Automated decoration with Brunner moulds

The colourful decoration of chocolate products is currently very much in vogue. But how is the colour applied to the product?

Before the chocolate mould for producing the hollow figurines is spun or cold stamped, the empty mould halves are decorated with coloured chocolate. Precise dosing, clear demarcation and observance of minimal line thicknesses are the deciding factors when it comes to achieving a perfect coloured surface. This applies to relief articles such as tablets, pralines or lollies just as much as it does to hollow figurines. As early in the process as the concept phase, Brunner works closely with customers and machine manufacturers in order to be able to create a product that looks perfect.

 

The area to be decorated is designed so that the chocolate can spread across it as well as possible, and that defects such as air pockets are avoided. When determining which areas should be decorated, it is important to ensure they are relatively smooth and not in close proximity to the walls of the cavity. It is also important to ensure that the chocolate cannot run out of the defined areas and that the decorating nozzle cannot collide with the mould.

 

Areas that should receive several different colours are determined right back in the design stage with our in-house designer, on the basis of a coloured sketch.

 

In many companies, the products are still painted or decorated by hand. But with decorating machines, this time-consuming work can be completely automated. The coloured chocolate is dosed by the CAD moulding machine. Decorated areas can also be moulded with different colours on top of one another. It is important to ensure that the colour demarcations on the mould are set appropriately, and that the order in which the decorating nozzles apply the coloured chocolate is correctly configured. E.g. when colouring eyes on a product, the pupils are done first, then after a short cooling phase, the whites of the eyes are then poured over.

When using different moulds on one system, Brunner uses an individuell mould recognition systems. The most common method is by using RFID technology. The decorating machine recognises the code on the mould and loads the correct decorating programme.

 

The innovation of combining decoration with the cold stamping process opens up a completely new method of production. It produces precisely defined chocolate shells, for pralines, bars, tablets and hollow figurines. Compared with a spinning system, this process achieves a thinner, more even wall thickness. So for hollow figures with precise wall thicknesses, e.g. surprise products, capsules can be reliably inserted into a defined hollow cavity. When using the cold stamping procedure, chocolate can be saved, and process times are shorter. The product weight can be precisely calculated beforehand, exactly to the gramme. Hans Brunner GmbH does this during the product development phase.

 

For making the moulds, Brunner can use both the injection moulding and thermopress method. Both methods have their advantages in different areas, and can so be deployed according to the customer’s individual needs. Brunner offers its customers a unique full service, comprising expert advice at the product development stage, partnership with machinery manufacturers, in-house production at the highest technological level and creation of precisely realised moulds. The customer therefore receives a tailor-made solution.

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