On Stand S1-G12, Wolf will showcase flexible coating, tempering and bar-forming technologies designed to help confectionery manufacturers develop innovative, protein-rich snack products efficiently.
Consumer demand for indulgent yet health-conscious snacks, such as protein-based products, is growing. This is also increasing the demands placed on confectionery manufacturers to efficiently translate current market trends and new snack concepts into industrial production processes. At Gulfood Manufacturing in Dubai, Lothar A. Wolf Spezialmaschinen-GmbH will showcase its expertise in this field. The focus will be on solutions for innovative dragees as well as cereal and protein bars.
As a global market leader in coating systems, Wolf will present the latest generation of its DRA. The machine has been developed for highly efficient yet gentle coating of a wide range of centres. These include freeze-dried fruits and berries, nuts, biscuits and jelly centres. Depending on the recipe, these centres can be coated with chocolate as well as sugar- or fat-based masses.
Flexibility and possibility
The DRA offers a high degree of flexibility for the production of new snack products. Within a single production batch, up to three different masses can be applied to one centre. This opens up a wide range of possibilities for developing new confectionery products that address current market trends – such as protein-enriched products.
Multi-layer coatings not only provide additional opportunities for innovative confectionery products, but can also specifically enhance the product properties of dragees. For example, a sugar precoating can reduce fat migration on nuts and stabilise delicate skins. At the same time, the sugar layer provides a pleasant crunch. The latest-generation DRA also offers an optional sprinkling device for applying powders and dry ingredients. This further increases the already extensive variety of coated products that can be produced.
Optimised hygiene
Another advantage is that the cleaning process inside the coating cabin has been further optimised, allowing the machine to be integrated particularly efficiently into everyday production operations.
At the exhibition, Wolf will also provide information on its tempering technology. Wolf’s Universal Tempering Machine is designed for the flexible processing of chocolate and compound masses and is available in different capacities. Its three-stage tempering system enables precise processing of the masses. A particular advantage of these machines is their ability, depending on the centre size, to process mixtures containing up to 30% by volume of inclusions such as nuts, biscuits or dried fruit.
Another Wolf solution for the growing snack market is the WCF bar former for the production of cereal products. With working widths ranging from 200 to 1,300 mm, the machine offers solutions for different production capacities. Depending on the bar recipe, various binders such as fat or syrup can be used. Thanks to a heated vessel, chocolate can also be used as a binder.
Flexibility is at the heart of the WCF. The bar former enables the production of a wide variety of product formats, supports rapid format changes and is designed to deliver consistently high product quality. At the same time, its well-conceived design facilitates cleaning – an important factor in everyday production.
To learn more about Wolf’s machinery solutions for producing the confectionery products of tomorrow, visit the Lothar A. Wolf Spezialmaschinen stand at Gulfood (Hall Shk Saeed, Hall 1, Booth No. S1-G12) or visit www.wolf-machines.de
