Filling Sweets

For filling sweet spreads, nut butter, cake batter, sweet toppings, or even ice cream, the FILLOGY® Neo is equipped with product sets from the Flowable series.

Chocolate, nougat, caramel, milk cream, etc.

Nut butter, smooth or crunchy, etc.

Ice cream, toppings, flowable cake batter, honey, etc.

The filling machine for lots of "sweet stuff"

Our secret favorite area: filling “pasty sweet treats” – from chocolate cream, nougat spread, sweet milk to cake batter and ice cream. In between, there are also nut creams or nut butter, caramel cream, honey and ice cream toppings, as well as pasty baking ingredients (e.g., gingerbread spice on syrup basis). The products are usually very delicious, but often challenging to fill due to their varying viscosity and production conditions. 

Perhaps the most “exotic” use of a FILLOGY® filling machine is for dosing cake batter. A Belgian customer has been using it for years to fill even gingerbread dough. However, it should be noted that Belgian gingerbread dough, unlike its German counterpart, is very liquid. Often, for products in the “sweet treats” category, a trial filling is advisable.

Sweet spreads: filling chocolate, nougat, nut, and milk creams.

Apart from jam, honey and various chocolate, nougat, nut, and milk creams are probably the most common companions on breakfast tables. There is a wide variety of honey types that can be filled easily with the appropriate product set, without the need for product inspection or trial filling.

However, the situation is different for various creams. In most cases, we require at least one product sample to assess viscosity. The configuration of the FILLOGY® Neo for peanut butter, for example, heavily depends on its consistency (smooth vs. crunchy). The same applies to chocolate cream. Here, the ingredients, especially the type of fats used, play a crucial role. Different fats exhibit different flow properties at the same ambient temperature, and this fact must be considered when selecting the filling machine.


Filling ice cream - a challenge

The filling of ice cream heavily relies on the temperature at which the product comes out of the ice cream machine. The suitable temperature for FILLOGY® Neo ranges from minus 4 to 5°C. Ice cream cannot be filled using hoses but is always filled using a funnel.

The Flowable L configuration is utilized by ice cream producers for filling freshly prepared, flowable ice cream mass into small to-go containers. The ice cream mass exits the centrifuge of the ice cream machine as a chilled “strand.” It is then transferred into the funnel of the FILLOGY® Neo filling machine and dispensed into small packaging units. These packages are then frozen in deep freeze until they are ready for sale.

Both our team and our authorized distribution partners are at your service to assist you in configuring your FILLOGY® Neo filling machine for your confectionery needs.