Bars and bites
SNACK-BAR AND BITE SIZE
We have developed a method whereby nuts and caramel are dropped into a continuous groove in the ice cream bar.
Processing applications for ice cream snack bars & bite-size
Snack bars
The secret of efficient frozen snack bar production is in the enrobing and the topping. We have developed a method whereby nuts and caramel are dropped into a continuous groove in the ice cream bar. Our equipment cools the caramel with a quick re-freeze when enrobing, thereby preventing the chocolate from melting, and this in turn, minimises the need for cleaning stops.
Bite-size
The products are delicious, but producing them can be tricky. How do you avoid issues like cracks in the chocolate, holes in the coatings and chocolate tails? How do you get an even surface, with a properly covered underside? Tetra Pak extrusion lines can be specially configured for handling bite size products. Designed for problem-free enrobing they let you produce tasty frozen treats without waste or mess.
Extrusion Line
We offer a complete range of extrusion lines for smaller, medium or high production capacities of all product types. They are built on modules that are designed to fit seamlessly together, optimising your production capability and product versatility. A typical line consists of a freezer, worktable, hardening tunnel, transfer and dipping, and wrapping.
