Producing filled pastries with liquid or semi-liquid centers presents unique challenges. Jams are too runny for standard filling systems. Chocolate hardens as it cools. Custard separates if not handled properly. And lava fillings require precise temperature and flow control.The Liquid Filling System

Producing dual-color cookies, double-filled mooncakes, or lava-filled pastries requires precision and flexibility. Traditional encrusting machines are limited to single-color, single-filling products, restricting creativity and product variety.The HM-810II Three Hoppers Cookies Encrusting Machine

Planetary mixer for commercial bakeries and kitchens. 20L to 80L models. Three agitators included: beater, hook and whisk. 304 stainless steel bowl. Multi speed control. Manual lift.

Extrusion forming and coating system for tapioca pearls, mochi, energy bars and cookie dough. 80 to 200 kg per hour. Triple powder coating. Servo tracking cutting. 304 stainless steel. Teflon coated.

Automatic horizontal packaging machine up to 100 bags per minute. Servo independent axis drive. Compatible with PP, PVC, PET, OPP, CPP films. HMI touch screen. For bread, frozen food and snacks.

Mochi dough steamer machine for high viscosity rice cakes, ice cream mochi, daifuku and tapioca pearls. 60 to 300 kg per batch. Fuji inverter. Automatic discharge.