Aasted and Tanis joined forces to provide a fully integrated bar production solution. The system covers the entire production flow — from ingredient preparation and cooking to forming, including aeration and extrusion, to cooling and finishing. Every component is engineered to work as one streamlined system, reducing complexity while improving operational performance.

Every process step is engineered for consistency, efficiency and industrial-scale reliability, the companies underline.

“At Aasted, we believe the future of confectionery manufacturing is built on integration, precision and flexibility. Together with Tanis, we have developed a complete end-to-end bar line solution that combines deep process expertise with world-class equipment engineering to meet the growing demands of modern confectionery production,” Aasted shared in an announcement.

Tanis specializes in the processing of high-viscosity masses such as caramel, nougat and protein-based formulations. Their technologies are designed to ensure accurate thermal control, stable moisture activity and consistent mass behavior throughout production.

Aasted contributed to the project with its expertise in extrusion, cooling and enrobing technologies.

The integrated line supports a wide variety of bar formats, including:

• One-layer bars
• Multi-layer bars
• Bars with nuts and inclusions
• Protein bars
• Nougat and caramel-based products

Photo: Aasted