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Please see below for a sample of news releases we have written and distributed for equipment manufacturers worldwide: Carle & Montanari unveils V-Pack Series for versatility of chocolate wrapping formats, speeds, changeover
Carle & Montanari, A Company of SACMI, Imola, Italy, and Carle & Montanari USA, Inc., now offer new high-speed V-Pack wrappers that increase versatility, flexibility, ease of changeover for double-twisted, bunch, and folded chocolate wraps, along with balls, eggs, fancy foiled chocolates at speeds from 350 pieces per minute, to as high as 800 pieces per minute depending on the format. The V-Pack Series includes two models with new features. The New V-Pack 1 wrapper combines versatility with lower speeds and a cost-effective price. V-Pack 1 is a lighter, slower version of the V-Pack 2. It can handle double-twisted, bunch, and other styles of chocolate wraps up to 350 wraps per minute. The special concept of Carle & Montanari’s V-Pack high-speed wrapper is that it can be supplied in several different configurations (see below for three typical versions), each handling specific product types. Creating the versatility for V-Pack are components for each wrapping style installed permanently inside the machine, driven by a single motor that operates them by means of gears and cams. The motor is driven through a variable frequency drive, making the machine fully mechanical thus achieving higher speeds. The flexibility and ease of changeover comes from these mechanisms not having to be pulled out, re-installed, and re-adjusted for each wrapping format. Carle & Montanari introduced its V-Pack Series at Interpack 2002, Dusseldorf, Germany, with V-Pack 2 handling 500-600 wraps per minute, and has been adding features to the machines, most recently showing upgrades at PACK EXPO International, last November 2006, at McCormick Place, Chicago. Updated versions include the following:
“The special feature of the machine is to have all the styles available all the time,” says Moreno Roncato, President, Carle & Montanari, USA, Inc., “rather than changing to different machines or having to change major components on the same machine.” Any of the V-Pack units can be supplied in any configuration, and more features can be added at a later date. According to Mr. Roncato, the end user doesn’t need to be equipped with all the styles at the beginning, but “can buy what is needed, then can build up with additional styles.” For more information, please visit www.carle-montanari.com. A World of Moulds are Available from B.V. Vormenfabriek
TILBURG, The Netherlands – For the manufacture of all types of moulded chocolate products, a world of high-quality polycarbonate moulds are available from B.V. Vormenfabriek Tilburg. A wide range of injection moulds and thermoformed moulds are designed, crafted and produced here, with expertise gained in the firm’s 75-plus years of continuous operation. In ection moulds for bars and pieces can be done in standard shapes or custom-designs. Styles include single moulds, double moulds, book moulds, moulds for one-shot depositing, as well as demoulding plaques and various transport frames to match the moulds. The injection moulds are available in 275 x 135 mm and lengths up to 2000 mm and in different colors, helping manufacturers keep track during the production process. Also available ftorn the firm are silicon rubber moulds, for sticky, soft kinds of products such as toffees, jellies, caramels and marzipan. All moulds are FDA-approved. Offered in the US by American Chocolate Mould Co., Inc. Baker Perkins at ProSweets
Baker Perkins is introducing new concepts in deposited confectionery that will open up profitable new end product opportunities for confectionery companies. (Hall 10.1 Stand E41, ProSweets, Cologne, January 29 – February 1 2007). All these new product ideas are made using new developments of the simple, hygienic and efficient depositing process, long established in the confectionery industry for making high quality hard candy. The latest technique is a cost-effective alternative to starch moguls for the production of jellies and gums. ServoGel™ Starchless Moulding is a complete cooking, depositing and finishing process that provides an easy way to enter the jellies and gums market. Dramatically lower capital and running costs will appeal to both new and established manufacturers alike. A new family of products from Baker Perkins features crystallised Xylitol, a long-established tooth-friendly sugar substitute. The properties of crystallised Xylitol are a clear-cut cooling sensation, coupled with a distinctive mouth feel, and Baker Perkins is exploiting these characteristics in a range of unique new hard confections. Flat lollipops have joined the quality world of depositing – unlocking a huge potential in end product diversity. Another significant opportunity comes from a new ability to deposit chewing gum and incorporate chewing gum into candies and lollipops. Gum is the fastest growing sector of the candy market, and depositing allows both gum and confectionery manufacturers to benefit from this trend. Confectionery manufacturers looking to diversify can use the power of the latest depositing technology to add a range of soft-centered products to their portfolio. These new products can be seen at www.confectionery-innovations.com.
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