Enrobing

TECHNOLOGY

Our chocolate enrobing lines and more

Do you want to enrobe pralines, bars, cookies and many other products with delicious chocolate, caramel or sugar masses? As a full, half or bottom coating - SOLLICH systems are characterized by a modular design that can be individually adapted to your existing production.


Enromat®

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Minicoater MC

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Fondamat®

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Temperstatic® T6

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Bottom Coating

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ICN Coater

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Sollcoater® SC / SCT

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Caramat®

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Sollcotop®

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Our portfolio for confectionery enrobing

SOLLICH systems and chocolate enrobing lines are known for constant enrobing weights and ensure that chocolate, caramel or glazing masses have a lasting gloss. With working widths from 320 to 2600 mm, they can be optimally integrated into your production. Find out about other solutions for your end product.

Good advice right from the start

Are you looking for a new chocolate enrober, planning a new product range or want to optimize your production processes? Talk to us - we will be happy to advise you. Our experts will provide you with professional support from the initial idea through to ongoing production.

SOLLICH - unique for your needs

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