Pralinchocolate products with cream, hazelnut, souce, crunch, caramel inside and two colour surface and different shapes  in different sizes and variations can be produced in our production lines.
The ingredients are mixed and processed by the chocolate mixer and cream mixers to be filled in the moulds. After filling the chocolate to the moulds, they are turned reverse by the system and send to the cooling tunnel. Cooling tunnel cools the moulds and cream or souce are injected to the centre of pralin chocolates. Also hazelnut and chrunch can be added. Then base of the pralin chocolate are filled by the depositor again and cooling tunnel cools moulds to be easily unloaded and packaged.
*Production Line will be designed according to your preferences (Production Capacity, Packaging Types, Automation Systems Etc)