INFEEDERS To support confectionary engineers in their efforts to distinguish themselves from the competition, Böhnke & Luckau continuously develops new technologies and ideas. Böhnke & Luckau’s goal is to develop innovative manufacturing techniques and...
FORMING LINES Croquant and brittle masses of all kinds like hazelnut, peanut, sesame, or almond brittle can be formed in a variety of unique shapes with a Böhnke & Luckau forming line. Stars, pretzels, and egg shells are just a few examples of what is possible...
ONE-SHOT JELLY AND FONDANT LINES One-Shot jelly and fondant lines are based on the proven principle of moulding a filling and a shell in one working step. Since jelly and fondant products require a different molding temperature than chocolate products, and...
SILICON MOULD FONDANT AND JELLY LINES This line is specifically designed for the higher temperatures necessary for the production of jelly and fondant pieces. The plant design is based on the circulation of silicon moulds. The special feature of our jelly and fondant...
C-DEPOSITORS The C-Depositor of Böhnke & Luckau is specifically designed for products that have a very small chocolate part. Possible ingredients are nuts, almonds, dried fruits and cereals. The depositor is placed over a Böhnke & Luckau cooling channel to...
RETROFIT DEPOSITORS In case depositors are worn on older lines or new product requirements call for new moulding equipment, we offer our retro fit depositors. These machines are specifically designed to customer requirements and space availability. The communication...
