Assortment of decorated square chocolate bars.

processes

Inclusion Despositing

Inclusion depositing for chocolate bars, slabs, and clusters. Upgrade your machinery and chocolate production lines with us.

Inclusion depositing adds texture and flavour directly to your chocolate products. By dosing chocolate and solid ingredients together, it produces nut bars, fruit slabs, or clusters where every piece carries the right mix. If inclusions sink, float or clog, production output suffers.

Inclusion depositing – how and when it’s used

Chocolate and inclusions are deposited together into moulds or onto a belt. Vibration helps inclusions settle, and cooling then locks them into place before demoulding or packing.

Inclusion depositing is used to produce nut-studded bars, fruit chocolates, granola clusters, and seasonal pieces. Success depends on managing particle size, flow behaviour, and viscosity.

See our range of inclusion depositors for the machines behind this step.

We support manufacturers by integrating inclusion depositing into existing or new moulding lines. Agitation, hopper design, and dosing controls are aligned with cooling and handling, so inclusions stay evenly spread.

Need to know

Inclusion depositing: need to know

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

Blockers and bottlenecks: Inclusions can clog nozzles or disrupt flow if not properly suspended.
Product variation: Whole nuts, chopped fruit, and cereals each require specific nozzle sizes and vibration settings.
Batch size: Flexible systems with recipe control are best for short runs. Large-scale lines benefit from multi-head depositors.

Get in touch

Get in touch

Talk to Premier Forrester about inclusion depositing

Inclusions create new product formats but bring technical challenges. We help you keep distribution uniform while protecting yield, just like we do for our principal Trikno.

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