Sollich North America at Pack Expo 2021 in Las Vegas

Jul 17, 2021
Pack Expo 2021 Las Vegas / September 27-29 / Las Vegas Convention Center

We welcome you to join us at this year’s Pack Expo - Booth # S-7204. Our team is ready to showcase some of the latest machinery, enhancements and options available from industry leaders Sollich, Chocotech and Dumoulin.

As representative to this select group of manufacturers, Sollich North America offers a wide range of equipment used in the chocolate, confectionary, gum, snack, bakery, pharmaceutical, and pet food industries. Our solutions are comprised of both single and multi-functional machines that can mix, cook, temper, pump, enrobe, cool, form, cut, decorate, and pan. This is a short overview only, so please come see us and we will be pleased to explain how we can help you in more detail.

We have the history and expertise in working with customers of all sizes; from large high-output manufacturing facilities to small one-of-a-kind boutiques across the USA and Canada.

Stop by our booth and let’s see what we can accomplish together. Booth # S-7204.

For complimentary registration click on the following link http://pelv.hcpe.2021.nvytes.co/pelvhcpe21/register/41C33.html and proceed with the Registration. Your registration fee will be waived prior to checkout. Please feel free to share this link with your colleagues but please note that registration must be completed before the show.

Sollich Logo

Sollich KG of Germany is a leading global supplier of enrobers, tempering systems, cooling tunnels, and bar forming equipment with a complete line of optional supplementary equipment.

Sollich will display their Miniconbar® 400/600 bar forming equipment, new Minicoater® Enrober MC 420.

The Miniconbar® 400/600 is the industry standard when it comes to bar forming equipment. Sollich will show the WEB 400, SAW 400, SL 400, spreading table type 400/600 and mechanical guillotine SGT 620. This equipment covers the many stages of bar forming, from slab forming through final cutting to your bars desired shape. The Miniconbar® is a universal line that can make all bars: protein bars,cereal bars, candy bars, multi-layered bars, fruit bars, and many more. The slab width for this line is approximately 16 inches and goes to approximately 24 inches after spreading. Designers focus on simple operation and multiple applications. This is suitable for a wide variety of product ingredients. The Miniconbar® drum forming system guarantees a pressure-less, precise formation of the slab and provides simple changeover for alternate product runs. Over 750 bars per minute can be made on this system.



Several improvements have been made to previous generations of TTS enrobers paving the way to Sollich's newly developed Minicoater MC 420. This enrober is a small-scale chocolate coater with a built-in chocolate tempering system. The new Minicoater has a separate frequency-controlled drive for the bottoming roller and a removable wire tensioned detailer system. This enrober comes in either a 12- or 16-inch-wide wire belt.

 

Chocotech Logo 

 Chocotech GmbH, the sister company of Sollich KG, offers state of the art solutions for confectionery kitchens producing caramel, fondant, aerated products, jelly, hard candy, fruit snacks, binders, brittle, and halwa. Chocotech’s chocolate division has solutions for forming chocolate lentils or eggs, mouldless chocolate shells and deposited centers for pralines.

Chocotech will display their Princess Jellymaster® and a Color, Flavor and Acid Dosing System..

The Princess Jellymaster® is a continuous cooking system for all types of jellies and marshmallows-based masses containing gelatin, agar-agar, gum arabic, pectin, carrageenan, modified and high amylose starch. The unit comprises a mixing / slurry buffer tank, a Sucrotwist® pressure dissolver and a vacuum vessel all on one skid. The Sucrotwist® special design allows for no dead space anywhere within the cooker. There are no restrictions at all in terms of the jellying agents to be used. The cooker features first-in first-out product flow with determined guidance of the turbulently streaming product, PLC control with synchronized components in a completely hygienic design that can be connected easily into a CIP-system.

Chocotech’s Color, Flavor and Acid Dosing System consisting of three holding tanks for liquid ingredient, three extremely accurate diaphragm pumps, and needle metering valves for injecting the liquids into the product flow. These systems can handle masses with a viscosity up to 1,000 mPas. Chocotech’s dosing system is constructed from 316 stainless steel, is very hygienically designed, and has a wash water connection for cleaning.

Dumoulin Logo

Dumoulin of France manufactures a complete range of automatic high-capacity panning systems in batch sizes up to 6,600 lbs. One important advantage of a Dumoulin machine is their innovative design resulting in the smallest bed depth of any similar unit. This in turn means that all Dumoulin drums are gentle on delicate centers. Shallow bed depth also increases the amount of surface area in contact with freshly conditioned air. This reduces the processing time, allowing the coating to be distributed very quickly and evenly over all centers. Retractable spray arms make inspection easier. Solid drums are used for chocolate engrossing while perforated drums are used for hard sugar and hard sugar-free panning.

Dumoulin will be featuring the LogiC 252 Automatic Coating System which is used for both chocolate engrossing and varnishing in the same pan. Soft sugar panning can also be done in this pan. The automatic mini coating pan can produce finished batches of up to 550 pounds. The LogiC has a large touch screen where all recipes are saved. When a batch is finished, the products are quickly discharged underneath the pan into mobile bins.

Booth # S-7204 will be staffed by Bob Limburg, John Holland, Danila Daniloff, Sean Burns and Amanda Youngers of Sollich North America, Peter Koch and Klaus-Dietrich Franzmeier, Tony Puchtinger and Guelhan Yilmaz of Sollich KG, Martin McDermott and Andreas Janko of Chocotech GmbH, and François Adele of Dumoulin.