Confectionery - Import export

Modern, convenient and safe packaging for all types of confectionery. Excellent transparency and gloss, strength and elasticity, frost resistance up to -400 ° C and the possibility of baking at +220°C. Packaging for cakes, pies, pastries, marshmallows, marmalade, sweets and pastries. We develop a beautiful, solemn, gift design of containers for sweets and cakes using a glossy polymer PET, since it retains smoothness and transparency under different storage conditions. Packaging for a high temperature (+ 110C to 220C) made of PP and SPET for confectionery products required baking or heating in an oven or microwave. The lower temperature barrier for plastic containers is also significant, since they can store products in shock freezing and freezing conditions - these products include ice cream, frozen semi-finished dough products, frozen fruits, and many others. Portioned placement of confectionery products in a tray or container is possible since its bottom can be sectional.

A new economical melanger Allure FM5 is a golden key for enthusiasts homes cooking that will open up new possibilities for you. Melanger Allure FM5 will rightfully take its place next to the multi-cooker.

Melanger Allure FM1 is a real home cook’s assistant! It is a cute and very easy-to-use device that will easily fit even in a small kitchen.

For elimination of air bubbles from chocolate paste. 100%-taste of natural craft chocolate – just as you wish! The Allure VD Vibro-table is intended for the elimination of air bubbles from the chocolate paste. 100% – taste of a natural craft chocolate. Exactly the chocolate you have wanted.

Allure CD3-2020 perfectly splits up both fried and crude cocoa beans making crushed cocoa and releases them from a peel — wella.

IntelleGlaze is an integral programmable module and can also work as a stand-alone modern glazing and decorating line. In the maximum configuration, it is capable of glazing the product flow divided in half lengthwise in two colors; at the same time, it performs decoration in two other colors. IntelleGlaze glazing equipment includes absolutely everything that is needed for stable, high-quality and reliable glazing and decoration of confectionery and other products for all possible types of glaze, operator actions, and climatic conditions.

Modern rolling machine with heated bins for forming two-component products and products filled with a filler made of marshmallows, biscuits, aerated marmalade, soufflé, and other semi-dense masses. It ranges from delicate meringues, soufflés, and marshmallows to dense masses such as qurabiya dough. You can use it to work with minced meat for gastronomic production! IntelleMix performs the functions of dot depositing, dotted line depositing, as well as a continuous extrusion process (marshmallow sticks, cookie sticks, fondant, etc.).

IntelleStamp is a modern molding and extruding two-component auger-type complex for molding products from dense masses (toffee, nougat, hematogen, choux pastry for pryaniks, soft nut brittle, chilled dense curd mass) with liquid fillings. It allows you to extrude masses with the addition of particles of 3-5 mm (nuts, raisins, candied fruits, etc.).

The modern plunger (piston) dosing system for liquid confectionery masses (marmalade, jelly, creams, soufflé, hot chocolate, etc.) supports dot depositing and dotted line depositing. It is designed for depositing or pouring into molds and special hollows in products of liquid food masses. IntelleDrop can be used both as a stand-alone module for filling molds with marmalade, decorating cookies, or injecting profiteroles, and as part of the CreaSweet complex with installation on the IntelleBase module. It comes with a binary gelling section. You can use the machine with rotary ovens (and you still can upgrade it to work with a tunnel oven).