Serra Industria Dolciaria - Home Page

Ingredient handling is almost entirely automated. From the large silos, mounted on weighing load cells, sucrose and glucose are introduced into the production cycle by a computerised system providing real time data on picked quantities, remaining stocks, consumption...

ingredients

The recipes stored on the control panel state the precise quantities of each ingredient, which is weighed, heated, concentrated (to remove moisture) and lastly sent on for cooking. The whole phase covering ingredient dosage, concentration and cooking is fully automated.

Cooking

The boiled candy mass, still warm, is mixed on a cold rotating table by stainless steel mechanical blades. It is at this important stage in the process that the flavours are perfectly combined, achieving full uniformity of taste.

Mixing

The candy forming line is entirely automated, and is monitored by the operator. The machine independently adjusts its speed in each phase, ensuring absolute uniformity of the filling. The still warm, just formed candies are immediately cooled in a cooling tunnel.

Forming

Each of the wrapping machines - with automated paper refilling to ensure uninterrupted operation during shifts - can wrap about 1000 candies per minute. The bare candies are lifted by an elevator feeder; then they are delicately grasped by the clamping arms which wrap them instantly, with motions faster than the human eye can see.

Wrapping

The bagging machine (with an output of up to 120 bags per minute) first measures net weight on its 15 electronic scales, then cuts and seals the bags and sends them on to weight check. Next, the carton packing machine collects the bags with a robotic suction arm and fills the carton automatically.

Bagging

Where sweetness is born

Since 1947...

How we work

From ingredient selection to packaging