Protein Bars

Forming

Protein Bars

Protein bars have a significant market share in the bar sector. The structure and composition are varied. They can consist of several layers including cereal mix-ins.

Conbar^® slab formers are known for pressureless and weight-accurate slab forming, easy operation and easy product changeover. Feeding takes place batchwise or continuously from a Chocotech kitchen. From raw material to finished product, we supply everything from a single source.

Features

economical
reliable
versatile
easy operation
great flexibility
sanitary and easy to maintain
product-friendly forming

Working width [mm]	400 up to 1600
Capacity [kg/h]	300 up to 5000

Slab former WEB

The slab former WEB is designed for all protein masses with and without admixtures. It forms the first layer of a confectionery protein.

Slab former WET

The slab former WET is preferably used for forming a thin, mostly second product layer of caramel, fudge or jelly. The layer thickness can be between 2 and 5 mm.