The secret of efficient frozen snack bar production is in the enrobing and the topping. We have developed a method whereby nuts and caramel are dropped into a continuous groove in the ice cream bar. Our equipment cools the caramel with a quick re-freeze when enrobing, thereby preventing the chocolate from melting, and this in turn, minimises the need for cleaning stops.
The products are delicious, but producing them can be tricky. How do you avoid issues like cracks in the chocolate, holes in the coatings and chocolate tails? How do you get an even surface, with a properly covered underside? Tetra Pak extrusion lines can be specially configured for handling bite size products. Designed for problem-free enrobing they let you produce tasty frozen treats without waste or mess.