Innovative process technology for chocolate production
ProXES takes your chocolate, sweet and pastry production to another level! Whether it’s ganache, glaze, chocolate spread, caramel, jam, drops, cream fillings, marzipan, nutpastes or pralinés – we provide you the perfect machinery and engineering solutions for your specific needs. Our innovative concepts for process technology suit all steps “From Roasted Bean to Ganache” and a variety of other sweet applications.
From fine grinding to smooth conching and efficient melting our state-of-the-art machines facilitate best textures, seductive glossiness and finest taste. Count on ProXES to upgrade your chocolate, sweet and pastry processing, save energy as well as production cost and ensure the best treatment of your high quality ingredients.
And what about marzipan?
Chocolate, nut pastes, marzipan, fruit fillings – if you want to produce it, ProXES can deliver. Our versatile processing systems are designed to prepare a wide range of confectioneries. Ask our experts about modular extensions customized to your requirements!
Download our latest brochure to learn more.
NEED TO KNOW MORE? GET IN TOUCH WITH OUR EXPERTS.
Your contact person for Food-Applications:
Stephan Lyke
+49 173 744 30 89