I mean, the real McCoy? Well, read on folks. Thank you Stearinerie Dubois of France for sourcing the best Champagne for the Kennedy’s Networking Party on our stand at ProSweets on the Tuesday at 2nd February 5.30 pm. Trust them, they know their Champagnes better than me! You think that’s enough to get a party oiled? Read on, there’s more, the Kennedy’s party is also sponsored by Bosch, so you are going to be in for some pleasant surprises. Oh, and I can’t forget, also, that it is the official party for Sandra Sullivan’s UK army of PS8 companies - the whole ISM British Pavilion, that is. So we are relying on you, the Brits, listen up - to liven it up as we did at ISM 2009. Well come on, you guys have been asking Kennedy’s to throw an ‘English Style’ party in Cologne for years. You do have to officially be a subscriber of Kennedy’s Confection to be invited (Champagne is expensive stuff!). So to get your place, just fill in the RSVP invite in this issue that you will find loose and send it back to us so we can sort out your entry ticket - leave the rest up to us. Running out of space as I always do when I am having fun. We also talked to Sabine Loos this month of Koeln Messe to find out just why this ProSweets took off in such style. I think we could all learn one or two things from this wholly erudite company see page 18. Oh and make sure if you do have a stand, to send me your editorial right now. You have hours left. We hear rebuild machinery is doing quite well. This time around there was no way I could write the same old trash about the second hand machinery market. Other magazines can do that. We went one stage further and found out some of the best buys in the second hand market. So check it out on page 42. I did try and negotiate some cheap prices for you with these companies. Some did promise they would put prices on the machines next time. This is a great issue because finally we went to visit Hunziker claimed to be the largest sugar confectionery producer in Switzerland see page 24. This combined with all the usual goodies and a brilliant children’s confectioney report, see page 38, means that you had all better renew your subscriptions for 2010! A VERY VERY HAPPY XMAS TO YOU ALL. On behalf of all of our wonderful team at Kennedy’s we wish you love, peace and happiness and welcomed prosperity (just choose the order you would like). The wish has been made. Here’s to you all in 2010 and thank you for your business in 2009. A Happy Year. Yours truly imaginatively Angus Kennedy
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Kennedy’s Confection December 2009
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CONTENTS In this issue of Kennedy’s Confection Magazine...
Cover image & story (page 18) for December by: ProSweets www.prosweets.com
For more details on how to appear as a future cover story, contact: agkennedy@kennedys.co.uk
38
14
NEXT MONTH ... and beyond
... Like this issue? Well there is more, in fact there is much more. What’s the Buzz? Over 8 pages of news and commentary every month. Kennedy’s is the first with the news, brought right to your door. New Product Launches Brand new finished confectionery products are reviewed from all over the world in every issue. We also look at relaunches and brand extensions - vital market information at your fingertips. Market Reports What are the emerging markets? We bring news of the markets and latest business opportunities. PLUS Packaging: Processing: Ingredients: Special Focuses: Exhibition reports + everything you need to know about producing, packing, selling and even inventing confectionery!
Subscribe and have free access online to extended articles and much more. To subscribe to Kennedy’s Confection Email: subs@kennedys.co.uk or Telephone Sophie Kennedy: +44 (0) 1732 371 510
24
03 10
Breaking News Cadbury break free of Kraft bid...
New Products We bring you three pages of new launches of finished confectionery products from all over the world
14
Lollipop Manufacturing Innovation in exciting shapes, colours and wrappings is leading the way to a dynamic industry
18
Cover Story: ProSweets Q&A Interview with Sabine Loos, Vice President Technology & Environment, Koelnmesse GmbH
24
Company focus: F. Hunziker + Co AG Kennedy's Confection visited one of Switzerland’s biggest private label companies and interviewed their CEO, Konrad Kaufmann
30
Chocolate Moulding The latest news and innovation from the world of chocolate moulding
34
Company focus: Bradman Lake Group Editor Angus Kennedy visits the restyled Bradman Lake Group and witnesses the changing face of engineering and packaging solutions
38
Children’s Confectionery Children favour shapes and flavour
42
Second Hand Machinery An all new round up of the latest second hand machinery
44 53 64
Classified
Directory
Candid Kennedy’s on Twitter!
Send your Editorial for review to Kennedy’s - to our newsdesk: editor@kennedys.co.uk
42 34
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BREAKING NEWS For more information visit: kennedysconfection.com
Cadbury break free of Kraft bid, while Ferrero, Hershey and Nestlé step in
©2009 Cadbury plc
More companies have now entered the scene and are circling Cadbury on the high winds. What they do not realise is that the shareholders are rather a different breed from what they previously expected. Kennedy’s reported that this would be no easy battle to acquire Cadbury two months ago and once again, it appears to be someone else’s turn to go for the prize - enter Hershey and possibly Fererro and Nestlé as well. The US chocolate producer Hershey, is considering a bid of around (£10 billion). According to The Wall Street Journal, Friday 20th November Hershey may be raising the stakes with The Bank of America and JP Morgan. The Bid, it’s rumoured, may be a joint one with Ferrero. In the mean time, Cadbury are sticking to their values of remaining a “standalone pure-play confectioner”. This statement came soon after the bid from Kraft was rejected at £9.8 billion. Ferrero and Hershey have both made statements last month claiming that they are considering a joint bid though (at time of writing) no bid has been made. It is also reported that Nestle are currently weighing up the options. Nestlé has said in October it was likely to exercise its option beginning in January 2010 to sell its remaining 52% stake in Alcon, potentially raising up to $US 28 billion and therefore putting them in a strong position to raise the funding needed. Cadbury's chairman Roger Carr, told the Sunday Telegraph in London (November) his group would prefer a merger with Hershey rather than Kraft, adding that both bids could fail should they not be generous enough. To top this, it is now reported that Cadbury may turn around and make a bid for Kraft.
www.prosweets-cologne.com
4 dayl tso paralle ISM !
NEW IDEAS FOR
SWEET PRODUCTION THE INTERNATIONAL TRADE FAIR OF SUPPLIERS FOR THE CONFECTIONERY INDUSTRY
COLOGNE, 31/01 – 03/02/2010
PSC10_194x132_front page Kennedys Confection.indd 1
Innovative and varied – ProSweets Cologne. This is where the entire spectrum of suppliers for the confectionery industry can be found together with innovative products and services. Ingredients for indulgent tastes, creative packaging, the most modern of packaging and process technologies. If you have any further questions, please contact:
Koelnmesse GmbH Messeplatz 1 · 50679 Köln · Germany Phone +49 (0) 221 821- 0 Fax +49 (0) 221 821- 2574 visitor@prosweets-cologne.de
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ILLEXAO
™
Tailor-made solutions for your chocolate ILLEXAO™ CB The premium cost reduction 5% for milk and dark chocolate ILLEXAO™ SC 100% pure flexibility Any proportion with cocoa butter
HIGH QUALITY LOW COST
ILLEXAO™ BR Outstanding shelf-life Unique opportunity in challenging recipes ILLEXAO™ HS Stable chocolate in warm climates Heat stability in a nut shell
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Kennedy’s Confection December
005 005 Lindt announces sponsorship deal with Roger Federer
006 Tangerine Appoints first Marketing Director
008 Northern Foods invests £26m in robotic technology at Foxes Biscuits
Send your news first to Kennedy’s editor@kennedys.co.uk
The Latest News from the World of Confection
Lindt serves up ace deal with Federera Lindt & Sprüngli has announced a new sponsorship deal with Swiss tennis star, Roger Federer, in a long-term deal to serve up as ‘the global brand ambassador for his favourite Lindt chocolate.’ For the first time in 160 years in the company’s history, Lindt & Sprüngli Group will associate its name with a celebrity. With his likeable and down to earth image, Federer (pictured at their press conference) they claim, is the ideal brand ambassador for Lindt & Sprüngli. He uniquely embodies the company’s fundamental values of ‘Swissness,’ ‘Premiumness,’ ‘Quality’ and ‘Passion.’ The association of these important attributes with the names of Lindt and Federer symbolises their perfect ‘match’ of a claim of ‘the number 1 in premium chocolate and the number 1 in the world of tennis.’ Ernst Tanner, CEO and Chairman of the Board of Lindt & Sprüngli, comments: “ Together with Roger
Federer, we will become the foremost ambassadors for Swiss quality.” And Roger Federer confirms this: “I am Swiss by birth, and since my childhood, I have always been a great fan of Lindt chocolate. I am very excited to partner with the global
US study claims chewing gum may help reduce calorie intake A recent study, from the University of Rhode Island (URI), set out to evaluate the effects of chewing sugar-free gum on body weight. The research, was funded by a $25,000 research award from the Wrigley Science Institute. According to Kathleen Melanson, associate professor of nutrition and food sciences at URI, nerves located in the muscles of the jaw are stimulated by the chewing motion that then sends signals to the appetite section of the brain, linked to satiety. The research showed that when the subjects chewed gum for three 20-minute gum-chewing sessions in the morning, they consumed 67 fewer calories at lunch and did not compensate by eating more later in the day. Male subjects also reported feeling significantly less hungry after chewing gum. When subjects chewed gum before and after eating, they used up approximately five per cent more energy. Subjects also reported to be more energetic after chewing gum. The final result was that, ‘gum chewing may be a useful adjunct to a weight management programme’.
leader in premium chocolate and I enjoy their products and am very impressed with their plans for future growth.” Lindt & Sprüngli informs Kennedy’s that the contract details will not be made public.
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News in Brief Prices of commodities like sugar, coffee, tea and cocoa have reached record highs. This is in a distinct contrast to staple crops such as wheat that crashed 70% since the 1980s for example and corn has almost halved. Kellogg Co announced it would discontinue marketing Rice Krispies and Cocoa Krispies as products that could boost a child's immunity.
If you want to stop people eating junk food, claim scientists, don’t put salad on the menu. Professors at Duke University North Carolina noticed that sales of chips rose in line with the increase of ‘healthy options’. Scientists say that when consumers have a salad on their plates, they can then justify the fast food as a compliment. The Danish company Chr Hansen has reported revenue of DKR 511m for the financial year 2008/9. This figure is up 10 per cent on last year in local currencies. Operating profit (EBITDA before special items) was DKR 155m, up 9.4 per cent. The company invested 6 per cent of revenue in R&D and it has focused on bioscience over a four-year period.
Barry Callebaut buys Nederland’s Chocovic in Spain Barry Callebaut, has signed an agreement with the Nederland Group to acquire Spanish chocolate maker Chocovic, S.A., specialising in industrial chocolate and specialty products for industrial and artisanal customers. The current owners will retain ownership of the other activities of the Nederland Group, which include Moner Cocoa S.A. and Nederland S.A. (cocoa processing). This acquisition strengthens Barry Callebaut’s intention to expand its core business and geographic presence.
Chocovic, now over 130 years in the industry, has a state-ofthe-art factory in Gurb, approx. 70 km north of Barcelona. Chocovic makes about 30,000 tonnes of chocolate and specialty products per year, has annual sales of approx. EUR 60 million (2008) and employs about 120 people. Chocovic also owns “Aula Chocovic”, a chocolate academy, which offers trainings for professionals and gives technical support to Chocovic’s commercial team. Chocovic is present in the Spanish market under two wellknown brand names – Chocovic and Novacrem – which Barry
First marketing director takes role at Tangerine Tangerine Confectionery of the UK, has appointed Alison Lewis as its first marketing director. Lewis, 47, who will join the group as its first Marketing Director joins the Blackpoolbased business from Radar, an independent research and marketing consultancy she helped establish in 2002. The consultancy has worked for Tangerine since the sweet maker’s foundation in 2005. Commenting on the appointment Lewis said: “The creation of this new board
position signals the company's ambition to continue to grow as a major force within the confectionery industry, and recognises the vital role that marketing and particularly consumer marketing will play in achieving our goals.” Tangerine is the UK’s largest independent sugar confectionery company and its products include famous British brands such as Barratt, MOJO, Butterkist, Taveners, Proper Sweets and Princess Marshmallows. Lewis added: “With a fantastic
array of iconic brands, some really exciting new product and packaging innovations on the horizon, plus a real commitment to consumer brand support, there couldn’t be a better time to join Tangerine.”
Kennedy’s New Twitter Account
Producers in Pakistan lobby to combat sugar shortage
Kennedy’s has a brand new Twitter account, feeling bored? Log-on to: twitter.com/kennedysconfect
Biscuit and confectionery manufactures have called an emergency meeting to discuss prevalent sugar shortage and its effects on the industry. Maqsood Ismail, Chairman of the Pakistan Biscuit & Confectionery Manufacturers Association, has now appealed to the minister of industries to look into the matter as they are so concerned over the situation. Ismail even went on to warn that factories might be compelled to shut down should the situation worsen in the future and added: “Biscuit and confectionery manufacturing
Grants for chewing gum malaria research The Bill and Melinda Gates Foundation made the decision to give 76 grants worth $100,000 each to researchers over 16 countries for unconventional approaches to world problems. One of them has been awarded to a UCLA doctoral candidate who will research into the idea of using chewing gum to detect malaria biomarkers in saliva. Further funds have also been awarded to
Callebaut claim are highly complementary to the portfolio. Barry Callebaut highly values Chocovics´s current strategic positioning in the Spanish industrial and gourmet covertures market. Therefore Chocovic´s commercial names and current network, which are a reference in the high-quality couvertures market will be maintained. The transaction is subject to the approval of the competition authorities and no further details of the price are available.
Andrew Fung, a researcher from Weill Cornell Medical College in New York to test chocolate for combating the malaria parasite. His idea originated from the need to bring about a malaria test which did not need a blood draw but would use the saliva for detecting other diseases. Saliva is much easier to collect and it is a painless process and the gum test doesn't require a battery or
computer to run. The five-year program is designed to encourage scientists to look at ways that lead to breakthroughs and finding out ways to prevent and treat infectious diseases such as HIV and malaria.
industries employ more than two million people directly or indirectly and also export their products to many international markets. A huge capital investment has been made in this industry which caters to the needs of common man who is the main user of locally produced biscuits and confectionery.” Plans have been presented to advise government ministers of industries to order the sugar mills to provide sugar to these factories on a regular basis in order to ensure that they are not shut down as they have an important share in the economy.
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TECHNICAL NEWS
It’s cool – it’s Coldpack An insulating film material that enables cost-effective temperature-controlled transit packaging for a variety of perishable food products – at a lower weight and waste than existing alternatives – has been launched into the UK by Coldpack. The thermal barrier comprises two layers of a special film manufactured using DuPont Surlyn resin, which is separated by an aluminised honeycomb structure. This combination of material and design, when filled with air, creates multiple compartments – known as ‘baffles’ – which in turn minimises all three types of heat transfer, radiation, convection and conduction.
Airliner preserves the temperature inside the pack. The inclusion of coolants such as gel packs or dry ice inside the package can therefore be used to implement an efficient and controlled cold-chain distribution. It maintains products in packs of up to 70 litres either at ambient temperatures, typical product temperatures (for example, from 0° to +4ºC for food products) or at -18 ºC temperatures for frozen products. Contents are protected depending on the thermal fluctuations anticipated during transit; this is usually a 48-hour shipment, but special extended cooling systems are also available to offer protection for up to 120 hours.
Northern Foods invests in £26m in robotic technology at Fox’s Biscuits Northern Foods is set to spend £26.5m on robot technology within their sites in Batley, West Yorkshire, Kirkham, Lancashire and Uttoxeter. The installation will unfortunately lead to the loss of 200 jobs at Batley and 100 at Uttoxeter. However some 80 jobs, they say, will be created at Kirkham. The company has subsequently put off previous plans to close Batley or Uttoxeter. In 2008, Norther n Foods announced proposals for a £50m high-tech facility, which would have led to the closure of one of the two sites and the loss of up to 1,000 jobs. Plans to shut two sites instead of three, remains a firm objective for the company.
Footsie goes pop Odeon Cinema Group in the UK claims that their sales of popcorn have risen in line with the Footsie 100 index in the UK. According to The Times Newspaper everything from lipsticks to asprins have been indicated as a useful indicator of the UK economy. In the mean time the UK remains in the doldrums with the Footsie struggling to go above 5100, further job cuts and with the banking industry still reluctant to lead.
The robotic technology will include new packaging machines with a new production line for Fox's Melts and moulded chocolate lines at Batley. The objective is to minimise the number of compulsory redundancies at this plant. Graham Hunter, managing director of Fox's Biscuits in Batley, said: "We don't expect them to happen until next year and we do expect a number of voluntary redundancies to come forward that will help eat into the 200 number." Norther n Foods, recently announced underlying pre-tax profits of £12.9m for the half-year to September 26, up from £12.7m a year earlier. Total sales fell for the group to £466.9m from £468.6m.
Marks and Spencer offer branded products Marks & Spencer in the UK have announced plans to sell around 400 branded products in their stores ranging from Kellogg’s to Coco-Cola. M&S is introducing branded products in the shops for the convenience of its customers.
Smaller outlets may increase with around 50 more products and some of the larger stores will be offering up to the full range.
UK companies improve performance in 2009 In a report by Plimsoll Publishing headed ‘Analysis: An assessment of the top 480 companies in the UK Confectionery industry’, it was reported that there had been 178 companies that had improved their performance. This was also in contrast to the fact that 156
confectioners within their survey will finish 2009 in what they claim to be ‘financial difficulty’. The report also identified 52 companies as the ‘best acquisition prospects, one third making a loss and 81 serial loss makers’ still operating with losses for the 2nd and some at 3rd year running.
ADVERTORIAL
It has been five years since Duyvis bought Wiener and it has proven to be a golden combination. Below you can see why: * Wiener's turnover has grown rapidly. * A new generation of cocoa grinding machines was developed and sold successfully. Duyvis Wiener is now the world's undisputed market leader in cocoa grinding. * The first step to the production of 'real chocolate' has been made by the development and introduction of the all-in-one chocolate making machine type Qchoc. * This year saw the opening of separate cocoa and chocolate labs available for clients to carry out tests with their own ingredients. * All Wiener products are completely integrated into the Duyvis Wiener corporation. * Our clients and relations appreciate the very strong combination of Duyvis and Wiener. * An up-to-date website (www.duyviswiener.nl) and new brochure have been set up. The above is symbolised in the name change earlier this year from B.V. Machinefabriek P.M. Duyvis to Duyvis Wiener B.V. - a great step towards our 125th birthday in November 2010.
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FINISHED PRODUCTS What’s New Alps Milk Chocolate Bar with Cinnamon and Coriander Flavour
KitKat Plum Soda Flavoured Chocolate Bar
q1.23
q1.51
Lindt – www.lindt.de New Product Alps whole milk chocolate bar with nut cream filling and cinnamon coriander flavour. For Christmas May contain traces of almonds. Manufacturing data: Sugar, cocoa butter, hazelnuts, whole milk powder, cocoa mass, dextrose, vegetable fat, lactose, skimmed milk powder, emulsifier: soy lecithin, barley malt extract, flavour, and spices extract.
Milk Chocolate Bar with Elderberry and Almond Cream Filling q1.99 Kraft - www.milka.com New Product
Nestlé - www.nestle.co.jp Delicious plum soda flavored chocolate bar. May contain traces of orange and nuts. Manufacturing data: Sugar, vegetable fat, lactose, wheat flour, whole milk powder, cocoa butter, Japanese plum powder, emulsifiers (soy lecithin, E473, E476), acidity regulators (E500, E334), colours (safflower yellow, gardenia blue), flavouring, yeast food, calcium carbonate, yeast, cocoa powder, cocoa liquor, salt.
Lindt Creation Hot Orange & Pepper in Dark Chocolate Shell q3.76
Lindt - www.lindt.com Manufacturing data: Sugar, cocoa butter, skimmed milk powder, cocoa mass, sweet whey powder, vegetable fat, glucose syrup, pure butter fat, glucose-fructose syrup, humectant (glycerin), almond mass (1.2%), hazelnut mass, elderberry juice concentrate (0.62%), emulsifier (soy lecithin), stabilisers (pectin, locust bean gum), acidifier (citric acid), acidity regulator (trisodiumcitrate), flavour.
Fruity orange pieces coated with the finest 70% dark chocolate flavoured with hot pepper. Manufacturing data: Cocoa mass, candied orange peels 31% (orange peels, saccharose, dextrose, acidity regulator (citric acid)), sugar, orange powder, cocoa butter, glazing agents (gum arabic, shellac), pepper oil, orange oil, flavouring, chilli oil.
Woolworths World Cup Soccer Selection Jellies q2.61
Woolworths – www.woolworths.co.za New Product Brazil world cup soccer selection jellies. This product has been made in a factory which uses both peanuts and tree nuts. Comes in a fun soccer toy shoe. Manufacturing data: sugar, glucose syrup, gelatin, cornstarch, tartar cream, citric acid, flavorings, colorings, glazing agent.
Produced in association with
www.innovadatabase.com
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FINISHED PRODUCTS Send your products for review to Kennedy’s - to our newsdesk: editor@kennedys.co.uk
Mini Mentos Soft Drinks Chewy Candies Lemon Fizz, Orange Fizz and Cola Fizz q 0.87
Perfetti Van Melle www.mentos.com
What’s
NEW
Individually wrapped mini chewy candies in three soft drink flavors - cola and fruity lemon and orange fizz. Certified halal! Manufacturing data: Sugar, glucose syrup, hydrogenated coconut oil, citric acid, nature-identical flavours, rice starch, thickeners (gum arabic, gelatin gum), natural colour (caramel), emulsifier (sucrose esters of fatty acids), glazing agents (carnauba wax, beeswax), natural colours (curcumin, chlorophyll, beta-carotene)..
Memory Vita Mango Candy q0.02 Sujatha Bio Tech www.sujathabiotech.in Range extension
Mango flavoured candy in a pillowpack. Suitable for vegetarians. Memory plus.
Xylitol Gum with Assorted Flavours q2.86 Fazer - www.fazermakeiset.fi Relaunch
Chewing gum with ice-lemon, mentholapple, spearmint-melon, and mint-peach flavour, in a resealable plastic pouch.Excessive consumption may induce laxative effect. 100% Xylitol sweetened. Sugar free. Manufacturing data: Sweetener (xylitol 66%), gum base, flavours, colours (E170, E142, E100, E160a, E171, E160b, and E120), thickener (E414), humectant (E422), emulsifier (E322 (rape lecithin)), acidity regulator (E296), flavour enhancer (E950), glazing agents (E903, E901, and E904).
Hema Candy Animal Manna Multi-Coloured Sugar Coated Puffed Rice q1.50 Hema – www.hema.nl Brand Extension
Multi-coloured sugar-coated puffed rice, in a plastic bag. Manufacturing data: Sugar, rice 12%, glucose syrup, water, colourings (E104, E110, E120, E122, E132).
Swizzels Matlow Spooky Dip & A Tongue Colour Changing Swizzelstick q0.32 Swizzels Matlow Range Extension
A fun 4 compartment packs with orange, mixed fruit, and strawberry flavoured sherbet dip and a tongue color changing blackcurrant flavoured Swizzelstick. No artificial colours. Manufacturing data: Sugar, dextrose, acidity regulators: citric acid, tartaric acid; sodium bicarbonate, cornflour, flavourings, modified starch, anti-caking agent: magnesium carbonate; stearic acid, magnesium stearate, colours: beetroot red, carbon black, curcumin.
Produced in association with
www.innovadatabase.com
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FINISHED PRODUCTS What’s New
What’s
NEW
Chupa Chups Flash Pop Torch & Strawberry Flavour Lollipop q1.08
Chupa Chups A fun torch combined with a strawberry flavoured lollipop. Not suitable for children under 3 years.
Bloomsberry Dechox Swiss Milk Chocolate q2.10
Bloomsberry -www.bloomsberry.com A chocolate delight to detoxify your mind of all that bad mood food. Combats negative vibes like cravings and provides all the energy your body needs for regeneration, liver cleansing and going on weird diets. Contains 33% cocoa as an active ingredient. Confectioner only remedy. Keep out of reach of chocoholics. Manufacturing data: Sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier (soy lecithin), flavours.
Milka Winter Games Limited Edition Vanilla Pudding
Manufacturing data: Sugar, glucose syrup, acids (citric acid, malic acid), concentrated fruit purees (apple, cherry, raspberry, orange, pineapple, lime, lemon, banana, strawberry, peach, blueberry, blackberry, mango, watermelon, kiwi) (3%), flavourings, colour: E162.
Wrigley's Orbit Essentials Momento de Relax: Sugar Free Chewing Gum with Raspberry Flavour q0.93 Wrigleys – www.orbitessenti Brand Extension
Ten pieces of sugar free raspberry flavoured chewing gum with lemongrass extract. Relaxing moments. Sugar free. Manufacturing data: Sweeteners (sorbitol, maltitol, mannitol, maltitol syrup, aspartame, acesulfame-K), gum base (contains soy lecithin), thickeners (gum arabic), flavours, humidifier (glycerin), maltodextrin, acidifier (citric acid), lemongrass extract (0.5%), acidifier (fumaric acid), coating agent (carnauba wax), antioxidant (BHA).
GoNaturally Organic Hard Candies with Cherry Flavour q1.92
q0.71
KRAFT – www.milka.com Chocolate with milk from alpes filled with milk and whipped cream. Limited edition. Vanilla pudding Manufacturing data: Sugar, vegetable fat, cocoa butter, whey powder, degreased powder milk, fat from milk 5.5%, coca mass, whipped cream powder 2.6%, peanuts pasta, emulsifier: soy lecithin, flavour, colouring.
Produced in association with
Hillside Candy – www.vitaminglobal.com New Product Individually wrapped organic hard candies with cherry flavour. Made by hand in America. Gluten free. USDA certified organic. Certified kosher. Made with natural flavours and colours. Manufacturing data: Organic evaporated cane juice, organic brown rice syrup, citric acid, natural cherry flavour.
www.innovadatabase.com
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www.ism-cologne.com
International Sweets and Biscuits Fair
Cologne, 31.1–3.2.2010 ISM – THE FUTURE OF SWEETS The leading global trade fair for the confectionery industry
This is where all the trends and innovations are presented. And where are you? This is the world’s biggest and most important trade fair for the confectionery sector – featuring all the innovations and the entire global range of products. Take advantage of this ordering opportunity – or would you rather see the topselling products for the first time when they’re on your competitors’ shelves? Buy your admission ticket online today and save 36 per cent: www.ism-cologne.com More information: Tel.: +49 180 5 20 42 20 Fax: +49 221 821-99 12 20
Koelnmesse GmbH
Running s four day ISM: o t l paralle ts ProSwee e n g Colo
Messeplatz 1, 50679 Köln Germany Tel.: +49 221 821-0 Fax: +49 221 821-2574 www.koelnmesse.com
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Loving lollipops Innovation in exciting shapes, colours and wrappings is leading the way to a dynamic industry. By Lynda Hewitt
L
ollipops are enjoying a revival. The retro confectionery has moved on featuring many different and sophisticated facets – from the ingredients through to the shapes, sizes and wrappings. Colour and shapes have become major selling points for the industry which, in turn, is claiming more dynamic shelf space at point of sale. The supermarkets have prompted the revival of this traditional confectionery which was originally the darling of small shops at British seaside resorts. Baker Perkins has introduced the ServoForm Lollipop Depositor range which includes machines for moulding ball and flat lollipops. With greater production flexibility than the traditional die forming process, lollipop depositing offers a profitable new market opportunity for a product with high consumer appeal. The unique underband servo design improves output capacity and hygiene levels, whilst patented stick placing technology streamlines the whole process with low labour requirements. Depositing or Die Forming? Keith Graham puts the case forward for depositing machines. “When choosing between depositing and die forming of lollipops there are a number of factors that manufacturers should consider. In general, depositing produces a wider range of higher quality products with greater efficiency than die
forming, and where any or all of these are important the case for depositing is extremely compelling,” he said. Depositing is capable of making a very wide range of products that simply cannot be made by die-forming. Clear lollipops with hard or soft centrefills; 2, 3 and 4 colour lollipops with stripes and swirls, and side-by-side and layered products are typical examples. This greater flexibility is achieved because a depositor handles up to four different components independently, right up to the point at Photo: Baker Perkins
which the product is formed, and this gives limitless scope for different varieties of end product. Consistent high quality and clarity of appearance are achieved because air bubbles trapped in the syrup are virtually eliminated and surface graining is avoided entirely. This leads to a smooth ‘mouth feel’ with no gritty texture and sharp edges, and no ‘flashing’ where the two halves of the die meet. A more regular, consistent shape is achieved by controlled depositing Continued >>
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empty holes.
Photo: Baker Perkins
Reaching the disc the lollipop is naturally (centrifugal force) oriented with the stick towards the centre of the disc. Thanks to a fixed guide and a motorised roller (which directly acts on the little balls) the sticks are oriented towards the outside and contextually caged between two fixed guides where the natural selection of the products lacking in stick is carried on. << Continued
of syrup into a precision, die-cast mould in a way, itâ&#x20AC;&#x2122;s claimed, that rapid forming of a plastic mass cannot match, especially if the size and plasticity of the rope vary. Efficiency levels are very high as there is minimal waste on start up or shut down, unlike die forming which produces significant amounts of out-of-specification product at the start and end of each run, and when a rope breaks. Depositors are fully automatic and require no operator intervention during running while the slow-moving, broad-front nature of the process ensures that wear and maintenance requirements are minimal. By contrast, die forming is a high-speed, single-row process needing high levels of operator and maintenance attention to keep it running smoothly. Help is at hand for customers at The Baker Perkins' Process Innovation Centre based in Peterborough, UK. The centre provides technical expertise for development of new products and
processes, in conditions of total confidentiality and with the support of experienced food technologists and technical partners. Eurosicma Eurosicma has launched the latest version of the Eurosicma the Euro 77 DS/900 lollipop version which replaces its original Euro 77. One of the key points is its practicality â&#x20AC;&#x201C; a standard machine which is sufficient to carry on a format change in order to transform it into a Euro 77 DS/900 for candies, jelly or chiclets. In the previous version this was not possible to do that, because of the radial position of the disc feeder to the bench. The new disc feeder is now placed in tangential position to the bench and is composed by two loading defined zones, a main one and the 'compensative storage', controlled by an appropriate photoelectric cell. The constant presence of the products in the compensative storage guarantees an optimal feeding which almost eliminates the risk of Euro 77/DS 900 from Eurosicma
The presence of the product into the holes is checked by means of a photoelectric cell, after the selection for the stick and in case of empty holes, it activates the automatic phase of recovery. Along the bench chain the product is conveyed with the little ball ahead, the position is guaranteed by the presence of a fixed cam in the exchange zone. Compared to the Euro 77/DS 900 for candies there is an additional motor which rotates the little ball and the inverter which commands the brushes, in order to keep their speed independent from the speed of the aligning disc. In total the wrapping machine is equipped with 11 motors: 6 brushless (nuc, cst, csl, bench chain, paper pulling unit and holed disc) and 5 asynchronous (conical disc, balls turning roller and 3 brushes) Production speed up to 600 ppm. Loynds Machinery International Loynds has over 70 years experience in lollipops, both in manufacturing and today, in supplying the machinery. Eddie Loynds first started making lollipops back in the 1930s and passed on his wealth of knowledge to his two sons Doug and John. Today, Doug runs his own candy factory and John is the managing director of Loynds Machinery International.
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and experience to supply to your requirement. New addition to the family The latest addition to the CFS Aquarius family of BunchWrapper machines, the Aquarius BunchWrapper 400-S, shares all the advanced features and is built to the same quality standards as its larger, faster brothers yet comes with a price tag that cannot fail to be attractive to smaller sized, starting or even large lollipop manufacturers. (See cover story November issue). Loynds Machinery International
Loynds Machinery has now been selling confectionery machinery for nearly 20 years and lollipop machinery is something they are very familiar with. “By working with the smaller manufacturers around the world we can supply high quality machinery at extremely cost effective prices,” said John Loynds. “All our new lollipop machinery is brought into our UK workshop before despatch to the customer. Here, our own time served confectionery machine engineers upgrade, and re-engineer many of the systems and make the machines ready for the European market. “We can take on full turnkey projects for people wanting to manufacture lollipops. We can supply the machinery, install into the factory, train staff and help with recipe development. We even supply lollipop sticks. “There are many types of lollipop machinery which we supply including ball rotary forming machines, rotary forming machines for flat pops, flat sandwhich wrapped lollipop machines and deposited lollipop plants.” Whatever your requirement for lollipops, Loynds have the knowledge
The new family of Aquarius BunchWrapper machines from CFS has already won considerable acclaim in the lollipop manufacturing world for the quality and performance the machines offer. The family originally comprised the CFS Aquarius BunchWrapper 600 and 800, capable of wrapping lollipops at speeds up to 600 and 800 per minute respectively. These high speed machines have now been joined by the cost attractive BunchWrapper 400-S with a wrapping speed 400 lollipops per minute. In developing this new machine, CFS Aquarius has made no compromises on quality, with the result that except for its lower wrapping speed, the 400-S offers the same quality levels and advanced technology that have become the hallmark of the Aquarius family. Like other members of the family, the CFS Aquarius BunchWrapper 400-S is characterised by very low energy consumption thanks to the use of direct, cable-less, electrically heated diaphragms for sealing the wrapping material around the lollipop stick. This groundbreaking system offers not only very efficient energy transfer and excellent heating control, but also exceptionally high reliability thanks to the absence of cables which are liable to fracture during extended use. The machine also features a revolutionary (patented) film-feeding
and sealing system that ensures precise positioning and reduced film usage, as well as allowing for a wider range of types and qualities of film. The system is suitable for all types of heat-sealable wrapping materials including cellophane, polypropylene, laminates and wax paper. To assure maximum ruggedness and hygiene, the machine is manufactured in stainless steel and highgrade aluminum. In addition, all control and mechanical components are sealed in compartments to eliminate wear and tear caused, for example, by the entry of abrasive sugar dust. Optionally the BunchWrapper 400S can be enhanced with a double film reel support, a PopCounter that automatically counts lollipops or rejects pre-defined imperfectly wrapped lollipops and an automatic splicing system for automatic change of wrapping material reels. Also, there are special features available to make the BunchWrapper 400-S suited to run in less ideal environments, such as dust removal system – for instance when running with dextrose lollipops – and air- drying system to create a micro climate with extra dry air inside the production part of the machine that will prevent sugar dust from getting sticky.
The BunchWrapper 400-S. from CFS Aquarius
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KENNEDY’S CONFECTION INTERVIEW Angus Kennedy talks to the organisers of the ProSweets show
Profiling ProSweets Interview with Sabine Loos, Vice President Technology & Environment, Koelnmesse GmbH. ProSweets has quickly established itself on the scene — obviously with the assistance of the ISM show — and it seems to have carved quite a niche in the confectionery industry. What factors contribute to the overall success of this exhibition?
platform. Previously, such a platform did not exist in this form. And in combination with the International Sweets and Biscuits Fair (ISM) it also provides the optimum setting. The fact that the two fairs are held in the same place at the same time generates the synergy effects that are so important to both the exhibitors and visitors.
Sabine Loos: With ProSweets Cologne, we are providing the confectionery industry suppliers of ingredients, packaging, and process and packaging technology with an independent, sector-specific
Can you give our readers an idea of how the ProSweets exhibition has grown in terms of both exhibitor and visitor numbers since it was launched?
Sabine Loos: Ever since its premiere in 2006, the trade fair has developed outstandingly. ProSweets Cologne was launched with 229 exhibitors from 27 countries and with more than 7,800 visitors from more than 100 countries. The event in 2009 was attended by 305 suppliers from 28 countries and by over 14,700 trade visitors from more than 100 Continued >>
Angus Kennedy at the ProSweets party
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Theegarten- Pactec
<< Continued
countries. It's obvious that its exhibition space grew as well, increasing by a good two thirds during this time. Despite the difficult economic conditions, we expect equally good results in 2010. Is there any reason why it was launched when it was? Surely it was a good idea all along! Sabine Loos: The idea of creating a separate supplier fair for the confectionery industry and staging it alongside the leading global trade fair ISM had been planned for years. The chances of success seemed good, particularly since Koelnmesse had already demonstrated its expertise in the field of food and beverage technology with Anuga FoodTec. From our point of view, it was only logical to take the step of creating a specialised trade fair for confectionery technology. In 2005 we held a special packaging event at ISM in order to test the response and find out the level of acceptance in the sector. The results showed that the sector was definitely in favour of a separate business platform. In parallel with ISM, ProSweets
Dedy GmbH
Cologne is now an integral and successful part of the Koelnmesse trade fair portfolio since 2006. When we came to see you last year you mentioned that ISM was the 'lady' of the industry. How do you see the current image of the ProSweets show and where would you like to position it? Sabine Loos: ProSweets Cologne has established itself as an important information and business platform and is now indispensable for the sector. The confectionery sector is a very innovative sector that not only continually develops new products and launches them on the market but is also very dependent on seasonal business. The need for information is of course correspondingly high — for ingredients, packaging or capital goods such as confectionery machines. ProSweets Cologne fulfils all of these requirements. ProSweets is focusing more on machinery aspects. Is there any reason for this? What are
A.E. Nielsen Maskinfabrik
you doing to attract the ingredients companies? Moreover, do you think they mix, given the fact that buyers of machines are basically different from buyers of ingredients? Sabine Loos: Although we obviously want to cover all of the segments equally, and by that I mean ingredients, packaging, process technology and packaging technology, it is also true that the ingredients segment in particular could be considerably expanded. And here we’re working really hard to improve things. With regard to the basic thrust of your question, large and medium-sized companies have specialists for purchasing the necessary machinery, raw materials or ingredients. The results of our visitor survey show that these specialists come to Cologne specifically for ProSweets. Some smaller companies, it is the proprietors that are often responsible for the industrial side as well. They can exploit the duo of ISM and ProSweets to their full advantage. Continued >>
Carle & Montanari
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0ERFECT¬SHAPE¬WITH¬THE¬PERFECT¬GLOSS )NNOVATIVE CHOCOLATE ARTICLES WITH ACCURATE¬ WEIGHTS¬ARE¬PRODUCED¬WITH¬HIGH¬EFFICIENCY¬ON¬LINES¬SPECIFIED¬TO¬FULFILL¬YOUR¬INDIVI DUAL CHOCOLATE DREAMS IN CONJUNCTION WITH TECHNOLOGIES THAT CAN BE SELECTED¬ FROM A WIDE VARIETY OF OPTIONS 4HIS ALLOWS YOUR SPECIAL SOLID PRODUCTS AND¬ HOLLOW OR FILLED ARTICLES TO BE PRODUCED EITHER BY THE TRADITIONAL MOULDING ONE¬ SHOT¬OR¬COLD STAMPING¬PROCESS¬IN¬EXACTLY¬THE¬SHAPE¬YOU¬WISH
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KENNEDY’S CONFECTION INTERVIEW Angus Kennedy talks to the organisers of the ProSweets show
Franz Haas
<< Continued
We notice ProSweets does not run in an Interpack year. Do you see ProSweets as an alternative to Interpack or a complementary show?
Carcano Antonio S.p.A. Bosch
What plans do you have for the long term future of ProSweets?
Sabine Loos: ProSweets Cologne augments the market in an effective way, which is why the scheduling of the event takes into account the dates of other internationally relevant trade fairs. In this way, we can act in the interests of our exhibitors and avoid possible overlaps. We continuously talk to the exhibitors, visitors and partners about the concept of not holding a trade fair every third year and we jointly make the associated decisions.
Sabine Loos: We obviously strive to further expand the scope and comprehensiveness of the products and services presented at ProSweets Cologne. This will result in growth — both in terms of quantity and quality — in relation to exhibitors and visitors alike. The trade fair is still young and like all young events it can be further enhanced. To this end, we are continuously in touch with our customers, whose ideas and suggestions we integrate into our concept. We also aim to further heighten and reinforce the event’s distinctive profile.
Chocotech GmbH
Multipond GmbH
Thank you Sabine. Obviously being in Cologne is a great advantage! The city seems to have found a place in the hearts of people from the confectionery industry all over the world. How and why has Cologne become so popular? Sabine Loos: ISM is celebrating its 40th anniversary in 2010, which means the confectionery industry has been meeting in Cologne for the past 40 years. The sector is greatly attached to the trade fair location. Cologne and its citizens are proud of the fact that they are regarded as a home for the sector. But maybe that’s not so surprising. After all, people in the Rhineland are known for their hospitality, tolerance, openness and friendliness. Cologne is a special experience that we would recommend to every trade fair visitor.
Klöckner Hänsel Processing GmbH
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There is no better one. The brand name SETTER PAPERSTIX stands for an absolute superior quality in paper stick manufacturing for lollipops, sweets, cotton swabs, medical applications and other special applications. It is the individualised adaptability, the excellent priceperformance ratio and the quality made in Germany that make our SETTER PAPERSTIX so attractive. See for yourself how our products can best fit your needs!
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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
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COMPANY FOCUS Private Label: F. Hunziker + Co AG, By Kati Weiss
F. Hunziker + Co AG By Kati Weiss
Kennedy's Confection visited one of Switzerland’s biggest private label companies and interviewed their CEO, Konrad Kaufmann
W
ith private label products dominating more and more shelf space in European supermarkets, the business of contract manufacturing is becoming increasingly lucrative for many small and medium-sized confectionery companies. The success of F. Hunziker, a company employing 130 people based in Dietikon Zurich, Switzerland, demonstrates that it is possible for a small familyowned business to get into the 5,000 ton league of manufacturers. In an interview with Hunziker's CEO Konrad Kaufmann, Kaufmann told Kennedy's that he believes private label confectionery has not yet seen the peak of its growth.
“Today, the market is being driven by so-called hybrid consumers who can be both luxury- and price-oriented. Consumers no longer see a contradiction between buying both premium products and commodities; they simply choose different goods for different needs.” According to Kaufmann, retailers use in-house brands not only to serve customers with lower priced alternatives, but also to provide unique products, which are not available in other stores or from well known brands. “Ideally, a private label specialist such as Hunziker can help retailers' category managers identify and fill the gaps in their product portfolio.” For sustainable success of a private label, the biggest challenge is to differentiate a product from its branded competition.
If price is the only differentiator you have, your products may vanish as fast as they came to the market.
Unfortunately in the very beginning, private labels did not bring much innovation to the category except their lower pricing position. Today though, many successful own-label products have a unique identity both in terms of packaging and product proposition and few, as in many cases of Hunziker, are based around some very innovative product concepts. “We are a full service provider, not just a low-cost candy supplier,” Continued >>
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SUBSCRIBE NOW!
See the insert with this issue for more! WHEN REPLYING TO ADVERTISEMENTS, PLEASE MENTION KENNEDY’S CONFECTION
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<< Continued
said Kaufmann. “If price is the only differentiator you have, your products may vanish as fast as they came to the market.” Being 60 years in the business and coming from a country where the overall market share of private label is above 50%, Hunziker knows the needs of both retailers and brand houses. Last year the company rolled out 97 new products for its clients, an all time high in the company history. Kaufmann believes that innovation, product diversity and quick reaction time is what sets the company apart from its competitors. Hunziker prides itself being one of the very few contract manufacturers in the industry with a capacity to produce almost everything from toffees to hard-boiled and filled sweets and from gelatineor gum arabic-based candies to coated or pressed sweets. “Some might think it's crazy to employ a range of marketing and R&D professionals as we are ‘only’ private label manufacturers but we see this as our key competence. Being able to innovate faster than our competitors is what makes all the difference.”
Today's private labels need to keep up with latest consumer trends to maintain top-of-mind status. According to Kaufmann, products offering ‘natural’ benefits have been burgeoning in the food business for several years now, and the introduction of new ingredients such as plant-based sweetener Stevia, is spurring a new round of growth in the candy segment too. “We have been experimenting with Stevia for quite some time and are now ready to launch the first products.” Besides functional and natural ingredients, also cold-hot sensory effects are an issue right now, as well as mixed flavours. “Today's confectionery consumers love variety”, said Kaufmann. To stay ahead of the competition, Hunziker has invested in technology that allows managing product variety both in the technical and procedural perspective. “We are able to produce chocolate- or xylitol-filled candies as well as multi-coloured and -flavoured products.” In terms of packaging, convenient on-thego products represent a particularly Continued >>
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promising arena for candy manufacturers. Kaufmann also identifies upgraded products, smaller unit sizes and re-sealable pouches as some of the packaging trends in Europe. “Despite economising in many areas, consumers,” says Kaufmann, “aren't willing to trade down on indulgence.” He added that there is a growing demand on healthier products, which do not compromise on taste. That, he said, “is why sugar-free candy varieties in particular are selling better these days.” Export business is up to 39 % of total turnover. “We were one of the first private label candy manufacturers to introduce sugar-free products. In the beginning we entered the category out of conviction, today we only need to look at the market data: sugar-free pastilles, lozenges and hard-boiled candies usually outperform the market growth of sugared varieties.” Hunziker has a broad portfolio of products including: hard boiled candies, chocolate filled but sugarfree or xylitol-filled sweets, gum arabic pastilles, gelatine products, all natural Stevia sweetened can-
dies, original Swiss herbal candies and throat pastilles, toffees, coated and pressed candies and instant beverages. Hunziker has also gone beyond the simple sugar-free proposition. “Our Candida lozenges demonstrably promote the re-mineralisation of the dental enamel which supports the natural protection of teeth. This effect is patented in many parts of the world.” Besides the oral health platform, the company also specialises in functional sweets such as calciumenriched toffees or vitaminised gummy bears. Private label manufacturers are increasingly dependent on technology. For example, the complex management of diversified recipes is supported by a FormWeigh.Net system of Mettler Toledo, the horizontal pouch filling line (with our without zip closure) by Laudenberg technology. Hunziker is certified: ISO 9001:2000, BRC, FPA Safe, IFS, GMP (Swissmedic) . Editor’s footnote The use of Stevia as a sweetener is recognised in Japan and US and is approved in certain products in France and Switzerland although restrictions still apply in Europe.
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MOULDING FEATURE Special Report
Shaping up
Kennedy’s Confection takes a look at recent developments in moulding
Shell Moulding from Winkler und Dünnebier Suesswaren
systems and a number of advanced features such as PLC control, touch screen and a wide range of auxiliary equipment. The kit offers the opportunity of automatic mould change, plate feeder, feeder mixer, drum feeder, mould scraper and demoulding detector etc. Nielsen moulding line
As one of the leaders in the market for chocolate enrobers and cooling tunnels Nielsen has been innovative over the past 50 years, and today manufactures and markets chocolate enrobing machines and cooling tunnels in band width 180 mm to 2,000 mm. Recently the company has spent a great deal of time developing chocolate moulding lines, and especially recently Nielsen has developed a chocolate moulding line in width up to 800 mm and capacity from 1,000 – 1,500 kg/h. This was to cater for an increasing demand for larger and more flexible moulding lines. Nielsen has refined the well known Mini-30 and Mini-45 lines which were based on mechanical depositors with cam discs making the process of changing to one-shot production difficult and time consuming. The new generation of moulding lines – designed in three sizes M510, M-680, and M-850 with production capacity of up to 1500 kg/h – are complete with servo controlled
Design and control has been mimicked from the smaller servo controlled Nilshot depositors which are directed to the moulding lines. All features of PLC-control have been realised, which means that depositing only takes place in correctly heated moulds. The mould changing unit ensures that any moulds containing residue chocolate are automatically guided to a stack for manual cleaning. When the stack of taken out moulds is full, a message is automatically directed to the depositor to stop depositing in the moulds with residue chocolate. The three designs refer to the mould width and the moulds are centre-suspended between two 1" chains. The chain pitch can be up to 15", which means that the maximum mould layout is 840 x 345 mm. MacIntyre Chocolate Systems MacIntyre Chocolate Systems has been building moulding plants for the last 25 years developing a range from 275mm wide up to one metre wide. It was the first company to introduce PLC driven moulding plants. Macintryre has sold their one shot moulding plants, solid bar
moulding plants and chocolate biscuit moulding plants to over 60 countries worldwide – having an output of 250kg up to 4,000kg per hour. The standard range of moulding plants are intermittent motion but they have introduced a new range of continuous motion moulding systems which give higher outputs and can be supplied as standard mode or tailored to suit customer’s individual needs. MacIntyre also manufactures a range of compact moulding machines which again can be PLC controlled, fitted with servo drives and includes a servo driven lift table which is suitable for ball shaped products . These compact machines can be linked at a later date to vertical cooling tunnels which allow for higher throughput. Solid chocolates or chocolates with inclusions are also catered for with the pneumatic range of compact moulding machines, that can also be linked to the standard vertical cooling tunnel. Again, with compact moulding machines, these Continued >> One Shot with Ribbon Blander & Elevator from Macintrye Chocolate Systems
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can be tailored to suit requirements. By extending the main carriage a second head can be added along with additional depositing attachments applications. The moulding lines can be prelinked through MacIntyre’s own chocolate holding tanks, continuous tempering machines and de-seed units giving a complete system for all chocolate or chocolate biscuit needs.
Compact One Shot Moulding Machine from Macintyre Chocolate Systems
All the moulding plants are capable of depositing up to 50 per cent inclusions using special pump blocks. Machines are supplied with all contact materials stainless steel, mild steel painted frames and cabinet, or can be supplied completely in stainless steel. Design on all moulding plants are modular so at a later date they can be modified to suit customer’s ongoing needs. Shell moulding systems from 275 up to one metre wide capable of manufacturing all shapes of products, depending on the specification required, are also available and can also be used for chocolate biscuit and wafer biscuit production.
leading German chocolate manufacturer has installed one of the newly designed Sollich re-work temperers in each of its five moulding plants.
kgs/hour with a range from solid pieces to cream filled tablets, whole size nut tablets, almonds, raisins, rice and so on.
Reject chocolate bars even with liquid centre-fillings, are fed into the large capacity feed hopper over an 80m2 mesh. Up to 250kg/hour can be processed.
Lines can be used to produce any type of moulded product, whether solid, filled by means of a classic three-station, one-shot process or containing nuts. Products can also be manufactured with biscuits or wafers simply by installing the relevant feeding units. The Sima moulding range offers adjustable capacities in order to meet diverse production needs. Capacities range from 200 kg/h with the Sima-360 range up to 800 kg/h with the new Sima N400/600 models. Machines can be adapted for future production growths.
A continuously operating screw itself jacketed internally for hot water, open over half its length, and running within a 60°C jacketed stator, gathers the broken bars and progressively melts them, to feed the second stirred hopper held at 45°C. A second continuously running worm operates within a jacketed tempering stator to temper the resultant mass down to 27°C. This worm is frequency-controlled in order to determine the percentage rate at which the retempered material is introduced into the moulding plant hopper. At up to 5%, the moulding plant hopper mixing element will adequately disperse the material. In the event the high level control is activated, a valve will divert the product back to temperer’s holding hopper. Lloveras latest development The new Sima moulding line designed by Lloveras
Sollich rework temperers
The newly designed Sollich Re-Work Temperers
When a big chocolate moulding Plant has a hiccough, a large volume of rejected product can be accumulated in a short space of time. A
The comprehensive range of Sima moulding lines, known throughout the sector for their reliability and high performance, is subject to ongoing enhancement by the Lloveras engineering team. Engineers are constantly developing and implementing cutting-edge technology in order to ensure maximum productivity from equipment that has stood the test of time for over 40 years. Lloveras has designed the new Sima N-400 & 600 – a compact solution in moulding where the outputs to be reached can be from 200 to 800
Technologies: Machines are manufactured in stainless steel and the use of servomotors perform synchronised movements such as mould lifting or driving depositor unit pistons ensuring maximum precision. Multifunction dosing heads work in continuous motion alongside independent control of induction and pre-induction strokes. The user-friendly PLC-equipped screen for centralised electronic control serves all functions and builtin modem for online connections provides access to the complete line. Technical service provides the programming and performance of inspections and modifications . The modular nature of Sima moulding lines is one of the guiding principles for the company’s design and manufacture. The Sima-360 range, which can handle a wide variety of products, can be easily expanded from a single station to a comprehensive line with three sequential stations for production of shells, fillings and bottoms. The more compact Sima-N 400/600 range offers easy installation and extreme versatility with regard to multifunction depositor heads, thereby enabling, a minimal outlay, incorporation of a specific deposit process for production of medium and heavy weight solid products. The productive potential of the entire line can also be increased through
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MOULDING FEATURE Special Report modular expansion of the cooling tunnel. From mould to box
intermediate storages must be available – and finally the complete production must be handled and correctly positioned in the boxes. The drawbacks are huge and investments in repeated production setups, cleaning, intermediate storage and final handling and positioning are exhaustive before reaching the final product! More drawbacks are loss of product and brand quality due to scratches and dullness caused by the repeated handling - and each more day at the intermediate storage reduces the freshness and the saleable days of the overall assortment box. All these important factors that cut down the turnover of your traditional assortment box production!
Aasted-Mikroverk has developed ChocoAssort , a complete concept for moulding all the differently coloured and shaped products in the same pressing operation and subsequently transfering them in the same order directly from the moulds to the boxes. All traditional handling is superfluous. Normally, between four and ten differently composed products makes part of a finished assortment box. Each product in the box is a unique combination of mass type, centre-fillings, ingredients, decorations, and shapes etc. If six unique articles enter the assortment box, six different productions must be run –
Quick delivery and fresh products One of the great advantages of ChocoAssort is the possibility of making batch production and direct delivery of absolutely fresh and nonshelved products to customers. ChocoAssort technology is rational and fully automatic – untouched by human hands with no marks from handling. Both FrozenCone and ChocoAssort technology ensure fast return-of-investment, offer highest achievable weight accuracy in chocolate, production, significant chocolate savings and no-return of chocolate. The great achievements are ensured by use of inventive robot technique and no need for intermediate storage.
An Aasted-Mikroverk illustration of the production time for the ChocoAssort
Aasted-Mikroverk boasts the most flexible moulding lines yet seen. All the differently coloured and shaped products are moulded in one operation with minimised risk of blooming. Zero wastage is reachable in less production time. There is no cleaning between traditional production set-ups and fresh, non-shelved products are delivered directly to customer. Aasted-Mikroverk achieves the advantages now for producing the products of tomorrow. Winkler und Suesswaren
Dünnebier
The flash shell moulding plant from Winkler and Dünnebier Suesswaren
Featured in Kennedy’s Confection after Interpack 2008, WDS’ FlashShell moulding plant has now enjoyed four years in operation in several factories. Decorative Flash-Shell Moulding The one-shot depositor was the only way to produce decoratively marbled moulded product surfaces, but with limitations. Shell thickness was chocolate viscosity dependant and this then limited the percentage of centre-filling being the third ingredient. The added value of an inserted nut, cherry or almond in the centrefilled material was not possible. By cleverly extending their servodrive expertise (WDS pioneered their application to chocolate moulding plants), they are able to lay down different coloured chocolates in the mould in such a way that the male former, surface temperature -20deg C, does its job in progressively distributing the chocolate in the mould to the pre-determined thickness without losing any visual definition. From their standard moulding plant portfolio, a cherry or nut depositor can then be installed prior to centre-filling and backing off.
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COMPANY FOCUS Bradman Lake Group
Selling a solution
Editor Angus Kennedy visits the restyled Bradman Lake Group and witnesses the changing face of engineering and packaging solutions
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hen I was ten years old I used to have a pack of trump cards in my school bag that never left my side called, ‘British Sports Cars’. To this day, (yes, a good 35 years ago, I dare to admit!) I remember every model number and all performance statistics of those amazing machines, – that my parents never bought – from Aston Martins to Jenson Interceptors. There was a time indeed when Britain was on top of the world in engineering and even the very words ‘Made In Britain’ were enough to warrant an order book to keep a company going for months ahead. At Kennedy’s Confection, of course, we now write about companies from right around the
Primary & DRT multipack flow wrapping system
world, all with world class equipment. Trade barriers are no longer barriers and it was very refreshing to have that feeling again as I did when I visited the Bradman Lake Group to see just how good ‘British Engineering’ can be. The British are rather good at making machines. We should not be surprised that this is the case. Experience and long traditions of engineering do not fade away easily and are handed down through generations. This, combined, with unrivalled knowledge that goes back going through those generations, makes British Engineering, altogether a rather formidable competitor on the world markets. Bradman Lake Group is a fine example.
I was invited by John Marlee, Managing Director of Bradman Lake to visit the company, which is now part of the Langley Holdings plc since October 2007. Langley Holdings informed me, prior to our visit that we would not be disappointed with our visit to their Beccles factory in Suffolk, UK. True to their word, our team at Kennedy’s was not disappointed. John Marlee greeted us warmly alongside his newly appointed Export Sales Manager, Mike Gillis. We were quick to realise just how much this company knew about packaging concepts and robotic technology. Not only that, but just how passionate this whole company is about the providing the confectionery industry with packaging technology that boasts some of the best in the world. The Bradman Lake Group specialises in the design, development, manufacture and service of packaging machinery for the bakery, biscuit, confectionery and related food industries, including frozen foods. The group has plants in Charlotte, North Carolina in the USA and Bristol and Beccles in the UK. The group employs in excess of 200 people. John Marlee is in charge of all the plants including sales offices in Russia and China.
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COMPANY FOCUS Bradman Lake Group
High speed inline layer collater
The Group essentially consists of three brands; Europack that supplies end of line case packing & film wrapping, Autowrappers, already well known in the sector for producing product handling, flow and roll wrap machinery and Bradman Lake that provides an excellent range of cartoning solutions and when integrated together produce some truly inno- a complete solution and ‘sing from the same hymn sheet’. vative single source packaging Whether it’s a Europack or a systems. Bradman Lake product, our customers will find that they all have “A large part of my role, when the same components from: disthe Bradman Lake Group was play screens to robots, confounded in 2004 and I was trollers, inverters, motors and appointed Group Technical servo drives.” Director, has been to look at the
John Marlee
only that but at just about any angle our clients want in the box!” As we walked around the factory it was clear that this company is very experienced in solutions particularly to the confectionery and biscuit industry and has accumulated decades of expertise. Every one of his team of enthusiastic engineers three companies and investigate appeared to be working on a As he opened the back of a the synergies between them,” major confectionery installation very impressive WR5S wrapsays John, who spent many years and their experience particularly around case packer to show us gaining experience at in this sector, is worth noting. It the same servo drive unit that Autowrappers. “We have invested was not just the integration and would also be found in any huge resources from Langley use of the same components that machine on the factory floor he Holdings into making the three impressed us; it was also the explained: “Of course we have a companies completely sheer precision and quality of the very solid range of stand alone integrated.” products too, however the beauty materials used and accuracy of now is that they are all completely the engineering. For example, “My aim was to make it so all there was no cutting back on the the machines would work in har- integrated so that the group can quality of the steel or parts. offer complete packaging sysmony together. In the beginning “Everything is built to last”, added tems that will take products right there were three different compaJohn as he knocked his knuckles from the end of a cooling tunnel nies using different sets of comhard on the steel sheeting of an for example and right into the ponents and now all our Autowrappers Flowtronic 120 box, case or onto a pallette. Not machines have come together as wrapper. “These will go serving on for years and years,” he said. Flowtronic FT120 flow wrapping system
Continued >>
SL904 End Load Carton Feeder
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COMPANY FOCUS Bradman Lake Group AX case packer
<< Continued
John took us through the key main points about his machinery as we walked onto a lovely bright and welcoming factory floor. “The Autowrappers brand is a world leading brand in the flowrapping area,” said John. “Autowrappers have over 50 years experience in this sector and we can supply anything from a stand alone for low speed hand fed applications, to a fully automatic system that will easily meet the demands of the most sophisticated processing lines. Our systems can include; feeding, storage, multiple flow wrap and multi-packing.” We had an enviable demo of their Flowtronic 120 in action that can operate for up to 32 different products with various advanced features including: no product-nobag and no-gap-no seal systems and also their ‘soft jaw feature’ that enhances efficiency and minimising waste. Customers can also choose between an impressive range of feeding, storage and distribution systems and again, are fully integrated with all their range of machines. Their high speed inline feeder that we saw was capable of speeds of up to 1,000 pieces per minute. The Bradman Lake brand is positioned within the company as providing leading carton machinery and solutions for: carton and tray erecting, closers top and end load cartoning, feeders, and robotic pick and place solutions.
The robotic pick and place feeders also work in harmony with not only cartoning machines, but also the Autowrappers flow wrapper machines for thermo formed trays, containers and cases.
and wrap around tray and case wrappers. John was keen to mention the ‘group approach’ to the solutions they offer. The company makes sure they pull extensive resources and expertise from each individual company on all their projects. We also maintain a complete flexibility of our sites to meet our customer needs and incidentally, the same engineers that install the machines for our clients, build them here on site.” As we were introduced to some perfectly enthusiastic engineers, he said: “The team here are really involved in every project and their knowledge of the confectionery market is second to none. That combined with our service, makes sure we are well placed to accommodate the most complex packaging solutions of the future.”
Mike Gillis (previously from Domino) who is now taking charge of the exports is also rosy about the future of the Group. He “We are selling a solution,” added John, “and we are always is already leading the way to increase key export markets and adding value whilst maintaining the high standards of service our understandably plans to promote, customers have come to expect.” on a global scale, the fact of just He pointed to an AX case packer how good these machines really are. Mike told Kennedy’s: “Now and added: “This fantastic perhaps can see why our order machine was launched at Pack Expo last November and we have books are full for 5-6 months already sold over 10 units and like ahead and we have something in the region of 85% of the roll all our machines you see here, wrappers market too.” they are all made with the same servo drives and components Kennedy’s could have spent all making it far more cost effective day with John and his team and to maintain. For example we can access via a hub router on a sin- we went away feeling considerably impressed with a great comgle connection point and look pany in Suffolk providing world down the complete line for our class equipment. The only thing clients. We can then check on that was missing was the Aston each machines’ diagnostic sysMartin DB5 in the car park! To be tem and analyse down times, honest from what I have seen product rejection stoppages and these engineers could build a errors, right here from our better one themselves. offices.” Through the Europack brand, Bradman Lake Group also offers a complete range of high speed shrink wrappers, tight wrappers and stretch wrappers to meet the complex demands of virtually any food product. Europack was formed in 1965 and provides solutions in shrink and stretch, pallet stretch wrappers, case packers, tray erectors, loaders
S 2000 Roll wrapping machine
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Children favour shapes and flavour
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onfectionery products targeting children are difficult to define as a category in their own right. This is because many confectionery products are consumed by adults and children alike. However, some categories, like pastilles, gums, jellies and chews, boiled sweets and chocolate with toys, are mostly targeted at children. Children generally determine the way these products are marketed, the nature and direction of innovation as well as local and global distribution patterns. China is one of the largest markets in the world for boiled sweets. Retail value sales in the country are set to reach US$2 billion this year, 4% up on the 2008. Boiled sweets remain very popular among Chinese children as they have a relatively low unit price and are therefore largely affordable. However, research shows that boiled sweets are currently losing ground to the sophisticated pastilles, gums, jellies and chews. The latter have benefited from sustained investment in innovation, with hundreds of changes in shapes and flavours being seen as strong trends. Furthermore, pastilles, gums, jellies and chews have a higher unit price than boiled sweets and offer greater potential to added value. This makes these products particularly attractive to Chinese sugar confectionery manufacturers, which are willing to invest in innovation in return for products fetching higher mark ups.
A similar trend is taking place in Russia as children continue to trade up from boiled sweets to more sophisiticated pastilles, gums, jellies and chews. In Russia, retail value sales of boiled sweets are set to reach US$791 million in 2009, according to Euromonitor International. Demand however, has been relatively weak as retail volume sales are set to decline by 1%. Interestingly, Russian boiled sweet manufacturers are trying to revive demand by increasing investment in the development of orally healthier sugar-free formats. Examples include the introduction from local manufacturer Linfas PK of a sugar-free Kumushka boiled sweet line targeting health-conscious consumers. Conversely, pastilles, gums, jellies and chews are continuing the growth recorded in 2008 and seeing sales grow by 2% in retail volume in 2009. These products are showing a robust performance in urban areas, where per capita income is higher and there is more of a tradition for more expensive sugar confectionery products. Private label Research shows that private label boiled sweets are making strides not only in developed markets but also in developing ones. Private label products are keenly priced for children on limited pocket money, are heavily promoted and extensively displayed in stands located in key retailers. One key example is Saudi Arabia, a
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country that is seeing the introduction of private label in supermarkets and hypermarkets. This trend, which started in 2006 with the introduction of boiled sweets manufactured by Al Wefag Trading & Manufacturing in Saudi supermarkets, has gained moderate ground in urban areas and is expected to continue during 2010. Germany drives exotic lines In Germany, sales of pastilles, gums, jellies and chews are set to reach EUR912 million in 2009, 1% down from the previous year. Research shows that maturing consumer demand and a relatively low birth rate have weakened sales growth of these products in Germany. Industry manufacturers are challenging this trend by introducing new exotic flavours, a strategy that is proving quite popular among younger German consumers. One relevant example in 2009 was local manufacturer Mederer GmbH’s introduction of a fruit jelly product line featuring the exotic Cherry & Chilly flavour, which was made available through the grocery channel under its Trolli umbrella brand. Strong innovation has also underpinned the growth of pastilles, gums, jellies and chews in the UK. Retail sales of these products are set to grow by 3% in value over 2009, according to Euromonitor International. Pastilles, gums, jellies and chews are outperforming boiled sweets in the UK, with the latter set to grow by a mere 1% in value over 2009. The former has benefited from sustained shelf space expansion in supermarkets and hypermarkets. Examples include retail chains such as Tesco and Sainsbury’s, which have been promoting a combination of different sugar confectionery products in single 240g packs. Tesco, for instance, offers extensive shelf space to the Swizzels Bumper line, manufactured by Swizzels Matlow Ltd. Swizzels Bumper includes chews, marshmallows and boiled sweets in one pack and targets consumers seeking to spread sugar confectionery consumption across the week. Recession changes consumer behaviour Research shows that the current crisis is having an impact on confectionery for children in emerging countries. In Mexico, for instance, child consumption habits vary depending on family income. Low income households usually look for the most economical sugar confectionery products, while more affluent households prefer to buy their children their own brand of preference. It is estimated that around 30% of households have made important changes to consumption patterns during 2009. Mexicans have turned to lower-priced products in order to save money. As sugar confectionery products are not considered a priority for Mexicans, sales have been heavily affected by the negative economic climate. Interestingly, private label has benefited again from this trend as consumers have
prioritised price over quality in categories like boiled sweets and pastilles, gums, jellies and chews. Retail volume sales of the latter have grown by a mere 1% in 2009, down from the 3% growth recorded in 2007. Bimbo SA de CV was the leader in this category, accounting for around 50% of sales in 2008. Pastilles, gums, jellies and chews through brands such as Panditas, Moritas and Dulcimoras have extensive presence in most supermarkets and hypermarkets across the country. One key development in 2009 from Bimbo SA de CV has been the introduction of a portion control pack under its Panditas umbrella brand. The new line is available in a 35g pack and contains only 100 calories. Portion control in the Mexican marketplace is a relatively new trend, illustrating the increasing health and dietary concerns surrounding confectionery products targeting children. Chocolate with toys remains a chocolate category traditionally targeted at children. These products, however, include products such as Easter eggs, which are increasingly focusing on lines for children and adults through new product developments. Demand for indulgence products Italy is currently the largest market globally for chocolate with toys. Retail sales of these products are set to reach EUR633 million in 2009, 1% down from the previous year. Easter eggs, partly targeted at adults, account for a large part of sales. Research shows that demand for Easter eggs in Italy tends to be fairly polarised, with consumers preferring either high-quality chocolate - mainly branded and with a sophisticatContinued >>
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CHILDREN’S CONFECTIONERY Special Report << Continued
ed gift inside - or products of low-medium quality and low priced. Interestingly, brands like Ferrero’s Kinder Sorpresa are sold throughout the year and are marketed as a treat for children. Kinder Sorpresa’s sales are set to reach around EUR156 million in 2009, 2% down from 2008. This performance can be attributed to difficult economic conditions as real GDP has dropped by 5% this year. Research shows that Italian consumers have reacted to poor economic conditions by cutting down their expenditure on non-essential indulgence products. Kinder Sorpresa’s sales have suffered by a moderate trade down to more affordable chocolate tablets and bagged softlines/selflines. In Russia, Ferrero Group is the leader in the chocolate with toys category, commanding a 70% value share in 2009. Ferrero Group has been very active in promoting its Kinder portfolio in children’s clothes and toy shops and in major Russian retail chains. Interestingly, Kinder chocolate lines are located near tills in supermarkets, a strategy that has contributed to underpinning impulse purchases of the brand. Despite Ferrero’s active role in promoting the category, volume sales of chocolate with toys in Russia have stagnated. Research shows that this is because the current economic downturn is forcing Russian consumers to reduce their expenditure on non-essential indulgence products and focus instead on more necessary staple products like bread and milk.
In Brazil, sales of chocolate with toys are set to grow by 20% in retail constant value terms over 2009, underpinned by strong demand for chocolate eggs during the Easter season. Research shows that Brazilian manufacturers have succeeded in growing the consumer base of Easter eggs by expanding the range of offerings with a toy inside. As a result, Easter eggs have passed from being a chocolate product targeting adults to being purchased as a special treat for Brazilian children. The popularity of these products has been highlighted by the increasing number of licensed characters used as an efficient tool to promote local and international brands through the grocery channel. Nestlé SA leads the category, accounting for around a 40% share of total sales in 2008. However, retail sales of chocolate with toys in Canada are set to decline by 2% in 2009. Overall, low birth rates in Canada have undermined sales of confectionery products targeting children. Sales of boiled sweets and pastilles, gums, jellies and chews are set to decline by 4% and 2% respectively in 2009. Research shows that this decline has been furthered by relatively low innovation activity. This is because Canadian confectionery manufacturers are prioritising their investment in more lucrative indulgence products such as chocolate boxed assortments and functional gum, which target mainly the adult consumer segment. Source: Euromonitor International
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SECOND HAND MACHINERY Top Buys
Top Buys in Second hand Machinery The second hand machinery business is having somewhat of a revival. With the credit situation, many companies are increasingly looking towards refurbished equipment in the market. Kennedy’s had a round up of the machines that are on offer from some of the world’s leading suppliers. Here are some of the machines that our editors found. 1: Lareka - Example of a size part set for a second hand Rasch RG made by Lareka.
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2: Lareka - Second hand Otto Hansel speedy: Completely overhauled and upgraded by Lareka. A combination of reliable cams with high tech servos for 60% of new price.
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3: A.M.P Rose - SIG GRT biscuit end fold wrapping machine, complete with ZRM auto feeder. DOM 2000. 4: A.M.P Rose - Euromec hard candy forming line comprising batch roller, rope sizer, 153R rotary forming machine, 6TR three tier refrigerated cooling conveyor.
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5: A.M.P Rose - Bosch continuous hard candy cooking line with stainless steel tempering band. With an automatic colour/flavour injection system and belt conveyor to batch roller. Capacity 750kgs/hour.
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6: Raymond Travel Machinery Ltd - Just came in as we write, an APV 800mm enrober. 7: Raymond Travel Machinery Ltd - Tablet presses, two Fette and one Kilian machine suitable for compressed candy. 8: Raymond Travel Machinery Ltd - They have 6 Nagema EL9 wrappers in stick and all up speed
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SECOND HAND MACHINERY Send your machinery for review to Kennedy’s - to our newsdesk: editor@kennedys.co.uk
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9: Wolf Spezialmaschinen GmbH - Used double head extruder Otto Kremmling OKA type AK-08E-Duplex, Year 2000, 800 mm working width. 10: Wolf Spezialmaschinen GmbH - Used jelly cooker Chocotech type Jelly Master, Year 2004. 11: Wolf Spezialmaschinen GmbH - Used air cooling tunnel Carle & Montanari, 400 mm working width.
12 12: Ecomec - Sapal TD 2 stage chocolate bar wrapping machine, fully reconditioned and guaranteed machine, can be purchased at 40% of the new price
13: Societå Base Coop - Carle & Montanari HB 5-roll refiner, fully rebuilt with brand new rolls. 14: Societå Base Coop - Sapal TD 2-stage wrapping machine for chocolate bars with sealing device, for aluminum and gluing and closing device for cardboard box. 15: Societå Base Coop - GD 2002 cut & wrap and stick packing machine for chewy candies capacity : more than 1000 pieces/minute.
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Contact our sales department on Tel: +44 (0)1732 371510 . Fax: +44 (01732 361385 E-mail: mneilson@kennedys.co.uk
Leaders in supplying second-hand and rebuilt equipment to: The confectionery, pharmaceutical, chemical and cosmetic industries
For details please contact: Societá 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 • Tel: +44 (0)1306 743 780 • Fax:+44 (0)1306 743 764 E-mail: info@raymondtravel.co.uk • Web: www.raymondtravel.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 Ingredients > 45
Machinery > 55
Packaging end of line > 53
Packaging Material > 54
Consultants > 54
Snacks > 54
INGREDIENTS CHOCOLATE CHIPS
BUBBLE GUM BASE
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
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
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
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 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. Johnstone's Bakers
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
CHOCOLATE FLAVOURED COATINGS
A division of Puratos NV Industrielaan 16 I.Z. Zuid III B-9320 Erembodegem Belgium Tel: +32 (0) 53 83 96 00 Fax: +32 (0) 53 83 89 38 Email: info@belcolade.com Web: www.belcolade.com
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
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
Britannia Superfine Ltd
Your company could be here!
e-mail: post@kennedys.co.uk for more details
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
Get a fresh perspective... See Back Cover for more
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
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
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
Your company could be here! COCOA POWDERING
Duyvis Wiener B.V.
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 e-mail: Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl post@kennedys.co.uk Email: sales@duyviswiener.nl
for more details
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
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046 INGREDIENTS COUVERTURES
ESSENTIAL OILS
FONDANT
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
Belcolade
A division of Puratos NV Industrielaan 16 I.Z. Zuid III B-9320 Erembodegem Belgium Tel: +32 (0) 53 83 96 00 Fax: +32 (0) 53 83 89 38 Email: info@belcolade.com Web: www.belcolade.com
Divisions - Britannia Superfine U.K. Britannia Superfine Europe
DAIRY INGREDIENTS
Dr.Otto Suwelack Nachf. GmbH & Co. KG 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
ALFRED L.WOLFF GmbH Schnackenburgallee 50 22525 Hamburg / Germany Tel. +49 40 37676-124 E-mail: info@alwolff.de www.alwolff.com
FILLINGS
Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927
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
When contacting companies, please let them know you saw them in here!
Belcolade
A division of Puratos NV Industrielaan 16 I.Z. Zuid III B-9320 Erembodegem Belgium Tel: +32 (0) 53 83 96 00 Fax: +32 (0) 53 83 89 38 Email: info@belcolade.com Web: www.belcolade.com
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
FLAVOURS (LIQUID & POWDERS) DRIED INGREDIENTS
PAN OIL LEADER® STEARINERIE DUBOIS
696 rue Y Kermen 92658 Boulogne Billancourt Cedex, France Tel : +33 1 46 10 07 26 Mob : +33 1 06 76 07 02 29 Standard : +33 1 46 10 07 30
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
MICROENCAPSULATED FOOD INGREDIENTS AND FLAVOURINGS
Email: info@stearinerie-dubois.fr
Web: www.stearinerie-dubois.com
Kanegrade Ltd
Gartenstr.13 D-21368 Dahlenburg, Germany Tel: +49 (0)5851 88-0 Fax: +49 (0)5851 7230 E-mail: info@molda.de www.molda.de
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
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
MOLDA AG
MINT OILS
MALLOW
FIBRES
Britannia Superfine Ltd
HEALTHY INGREDIENTS
Specialists in encapsulated natural flavourings & food ingredients
www.tastetech.com enquiries@tastetech.com +44 (0)117 971 2719
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
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047 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 - LICENSE OPPORTUNITY
For the first time ever: Chocolate coated Caramalised popcorn in industrial production* - Unique first mover business opportunity
Double Pop License ApS
34 Skjoldenaesvej 4174 Jystrup, Denmark Tel: +45 6185 3382 E-mail: kj@doublepop.dk Read more on: www.doublepop.com and apply for a license now!
YOGHURT AND SOUR CREAM POWDERS
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
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
* Patented in 52 countries
BARS
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
CARAMEL COOKING SYSTEMS
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
CEDA S.r.l.
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
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
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
Visit:
Low & Duff (Devl) Ltd
for our new ONLINE DIRECTORY!
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
One-Shot depositing machine, type UDM-222OS
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
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
CANDY FORMING LINES
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
Low & Duff (Devl) Ltd
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
NOW ONLINE! kennedysconfection.com
Kanegrade 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
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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048 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.qchoc.com Email: sales@duyviswiener.nl
CHOCOLATE GRINDING
Duyvis Wiener B.V.
Out Now!
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 e-mail: Web: www.duyviswiener.nl post@kennedys.co.uk Email: sales@duyviswiener.nl
for more details
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
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: sales@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
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049 MACHINERY
CHOCOLATE PRE-BLEND Dr G Neil Martin PRE-REFINE SYSTEMS (WET)
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: sales@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
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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050 MACHINERY CHOCOLATE TEMPER METERS
CONFECTIONERY DEPOSITORS
COOKERS CONTINUOUS BATCH
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH
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
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
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
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
COCOA POWDERING
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
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 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
Low & Duff (Devl) Ltd
COATING AND PANNING EQUIPMENT
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
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: sales@duyviswiener.nl
COCOA PRESSES
Duyvis Wiener B.V. 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
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: sales@duyviswiener.nl
Petzholdt Heidenauer 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
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
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
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
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
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
S.A Martin Lloveras
COCOA BEAN DEACTERISATION/ ROASTERS 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
Baker Perkins
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
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
CONFECTIONERY MANUFACTURING MACHINERY
Suppliers of machinery to the chocolate, sugar confectionery, biscuit and allied industries
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 Web: www.biscuitmachines.co.uk
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051 MACHINERY
CONVEYOR SYSTEMS
DEPOSITORS
ENROBERS
NOW ONLINE! Visit:
kennedysconfection.com
Low & Duff (Devl) Ltd 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
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
COOKING EXTRUDERS FOR HARD CANDY
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
Frankenstraße 152 45134 Essen Germany Tel.: 0049-201-471031 Fax: 0049-201-440123 e-mail: info@dedy.de web: www.dedy.de
for our ONLINE DIRECTORY!
DRAGEE PANS
Hacos NV 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
Soc. Base Coop. S.R.L
COOKING EXTRUDERS FOR LIQUORICE
COOLING TUNNELS
Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
EXTRUDERS
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
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
CUTTING MACHINES
DRYERS
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 CONVEYOR SYSTEMS
Do you want candy in perfect condition? Humidity control, that is our mission! Need help or advice, do not despair, Crown Conveyors Our dehumidifiers will dry your air!
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.co
UK Ltd Humidity ControlCentre, Wood Road Industrial Systems Wood Road,Ltd Kingswood, Bristol,
South Gloucestershire, The Green Nettleham, Lincoln, B515 8NN, UK LN2 +44 2NR,(0) UK117 967 1370 Tel: Tel: +44 (0)1522 753 3194 722 Fax: +44 (0) 117 935 Fax: +44 (0)1522 753 822 Email: tarahawker@crownconveyors.com E-mail: Web: www.crownconveyors.com dst@humiditycontrol.fsnet.co.uk Web: www.humiditycontrol.co.uk
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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052 MACHINERY EXTRUDING & FORMING MACHINES FOR MARZIPAN & NUT PASTES
FORMING SETS
LIQUORICE SYSTEMS
Guiseley Engineering Co. 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
MILLING
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH
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
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
FRUIT SNACK EXTRUDERS
MOGULS
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
NEW MACHINES FOR THE CHOCOLATE INDUSTRY
FAT MELTING & TRANSFER SYSTEMS PROCESSING EQUIPMENT
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
FONDANT KETTLES
Out Now!
KETTLES
e-mail: post@kennedys.co.uk for more details 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 Anderso
LOLLIPOP WRAPPING MACHINERY
MIXERS BLENDERS AND KNEADERS
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
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
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
ROTARY DIES
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
Contact: Stuart Anderson
• Mogul plants • Laboratory depositors • Shell moulding plants • Moulding plants • Hard candy- and fondant plants • Depositors for all product lines
Wood Road Industrial Centre, Wood Road, Kingswood, Bristol, South Gloucestershire, B515 8NN, UK Tel: +44 (0) 117 967 1370 Fax: +44 (0) 117 935 3194 Email:tarahawker@crownconveyors.com Web: www.crownconveyors.com
Soc. Base Coop. S.R.L
LAB EXTRUDERS FOR CONFECTIONERY
FORMING MACHINES (CENTRES)
Crown Conveyors UK Ltd
LIQUID MIXERS MARSHMALLOW SYSTEMS 6(t.19G0
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
S"##l%&'( *+ ,&- . /(&d 1lant . 1'*5&(( 67"%#8&nt
9:,;<9; /S ,:= ---.'%?al-A&nn&tt.5*8 (al&(B'%?al-A&nn&tt.5*8 ;&lC 019GG HH109I FaKC 019GG HH21HI
;HN,O PQ66, =6 Q69R9S6 R:/ Q6-/S6
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
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
Your company could be here! e-mail: post@kennedys.co.uk for more details
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053 MACHINERY
SCRAP RECOVERY MACHINES
SUGAR SANDING
Low & Duff (Devl) Ltd
USED AND RECONDITIONED MACHINERY
WINNOWING
Petzholdt Heidenauer
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
Maschinen - und Anlagenbau International GmbH Hebenstreit UK Agent Tel: +44 (0)1732 866 677
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
FOLDING CARTON AND PACKAGING PRODUCTION
USED AND RECONDITIONED MACHINERY
Duran Do¤an
Printing & Packaging inc. Ataturk O.S.B Mustafa Inan Cad No:41, 34555, Hadimkoy/Istanbul, Turkey Tel: +90-212-771-4606 Fax: +90-212-771-4626 E-Mail: info@ddpack.com.tr Web: www.ddpack.com.tr
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
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
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
FILLING & CLOSING CANS
--
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
Manufacturers of Washing and Drying Systems for Moulds, Plaques and other items used in confectionery manufacture.
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
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
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
PACKAGING MACHINES
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
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054
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 9989796 Fax: +972 8 9989707 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
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!
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My Factory, My Day Bernd Postma, Managing Director of Delcia bv. gives his regular take on the highs and lows of running a confectionery factory in Holland and reports on how he got on at FIE in Frankfurt.
What Crisis? I was driving in my car back late at night with my head buzzing from a very busy FIE in Frankfurt and feeling very tired after a particularly busy show. On the radio they are all waffling on a chat show about "what about the crisis and how is Belgium going to cope?" Oh yes we are in a crisis. I forgot all about that. Our business is in the food sector and during the crisis people naturally tend to keep eating. Actually my life did not change that much over the year, until last week that is, when as I tried to finance a new kitchen! The banks are indeed more cautious, something which we have also noticed in our business. But not this week in Frankfurt, I was amazed to see the professional and forward thinking approach from my fellow stand holders. It seems to be that the sector is doing just fine. Interestingly, Delicia has over the years, moved towards the business to business market with our range of innovative chocolate decorations and exhibitions like FIE have become an important exhibition for us along, of course, with Kennedy’s Confection! Delicia has a clear vision of the market. This vision is based on our clients’ own brands and on important positions in two major sales channels for European chocolate products: retail and industry. We aim to be the leading supplier of our retail clients’ own-brand products, and a strong partner for the industrial market and its brands. This year was the first time that our customers had meetings with their customers on our stand. This is, of course what it's all about and the process goes on and we have had a great response to our move into this market place. The ‘autobahn’ was empty on the way back and I drove right through the night thinking about the coming exciting weeks. Not only will we work out the business contacts we made at FIE, this period is also typically the time we sign 80% of our contracts. And then finally Christmas time for the family and to reflect and dream. It’s becoming such a challenge to run a successful business and balance it with your home life, but I will leave this topic for another time. WE shall not be exhibiting at ISM but I am sure to go around and find out what the buzz is this time. So if you wish to catch up with me I shall be on the Kennedy’s bus for their party on the Tuesday evening at Prosweets Cologne.
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056
CANDID Light and virtually fact free...
CANDID Light and virtually fact free
I
guess you have all heard of Linkedin and Twitter and I remember writing about the false ‘friends’ that I had from Face book last year. Yes, I did close that account in the end. Last week our wonderful distributor came over to our offices for our monthly chat and when over lunch she said “Angus you have to have a Twitter account.” I guess most of you either already have one or have decided not to bother as you have got so many things to do like renew your essential subscription to Kennedy’s and all that. Well, officially, I am a Twit, or a Tweeter with Tweets or right now quite honestly trying to find rather unexciting play on words, which is just not working. So feeling like a genuine TWIT, Kennedy’s has now started its very own Twitter account, of which it’s my duty to tell you everything we or moreover I do. I even have to add details like what I spread on my toast in the morning and what colour loo roll we have in the toilet. “Hi, I am a TWIT!” In a world of mainly private people where we would not even give someone the time of day in a
train station, suddenly it’s ok to talk about everything from mowing the lawn to telling total strangers the last time they had anal sex. But start a Twitter account we did and you shall find it on: http://twitter.com/kennedysconfect
My first post was something like “Hi, I am a TWIT which stands for Telepathic Warrior in Training. Almost immediately I had 15 followers. It was most satisfying to have that word ‘follower’ attached to my name and 15 people too. People actually want to follow me and read what I write, how perfectly comforting. They were all most good looking young ladies too, very seductive and for a day or two I was completely flattered that such a large group of brilliantly attractive women would want to follow Angus Kennedy. “What did I write?” What did I write? How could writing about being a telepathic warrior in no more than 140 words make the world’s most beautiful women spring into action and follow, like obedient disciples, their one and only God, Angus Kennedy!
I did enjoy those 24 hours of dreaming the most beautiful dreams, until Mark Colyer (there are two Marks now in our office), this Mark who is a very Internet savvy guy, explained to me over a morning coffee that he had taken the junk out of our Kennedy’s Twitter account. All the beautiful ladies vanished like the sun going down. Now I must say we do have some ‘real’ followers after a few days and to be frank I am still working out how the hell to use this thing. But what the heck, I love Maxims and if you have not read François de La Rochefoucauld that’s a criminal offence so do it now. So Twitter has become a kind of writers note book and also since I have this ability to predict the future, take Kraft / Cadbury for example. I use it to make predictions and then no one can say “well anyone can say they said such and such would happen a few days ago and lie.” So, if you feel like a Twit, check us out on: http://twitter.com/kennedysconfect
as I have no idea what I am doing! Best wishes,
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