useful, accessories and waffles

with 7 or 8 Pistons was developed specifically for the filling of chocolate moulds and truffles with liquids, ganache, nougat, couverture and similar substances. It is very easy to handle and clean.

Up to 100 fillings per minute are possible and it can be used flexibly for all conventional hollow-body products. The filling volume is infinitely variable and the piston units are heated. The auto-stop function prevents spilling and the quality of the filling constantly remains at the same level. On request, the device can be supplemented with a strainer insert.

is ideal for fast and precise filling of chocolates hollow balls, half-shells and other semi-finished products. The dosage of the filling amount is accurately set using a setting screw, so that with each lever pressure always the same amount (of approximately 1 – 15g) is pushed from the hopper.

The truffle filler is made from stainless steel. Nozzles in 3mm and 6mm diameter and spare balls are included, optional is a stand available.

makes it easier to shake out the chocolate forms and to avoid air bubbles inside the chocolate. The intensity of the vibration is adjustable in a variable way.
The vibration table is made out of stainless steel.

is a rotating table extension for the production of chocolate truffles. After enrobing the truffles can befinished with chocolate flakes or cacao powder.

The table is placed behind the enrobing unit, so that the truffles fall in a bath of chocolate flakes, cacao powder or chocolate granules. The table is motor driven and the speed is stepplessy adjustable.

Can be used directly after an enrobing machine to process the freshly coated truffles and give them manually the typical “hedgehog” appearance. The table has its own engine, the belt speed is infinitely variable and the belt is also heated. Excess material drops into a removable tank and can be obtained by using the heated drain cock.

has been designed for the quick and easy preparation of almond splinters. With a quick swish of the scraper, up to 40 almond splinters can be made in a few seconds. The principle is easy: the mixture is poured into a rectangular frame which has an inner plate containing elongated holes.

The almond splinters are formed by guiding the mixture through the holes in the plate. When the plate is removed, the splinters are formed on the baking paper.

Roller for balls, in different sizes available.

Dedy Rubber Mats in various sizes and shapes, custom-made according to customer requirements
is possible

are perfectly suited for the preparation of ganache, jelly, nougat, and all forms of patisserie that need to harden before being cut,
either as one layer or many layers. They are suitable for all Dedy Cutters, with or without fitting foils inside

is a 4-part, teflon-coated device for the production of waffles with a size of 150mm x 80mm x 18 mm

is a 6-part or 12-part waffle iron for the production of waffles with a size of 100mm x 65mm x 30mm. It is coated with teflon and can be supplemented with a portioner.

is especially made for the forming of Viennesnougat or gianduja and chocolate ganache; it enables the user to have the possibility to assemble multiple layers. Up to eight frames, which are put on a stainless steel plate, can be used to attain the individual height of each layer precisely. Furthermore, with the Dedy Confectionary Cutter you have the possibility to cut the finished product accurately.

The size of the nougat frames have been perfectly adapted for use with the cutter and are available in
two sizes. (180mm x 180mm and 360mm x 360mm).

for small Cones is perfectly suited for baking cones for ice cream, cream-, or quark fillings as well as cinnamon waffles and many other types of waffles. The size of the waffle depends on the amount of dough poured in. We recommend using our dough
portioner. For the production of little horns we provide plastic cones with diameters of 50 mm and 80 mm