Product sector · 100 application guides
Bakery & confectionery ingredients production and packaging
Temperature-controlled dosing and packing guidance for syrups, coatings, fillings and confectionery masses. Select the exact product and pack combination to see the process route, recommended machine type, risks and questions.
How to use this section
Start with the product, then confirm the pack and output.
Products in this sector include several physical behaviours: Smooth viscous product (60), Hot viscous product (30), Powder (5), Gel, cream or lotion (5). This changes the filler, feed system, nozzle, cleaning plan and safety controls.
Use the equipment selectorAll applications
100 guidesChoose a product and pack format
Chocolate Sauce in Glass JarsSmooth viscous product · View guide →Chocolate Sauce in Squeeze BottlesSmooth viscous product · View guide →Chocolate Sauce in Pots and TubsSmooth viscous product · View guide →Chocolate Sauce in Preformed PouchesSmooth viscous product · View guide →Chocolate Sauce in Single-serve SachetsSmooth viscous product · View guide →Caramel Sauce in Glass JarsSmooth viscous product · View guide →Caramel Sauce in Squeeze BottlesSmooth viscous product · View guide →Caramel Sauce in Pots and TubsSmooth viscous product · View guide →Caramel Sauce in Preformed PouchesSmooth viscous product · View guide →Caramel Sauce in Single-serve SachetsSmooth viscous product · View guide →Fondant Icing in Glass JarsSmooth viscous product · View guide →Fondant Icing in Squeeze BottlesSmooth viscous product · View guide →Fondant Icing in Pots and TubsSmooth viscous product · View guide →Fondant Icing in Preformed PouchesSmooth viscous product · View guide →Fondant Icing in Single-serve SachetsSmooth viscous product · View guide →Buttercream in Glass JarsSmooth viscous product · View guide →Buttercream in Squeeze BottlesSmooth viscous product · View guide →Buttercream in Pots and TubsSmooth viscous product · View guide →Buttercream in Preformed PouchesSmooth viscous product · View guide →Buttercream in Single-serve SachetsSmooth viscous product · View guide →Cake Glaze in Glass JarsSmooth viscous product · View guide →Cake Glaze in Squeeze BottlesSmooth viscous product · View guide →Cake Glaze in Pots and TubsSmooth viscous product · View guide →Cake Glaze in Preformed PouchesSmooth viscous product · View guide →Cake Glaze in Single-serve SachetsSmooth viscous product · View guide →Doughnut Glaze in Glass JarsSmooth viscous product · View guide →Doughnut Glaze in Squeeze BottlesSmooth viscous product · View guide →Doughnut Glaze in Pots and TubsSmooth viscous product · View guide →Doughnut Glaze in Preformed PouchesSmooth viscous product · View guide →Doughnut Glaze in Single-serve SachetsSmooth viscous product · View guide →Fruit Filling in Glass JarsSmooth viscous product · View guide →Fruit Filling in Squeeze BottlesSmooth viscous product · View guide →Fruit Filling in Pots and TubsSmooth viscous product · View guide →Fruit Filling in Preformed PouchesSmooth viscous product · View guide →Fruit Filling in Single-serve SachetsSmooth viscous product · View guide →Custard Filling in Glass JarsSmooth viscous product · View guide →Custard Filling in Squeeze BottlesSmooth viscous product · View guide →Custard Filling in Pots and TubsSmooth viscous product · View guide →Custard Filling in Preformed PouchesSmooth viscous product · View guide →Custard Filling in Single-serve SachetsSmooth viscous product · View guide →Pie Filling in Glass JarsSmooth viscous product · View guide →Pie Filling in Squeeze BottlesSmooth viscous product · View guide →Pie Filling in Pots and TubsSmooth viscous product · View guide →Pie Filling in Preformed PouchesSmooth viscous product · View guide →Pie Filling in Single-serve SachetsSmooth viscous product · View guide →Bakery Jam in Hot-fill Glass JarsHot viscous product · View guide →Bakery Jam in Hot-fill BottlesHot viscous product · View guide →Bakery Jam in Pots and TubsHot viscous product · View guide →Bakery Jam in Hot-fill PouchesHot viscous product · View guide →Bakery Jam in Foodservice PailsHot viscous product · View guide →Cocoa Hazelnut Filling in Jars and TubsPowder · View guide →Cocoa Hazelnut Filling in Stand-up PouchesPowder · View guide →Cocoa Hazelnut Filling in Single-dose SachetsPowder · View guide →Cocoa Hazelnut Filling in Retail BagsPowder · View guide →Cocoa Hazelnut Filling in Bulk SacksPowder · View guide →Praline Paste in Glass JarsSmooth viscous product · View guide →Praline Paste in Squeeze BottlesSmooth viscous product · View guide →Praline Paste in Pots and TubsSmooth viscous product · View guide →Praline Paste in Preformed PouchesSmooth viscous product · View guide →Praline Paste in Single-serve SachetsSmooth viscous product · View guide →Marzipan in Glass JarsSmooth viscous product · View guide →Marzipan in Squeeze BottlesSmooth viscous product · View guide →Marzipan in Pots and TubsSmooth viscous product · View guide →Marzipan in Preformed PouchesSmooth viscous product · View guide →Marzipan in Single-serve SachetsSmooth viscous product · View guide →Liquid Chocolate in Hot-fill Glass JarsHot viscous product · View guide →Liquid Chocolate in Hot-fill BottlesHot viscous product · View guide →Liquid Chocolate in Pots and TubsHot viscous product · View guide →Liquid Chocolate in Hot-fill PouchesHot viscous product · View guide →Liquid Chocolate in Foodservice PailsHot viscous product · View guide →Melted Compound Coating in Hot-fill Glass JarsHot viscous product · View guide →Melted Compound Coating in Hot-fill BottlesHot viscous product · View guide →Melted Compound Coating in Pots and TubsHot viscous product · View guide →Melted Compound Coating in Hot-fill PouchesHot viscous product · View guide →Melted Compound Coating in Foodservice PailsHot viscous product · View guide →Sugar Syrup in Hot-fill Glass JarsHot viscous product · View guide →Sugar Syrup in Hot-fill BottlesHot viscous product · View guide →Sugar Syrup in Pots and TubsHot viscous product · View guide →Sugar Syrup in Hot-fill PouchesHot viscous product · View guide →Sugar Syrup in Foodservice PailsHot viscous product · View guide →Glucose Syrup in Hot-fill Glass JarsHot viscous product · View guide →Glucose Syrup in Hot-fill BottlesHot viscous product · View guide →Glucose Syrup in Pots and TubsHot viscous product · View guide →Glucose Syrup in Hot-fill PouchesHot viscous product · View guide →Glucose Syrup in Foodservice PailsHot viscous product · View guide →Molasses in Hot-fill Glass JarsHot viscous product · View guide →Molasses in Hot-fill BottlesHot viscous product · View guide →Molasses in Pots and TubsHot viscous product · View guide →Molasses in Hot-fill PouchesHot viscous product · View guide →Molasses in Foodservice PailsHot viscous product · View guide →Honeycomb Mix in Glass JarsSmooth viscous product · View guide →Honeycomb Mix in Squeeze BottlesSmooth viscous product · View guide →Honeycomb Mix in Pots and TubsSmooth viscous product · View guide →Honeycomb Mix in Preformed PouchesSmooth viscous product · View guide →Honeycomb Mix in Single-serve SachetsSmooth viscous product · View guide →Confectionery Gel in Pump BottlesGel, cream or lotion · View guide →Confectionery Gel in Cosmetic JarsGel, cream or lotion · View guide →Confectionery Gel in TubesGel, cream or lotion · View guide →Confectionery Gel in Airless ContainersGel, cream or lotion · View guide →Confectionery Gel in Sample SachetsGel, cream or lotion · View guide →
Common questions
Bakery & confectionery ingredients equipment questions
Which filling machines are used for bakery & confectionery ingredients?
The correct machine depends on whether the product is a liquid, foam, viscous paste, particulate mixture, powder, granule or countable solid. For a typical chocolate sauce, a piston, servo-piston, progressive-cavity or positive-displacement filler is a practical starting point.
Can one line handle several bakery & confectionery ingredients products?
Often yes, provided the filler, product feed, contact materials, cleaning method, dose range, containers and closures cover the full range. The most difficult product and pack should be used during the trial.
How should throughput be specified for bakery & confectionery ingredients?
Use weekly volume, shift pattern, batch size, changeovers, cleaning time and operator loading. Select the complete line around the slowest station rather than the headline speed of one machine.
What samples are required for a machinery test?
Provide representative product, every container and closure size, labels, code requirements and details of the normal production temperature. Include the most viscous, foamy, hazardous or particulate formulation.
Build the full specification
Discuss this sectorConfirm the product, container, closure, output and site requirements with Lancing.
Product samples and finished packaging allow the machinery route to be tested rather than assumed.