FoodJet enables decorative depositing of tempered chocolate onto pralines. Depending on the desired visual effect and your process, decorations can be applied to the mould before filling, or to the finished product—either wet-on-wet or after cooling. The setup is configured to your mould type, decoration design, and line conditions to support repeatable results and consistent product appearance.
FoodJet enables decorative depositing on pralines using tempered chocolate. Decorations can be deposited in the mould before filling, or on the finished product—either wet-on-wet or after cooling for a different visual effect. The system can be configured for single or multiple lanes depending on your line.
High-speed depositing of praline decorations
Decorative depositing can be integrated on praline lines to apply consistent decoration at production speed. Depending on your design and mould presentation, the system can be configured for single or multiple lanes. Depositing parameters are typically tuned to the required decoration definition and the behavior of tempered chocolate under process conditions.
In-mould decorations (before filling)
In-mould decoration is applied to the mould before the praline is filled. This approach supports crisp shapes and detailed patterns that become part of the finished praline after demoulding. In-mould depositing is typically selected when decoration precision and repeatability are key, and when mould presentation is stable. The most suitable setup depends on mould geometry, chocolate behavior, and the required level of detail.
On-product decorations (wet-on-wet vs after cooling)
Decorations can also be applied to the finished product. Wet-on-wet decoration is applied when the surface is still receptive, creating a different look than decoration applied after cooling. Applying decoration after cooling can support sharper visual definition, depending on the product surface and chocolate behavior. The best method depends on your target appearance, cooling stage, and line handling.
High quality, repeatable decoration (compared to manual)
Automated depositing supports repeatable decoration patterns and consistent portioning per product. This can help reduce variation that often occurs with manual handling, especially at higher throughput. Actual results depend on product presentation, tempered chocolate stability, and the chosen decoration method (in-mould or on-product).
Discuss your praline decoration application
Share your mould type, decoration design, and line layout. We’ll advise on in-mould versus on-product decorating and the most suitable setup for your process.
Other relevant applications
Browse related applications below to see other ways of depositing chocolate, from in-mould decoration to on-product finishing.