At ProSweets Cologne, Handtmann will be presenting process solutions for the sweets and snacks production. All portioning, cutting, separating, forming, dosing and co-extrusion systems are flexibly configurable and suitable for a vast diversity of applications from soft product consistencies to firm products. Example products are sugar paste, bars in all variations, cookies, muffins, biscuit bars, fruit paste products, marzipan products, bread chips, vegetable sticks, crackers, herb bread, ginger bread, confectionery, magdalenas, quark balls, nut/chestnut/date paste or innovations such as candy in collagen casing or products in alginate casing. The outstanding feature in all applications is the highly precise and accurate-to-the-gram portioning, which is a decisive advantage in terms of cost, especially for high-quality products.

In industrial production, the FS 510 forming system will be on display in a 24-lane version. The desired product shape is created using forming tubes positioned at the outlet. Product separating is performed linear to the product speed directly at the outlet, either with a wire or with a blade. Production can be onto racks or conveyor belts.

Another exhibit will be the single-lane FS 525 all-in-one forming system. It combines two different forming principles and thus provides unprecedented flexibility for the production of formed products: The hole plate moulding technique allows the production of free-formed 3D products. The rotary cutting principle allows the production of different cross-sections with a straight cut.

The manual MSE 441 auxiliary device for formed products will also be on display. Here, the product is pre-portioned by the vacuum filler and fed to the system. A forming insert creates the shape. Cutting can either be performed by a blade or a wire cutter.