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Find your production route
Confectionery, Chocolate & Bakery Production Lines
The confectionery equipment product range consists of six product families and separate routes for standalone machines and project engineering. Finalize the product and the equipment, configurations and process choices within each family to determine the route.
Gummy Production Lines
For gelatin and pectin gummy projects, from cooking and depositing to cooling and demolding. Match forming and handling to your target.
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Popping Boba Lines
For liquid-filled pearls with a gel membrane. Review liquid preparation, depositing, forming, washing and packing interfaces.
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Hard Candy & Lollipops
Choose deposited or die-formed hard candies routes. The brief brings together cooking, forming, and cooling needs.
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Chocolate Lines
Explore molding, depositing and enrobing equipment for chocolate products. Discuss tempering and mold handling.
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Biscuit & Bakery Lines
Routes for biscuit and cookie production, covering dough preparation, forming, baking and handling setups.
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Marshmallow Lines
Review aerated confectionery equipment around texture requirements. Configure the mixer, aeration or extrusion.
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Depositors & Machines
Source a depositor, cooker, or mixer for an existing process. Bring the upstream feed requirements to interface.
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Turnkey Projects
Coordinate candy processing equipment with layout and utility planning. Define supply and site work responsibilities.
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Product Formats
& Recipe Requirements
A recipe change can alter the right candy production route. Gelatin and pectin gummy formulations are not interchangeable: setting behavior, holding time and depositing conditions need separate review. Recipe mismatch creates a production risk because the setting behavior affects the process window available for candy. SINOFUDE assesses the gummy recipe category, piece weight, shape, and desired texture with your sample or specification.
Gelled & Liquid-Filled
We assess gummy and popping boba projects by gel system, liquid characteristics and finished format. Confirm ingredient addition, holding and cleaning requirements before selecting tanks or depositing equipment.
01
Cooked & Chocolate
Hard candies and chocolate need different thermal and forming routes. State solid, filled, coated or molded format, and identify inclusions that affect feeding and deposit accuracy.
02
Dough & Aerated
Biscuit dough, cookies and marshmallow require different mixing and forming behavior. Share dough or mass properties and the intended product range; one machine configuration is not a substitute for a recipe review.
03
Forming, Finishing & Line Integration
SINOFUDE manufactures core equipment and configures line connections around the selected process. A candy making project may combine a batch cooker, ingredient mixer, depositor and cooling system; a chocolate or biscuit line follows a different sequence.
01
Forming
depositing, molding, die forming or extrusion, selected by product.
02
Finishing
cooling, demolding and coating where required by the configuration.
03
Interfaces
transfer, accumulation, drying space and packaging connections agreed in the equipment scope.
CLM150 equipment image supplied by SINOFUDE. Final equipment arrangement follows the project configuration.
Automation Strategy OPTIMIZATION
To automate an existing line, identify the present bottleneck first. An automatic candy machine buys you less manual work at its own station; the downstream process still needs enough capacity and space to accept its output.
Reference Models for Your Production Brief
Use these models to begin a discussion with SINOFUDE, rather than to guarantee packed saleable output. Recipe, piece size, mold layout, operating conditions and downstream equipment determine the agreed test basis. Packaging can become the bottleneck even when the forming machine has spare capacity.
Selected model reference capacities
Discuss Your Target OutputProduct route
Reference model
Rated reference, up to
Confirm for your project
Gummy
CLM40
40 kg/h / 88 lb/h
Recipe, piece weight and mold format
Gummy
CLM80
80 kg/h / 176 lb/h
Cooking and depositing configuration
Gummy
CLM150
150 kg/h / 331 lb/h
Cooling and handling arrangement
Gummy
CLM300
300 kg/h / 661 lb/h
Ingredient supply and downstream balance
Gummy
CLM600
600 kg/h / 1,323 lb/h
Product format and utility provision
Deposited hard candy
CGD600
600 kg/h / 1,323 lb/h
Product weight, filling and cooling
Biscuit
BCQ1500
1,500 kg/h / 3,307 lb/h
Dough, dimensions and oven configuration
Marshmallow
TMHT1200
500 kg/h / 1,102 lb/h
Aeration and forming configuration
Project Pricing, Delivery & After-Sales Support
Your candy machinery quotation depends upon product route, capacity, automation, materials, tooling, utility equipment and delivery scope. Your quotation specifies the agreed configuration so that the procurement team can evaluate the equipment supply and site service costs separately.
Project Cost Scope
Compare the same supply boundary: processing equipment, molds, auxiliary equipment, packing interfaces, freight, factory utilities and field service. A lower machine-only price is not a substitute for checking the installed project scope. Compare these line items before placing an order.
Commercial planning and service scope
SEQ_01
Production lead times
Gummy lines: 90-120 days; popping boba lines: 60-90 days; biscuit lines: 120-150 days. Confirm the applicable schedule and its starting conditions in your quotation.
SEQ_02
Payment
40% advance payment; 60% against a copy of the bill of lading.
SEQ_03
Product trials
Paid product trials. Agree recipe, materials, test scope and acceptance records before the trial.
SEQ_04
Overseas field service
Installation and commissioning are paid services. The buyer covers travel and local accommodation costs; agree staffing, duration and site readiness in the proposal.
SEQ_05
Warranty
We provide a 12-month machine warranty after installation is completed. Hardware quality faults qualify for replacement parts within the agreed warranty scope; misuse and wearing parts are excluded.
SEQ_06
Ongoing support
We provide remote technical support and original spare parts supply. Spare parts, cross-border shipping and engineer travel are quoted as applicable.
Manufacturing, Testing & Quality Documentation
SINOFUDE was founded in 1998 and operates three factories. Based in Fengxian District, Shanghai, our business covers confectionery, baking and chocolate machinery. We use laser cutting, welding and CNC machining in equipment manufacture and component processing.
Manufacturing capability matters when drawings, fabrication and assembly need to match the agreed line. Review the equipment list, food-contact materials, electrical arrangement and inspection points with our team before production approval.
Cleaning access and maintenance space belong in that review. For a US food plant, 21 CFR 117.40 makes cleanability and sanitary construction design inputs; the applicable machine documents and destination-market requirements should be agreed for your project.
SINOFUDE workshop with stainless steel food processing machinery under assembly
Customer-supplied SINOFUDE workshop photograph showing equipment assembly.
Documents tied to the supplied equipment
We supply: Operating and maintenance manuals, electrical schematics, equipment list and agreed line-specific technical documents. Specify the destination market, required declarations and inspection scope with the machine configuration. Review conformity documentation for the equipment being ordered, alongside the agreed tests.
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Project Engineering for New Factories and Expansion
Equipment selection becomes easier when the starting point is clear. SINOFUDE provides process flow, equipment lists, layout and utility requirements for project planning. We refine the layout and interfaces after the scope and technical requirements are agreed.
Bring to discussion
INPUT
Product range, required output, building plan, country and launch schedule
Scope to settle
OUTPUT
Full process route, space, utilities, packaging and installation responsibility
Bring to discussion
INPUT
Current equipment, sustained output, bottleneck and available space
Scope to settle
OUTPUT
Feed and transfer interfaces, controls, shutdown window and acceptance point
Bring to discussion
INPUT
Required task, material conditions, drawings and upstream/downstream limits
Scope to settle
OUTPUT
Machine specification, connection details and local installation needs
01
1. Product and scope
2. Review the intended product, process and commercial boundary.
02
3. Layout and interfaces
4. Align equipment, utilities, access and buyer-prepared site work.
03
5. Factory acceptance
6. Test against the agreed product and acceptance criteria before shipment.
04
7. Installation and training
8. Coordinate paid field service with site readiness and operator training.
SINOFUDE Projects in Production
Examples from SINOFUDE describe customer equipment and application records. Selection risk and specification mismatch matter because output depends on the product tested. Use these to ask about a relevant process or line configuration. A different product, recipe or factory requires its own technical assessment.
CANADA / GUMMY
Herbaland
CLM600 gummy equipment, with 600 kg/h recorded in the customer project acceptance information. Discuss product format and configuration when requesting a comparable line.
US / POPPING BOBA
BOBA Vida
CBZ500 equipment supplied for this customer project. Ask SINOFUDE about the forming route and operating requirements for a similar application.
KAZAKHSTAN / MARSHMALLOW
AYAM
TMHT1200 equipment, with 500 kg/h recorded in the project information. Ask SINOFUDE about the forming route and operating requirements for a similar application.
Global Manufacturing Excellence & Client Partnerships
Choosing a Complete Line or a Standalone Machine
SYS_MODULE // ROUTING_EVALUATION
CALIBRATION // ACTIVE
01
A new process route
Coordinated Production Line
SINOFUDE can assess a coordinated production line when a new product route requires cooking, forming and cooling to be specified together. Include downstream handling and site preparation in the scope discussion.
02
A defined bottleneck
Targeted Machine Upgrade
One machine or a targeted upgrade may suit an existing process with a known constraint. Source Replacing every machine can be the wrong choice when the remaining equipment and interfaces already meet the required output.
03
A product still in development
Trial & Recipe Behavior
A production specification needs a stable product brief. Start with a paid trial to assess recipe behavior and forming requirements before committing to a larger automatic configuration.
Frequently Asked Questions About Confectionery Machinery
We manufacture equipment for gummy, popping boba, hard candy and lollipop, chocolate, biscuit and cookie, marshmallow and fondant production. You can source a core machine or discuss a coordinated line. The product-family pages show the routes and equipment options in more detail.
Yes. We accept orders for 1 machine or 1 complete line. For an existing process, send the task, feed conditions, available space and downstream requirements so we can review whether a single machine addresses the constraint and connects to the equipment you already use.
Start with product samples or specifications, recipe category, target output and pack format. Add your building plan, existing equipment, available utilities, destination country and intended production date. A proposal becomes more useful when it separates machine output from the factory’s required packed output.
Drying and rack space, operator access, maintenance clearance, ingredient handling and packaging all need room. Send the usable building dimensions and process requirements for a layout discussion. The equipment footprint alone does not show how much working space the complete operation will require.
That depends on the rest of the process. Packaging can become the limiting stage, alongside cooling, drying, demolding or ingredient supply. Review current sustained output and the slowest station before choosing additional depositing capacity. Agree an output measurement point and test conditions for the proposed configuration.
Yes. We review the product format and recipe category before recommending the cooking and forming configuration. Gelatin and pectin are not interchangeable in processing behavior. Discuss ingredients, holding time, depositing conditions, desired texture and cleaning needs; arrange a paid product trial where a test is needed.
The signed equipment and engineering scope defines the project. Discuss process flow, equipment, layout, utility interfaces, factory testing, documentation and paid site services separately. Building work, local utility connections, permits and bought-in equipment need an assigned owner so the installation plan has clear responsibilities.
Overseas installation and commissioning are paid services, with buyer-paid travel and local costs. Agree engineer staffing, duration, training and site-readiness requirements before scheduling. A prepared site helps avoid delays while engineers wait for power, water, materials or operators.
The machine warranty runs for 12 months after installation is completed, within the agreed terms. Hardware quality faults qualify for replacement parts; wearing parts and misuse are excluded. We provide remote technical support and original spare parts supply, with applicable parts and shipping costs quoted separately.
Yes. Product trials are paid and need an agreed recipe, test scope and materials. We can arrange a visit to an available operating line with at least 7 working days’ advance notice. Use the enquiry button to discuss the product route and timing with SINOFUDE.
MACHINERY
Your next production project
Start Your Confectionery Project
Tell us what you plan to make, the output you need and whether you are building a factory, expanding a line or sourcing one machine. Our team will review your product, layout and project scope with you.
Request a Production Line Proposal
