Development and manufacture of systems for the chocolate and confectionery industry – from tempering machines to bar plants.
SOLLICH KG
Bad Salzuflen · Wernigerode · Hanover · SingaporeNew on Amplifa
System supplier for the confectionery industry
SOLLICH KG, headquartered in Bad Salzuflen, is a third-generation mechanical engineering company that develops, manufactures and internationally markets special machinery and complete production systems for the chocolate and confectionery industry. Its portfolio ranges from tempering machines and fully automatic enrobing plants to cooling tunnels, moulding and depositing systems, as well as cutting and spreading systems and product handling technology. Systems for bar, praline and biscuit finishing are assembled modularly for every product, also as complete turnkey solutions and new custom designs. Materials processed include chocolate, caramel, glazing and sugar masses, fondant, nougat cream and fruit masses – in large and small batches. Since 1991, CHOCOTECH GmbH in Wernigerode, with cooking plants for sugar confectionery, has been part of the group. With 211 patents (as of 2020), SOLLICH is one of the technologically leading suppliers in the industry and serves customers in Europe, North and South America, Asia, Africa as well as Australia and New Zealand.
- Site
- Bad Salzuflen
- Processes
- Tempering, Enrobing (full, half and bottom coating), Moulding (bar, praline and moulding systems), Depositing + sandwiching, Cutting + spreading (lengthwise cutting, crosswise cutting, spreading), Cooling, Mixing + dosing, Sprinkling + decorating
- Materials
- Chocolate, Caramel, Glazing masses, Sugar masses, Cocoa butter, Cocoa masses, Cocoa butter equivalents (CBE), Fondant
- Certificates
- Test laboratory/technical centre, Modern technical centre with metrology
- Founded
- 1950
- Industries
- Confectionery industry, Chocolate industry, Bakery industry, Ice cream industry
- 01
Consulting and process analysis
- 02
Product development and test laboratory
- 03
Engineering and new custom design
- 04
Manufacturing and assembly
- 05
On-site commissioning
- 06
Service, maintenance and modernisation
Materials processed and processes
Chocolate
Core processing medium for tempering, enrobing and moulding systems.
Cocoa butter and cocoa masses
Brought to consistent tempering quality in the TURBOTEMPER e.
Cocoa butter equivalents (CBE)
Suitable for tempering with high shelf life of the end product.
Caramel
Processed in the CARAMAT caramel enrobing plant.
Fondant
Weight-accurate filling via depositing and sandwich systems.
Nougat cream
Flowable filling mass for depositing and sandwich systems.
Glazing and sugar masses
For full, half and bottom coating of biscuits and pralines.
Fruit masses
Processed into weight-accurate strands in the manifold system.
Sugar masses
Processed in batch and continuous cooking plants of CHOCOTECH.
Locations of the Sollich Group
Bad Salzuflen
DEMain plant and administration, test laboratory/technical centre
- Materials
- Chocolate, caramel, glazing and sugar masses, fondant, nougat cream, fruit masses
Wernigerode
DECHOCOTECH GmbH – systems for sugar confectionery, cooking plants
- Materials
- Sugar masses
- CHOCOTECH cooking plants
- FROZENSHELL ice confection moulding system
Hanover
DECHOCOTECH Candy Division – plant
Singapore
SGSollich Asia – sales and service branch
Technologies and systems
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| TemperingHeat treatment | – | – | – | – | Chocolate, Chocolate masses with high milk fat content, Cocoa butter equivalents (CBE), Cocoa butter, Cocoa masses |
| Enrobing (full, half and bottom coating)Surface | – | – | – | – | Chocolate, Caramel, Glazing masses, Sugar masses |
| Moulding (bar, praline and moulding systems)Forming | – | – | – | – | Confectionery masses, Chocolate masses, Semi-finished products |
| Depositing + sandwichingJoining | – | – | – | – | Caramel, Fondant, Nougat cream, Chocolate |
| Cutting + spreading (lengthwise cutting, crosswise cutting, spreading)Machining | – | – | – | – | Praline masses, Bar masses |
| CoolingHeat treatment | – | – | – | – | Inlays, Chocolate coatings, Carpet cooling |
| Mixing + dosingEngineering | – | – | – | – | Confectionery masses, Flavours |
| Sprinkling + decoratingSurface | – | – | – | – | Sprinkles, Decorative items |
| Product handling (take-off, placing and transport technology)Assembly | – | – | – | – | – |
| Storage + sieving (chocolate tanks, sieving systems)Engineering | – | – | – | – | Chocolate masses, Fat masses |
| Chocolate pumps (gear pumps, rocker pumps)Engineering | – | – | – | – | Chocolate masses |
| Cooking (batch and continuous cooking plants)Heat treatment | – | – | – | – | Sugar masses |
| Flavour dosingEngineering | – | – | – | – | Flavours |
| DecrystallisationHeat treatment | – | – | – | – | Chocolate |
39 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| High-performance guillotine | SOLLICH SGS | – | Working width 620 to 2300 mm, cutting capacity up to 220 cuts/min | – | Bad Salzuflen |
| High-performance guillotine | SOLLICH SGH | – | Working width 620 to 1300 mm, cutting capacity up to 800 cuts/min | – | Bad Salzuflen |
| Tempering machine | SOLLICH TURBOTEMPER e | – | – | – | Bad Salzuflen |
| Tempering machine | SOLLICH MINITEMPER Turbo | – | – | – | Bad Salzuflen |
| Enrobing plant | SOLLICH ENROMAT | – | Working widths 320 to 2600 mm | – | Bad Salzuflen |
| Enrobing plant | SOLLICH TEMPERSTATIC T6 | – | Working widths 320 to 2600 mm (portfolio) | – | Bad Salzuflen |
| Enrobing plant | SOLLICH SOLLCOATER SC / SCT | – | – | – | Bad Salzuflen |
| Enrobing plant | SOLLICH Minicoater MC | – | – | – | Bad Salzuflen |
| Enrobing plant (ice cream, with nut addition) | SOLLICH ICN Coater | – | – | – | Bad Salzuflen |
| Enrobing plant | SOLLICH SOLLCOTOP | – | – | – | Bad Salzuflen |
| Caramel enrobing plant | SOLLICH CARAMAT | – | – | – | Bad Salzuflen |
| Fondant enrobing plant | SOLLICH FONDAMAT | – | – | – | Bad Salzuflen |
| Bottom coater | SOLLICH | – | – | – | Bad Salzuflen |
| Cooling tunnel | SOLLICH THERMO-FLOW+ LSK | – | – | – | Bad Salzuflen |
| Cooling tunnel | SOLLICH THERMO-FLOW+ KSK | – | – | – | Bad Salzuflen |
| Cooling tunnel | SOLLICH THERMO-FLOW+ KK | – | – | – | Bad Salzuflen |
| Bar plant | SOLLICH CONBAR | – | – | – | Bad Salzuflen |
| Bar plant (compact) | SOLLICH MINICONBAR | – | – | – | Bad Salzuflen |
| Praline moulding system | SOLLICH SOLLFORMAT | – | – | – | Bad Salzuflen |
| Moulding system | SOLLICH SOLLCOFORM | – | – | – | Bad Salzuflen |
| Drop former | SOLLICH SOLLCODROP | – | – | – | Bad Salzuflen |
| Drop former | SOLLICH SOLLCODROP ST | – | Chocolate drops from 3 mm | – | Bad Salzuflen |
| Moulding system | SOLLICH Clusterformer | – | – | – | Bad Salzuflen |
| Sheeter | SOLLICH Bucket Sheeter | – | – | – | Bad Salzuflen |
| Moulding system (pralines) | SOLLICH CHOCOFORM PSL | – | – | – | Bad Salzuflen |
| Ice confection moulding system | SOLLICH (CHOCOTECH) FROZENSHELL | – | – | – | Bad Salzuflen |
| Manifold system (weight-accurate strands) | SOLLICH Manifold | – | – | – | Bad Salzuflen |
| Depositing/filling plant | SOLLICH SOLLCOFILL | – | – | – | Bad Salzuflen |
| Sandwich system | SOLLICH SOLLCOCAP | – | – | – | Bad Salzuflen |
| Decorating system | SOLLICH DECORMATIC | – | – | – | Bad Salzuflen |
| Product handling placer | SOLLICH AUTOLINER | – | – | – | Bad Salzuflen |
| Biscuit placer | SOLLICH | – | – | – | Bad Salzuflen |
| Pick-up/packing unit | SOLLICH Chocopack | – | – | – | Bad Salzuflen |
| Plate dosing unit | SOLLICH | – | – | – | Bad Salzuflen |
| Continuous mixer | SOLLICH | – | – | – | Bad Salzuflen |
| Chocolate tank | SOLLICH | – | – | – | Bad Salzuflen |
| Gear pump (chocolate pump) | SOLLICH | – | – | – | Bad Salzuflen |
| Rocker pump (chocolate pump) | SOLLICH | – | – | – | Bad Salzuflen |
| Cooking plant | CHOCOTECH (SOLLICH Group) | – | – | – | Wernigerode |
Additional services
Quality and testing
The modern technical centre in Bad Salzuflen is equipped with production machines and state-of-the-art metrology; recipes are tested there under practical conditions and skilled personnel trained. All systems are tested in the laboratory before delivery and shipped ready for use.
| Evidence | Bad Salzuflen |
|---|---|
| Test laboratory/technical centre | |
| Modern technical centre with metrology |
Company history
- 1920
Founding of a bakery/confectionery in Ratibor (Upper Silesia) by Robert Sollich.
- 1925
The first patent, a candy cutting machine, is a sales success; relocation to Rostock in 1928.
- 1948
The SOLLKOCH revolutionises industrial candy production.
- 1950
New start in Bad Salzuflen; founding of the company and beginning of chocolate machinery manufacturing.
- 1956
Circulation tempering process for consistent chocolate tempering quality.
- 1966
After the death of Robert Sollich, his son Helmut takes over the management of the company.
- 1970
Development of the Conbar bar plant.
- 1985
Development of the SOLLFORMAT praline moulding system.
- 1987
TURBOTEMPER becomes the company's most successful tempering machine.
- 1991
Acquisition of the formerly state-owned engineering company CHOCOTECH after reunification.
- 1997
Handover of company management to Thomas Sollich; world market leadership in bar plants as well as tempering and enrobing plants.
- 2020
211 patents; SOLLICH technology pioneering in machinery development for the confectionery industry.