Our Products & Services

1. Cooking Equipment

• Batch Cookers – Used for small-scale production to heat and dissolve sugar, glucose, and other ingredients.

• Vacuum Cookers – Remove excess moisture to speed up cooking and achieve the right consistency.

• Continuous Cookers – For large-scale production, offering precise temperature control.

2. Cooling Equipment

• Cooling Tables – Stainless steel tables where cooked syrup is spread to cool down.

• Cooling Tunnels – Used in automated production lines to cool candies faster.

3. Forming & Shaping Equipment

• Batch Rollers – Roll and shape the candy mass into a uniform rope.

• Rope Sizers – Reduce the candy rope to the correct diameter before forming.

• Die-Forming Machines – Stamp and cut candies into different shapes (e.g., round, oval, or custom designs).

• Lollipop Forming Machines – Specifically designed for inserting sticks and shaping lollipops.

4. Wrapping & Packaging Machines

• Twist Wrapping Machines – Wrap individual candies in a twist-style wrapper.

• Flow Wrappers – Pack candies in a continuous film for easy handling.

• Bagging Machines – Weigh and package candies into pouches or bags.

5. Additional Equipment

• Flavor & Color Mixers – Blend flavors, colors, and acids evenly into the candy.

• Cooling Drums – Used in continuous processes to maintain consistency.

• Sugar Pulling Machines – Aerate sugar to create a lighter texture in some candies.

1. Cocoa Bean Processing

• Roasters – Roast cocoa beans to develop flavor.

• Winnowers – Remove shells from roasted cocoa beans, leaving cocoa nibs.

• Pre-grinders – Break down cocoa nibs into a paste before refining.

2. Chocolate Refining & Conching

• Ball Mills / Five-Roll Refiners – Grind cocoa mass, sugar, and milk powder into fine chocolate particles.

• Conches – Aerate and knead chocolate to develop smooth texture and flavor.

3. Tempering Machines

• Continuous Tempering Machines – Control the crystallization of cocoa butter for a glossy finish and snap.

• Batch Tempering Machines – Used for different chocolate types and recipes.

4. Molding & Depositing

• Chocolate Depositors – Fill molds with liquid chocolate in precise amounts.

• Molding Lines – Automate the process of shaping chocolates into bars, pralines, or custom designs.

• Cooling Tunnels – Harden molded chocolate before packaging.

5. Enrobing & Coating Machines

• Enrobing Machines – Coat biscuits, wafers, nuts, or other candies with a layer of chocolate.

• Decorating Machines – Add drizzles, sprinkles, or designs to chocolates.

6. Wrapping & Packaging Machines

• Foil Wrappers – Wrap individual chocolates in foil.

• Flow Wrappers – Pack chocolate bars or pralines in plastic film.

• Boxing & Cartoning Machines – Arrange chocolates in boxes for retail packaging.

7. Additional Equipment

• Melters & Holding Tanks – Keep chocolate at the right temperature for continuous production.

• Panning Machines – Used for making chocolate-covered nuts or fruits.

• Cooling & Storage Units – Maintain chocolate quality before distribution.

1. Sesame Seed Processing (for Tahini-Based Halva)

• Sesame Cleaning Machines – Remove dust, stones, and foreign particles.

• Hulling Machines – Remove sesame seed husks.

• Roasting Machines – Roast sesame seeds to enhance flavor.

• Grinding & Tahini Mills – Grind roasted sesame seeds into tahini (paste), which is the base for many halva types.

2. Sugar & Syrup Preparation

• Vacuum Sugar Cookers – Cook sugar, glucose, and other ingredients at controlled temperatures to form the syrup.

• Continuous Cookers – Automate syrup production for consistent quality.

• Cooling Tables or Tunnels – Cool syrup to the right temperature before mixing.

3. Mixing & Aeration

• Halva Mixing Machines – Blend tahini with sugar syrup while aerating the mixture for the correct texture.

• Pulling Machines – Stretch and aerate sugar syrup before mixing with tahini, essential for fibrous halva.

4. Forming & Molding

• Extruders – Shape halva into bars, blocks, or custom forms.

• Molding & Cutting Machines – Shape halva into precise weights and sizes.

• Cooling Conveyors – Help the halva set properly before packaging.

5. Wrapping & Packaging

• Flow Wrappers – Wrap individual bars or pieces.

• Vacuum Sealers – For longer shelf life and freshness.

• Boxing & Cartoning Machines – Package halva into retail-ready formats.

6. Additional Equipment

• Flavor & Additive Mixers – For incorporating nuts, chocolate, or spices.

• Topping & Decoration Units – Add nuts, cocoa powder, or other toppings.

• Storage & Cooling Chambers – Maintain proper texture before distribution.

1. Cooking & Syrup Preparation

• Batch or Continuous Cookers – Cook sugar, glucose, and other ingredients for different candy bases (hard, chewy, soft).

• Vacuum Cookers – Reduce moisture and speed up cooking.

• Color & Flavor Mixers – Incorporate custom colors, flavors, or fillings.

2. Cooling & Aeration

• Cooling Tables & Drums – Control the texture by cooling syrups evenly.

• Sugar Pulling Machines – Aerate sugar for a lighter texture in taffies or ribbon candies.

3. Forming & Shaping

• Depositors – Precisely place candy into molds (great for custom shapes).

• Extruders – Shape chewy or soft candies into unique forms.

• Die-Forming Machines – Stamp and cut candies into special designs.

• 3D Mold Printers – Create custom molds for unique, branded candies.

4. Coating & Decoration

• Enrobing Machines – Coat candies with chocolate, caramel, or other layers.

• Panning Machines – Create candy shells for chocolate-covered nuts, gummies, or dragees.

• Sprinkle & Decoration Units – Add custom toppings like sugar, glitter, or edible prints.

5. Packaging & Wrapping

• Flow Wrappers – Wrap individual candies or bars in clear/custom-printed films.

• Twist Wrapping Machines – For traditional wrapped candies.

• Boxing & Cartoning Machines – Customize packaging for branding.

6. Additional Equipment for Customization

• Flavor Injection Machines – Inject liquid fillings like fruit puree or caramel.

• Soft Center Fillers – For candies with gooey or creamy centers.

• Dual-Color Mixing Systems – Create striped, marbled, or layered candies.