If you’re in the business of manufacturing chocolate bars, you’ll want to purchase some quality equipment. The following is an overview of the different types of chocolate bar manufacturing equipment available.
Listed below are the most popular brands: Apex, Hebert Candies, and Hilliard’s Chocolate System.
To learn more about each of these brands, read the descriptions below.
Then, contact a local distributor for more information. And don’t forget to check out our buyer’s guide!
Apex
Apex makes a variety of chocolate bar manufacturing equipment and exhibits at big industry trade shows.
Some of its popular models include chocolate ball mills, aerators, and a fat melting tank.
These machines are essential for businesses producing large amounts of chocolate.
You’ll also need a chocolate holding tank and aerator to handle the large-scale process.
GEA Group – An old brand in the chocolate processing equipment sector, the GEA Group has been serving clients for over 130 years and has helped them increase their production levels.
Its unique and innovative approaches to production boosting have led to a number of ground-breaking inventions that have helped the confectionery industry improve efficiency.
Hebert Candies
Hebert Candies has long been known for keeping things simple.
The company developed a pick-and-place system to help increase production speeds and meet the demand for its miniBARS, which are a line of inclusion candies.
These candies are characterized by crunchy inclusions on the exterior and a creamy chocolate interior.
The two textures provide consumers with two tactile experiences during the eating process.
Before installing the pick-and-place system, Hebert was producing its miniBARS at a rate of 120 per minute.
The pick-and-place project helped meet demand after the company introduced the miniBARS and during a slow period from May to August.
The company has expanded its offering of confectionery items and now makes 18 different varieties of filled bars, which are sold under the Hebert brand name and under private label.
Hebert has recipes for every demographic, from children to adults, and has also expanded their offerings to include coconut craze, mint cookie crunch, and kettle potato chip.
Adding more flavors to a Hebert bar allows it to stand out from the competition, generating significant profits and differentiation.
Hebert Candies is an icon in New England, known for its candy mansion retail locations and high-quality chocolates.
The company was founded in 1917 by Frederick Hebert and has evolved from a modest operation to a regional success story.
In 1947, Frederick Hebert purchased a Tudor-style mansion in Shrewsbury, Mass., where he set up headquarters and produced up to 50,000 bars per day.
Hilliard’s Chocolate System
The Hilliards Chocolate System is one of the most popular candy bar making systems available today.
It was founded by Alan Hilliard, who passed away on June 11 at the age of 91.
Alan Hilliard grew up in the confectionery business, helping his father in the family business, Hilliards Candy Store, in Quincy.
He worked for his father, making caramel, fudge, and other confectionery items.
After graduating from high school, he continued working for the family business.
He eventually married Barbara Hilliard, who had a background in the military.
A Hilliard’s Chocolate System is comprised of many different components, including a tempering melter and a cooling cabinet.
The tempering melter and cooling cabinets are designed to be efficient and easy to clean, allowing you to change from one type of chocolate to another with ease.
This high-quality equipment is easy to operate, and has a one-year warranty.
It is also compact and portable, making it ideal for small shops and new product development.
While incorporating cannabis into chocolate bar manufacturing is complicated, it is not impossible.
Cannabis oil and chocolate share complementary fat profiles.
However, adding the oil before tempering may disrupt the process.
Then again, it’s better to add the oil after the chocolate is ready.
Nevines points to the need for mixing capability and shear mechanics when tempering.
The shear mechanics are key to the process, stirring the chocolate and causing crystals to form.
