Views: 0 Author: Site Editor Publish Time: 2025-08-07 Origin: Site
Packing finger biscuits with dipping chocolate sauce in a cup is a popular format for snack products, especially for kids. Here's how to do it efficiently, whether manually or using an automatic machine.
A snack cup with 2 compartments:
One side: finger biscuits/sticks
Other side: dipping chocolate sauce
→ Sealed with a heat-sealable lid (foil or film).
Use a custom two-compartment PP or PET plastic cup (or thermoformed tray).
One compartment holds the chocolate, one holds the biscuit sticks.
Look for a dual-compartment cup filling and sealing machine. The process:
Cup Loading
Auto drop or manually load pre-formed cups onto the conveyor.
Chocolate Dosing
A piston filler or heated pump doses a specific amount of chocolate into one compartment. Chocolate can be kept warm to maintain flow.
Biscuit Loading
Use an auto pick-and-place unit or manually place biscuits into the second compartment.
Lid Placing / Film Roll Sealing
Place a pre-cut foil lid or use roll film.
Heat-seal the entire cup.
Date Coding & Ejection
Print expiry date and batch code.
Automatically eject to conveyor or collection tray.
| Machine Type | Description |
|---|---|
| Rotary Cup Filling Sealing Machine | Compact, good for medium-scale production |
| Linear Type Cup Machine | Higher speed, multiple cups in a row |
| Customized Dual-Compartment Cup Filler | Specifically designed for this format |
| Manual Semi-Auto Filler | For small-scale production or testing |
Cup material: PP or PET (food-grade)
Sealing film: Aluminum foil + PE, or PET + PP heat-sealable lidding film
Cartoning (optional): For multi-packs
Use MAP (modified atmosphere packaging) if shelf life is a concern.
Chocolate and biscuits must be dry and sealed to avoid moisture migration.
Optional: add drying sachet or barrier film to prolong crispness.
Would you like help sourcing a machine for this type of packing? Or a concept diagram?
