Drawing on more than a century of confectionery processing experience, Chocotech continues to develop tailored production systems designed to deliver consistent product quality, operational flexibility and improved resource efficiency.
Chocotech GmbH specialises in the development and manufacture of machinery and complete processing systems for the confectionery industry.
The German company has 105 years of experience in confectionery processing and has been part of Sollich KG since 1992. Headquartered in Wernigerode, Germany and represented internationally, Chocotech supplies equipment for producing a broad range of sugar and chocolate confectionery. The company is represented in Australia and New Zealand by J.L. Lennard.
Its systems cover soft and hard sugar masses, including jellies, chewy candies, hard candies, caramel, brittle, fondant, aerated confectionery, laminated candies, halva and marshmallows. The portfolio also includes equipment for over-the-counter soft and hard candies, pralines and chocolate lentils.
Chocotech develops systems around the production requirements of individual customers, offering new processing technologies as well as upgrades and modernisation programs for existing installations. The company says these tailored solutions can help manufacturers improve production efficiency, flexibility and product quality.
Sugar confectionery can be manufactured using either batch or continuous processes, with the selected method depending on the product formulation, required output and operating environment. Regardless of the process, accurate control of critical parameters is essential to achieving consistent results.
Chocotech uses PLC-controlled monitoring to manage factors such as ingredient weighing, mixing, cooking temperatures and flow rates. Maintaining control across these stages supports repeatable product quality and helps manufacturers respond to changing production demands.
Efficiency, flexibility and potential energy savings are central considerations when confectionery manufacturers invest in new production systems. Guided by its “keep it simple, but effective” approach, Chocotech develops individual machines and complete turnkey lines spanning raw-material handling through to the finished product.
Energy consumption represents a significant operating cost in confectionery processing, particularly during cooking, cooling and other temperature-controlled stages. The company therefore focuses on process and equipment design that can reduce energy use while maintaining production performance and finished-product quality.
Chocotech also offers clean-in-place-capable systems and works with customers to optimise established lines for more efficient use of energy and other resources. Its support can include evaluating existing processes, identifying opportunities for improvement and tailoring technical coaching to the needs of a particular plant and workforce.
According to the company, this combination of product-specific equipment, process knowledge and production support can also help confectionery manufacturers prepare for customer audits and changing market requirements.
Improving the environmental performance of confectionery production can involve several measures, from selecting appropriate machinery and refining process design to incorporating renewable energy. Taken together, these measures can lower operating costs, conserve resources and reduce a plant’s environmental footprint – strengthening its long-term competitiveness in the confectionery market.
