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Latest NewsSollich
Butlers Chocolates’ customers won’t accept second best!
Which is why this Dublin company’s Colm Sorensen has chosen to install SOLLICH’s revolutionary new Teach-in TURBOTEMPER to guarantee consistency of temper over the 24/7 running conditions expected in
1 January 2012
Chocotech ECOGRAV
In today’s world, energy savings are one of the most important factors when considering new production equipment in the Confectionery or indeed any other industries. The planet can only offer so much, the rest is up to science and innovation. The simplest inventions are
15 August 2011
Border Biscuits
John Cunningham’s BORDER BISCUITS company was established in Lanark in Scotland in 1984 with just 4 biscuit varieties.
27 years later BORDER BISCUITS is an enviable brand name known UK-wide for the luxurious quality of over 30 affordable biscuit lines.
But the traditional batch methods
15 July 2011
Finsbury FoodsSince their devastating fire in 2006, UNITED CENTRAL BAKERIES’ (UCB) Glasgow facility has seen 3 automated lines successfully installed for new products.
With their wealth of technical and scientific product knowledge, UCB has been able to exploit a gap in the market for gluten-free
23 June 2011
Lightbody Celebration Cakes
The move from hand-made celebration cakes to a continuous plant for high volume production was a big change in marketing strategy for LIGHTBODY. It was the brainchild of Martin Lightbody, non-executive chairman, Finsbury Food Group, who is the driving force behind the growth of what was
18 May 2011
Sollich UKJamie Ashpole joins SOLLICH (UK) LTD to manage their Service Engineering facilities for the UK Chocolate, Confectionery and Baked Goods Industries.
The UK is a highly sophisticated market; SOLLICH have been manufacturing and supplying Chocolate Tempering machines, Enrobers, Cooling Tunnels
2 February 2011
Rack and Deck OvensGerman Bakers have for a number of years now enjoyed the money making advantages of the patented STIR technology which WACHTEL developed for their range of ovens.
The patented ceramic coating applied to the top and bottom of the baking chamber transforms convection heat to infrared which
10 January 2011
SOLLICH launch new REWORK temperer
When a big Chocolate Moulding Plant has a hiccough, a large volume of rejected product can be accumulated in a short space of time. For each of their 5 moulding plants, a leading German chocolate
11 October 2010
Clinical Nutrition Bars
Specially designed nutritional products are enjoying increased market exposure thanks to improved diagnosis and screening of people with metabolic disorders.
Gluten-free admixtures, vitamin enhanced ingredients, cereal bars rich in whole grains and product designed as part of weight-loss diets
11 August 2010
DFE MEINCKE
Victorian Baker brothers Nicholas and Harris would have brimmed with pride to see the successful enterprise Mick Darlow and his 120 strong staff have made of their Bakery business over the last 30 years of its 140 year history.
Innovative recipe development derived from Mick
1 July 2010
Cepi investment
When you pass through the countryside around FORLI on your way to RIMINI and the Adriatic, you cannot help but notice the enormous new structure housing CEPI’s automated silo manufacturing facility.
Whilst CEPI’s business has essentially grown through the food
10 June 2010
SANCASSIANO install new systems
Traditionally the dough for high volume biscuit plants is produced using horizontal mixers. Seeing the advantages for The Biscuit Boys, SANCASSIANO, Rolls Royce of Mixer manufacturers, has designed a super
1 May 2010
DFE MEINCKE celebrate 50 years of success
DFE MEINCKE is the world's most prolific Tunnel Oven manufacturer. In 2007 more than 4.0 km of oven was built in widths up to 4.2m.
In the 50 years of their existence over
1 February 2010
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