Trouble-free production for decades from SOLLICH

Sollich KG represents innovative and comprehensive solutions for chocolate and confectionery production. The product range covers equipment for most chocolate, confectionery, snack and bakery applications.

Chocolate tempering machines are always a substantial part of the high innovative power at Sollich. The tempering machines with the model designation type TE together with the automatic Tempergraph offer a continuous quality control and thus ensure optimum tempering results in the practical case of operation. The special efficient heat transfer, resulting in machines with a relatively small construction, allows also a quick mass changeover in combination with the cleaning device.  

The very successfully marketed Reworktemper type RWT 125 and RWT 250/400 have been further optimised to facilitate the optimal processing of rework masses in combination with depositing systems.  

Sollich KG, one of the largest manufacturers of chocolate enrobing lines, offers machines with working widths between 320 and 2000 mm. The flagship amongst the diverse enrobing machine – the Enromat M6 – has been further developed according to the various requirements of customers worldwide and based on the know-how of hundreds of supplied enrobing lines within the past years. The smaller enrobing machines type Minicoater MC 320 and 420 as well as the Sollcoater SC 520 – 820 complement the programme to be applied by smaller and medium sized companies or in case of smaller capacities required.  

The Conbar line is the most flexible and efficient forming line for candy, cereal, nutrition, brittle and fruit bars. In combination with the Sollformat program Sollich can offer the widest range of forming equipment. 

A new innovation is the Sollcofill/Sollcocap depositing line for refining biscuits, e.g. 

fillings like caramel, fondant, nut paste, jelly, milk or yoghurt cream or chocolate can be deposited together with ingredients. The performance of the system has been highly increased and guarantees a high-quality production of sandwiching products. Products which do not meet the quality demands, e.g. a biscuit does not match the shape, will be sorted out automatically by the machine.  

The different processing steps forming, depositing and enrobing are usually combined by intermediate cooling processes which Sollich KG supplies in a big variety under the trademark of the Thermo-Flow+ cooling tunnels. The advancement of the cooling tunnels in PU or, on request, in stainless steel execution meets the highest production demands and complies with the different hygienic requirements. 

Innovation does not stop at the development of machines and processing techniques. A lot of innovation has also been devoted to the production facilities in order to build the machines in a more efficient and flexible way.  

Besides innovations to improve the processing technology, also energy saving, hygiene and the increase of overall efficiency of the production lines are the focus of the R&D department at Sollich. 

The service offered by Sollich is known to be one of the best services worldwide. Now it can be supported by the new developed Sollich “Fast Lane” online support to speed up the start-up of production lines as well as to support online in case of trouble-shooting online at very short-notice.  

The focus of Sollich innovations are always customers’ needs, whether for the support of developing new products, to deliver a high-quality line with high efficiency and to guarantee a trouble-free production for decades with the installed line. 

The combination of the Sollich machinery together with the cooking equipment of company Chocotech for the production of sugar, jelly or caramel masses provides customers with production responsibility from one supplier and thus also ensures an efficient and a quickest possible commissioning of the production lines. 

Contact details: 

Sollich KG 

Tel: +49 5222 950-0 

www.sollich.com 

    

Company stats: 

– 450 employees 

– Founded in 1920 in Ratibor/Upper Silesia – since 1950 located in Bad Salzuflen 

– CEO: Thomas Sollich 

  

Image credit: SOLLICH
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Media contact
Kiran Grewal
Editor, International Confectionery

Tel: +44 (0) 1622 823 922
Email: editor@in-confectionery.com

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