​​​​​​​Processing applications for ice cream snack bars & bite-size​

Snack bars

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.

Best-practice lines for bar & bite

Extrusion Line

We offer a complete range of extrusion lines for smaller, medium or high production capacities of all product types. They are built on modules that are designed to fit seamlessly together, optimising your production capability and product versatility. A typical line consists of a freezer, worktable, hardening tunnel, transfer and dipping, and wrapping.

Medium-capacity extrusion line

Designed for producing up to 18,000 ice cream products/hour, this best-practice medium-capacity extrusion line is highly reliable, for safe, hygienic quality and easy operation. It paves your way for future growth, being easy to upgrade and adapt and letting you easily make new, sophisticated ice cream products with changeovers on the fly. All for a competitive cost that gives you the most for your investment.
Read more about our Best-practice medium-capacity extrusion line