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The production of candy bars
From recipe development to full-scale production, we support manufacturers with our expertise in candy mass preparation and integrated bar production. Together, we help you produce consistent, high-quality candy bars at scale.
One layer bars
Nougat, cocos or protein.
Two layer bars
Nougat and caramel or
protein and smal layer of caramel.
Two layer bars with nuts
Nougat with caramel and nuts, protein with caramel and nuts, etc.
Protein bars
From protein and cereal to specialized bars.
Two Experts, One Bar Solution
Tanis brings decades of confectionery process expertise, with a strong focus on cooking and processing high-viscosity masses such as caramel, nougat and other sugar-based systems. Aasted complements this with more than a century of engineering experience in chocolate, extrusion, enrobing and cooling technologies.
Together, Tanis and Aasted are joining forces to offer a single, integrated bar line for a wide range of formulations—from aerated nougat to complex caramel systems.
Fewer Machines. More Efficiency.
A simpler process, with fewer machines and fewer process steps. By eliminating the need for a cutting or spreading table, the integrated bar line has a shorter process layout and a smaller footprint. This reduces complexity and makes the line easier to operate, clean and maintain. With fewer machines involved, there is also less equipment to manage and maintain.
More Product. More Flexibility.
Designed to make the most of every batch while adapting quickly to changing product sizes. Without cutting or spreading, there is no product loss between these process steps—helping maximize material utilization and the amount of sellable product. Size changes are also straightforward: simply replace the extrusion plate to adjust the bar width. This requires only a small number of interchangeable parts, reducing storage needs and keeping changeovers simple and cost-efficient.
End to end bar solution
Highly Flexible
Less Cooling
Smaller Footprint
Precision Control for Every Bar Mass
Aasted and Tanis provide one integrated solution for a wide range of bar formulations—from aerated nougat to complex caramel systems. Precise thermal control, stable moisture activity and consistent mass behaviour help ensure reliable structure and high-quality results across every recipe.
Perfect Your Candy Bar Recipe?
At the Tanis Innovation Center, you test candy bar recipes under real production conditions. Our full pilot line covers the entire process, from extrusion to enrobing. Work with our food technologists to fine-tune texture and stability, ensuring your recipe is ready for large-scale production. Book a session in our lab and collaborate with our experts on the perfect formulation and line parameters.
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