Confectionery

Chocolate and confectionery production requires conveyor systems that combine hygiene with precision handling. Delicate products such as pralines, truffles, candies, and coated bars must be transported carefully during molding, cooling, enrobing, and packaging. Belts must withstand oils, fats, and sugar residues while operating in chilled environments to preserve product integrity. With hygienic, durable, and reliable conveyor solutions, confectionery plants can protect product quality, reduce waste, and maintain efficiency across every stage of production.

What problems does this industry face?

Confectionery production is highly sensitive, as products are often fragile, sticky, or temperature-sensitive. Chocolate in particular is prone to melting, smearing, or surface marking if handled improperly. Conveyor belts must therefore offer smooth, non-stick surfaces to prevent residue buildup and product damage. At the same time, sugar and fat residues increase hygiene risks, requiring frequent cleaning. Cooling and enrobing processes demand reliable operation in chilled or variable-temperature environments, where condensation can affect belt performance. Conventional conveyor solutions often fail to provide the necessary combination of hygiene, product care, and durability required in this demanding industry.

Biscuit/Cookie production

How does this affect operations?

When conveyor systems are not suited to confectionery production, the result is higher product waste, lower yields, and increased downtime. Sticky residues or belt surfaces that are difficult to clean lead to longer sanitation cycles and reduced production capacity. Poor handling or rough transfers can cause delicate products to crack, smear, or lose their visual appeal, which is critical in the confectionery market. Any inconsistency in belt performance not only impacts efficiency but also threatens food safety compliance and customer satisfaction.

Biscuit/Cookie production

Our solution!

At BMA Belting, we provide conveyor belt solutions tailored to the delicate demands of chocolate and confectionery production. Our range includes non-stick silicone and thermoplastic polyurethane (TPU) belts with excellent release properties, ensuring smooth handling of sticky products such as pralines, caramels, or coated bars. These belts resist oils and fats, offer high wear resistance, and are easy to clean, helping reduce sanitation time and maintain food safety. For molding and cooling lines, we supply belts with embossed or gloss finishes that improve product release and support efficient cooling. In enrobing applications, our belts deliver precise product positioning and stable operation under chilled conditions, preventing smearing and maintaining surface quality. For high-temperature or heavy-duty cooling stages, we also offer conveyor belts, which provide excellent thermal conductivity, long service life, and hygienic performance.

All of our belts meet FDA, EU, and HACCP standards, ensuring that both the materials and their construction support rigorous sanitation and smooth product transfer through molding, enrobing, and cooling. By combining these specialized solutions, from smooth, homogenous belts for hygienic product handling to steel belts for thermal control, BMA Belting ensures confectionery manufacturers can protect product quality, minimise waste, and achieve continuous, efficient production.

Biscuit/Cookie production