Confections Capabilities

• We use state of the art Selmi enrobing lines to coat products in chocolate quickly in perfectly tempered chocolate
• We complement those lines with a Selmi auto-molding line to create bars, custom molded shapes, and truffle centers that can be enrobed
• For candy confections, we use a Jacketed Kettle to create large scale batches that can be decanted into trays, pans, or molds
• We use an adjustable automatic cutter to create evenly portioned caramels and candies efficiently
• For deposited fillings and confections, we use a Hinds-Bock depositor that features a heated hopper with an agitator that can quickly and accurately deposit exact weights of confections
• To create panned confections, we use rotating drum pans, which provide even coats of chocolate or confection to nuts, seeds, popcorn, or baked or candy centers

CHOCOLATE

• Selmi enrobing lines provide us with perfectly tempered chocolate that can be precisely enrobed to a desired thickness surrounding a center
• The auto-molding line means we can create chocolate bars, custom chocolate shapes, and chocolate truffle centers faster than hand-piping into molds

CONFECTIONS

• The jacketed kettle gives us the ability to make large scale batches of caramel, toffee, and other non-chocolate confections and candies
• We use a Hinds-Bock depositor to deposit caramel and candy fillings into molds or onto other products to create combination confections