Premium Exhibitor

Food Masters Freiberg GmbH

Postfach 1233, 71688 Freiberg
Höpfigheimer Str. 6, 71691 Freiberg
Germany

Telephone +49 7141 974033-0
Fax +49 7141 974033-99
info@foodmasters-freiberg.com

Trade fair hall

  • Hall 4 / C35
 Interactive hall map

Hall map

interpack 2017 hall map (Hall 4): stand C35

Fairground map

interpack 2017 fairground map: Hall 4

Contact

Jürgen Fischer

Geschäftsführung/Managing Director

Harald Meier

Geschäftsführung/Managing Director

Gunter Häuser

Geschäftsführung/Managing Director

Gerhard Gabriel

Chefingenieur/Senior chief engineer

Rudolf Schad

Verkaufsleiter/Sales manager

Our range of products

Product categories

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.01  Complete lines for the Processing of almonds, nuts and others

Complete lines for the Processing of almonds, nuts and others

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.03  Complete lines for the Processing of cocoa
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.08  Complete lines for the Production of cocoa butter

Complete lines for the Production of cocoa butter

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.09  Complete lines for the Production of cocoa liquor

Complete lines for the Production of cocoa liquor

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.10  Complete lines for the Production of cocoa powder

Complete lines for the Production of cocoa powder

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.06  Cleaning machines for cocoa beans, nuts, almonds and others

Cleaning machines for cocoa beans, nuts, almonds and others

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.10  Cocoa bean crushers

Cocoa bean crushers

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.12  Cocoa powder equipment

Cocoa powder equipment

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.24  Deshelling equipment/machines for nuts, almonds and others

Deshelling equipment/machines for nuts, almonds and others

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.61  Roasting and cooling equipment
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.62  Roasting machines

Roasting machines

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.72  Sterilizing equipment for cocoa, nuts, almonds and others

Sterilizing equipment for cocoa, nuts, almonds and others

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03  Operating and auxiliary equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03.02  Operating and auxiliary equipment for the production of confectionery / Cleaning machines

Operating and auxiliary equipment for the production of confectionery / Cleaning machines

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03  Operating and auxiliary equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03.07  Operating and auxiliary equipment for the production of confectionery / Magnetic separators

Operating and auxiliary equipment for the production of confectionery / Magnetic separators

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03  Operating and auxiliary equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03.08  Operating and auxiliary equipment for the production of confectionery / Metal detectors

Operating and auxiliary equipment for the production of confectionery / Metal detectors

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03  Operating and auxiliary equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03.12  Operating and auxiliary equipment for the production of confectionery / Sifting and classifying machines

Operating and auxiliary equipment for the production of confectionery / Sifting and classifying machines

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03  Operating and auxiliary equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.03.13  Operating and auxiliary equipment for the production of confectionery / Sorting equipment

Operating and auxiliary equipment for the production of confectionery / Sorting equipment

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.07  Single machines /equipment for the production of bakery products, snacks and cerials / Cooling equipment

Single machines /equipment for the production of bakery products, snacks and cerials / Cooling equipment

  • 07  Services
  • 07.01  Business support
  • 07.01.01  Assembly, maintenance and repair services

Assembly, maintenance and repair services

  • 07  Services
  • 07.01  Business support
  • 07.01.12  Retrofit

Retrofit

Our products

Product category: Complete lines for the Processing of cocoa

The best pretreatment for cocoa beans - The pretreatment system CBTS

Cocoa beans of various origins require a dedicated and optimized pretreatment before winnowing.

The shell separation from the cocoa bean depends on several factors such as shell content, shell thickness, moisture and origin of the beans. The yield of a cocoa processing plant in related to cocoa liquor depends on the best possible co-operation between the pretreatment and the winnowing. Optimum separation is achieved by the best shell separation from the bean during the pretreatment.

The pretreatment system CBTS utilizes the direct energy input by infrared radiation at the bean surface in order to evaporate rapidly the water deposited between the shell and the bean surface in order to produce an overpressure locally and thus to blow off the shell from the bean properly. Due to the controllable penetration depth of the infrared radiation, the thermal load on the bean center will be minimized avoiding any roasting effects in the bean.

The pretreatment system CBTS is therefore the ideal addition to the CBDS winnowing system giving highest yield with lowest energy requirement.

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Product category: Complete lines for the Processing of cocoa

The biggest compact winnower for cocoa beans in the world



The winnowing of cocoa beans is of significant importance in the processing of raw cocoa to the individual semi-finished products cocoa mass, cocoa butter and cocoa powder. The best possible yield for the cocoa products can only be achieved with an optimized separation of the shells and nibs. Another key role play the energy requirement for winnowing the beans. Especially in the case of high hourly outputs, it was previously necessary to use multi-stage systems with at least two screening and separation systems.

FOODMASTERS presents a unique solution especially for the performance over 6 tons per hour of cocoa beans. The CBDS 80 winnowing system is the only compact system in the world, which with only 5 sieve decks and the associated extraction units ensures this capacity with the highest shell separation efficiency.

This means considerably lower space requirements and, above all, about 30% lower energy requirements for the winnowing.

In addition to these advantages, the aspiration system of the winnower is placed on a rail system and can be completely moved away from the winnower. There is therefore free access to all screens for changing or cleaning.

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Product category: Complete lines for the Processing of cocoa

The roasting system CNRS for cocoa nibs

The CNRS roasting system has been developed, designed and built by the engineers of FOOD MASTERS with an experience of 3 decades in the cocoa processing industry.

The machine, which is operated as a batch system, gives our customers all possibilities to treat the cocoa optimally, irrespective of its origin. Not only the pure roasting process is done in the machine, but other process steps like the sterilization or the alkalization of the cocoa nibs can be realized in the CNRS roasting machine.

The unique and new heating system ensures an absolutely even energy distribution over the entire length of the roasting drum. Uniform energy distribution means absolutely uniform roasting of all nib particles in the roasting drum. With this system over- or under-roasting is an experience of the past.

Due to the new turbulent flow-based energy transmission, the system is significantly more energy-efficient than comparable drum roasting systems. Measurements showed energy savings of 12-15% compared to comparable systems with traditional energy transfer.

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Product category: Roasting and cooling equipment

The ball roasting system UBRS - The mother of all roasting systems has been revived by FOOD MASTERS

A roasting system that could be sold more than 5,000 times over a period of about 80 years can certainly be called the most successful roasting system of all times. Exactly this applies to the legendary SIROCCO roasting machine. This success is certainly driven by one main reasons, namely, the incomparable flavor intensity of roasted products processed with the SIROCCO.

Some of the engineers at FOODMASTERS had the great fortune to work with the original manufacturer of the machine a few years ago. With this knowledge in the background, the ball roasting system UBRS was revived, further developed and built to state of the art of the 21st century. It certainly unites the unbeatable aroma development of the original system with constructive changes which simplify the handling, the cleaning and in particular the maintenance of the machine. In the end, there is a roasting system that produces the most intense roast aromas and yet is very easy to use.

If SIROCCO already reached the upper limit with a batch weight of 240 kg of cocoa beans or nuts, FOOD MASTERS can offer the same capacity but also a system with a double capacity of 500 kg. 

Here, too, the motto is: Highest aroma yield with the lowest energy requirement.

On the booth of FOOD MASTERS in hall 4, booth 4C35, you can see and experience the world premiere of a fascinating roasting system.

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Product category: Complete lines for the Processing of cocoa

Bean to Bar - Cocoa processing at the highest quality level

"Bean to Bar" means highest quality requirements for the produced cocoa and chocolate products. Probably the most important quality criterion is the aroma intensity produced during the roasting of the cocoa beans.

FOOD MASTERS have made a further step towards the optimal aromatizing of roasted cocoa by the new development of the ball roasting technology. The processing conditions inside the roasting ball allow for a most intensive aroma development specially adapted to the different raw cocoa varieties.

Highest cocoa flavor means the best chocolate quality at the end of a "bean to bar" line.

Machines for further processing steps, such as the cleaning, the winnowing or the grinding of the roasted cocoa nibs, are complementing the machine series by FOOD MASTERS for "Bean to Bar" production.

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About us

Company details

FOOD MASTERS was founded in 2011.
12 people, who had played a key role in the development of new processing technologies in the cocoa and nut industries for almost 3 decades, decided to take this step.

Today, after nearly six years of business, the company is accepted in industry and supplies well-known processors in the cocoa and nut industries.

Whether individual machines or a turn-key delivery, the team of FOOD MASTERS develops, plans, builds, installs and takes the plants and machines into operation.

Our decades of experience is the advantage for our customers. Experience coupled with flexibility and the enthusiasm to always give the best have convinced our customers so far.

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Company data

Number of employees

20-49

Foundation

2011

Target groups
  • Food
  • Confectionery products
  • Bakery products