Waffles

Flat wafers

The flat wafer market spans everything from classic basics to premium innovations, proving even a simple wafer can become a high-value product.

The individual combination of wafer crunch, flavoured creams and optional coatings result in strong margins, efficient line utilization and a versatile portfolio – ideal for securing a growing premium segment and reducing exposure to price pressure in other confectionery categories. It also enables clear differentiation in the marketplace.

Hollow wafers

The ultimate premium wafer product combines the elegance of pralines with the distinctive crunch of a shaped wafer shell.

The unique wafer geometry elevates the product's quality, even if it is less variable than flat wafer formats. At the same time, it creates a strong point of differentiation: custom made baking plates allow for distinctive shapes that strengthen brand identity and offer clear shelf appeal.

The shell not only defines the form but delivers the crisp texture that perfectly complements premium creams. With a fat-based cream as filling, these products achieve excellent margins and a clear premium perception.

Whether positioned as ambient, or frozen, the waffle remains a familiar and versatile product with strong consumer acceptance.

The production setup is straightforward: a basic line consisting of batter preparation, baking, and cooling is sufficient to deliver consistent quality.

With the right packaging concept, shelf life can be extended effectively, enabling both ambient and frozen waffle formats. The category offers attractive flexibility. Waffles can be sandwiched, allowing fat-based creams or flavoured fillings to be deposited between layers and enrobed like cakes. This elevates the product from a simple everyday waffle to a value-added, premium snack format.

Wafer sticks

Rolled wafer products serve as a decorative element; in others, they occupy a refined, praline-level premium position.

The simple act of rolling freshly baked wafer sheets and filling the hollow structure opens a wide range of high-value product concepts. The layered, pastry-like crunch created during rolling — where multiple wafer sheets overlap — delivers a uniquely delicate texture that differentiates the product immediately. Adjustable product length provides additional room for customization and market segmentation. Directly after baking, the rolls can also be pressed into wafer "pillows," creating a compact, highly snackable format.

The compact production setup is remarkably versatile, making it ideal for both newcomers and established manufacturers seeking expansion. The technology scales seamlessly from small commercial operations to full industrial manufacturing, offering a flexible path into an attractive, margin-strong category.

Spreads and creams

Filled into a glass jar, it transforms into a brand ambassador and a source of pure emotional value.

In many households, it serves as the premium upgrade to fresh bakery goods such as bread and pastries, offering long shelf life and dependable quality. Raw materials can be adjusted to meet different price points, though the foundation remains fat and sugar, ensuring consistent texture and indulgence. From a production perspective, the equipment adds strategic value: the same setup used for spreads can also produce creams for wafer fillings or other confectionery and bakery applications.

The multifunctional capability strengthens cost efficiency, reduces idle time, and broadens the product portfolio without additional full-scale investment.

Coated products

Enrobing is more than a finishing step. It is a strategic tool for product differentiation, value creation, and emotional market positioning.

Many indulgence products undergo single or multiple enrobing steps to elevate sensory value and enhance shelf stability. Classic applications include coated frozen, freeze-dried or fresh fruits as well as familiar baked goods such as cookies, wafers, and cakes. Enrobing creates both premium appeal and protection, making it a core technology across confectionery categories.

Particularly powerful are layered concepts: caramel coatings with embedded inclusions, additional chocolate layers, or decorative finishes. These combinations shape flavor, texture, and weight while delivering a distinctive brand signature.

Wafer cups and cones

From classic ice-cream cones to innovative snack carriers, the format delivers both functional performance and broad market potential.

Batter molding technology creates a versatile, durable, and category-defining product platform. Produced without added sugar, they are naturally low in calories. Due to their production cost and stability, moulded cones are basically the industry standard in the ice cream production.

The multi-part moulding system — typically consisting of a central core and a two-piece outer mold — enables the production of exceptionally robust cones and cups. This structure ensures dimensional stability, crisp texture, and reliable handling throughout the entire cold chain and point-of-sale environment.

Biscuits and cracker

Laminated, formed or punched-this product category offers exceptional versatility.

This combination of high throughput, flexible forming, and premium baking capability makes the category a powerful platform for differentiated and scalable product development. Whether punched from a multi-stage laminated dough sheet or pressed directly into molds, it enables an almost unlimited range of shapes and design concepts.

Additional finishing steps — filling, sandwiching, or capping — create distinctive indulgence concepts with strong visual and sensory appeal. The technology supports everything from simple base products to premium multi-texture innovations.

To ensure optimal results, the required oven technologies, both direct gas fired and convection, are available, allowing precise control of bake colour, texture, and moisture. For dedicated products both technologies can be combined to a hybrid oven.

Cookies

Whether plain or filled, with inclusions or without, this product category offers remarkable versatility.

The combination of multi-component depositing, steel-band processing, and a powerful platform for diverse product development — from simple everyday items to high-value specialties with complex structures and layered indulgence.

Up to three different doughs or fillings, each with distinct viscosities and densities, can be portioned by depositors and formed directly onto a steel band. This enables a broad spectrum of shapes, textures, and visual signatures while maintaining high production efficiency. For applications requiring tighter dimensional accuracy, the free-formed pieces can be shaped with a stamping unit before baking.

Extruded products and cereals

Products with an extensive range of shapes, densities, and flavor carriers — from classic curls to multi-grain rings, cornflakes and premium coated products.

Extrusion technology allows us to create products that are more than crunch. They can be filled to combine texture with flavour, turning every bite into a balanced interplay of lightness and taste. With minimal raw material input, large packaging volumes can be achieved.

With proven scalability and efficiency, extrusion remains one of the most powerful platforms for innovation in the global snack segment.