Candy bars
lines, tailor-made.
A Legacy of Excellence, Integrated for the Future
Tanis brings decades of applied process expertise, rooted in a rich family history of confectionery kitchen equipment. Specializing in high-viscosity masses like caramel, nougat, and complex sugar-based systems, Tanis has been a leader in the field since 1995. This family-owned company provides proven technologies that ensure precise thermal control, consistent texture, and minimal waste in the most demanding confectionery environments.
Aasted complements this with over a century of engineering excellence in chocolate, bakery, and confectionery machinery. Founded in 1917, the Danish manufacturer is a global authority in extrusion, enrobing, and cooling technologies. Their robust, energy-efficient equipment is designed for high-capacity industrial production, ensuring that every product—from the first to the last—meets the highest global standards.
Unlimited Bar Formats
One layer bars
Nougat, cocos or protein.
Two layer bars
ougat and caramel or
protein and smal layer of caramel.
Two layer bars with nuts
Nougat with caramel and nuts, protein with caramel and nuts, etc.
Protein bars
From protein and cereal to specialized bars.
Process steps
01
Kitchen
Both masses start in dedicated BatchCookers, where temperature and moisture are reduced to the ideal levels. From there, each mass follows its own optimized flow: nougat aeration for a stable, light texture, and protein aeration for caramel when softness or volume is required.
02
Forming
This advanced extruding equipment combines gentle mass handling with high-speed precision, ensuring consistent shaping and perfect layer definition for multi-layer confectionery. Its modular design allows for seamless processing of diverse textures—from aerated nougat to caramel with inclusions—while maintaining maximum industrial efficiency.
03
Conditioning
This high-performance cooling tunnel delivers controlled airflow and uniform temperature distribution to ensure optimal crystallization and a flawless finish for extruded centers. Its insulated, hygienic design guarantees energy-efficient stability and consistent texture, creating a dependable downstream process from the very first meter.
04
Cutting
he guillotine works with fully servo controlled motions at medium and high capacity. The guillotine features ultrasonic blades, heated blades or special blade design or moving belt split – depending on the product you want to cut. The slab is carefully and highly precisely cut into bars, bites or smaller portions. The guillotine works with any mass of your liking, both dense and sticky as well as simple masses.
05
Finishing
Right after cooling, enrober delivers a precise, uniform coating that enhances both the look and the sensory quality of your bars. With decades of engineering behind it, the system guarantees accurate chocolate flow, reliable curtain
stability and consistent layer thickness, ensuring every bar receives the premium finish your customers expect.
Complete production lines, tailor-made.
One goal, One solution, One family
We believe in the power of One. With one common goal and one integrated total solution, we build a lasting relationship and create a shared future together. By integrating the four production stages of gummy and jelly candy into one comprehensive solution we achieve your goal of producing candy even more efficiently. As a family business, we understand the importance of involvement and loyalty. These values run deep in our company, and we believe that by working together towards a common goal, we can accomplish great things.
Let’s embrace the power of One.
Let’s get in touch
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