For 100 years, customers have known our name and trusted us. What began with the development of the SOLLKOCH, the world's first vacuum sugar cooking machine, has been continuously expanded over the generations with healthy growth. In the meantime, it is already the third generation that runs the SOLLICH family business with great success and the fourth generation is already working in the company.
Our production programme today ranges from tempering machines, fully automatic enrobing systems and cooling tunnels to various forming and depositing systems. Nowadays, complete bar, praline and biscuit finishing lines are modularly assembled for the manufacture of each product.
Behind it all stands the know-how of many decades and the expertise of the employees in the company. Given the diversity of confectionery products, series production of the machines is almost impossible, and this is where SOLLICH's strength lies: customer wishes and the special requirements of the product are taken into account at all times and can even result in a completely new design. It is precisely this flexibility that endures in the face of ever-increasing automation and in a world of ever-faster change and represents the core of our corporate philosophy.
Foundation of a bakery/pastry shop in Ratibor (Upper Silesia) by Robert Sollich.
His first patent, a candy-cutting machine, was already a sales success. Three years later he moves to Rostock to explore the international market. More patents follow. Self-confidence, courage and the right commercial implementation of his inventions are the foundation on which the SOLLICH success story is built.
The SOLLKOCH revolutionises industrial candy production. It becomes a sensation at international trade fairs: Customers are enthusiastic.
The Second World War has left its mark, but the inventive spirit remains unbroken. With nothing but his patents in his hands Robert Sollich and his family make a new start in Bad Salzuflen.
Another invention is revolutionary for the chocolate production at the time and is still an elementary component today: The circulation tempering process makes it possible to keep the chocolate mass at a constant tempering quality until it is processed.
After Robert Sollich's decease, his son Helmut continues his life's work. With the right instinct for the market and competition, he adds new machine types to the range: smaller and more compact. They are perfect for the many new confectionery manufacturers who storm the market at the beginning of the 1970s.
After the fall of communism, Helmut Sollich acquires CHOCOTECH, a former state-owned mechanical engineering company. The company's portfolio mainly includes equipment for sugar confectionery production.
With the handover of the company management to his son, Thomas Sollich continues the tradition of the successful family business. The SOLLICH brand is now the world market leader in bar production as well as in tempering and enrobing systems.
To this day, inventiveness is omnipresent. With 211 patents SOLLICH technology leads the way in the development of machines for the confectionery industry.
The prestige and market leadership of today's company show in the preservation and advancement of proven principles; and it will be conducted in this sense henceforth.
Our modern technical centre, equipped with various production machines and modern measuring technology, guarantees the technical as well as qualitative unique standard of our machines. This is where the manufacture of your products is tested in a practical manner. This is where we train your skilled workers. And here we help you with product development, taking into account the respective raw materials.
A globally operating sales department and first-class customer service ensure the satisfaction of our customers.