Premier Forrester has recently shared insight into the challenges to transforming traditional chocolate moulds for automation.
Chocolate moulds are a key part of modern chocolate manufacturing – but like any production process, there are ways to improve and enhance the chocolate moulding process.
From classic bars to intricate designs, moulds have allowed manufacturers to maintain consistency in shape and size, increase efficiency of production, and experiment with various designs. But there have always been blockers, issues and bottlenecks.
The Challenge: Transforming Traditional Moulds for Automation
Traditional moulds, while effective in manual or semi-automated processes, face limitations in modern automated manufacturing.
Their inflexibility, lack of precision, and incompatibility with advanced, high-speed systems can often impact efficiency and consistency.
Premier Forrester’s Innovative Approach to Mould Design
Premier Forrester works with a range of leading suppliers of chocolate machinery to make sure it supplies its customers with cutting edge technology.
By combining advanced 3D-modelling technology with over 25 years of industry experience, Premier Forrester was able to identify and address key challenges in transitioning traditional moulds to automation.
Premier Forrester’s work led to adjustments in cavity dimensions and material composition to ensure the moulds can withstand high-speed operations while retaining the unique charm and characteristics of well-loved chocolate products.
The Benefits of Redesigning Moulds for Automation
- Improved Efficiency: Redesigned moulds enable smoother workflows, supporting rapid production cycles without compromising on detail or quality.
- Enhanced Machinery Compatibility: By tailoring moulds to work seamlessly with modern automated equipment, downtime caused by incompatibility or breakdowns is significantly reduced.
- Consistency in Quality: Precise engineering ensures that every product meets exact specifications, maintaining uniformity in shape, size, and detail even during high-speed manufacturing.
- Scalability: The updated moulds are adaptable to various production volumes, making them ideal for meeting increasing demand without requiring frequent retooling.
- Various materials: Enhance demoulding, provide impact resistance, and include standard polycarbonate.
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Media contact
Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
