CHOCOTECH showcases its latest in sustainable, data-driven confectionery and dough solutions — from the aeration-savvy TORNADO® to the precision-mixing TEMPOMIX.
As a member of the SOLLICH KG Group, CHOCOTECH will be presenting at iba 2025 in Düsseldorf as one of the leading suppliers of innovative processing systems for the confectionery industry. The company stands for top quality, efficiency and cutting-edge technologies.
The focus is on intelligent and sustainable solutions for process optimisation – from energy-efficient cooking systems to smart assistance systems such as CIP, Process Monitoring Systems (PMS), Energy Recording Systems (ERS) and One Button Operator (OBO). As a member of “Sweet Connect”, the digital platform for networked confectionery production, CHOCOTECH is also setting new standards in system monitoring and maintenance planning.
In addition to the established cooking systems for the production of jelly, caramel, fondant, fudge, hard candy, fruit snacks, brittle, bars and aerated products, state-of-the-art chocolate processing systems complete the portfolio. The range is complemented by solutions for dough processing in baked goods production.
A highlight in this area is the TEMPOMIX, a specially developed dough mixer that ensures a uniform and homogeneous mixture of flour and water. The hygienic design and innovative mixing system ensure consistent dough quality. An integrated cooling system enables precise temperature control during the mixing process, which is particularly convenient for temperature-sensitive doughs. In addition, the TEMPOMIX offers a TORNADO® aeration unit, which allows the specific weight of the dough to be precisely adjusted. This ensures an optimised texture and consistent quality of the end products.
The following machines will be on display:
Hygienic and efficient solution for product development and small batches
PRINCESS® CANDY – The universal laboratory cooking system for confectionery development and small-scale production. The PRINCESS® CANDY enables precise and flexible processing of various recipes – from jelly and fondant to caramel and candy masses. Thanks to its compact design and user-friendly control system, the system is ideal for product development and small batches.
Innovative aeration solution for consistent product quality
The TORNADO® as a continuous aeration system for jelly, marshmallow, marshmallow mousse, filling masses, creams and pasta. The machine includes a temperature-controlled aeration head that enables intensive mixing of the mass with the aeration gas. A pre-foamer is used in the TORNADO® for pre-aeration in order to subsequently whip the mass homogeneously and achieve the required target density, aeration homogeneity, product quality and process stability. Liquid additives such as colours and flavours can be dosed into the aerated mass through several standard inlet nozzles on the whipping head.
By combining the cooking systems from CHOCOTECH GmbH with the machines from the parent company SOLLICH KG, customers receive a complete process solution from a dedicated supplier. This enables efficient and smooth commissioning of the production systems and ensures optimum coordination of the process steps in the production of sugar, jelly or caramel masses.
