WDS Product Technology Lab

End-to-end-consulting throughout the entire process

At WDS, your product is our central focus – whether it involves innovative confectionery design, the use of novel ingredients, or identifying the ideal manufacturing process.
To this end, Winkler und Dünnebier Süßwarenmaschinen has two laboratory facilities with special capabilities and expertise for chocolate and jelly - because small details are often crucial to your success!

Capabilities of the chocolate lab

  • Lab depositor series: Specialised chocolate pump systems for high-accuracy depositing of all chocolate masses.
  • ConfecVARIO systems in lab scale: Flexible horizontal piston technology and advanced lab-scale pumping for diverse masses with inclusions.
  • Cold stamping technology (FSC): Professional cold-stamping units for precise shell moulding ensure uniform wall thickness and a high-gloss finish.
  • Vibration: Specialised vibration units to produce bubble-free products and a flawless surface finish.
  • Paternoster cooling systems: Vertical cooling towers including high-perfor-mance cooling aggregates for controlled crystallization.

Capabilities of the jelly lab

Cooking

  • Continuous lab kitchen: High-capacity pilot line (~50 kg/h) for realistic in-dustrial simulation.
  • Precision batch cooker: Flexible batch processing (~5 kg) for rapid recipe development.

Depositing with WDS lab depositor series:

  • Starchless excellence: High-precision depositing into starchless moulds (Hygienic standard for modern/functional gummies)
  • Modern Mogul solutions with classical starch-based processing
  • Triple-Shot technology: Complex center-filled products in a single process
  • Hard candy solutions: Specialised depositing for high-boiled sweets/medi-cated lozenges.

Product finishing

  • Automated oiling & polishing: For perfect shine and non-stick finish
  • Precision sugar sanding: For consistent coating and sensory excellence

WDS Workshops

The workshops deal with the transfer of expert knowledge about dosing and depositing of various masses.

New raw materials, innovative product development, improved recipes: the market for confectionery is constantly moving. That‘s why the WDS Product Technology Lab is up to all customer needs and realises projects for depositing and moulding of all masses. No matter whether it is about the classical mogul techniques to starchless moulding processes for gum and jelly, or regarding toffee, fondant, hard candy and of course chocolate.

Overview service offers of the WDS Product Technology Lab

  • Development of new and optimisation of existing depositing processes
  • Technological support for product development, process engineering and production control
  • Complete developments of commissioned products in connection with plant projects and product modelling
  • Training, workshops and demonstrations
  • State-of-the-art pilot plants are available for all applications
  • Laboratory-scale sampling: Optimise your recipe before scaling up with small-batch sample production
  • Pilot plant rental or purchase: Benefit from on-site support by a dedicated WDS application technologist