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B&L Chocolate

Processing excellence with TFT equipment

At B&L Chocolate, we partner with TFT to ensure the highest quality in our production process. TFT supplies advanced processing equipment essential for creating a variety of delicious fillings, such as nougat, caramel, jelly, ganache, and aerated creams.

TFT’s technology guarantees consistency, quality, and efficiency, helping us craft fillings that meet our high standards for taste and texture. From smooth ganache to fluffy creams, TFT’s equipment enables us to deliver the finest chocolate experience in every bite.

Discover our solutions
One-shot moulding line
Shell moulding line
Book Shell moulding line
Jelly/fondant moulding line
Block line
Drops / buttons / chunks / strips line
Cluster-depositor
Vermicelli extruding lines
Croquant cooking / forming
Nut roasting
01./10
One-shot moulding line

Ideal for products with a variety of fillings and nut inclusions, our One-Shot lines offer a high filling ratio with precise depositing.

Part of our Moulding lines
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Shell moulding line

With One-Shot, Ribbon, and Spot depositing, you achieve perfect results in every tablet.

Part of our Moulding lines
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Book Shell moulding line

Engineered for efficient, high-volume production, our tablet moulding lines handle a wide range of recipes and inclusions.

Part of our Moulding lines
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Jelly/fondant moulding line

Our jelly and fondant lines ensure perfectly shaped pieces with consistent texture and flavor — delivering high-quality products your customers love.

Part of our Moulding lines
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Block line

They can be seamlessly integrated into B&L moulding lines or adapted to fit lines from other manufacturers

Part of our Depositing lines
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Drops / buttons / chunks / strips line

High-precision depositing for chocolate and compound masses, delivering accurate shapes, consistent weights, and reliable production performance.

Part of our Depositing lines
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Cluster-depositor

High-precision depositing for chocolate and compound masses, delivering accurate shapes, consistent weights, and reliable production performance.

Part of our Moulding lines
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Vermicelli extruding lines

Vermicelli is a popular product for decorating pastries and ice cream or for use as a bread topping.

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Croquant cooking / forming

For brittle and other sugar based masses. It features a robust design and impressive durability.

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Nut roasting

Specifically designed for the production of croquant brittle crumbs which are soft but preserve a crunchy core.

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Contact sales

Bas Brands

Bas Brands
Commercial Manager B&L Chocolate

T +31 6 51 27 53 77
E b.brands@blchocolate.com

B&L Chocolate powered by Orangeworks

Am Schreiberteich 12
D-38855 Wernigerode
Germany

T +49 (0) 3943 602545
T +49 (0) 3943 553240
E info@blchocolate.com

B&L Chocolate is now proudly part of the Orangeworks Group.
This integration combines our 25 years of expertise in traditional and innovative chocolate machinery with Orangeworks’ global leadership in food processing technology. Together, we are committed to driving innovation, enhancing product quality, and expanding our reach in the confectionery industry. This strategic move allows us to offer even more advanced solutions and exceptional service to our clients worldwide.

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Our moulding lines provide full control over dosing, vibration, cooling, and demoulding — enabling efficient production of chocolate tablets, pralines, shells, and filled products with consistent premium quality.

Cost saving solutions for block moulding and drops/buttons depositing

B&L Chocolate combines 25 years of experience from traditional machine construction with new, innovative solutions that are suitable for your production capacity. Our engineers look at deploying flexible solutions by means of modular process lines made for the individual wishes of our customers with the focus on durability, user friendliness, sanitary design,cost effectiveness and energy efficiency.

To produce large blocks or small diameter drops and buttons for compound and chocolate production, means looking for efficient cost management in combination with maximum flexibility. Also to achieve the highest quality of blocks, drops and buttons with accurate depositing weights. Gentle movement of the product during depositing and cooling with precise dosing will achieve a perfect smooth surface and shine gloss due to the excellent cooling.

Due to the flexibility to produce from large to smaller blocks or very small drops/buttons, key factor is to produce against the lowest operational costs. Due to gentle cooling by means of a paternoster system or a cooling tunnel full control of the cooling section is available. The paternoster system is proven concept of B&L Chocolate and famous for his space saving ability. The hygienic designof the B&L depositors and cooling systems in combination with the easy maintenance possibility, makes these systems ideal for our production.