Manufacture of chocolate moulding and depositing systems for pralines, bars, blocks and drops
B&L Chocolate (Böhnke & Luckau Technology)
Oss (Netherlands) · Wernigerode (Germany) · Lelystad (Netherlands, Technology Center)New on Amplifa
About B&L Chocolate
B&L Chocolate (Böhnke & Luckau Technology) is part of the Orangeworks Group and has been manufacturing traditional and innovative machines for the chocolate industry for 25 years. The portfolio includes one-shot moulding lines for pralines, bars and filled formats, shell moulding lines for shells and hollow figures, block moulding lines for chocolate blocks up to 5 kg, and drops/button lines for belt deposition of chocolate and compound shapes. The programme is complemented by vermicelli extruders, croquant cooking systems, and systems for roasting and caramelising nuts and crumb; through the partnership with Tanis Food Tec (TFT), systems for filling processes such as nougat, caramel, jelly, ganache and aerated creams are also offered. Depending on the line type, throughput capacities range from 300 to 3000 kg/h. At its Oss (Netherlands) site, the company operates a Technology Center where customers can develop recipes and test systems together with food technologists and engineers. Customers also receive turnkey solutions for confectionery and chocolate production.
- Site
- NZ Oss
- Processes
- One-Shot Moulding Lines (pralines, bars, bottles, spheres with fillings), Shell Moulding Lines (shells, hollow figures, book moulds), Block Moulding Lines (chocolate blocks), Drops/Button Lines (drops/buttons on belt), Vermicelli Extruding, Croquant Cooking / Nut Roasting and Caramelising, Filling processes with TFT equipment (nougat, caramel, jelly, ganache, aerated creams), One-shot moulding lines
- Materials
- Chocolate, Compound, Nougat, Caramel, Ganache, Croquant/Brittle, Nuts/dried fruits, One-Shot Moulding
- Industries
- Chocolate industry, Confectionery industry, Confectionery/bakery
- 01
Consulting and recipe development at the Technology Center
- 02
Design and manufacture of the moulding and depositing systems
- 03
Integration of components (extruders, cooking systems, TFT processing equipment)
- 04
Test runs and optimisation of taste, texture and appearance
- 05
Commissioning and turnkey solutions at the customer
Products & processed materials
One-Shot Moulding
Single-stage filling of pralines, bars, bottles and spheres with cream, caramel, fondant, nougat or nuts, 300–3000 kg/h.
Shell Moulding
Production of stable chocolate shells of adjustable thickness including book moulds for filled and hollow figures, 300–1500 kg/h.
Block Moulding
Filling of large chocolate blocks up to 5 kg with precise weight control and gentle cooling to prevent fat bloom, 300–2500 kg/h.
Drops/Button Lines
Precise depositing of chocolate or compound drops and buttons onto a belt with efficient cooling, 300–1500 kg/h.
Vermicelli Extrusion
Extrusion of sugar-based masses and brittles for fillings and decoration.
Croquant Cooking / Nut Roasting
Production of croquant crumb as well as roasting and caramelising of nuts while preserving the nut aroma.
Filling Processing (Tanis Food Tec)
Systems for nougat, caramel, jelly, ganache and aerated creams offered through partnership.
Locations
Oss
NLSales and Technology Center
Wernigerode
DESite
Lelystad
NLTechnology Center for testing and recipe development
System portfolio
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| One-Shot Moulding Lines (pralines, bars, bottles, spheres with fillings)Moulding | – | – | – | 3000 kg/h capacity | Chocolate, Cream, Caramel, Fondant, Nougat, Nuts |
| Shell Moulding Lines (shells, hollow figures, book moulds)Moulding | – | – | – | 1500 kg/h capacity | Chocolate, Fillings, Inclusions |
| Block Moulding Lines (chocolate blocks)Moulding | precise weight control | – | 5 kg | 2500 kg/h capacity | Chocolate |
| Drops/Button Lines (drops/buttons on belt)Moulding | precise depositing | – | – | 1500 kg/h capacity | Chocolate, Compound |
| Vermicelli ExtrudingPlastics | – | – | – | – | Sugar-based masses, Brittle |
| Croquant Cooking / Nut Roasting and CaramelisingHeat treatment | – | – | – | – | Nuts, Croquant, Crumb |
| Filling processes with TFT equipment (nougat, caramel, jelly, ganache, aerated creams)Plastics | – | – | – | – | Nougat, Caramel, Jelly, Ganache, Aerated creams |
8 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| One-Shot Moulding Line | B&L Chocolate | – | – | – | Oss, Netherlands / Wernigerode, DE |
| Shell Moulding Line | B&L Chocolate | – | – | – | Oss, Netherlands / Wernigerode, DE |
| Block Moulding Line | B&L Chocolate | – | – | – | Oss, Netherlands / Wernigerode, DE |
| Drops/Button Depositing Line | B&L Chocolate | – | – | – | Oss, Netherlands / Wernigerode, DE |
| Vermicelli Extruder | B&L Chocolate | – | – | – | – |
| Croquant Cooking System | B&L Chocolate | – | – | – | – |
| Nut Roasting/Caramelising System | B&L Chocolate | – | – | – | – |
| Filling Processing Equipment (nougat, caramel, jelly, ganache, aerated creams) | Tanis Food Tec (TFT) | – | – | – | – |
Additional services
Reference customers
History
B&L Chocolate (Böhnke & Luckau Technology) can look back on 25 years of experience in the manufacture of chocolate machines; founding year not stated.
- 2025
Part of the Orangeworks Group; combining machine expertise with the group's global food processing technology.
- 2025
Opening of the Technology Center in Lelystad (19.06.2025).
- 2025
Partnership with Tanis Food Tec (TFT) for processing equipment for filling production (06.10.2025).