Candy Bars

Forming

Candy Bars

Candy bars have different structures and their individual composition gives them their uniqueness. Aerated or laminated sugar masses, caramel or jelly form the basis for single or multi-layered confectionery bars. The CONBAR® candy bar forming machines adapt to your production requirements.

CONBAR® slab formers are known for pressureless and weight-accurate slab forming, easy operation and simple 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 low-boiled and aerated sugar masses with and without admixtures of nuts, fruits, rice crispies, etc. It forms the first layer of a candy bar.

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.

Slab former WE

The slab former WE is used to form a thicker 2nd layer and processes masses corresponding to the WEB.

Slab former WEZK

The CONBAR® slab former WEZK enables direct feeding from the cooking system or from the mixer without the need for intermediate cooling, because cooling and forming take place in the machine.