Chocolate Refining:

• Rotary-style combined refiners and conchers
  

1 Shot Shell Moulders:

• Each machine has a computer-controlled dual depositing system
  
• We can deposit pieces in sizes ranging from less than 3/10 gram to greater than 5 ounces
• No company has more capicity or versatility with one shot shell moulders in the United States

Enrobing:

• Capability to double-enrobe with 2 types of coatings (For example: first layer peanut butter; second layer milk chocolate

Panning:

• Computer-controlled spray and air handling system
• Ability to do a double coat (For example: first layer peanut butter; second layer dark chocolate)

Kitchen:

• In our kitchen we cook many of our centers using traditional methods to create toffee, caramel, jelly, cream coconut, truffle and others

Packaging Capabilities:

• Horizontal form/fill/seal (HFFS): flow wrapping of individual chocolates into cellophane wrappers using robotic pick and place system
  
• Vertical form/fill/seal (VFFS): vertical bagging with integrated high-speed bucket scale unit
• Carton-erecting, auto-loading and sealing