Chocolate truffles arranged in lines dusted with milk and dark chocolate.

Decorating & Sprinkling

Discover decorating and sprinkling systems for chocolate, confectionery, and bakery.

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Whether you need intricate 3D decorations, evenly distributed toppings, or a single cherry placed precisely on top, we provide equipment that integrates seamlessly into your line.

With over 25 years of experience, our team will specify the right system for your production needs and support you with setup, training, servicing, and spare parts.

How decorating and sprinkling works

The decorating and sprinkling processes take place right after moulding or enrobing, when the product surface is still receptive. Depending on the recipe, systems may apply a fine drizzle, place inclusions, or spread toppings so each piece leaves the station with uniform coverage and within weight tolerance.

Accuracy depends on timing. Dosing is matched to conveyor speed, and the pattern is kept steady, so designs stay sharp and waste stays low. For 3D or more intricate work, robotic arms or nozzle arrays trace controlled paths, producing designs that look the same from the first batch to the last.

Conditions around the belt matter. Thermal balance and airflow keep delicate toppings from drifting, and gentle vibration helps settle particles without damaging the finish. With the controls tuned and the modules tied in correctly, topping and decoration steps become predictable parts of the line rather than a finishing risk.

Decorating and sprinkling machinery

Bring an artistic edge to chocolate and confectionery with intricate, precise 3D designs.

Explore 3D Decorating
An assortment of decorated chocolates arranged on a slate surface.

Add decorative elements such as drizzles and stripes to enhance product finish.

Explore Decorator Machines
Rows of round white chocolates with dark drizzle decoration on conveyor belt.

Evenly distribute sugar, cocoa, sprinkles, nuts, or dried fruit across moulded or enrobed products.

Explore Sprinklers
Image of a confectionary sprinkler machine.

Measure exact ingredient volumes into mould cavities or over finished products.

Explore Volumetric Feeders
A woman wearing black tempers milk chocolate by hand on a silver surface using two metal scrapers.

Accurately dispense a specific number of inclusions like nuts, chocolate drops, or dried fruit.

Explore Counting Feeders
Chocolate pieces containing whole nuts on an industrial chocolate mould.

Place single items precisely on chocolate or bakery products.

Discover Cherry Feeders
Two milk chocolate shells on a white surface. One is broken showing a runny red cherry centre.

Talk to Premier Forrester about decorating and sprinkling production

Working with our Principals, Trikno, Wolf Machines, and RM Technology Engineering, we help manufacturers enhance their chocolate and confectionery lines with best-in-class decorating and sprinkling equipment.

Our exceptional service team is also available to provide comprehensive after-sales support and advice.

If you are upgrading an existing setup or planning a new line, contact our team to discuss throughput, footprint, and budget. We will help you choose a configuration that runs reliably and pays back.

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Decorating and sprinkling FAQs