Candy bar making equipment

With our state-of-the-art T-Bar processing machinery Tanis can develop efficient and cost-effective production lines for all kinds of candy bars, from nougat and nougat/caramel to brittles, cereal bars and protein bars.

Candy bar making equipment

A candy bar line can be split into 5 main areas: kitchen, forming, conditioning, slicing and finishing. Each of the parts has its own purpose and will deliver in the final product. The kitchen is used to mix, blend, cook the different components in the bar. This can vary from a nougat to a brittle sugar and peanut mass. For each of the components different processing equipment might be needed. The forming part is used to bring the components together and towards the required dimensions and weight. Forming typically uses a type of slab former or extruder to get to the right dimensions. In the finishing part the bar will be enrobed in chocolate or any other type of coating. This is also where sprinkling or other types of decoration could be applied on the bar.

Essential Tools for Candy Bar Making

Mixing and Cooking Equipment

To achieve the desired caramel consistency and flavour for candy bars, Tanis has developed an all-stainless steel dynamic heat exchanger. This film cooker is designed to cook caramel mass to the correct dry matter content efficiently, even with high-viscosity mixtures. It quickly reaches the necessary cooking temperature and, when used with a Maillard reactor, helps the caramel achieve the right colour and flavour while maintaining the required temperature for consistent results.

For the continuous production of nougat, aeration is key. The Tanis kitchen includes a two-phase system aerator, where one mixing head prepares a low-density ‘whipping agent’ that is then combined with a sugar mass in a second mixing head. This process creates a low-density nougat mass, into which additives like fat, powdered sugar, milk, and cocoa powder can be mixed.

Slab Formers

The Roll Slab Former is an advanced piece of equipment designed to create consistent and high-quality nougat or other layers for candy bars. It features a heated infeed hopper that efficiently handles a variety of ingredients, ensuring smooth and continuous operation. The machine is equipped with one or two hard-chromed steel drums, which are precisely engineered to provide adjustable speed and temperature control. This flexibility allows for the creation of precise layers without compression, maintaining the desired texture and consistency. Whether you’re producing small batches or large-scale quantities, the Roll Slab Former ensures that each layer is crafted to perfection, making it an essential component in modern candy bar production.

Conditioning of slab and bars

The cooling tunnel plays a vital role in the production of candy bars, ensuring that slabbed products are properly cooled before they are slit and cut. After slabs are formed and discharged onto cooled bottom plates, they move through the tunnel, where circulating cooled air brings the temperature down to the required temperature for slitting and cutting.

Cooling tunnels are utilized at multiple stages throughout the production process. After the bars are shaped, they may be enrobed with chocolate or another coating, which is initially heated to become liquid. This coating needs to solidify, a process completed in a second set of cooling tunnels.

In some cases, additional layers of decoration are applied to the bars, which necessitates further conditioning through additional cooling tunnels. These steps ensure that each candy bar meets the highest quality standards before reaching the final packaging stage.

Slitting and Spreading

The Tanis Slitter is an essential tool in the candy bar production process, designed to efficiently transfer slabs from the conveyor and precisely slit them into ropes. Using a nose bar, it smoothly moves the slab onto the slitting area, where rotary discs equipped with built-in scrapers and fingers ensure the discs stay clean while keeping the product securely in place. The slitter allows for easy adjustment of the number of ropes based on the slab width and the desired output.

To prevent sticking, the product ropes are carefully spread using independent Teflon ropes with linked speed control, accommodating various conveyor configurations. Tanis offers both flat and high-low versions of the slitter, ensuring compatibility with different types of products and production requirements.

Cutting the Bars to the perfect size

The product ropes are then guided to the Ultrasonic knife, which ensures precise cutting to the desired length with clean, straight edges. Thanks to Ultrasonic technology, the product doesn't stick to the knives, ensuring smooth and consistent cuts. Once this step is complete, the ropes are ready for finishing touches, such as enrobing with chocolate or other coatings.

Decoration equipment

To enhance the appeal and flavour of candy bars, decorative toppings are often added. These can include a variety of options but we mainly see chocolate and yogurt toppings. This final layer not only adds visual appeal but also allows for the inclusion of additional ingredients that are crucial to achieving the perfect end product.

The most popular finishing touch is a chocolate coating, which provides a rich, glossy appearance and contributes to the overall taste experience. This final step in the production process ensures that each candy bar looks and tastes its best, meeting the highest quality standards. Achieving a shiny, smooth finish and the perfect snap in your chocolate bars requires properly tempered chocolate. Proper tempering is essential for the chocolate to solidify with the ideal texture and appearance, preventing issues like dull surfaces or unwanted blooming. Specialized tempering equipment is available to ensure the chocolate reaches and maintains the precise temperatures needed for optimal crystallization. This equipment carefully controls the heating and cooling process, guaranteeing consistently high-quality results in every batch. Whether you're enrobing bars or applying decorative layers, properly tempered chocolate is key to producing visually appealing and delicious candy bars that meet the highest standards.

Let's talk about Candy Bars

Decades of expertise from the Tanis family in the confectionery industry have led to the formation of a dedicated team of specialists across all categories, including candy bars. Creating these intriguing and versatile treats requires a precise production process to achieve the perfect end result.

Our team is eager to collaborate with you to outline the necessary steps for developing your ideal candy bar and making a mark in the market. From recipes to equipment, we are committed to pursuing the highest standards and will not rest until your production line delivers exceptional quality and efficiency. Let us help you bring your candy bar vision to life and achieve outstanding success.

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