Confectionery

What problems does this industry face?

The Chocolate & Confectionery industry faces a myriad of challenges that demand innovative solutions. Among the primary concerns are sticking, portion control, mixing configurations, delicate handling, and productivity. Many confectionery products, such as soft sweets and marshmallows, have sticky integrity, making them susceptible to sticking during the production process, leading to disruptions and build-up in machines. This not only hampers production efficiency but also affects the presentation and quality of the products. To overcome this, companies must minimise sticking with the use of coated surfaces that allow for better product flow, ensuring smooth operations, speed, and productivity while safeguarding the output quality.

How does this affect operations?

To maintain consistency and compliance, most confectionery products come in packs of set sizes, necessitating adherence to weight limits for each package. Ensuring accuracy across the production line and adhering to parameters at every stage enables efficient material usage, resulting in improved cost control, supply management, and enhanced customer experience. Additionally, since many confectionery products require mixing materials of various flavors, shapes, and sizes, intelligent machinery that can handle different configurations and enable agile processing is indispensable. Furthermore, the fragility of confectionery products calls for careful handling to minimise the risk of damage that could lead to presentation issues, diminished output quality, customer dissatisfaction, and potential recalls.

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