How shaping and forming works
The shaping and forming process varies depending on the product type, but the goal is the same: to create defined, uniform pieces ready for finishing. Tempered chocolate or confectionery mass is brought to a workable viscosity, then moulded, pressed, extruded, or rolled into shape.
Chocolate can be cast into moulds or formed into solid or layered bars. Aerated or soft products like caramel, marshmallow, and nougat are typically extruded through forming dies, while starch-moulded confectionery, like gums or jellies, takes shape through controlled depositing into impressions. For other items, roller or stamping systems define height and contour to achieve a consistent final form.
The process demands careful control of temperature, pressure, and timing. If cooling is too rapid, edges may crack or warp; if too slow, the product may lose definition. When balanced correctly, shaping and forming deliver clean edges, stable dimensions, and dependable weight control in every batch.
Each machine is engineered for precision, repeatability, and compatibility with upstream and downstream equipment, ensuring a smooth handover between depositing, cooling, decorating, and wrapping.
