Jelly

Technology for jelly production 

The texture and taste of jelly and gum products are as varied as the jellifying agents used to make them. Gelatine, starch, agar-agar, pectin, carrageenan and gum arabic are the most commonly used hydrocolloids, which are used to stabilize confectionery masses with a high moisture content. Our experts are experienced in the requirements of these diverse masses and will be happy to advise you.              

Our systems for jelly production

CHOCOTECH technology can be adapted extremely flexibly to the diverse requirements of the jellifying agents you use, ensuring economical effective production and perfect products. For example, our CARASTAR^®, the universal batch cooking unit, has been specially developed for the flexible production of caramel, binders, jelly, fillings, sugar solutions and many other candy masses.         

Service for perfect jelly

With our comprehensive service, you can be sure of good advice! Preventive maintenance and servicing, the supply of spare parts and the modernization of your systems - our customer support and the training of your staff complete our service for maximum system availability. What can we do for you?    

CHOCOTECH - unique for your needs