WDS America Inc. is a subsidiary of Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS), a leading German manufacturer of confectionery machinery, dedicated to North American and Canadian markets. WDS moulding plants cover the entire spectrum of deposited sweets with different applications and throughputs for chocolate and jelly. Together with the companies Hänsel Processing GmbH and Pinco S.A., WDS forms the Jelly Excellence Team (JET). Find solutions for your chocolate production and unlock the full potential of your jelly process with JET at booth SU-27010.
Meet specialised teams for jelly and chocolate moulding at the WDS booth
The Jelly Team
The Jelly Excellence Team (Hänsel, Pinco and WDS) will be back in Las Vegas and will focus on presenting reliable and versatile equipment of consistent quality and on simplifying the jelly process thanks to bundled industry expertise. The team demonstrates the most important key factors for a perfect production process and how machines can work together hand in hand. With JET, an alliance of industry experts provides you the best combination of equipment and one dedicated contact located in the United States of America. Jim Nicketta is excited for his fourth show in a row as VP Sales at WDS America: ” The recent projects have shown how our combined expertise, as the JET Team, can deliver tailored solutions to address customer challenges. I’m looking forward to connecting with new customers to explore their needs, and to reconnecting with familiar faces in Las Vegas to share experiences and discuss the next steps.”
The Chocolate Team
The dedicated WDS America Chocolate Team will welcome interested customers from the chocolate sector at PackExpo Las Vegas 2025. In the chocolate sector, WDS is experienced in merging long-term moulding know-how with modern engineering technologies for more than 100 years. The focus will be on customised solutions for diverse chocolate moulding technologies. Whether it comes to Mono, One-Shot or Triple-Shot processes, solid masses, striped or marbled, products with plain shells and fillings like caramel or large ingredients: WDS knows the process behind depositing and provides the moulding solution from low to high capacity lines to stand-alone depositors on a customer´s transport system.
WDS plant solutions
WDS serves small to large sized businesses with capacities from 200 kg/h to 7000 kg/h.
With WDS chocolate manufacturing plants, it is possible to make the widest variety of chocolate products with an almost infinite combination of shapes, fillings and colors. At WDS chocolate moulding know how merges with modern engineering technologies. WDS has been continuously developing its machinery ever since. Today they are able to offer chocolate moulding machines for all capacity sizes. The paint-free design, easy accessibility and good insight into dirt areas, which contribute to the implementation of high hygienic requirements, should be particularly emphasised here. EasyClean components enable easy set-up and cleaning in all areas with mass contact.
WDS Mogul plants are the right choice when it comes to starch moulding technology and the production of jelly and gum (on gelatine or pectin basis, gum arabic, agar-agar, carrageen), as well as liquorice, fondant, cream, marshmallow foam and similar masses.
The MogulPRO, a new machine concept, features an exceptionally robust and reliable tray conveyor with a pusher system, optimised for maintenance and cleaning. A continuous door design and easy access to all key areas enable effortless spare part and program part replacement. Compared to other plant concepts, this plant is also shorter and narrower. A completely new feeder and stacker without exposed chains provides a real alternative to the industry-standard chain circulation in the mogul sector, ensuring high cycle rates and stable, precise tray guidance.
Find out more about the extensive machinery program and excellent service of WDS and your benefits of WDS America Inc. and JET at PackExpo 2025, booth SU-27010. We think it’s worth a visit!
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Media contact
Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: [email protected]
