Globally, the demand for stick-less extruded ice cream products in exciting new flavor and texture combinations is growing fast. The bite-size & candy bar (stickless bar) ice-cream products are delicious, but producing them can be tricky. How do you avoid issues like chocolate cracks, coating holes and chocolate tails? MEC Ice-cream bonbon & candy bar production line is a tray-tunnel system just like an extrusion tunnel. It starts with vertical extrusion directly on the product tray, then decorates with caramel, syrup, jam and/or dry ingredients dosing. The filled product trays pass through the hardening tunnel where the products are hardened with cold air. After that, the products are ready for further processing including chocolate coating and wrapping.
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