Improve your industrial chocolate moulding with equipment and process solutions from Premier Forrester.
Whether you’re making solid bars, Easter eggs, or filled chocolates, each product presents a unique challenge for manufacturers. Industrial chocolate moulding lines demand a balance of speed, flexibility, and precision while keeping costs under control and supporting sustainable operations.
Explore our systems below to see how we support specific chocolate moulding processes through our partnerships.
Tempered chocolate is deposited into moulds, vibrated to release air bubbles, and then cooled until it sets.
Once solidified, the product is demoulded and transferred to downstream handling or wrapping. The type of mould directly affects this sequence; poor design increases waste, slows demoulding, or creates inconsistent weights.
Matching moulds with upstream depositing and downstream cooling is critical to keeping throughput steady.
Planning a new line? Our end-to-end systems combine multiple moulding processes into one integrated line. They are designed for scale, with control over throughput, temperature, and dosing. Find out more.
Looking for precise dosing of chocolate into moulds or onto belts? Depositors are critical for achieving consistent weights and minimising waste. Find out more.
Our shell forming systems create uniform shells for filled products. They ensure consistency across batches, reduce raw material usage, and improve overall product stability. Find out more.
Automated demoulding systems release finished products quickly and reliably. They protect product appearance, cut down on manual handling, and keep lines running smoothly. Find out more.
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Handling systems transfer moulds and products smoothly between processes. By keeping flow continuous, they reduce downtime and eliminate bottlenecks. Find out more.
At Premier Forrester, we work with world-leading Principals Trikno & Mazzetti to specify and integrate chocolate moulding systems that fit seamlessly into your production lines.
Whether you are developing a new process or upgrading existing equipment, we’ll help you identify bottlenecks, align systems, and achieve reliable output that safeguards both quality and yield.
Contact us to discuss your chocolate moulding processes.
Chocolate moulding FAQs
Many products rely on chocolate moulding processes. This includes solid chocolate bars and tablets, filled chocolates such as pralines and truffles, seasonal items like Easter eggs, and premium assortments of boxed chocolates.
If moulding processes aren’t integrated correctly, issues such as inconsistent product weights, uneven shells, slow demoulding, and handling stoppages can occur. End-to-end system integration helps prevent these problems.
Yes. Automation across depositing, shell forming, demoulding, and handling improves efficiency and ensures consistent results across high-volume production runs.
Yes. Moulding processes can be tailored to match the scale of production. From small batches and pilot lines through to full-scale industrial systems, capacity can be expanded as needed.