How to Pack Finger Biscuit and Dipping Chocolate Sauce in Cup

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.

✅ 1. Product Concept

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).

2. Industrial Packing Process

A. Use a Compartment Cup

Use a custom two-compartment PP or PET plastic cup (or thermoformed tray).
One compartment holds the chocolate, one holds the biscuit sticks.

⚙️ B. Use a Cup Filling and Sealing Machine

Look for a dual-compartment cup filling and sealing machine. The process:

➤ Step-by-Step Workflow:

1. Cup Loading

• Auto drop or manually load pre-formed cups onto the conveyor.

2. 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.

3. Biscuit Loading

• Use an auto pick-and-place unit or manually place biscuits into the second compartment.

4. Lid Placing / Film Roll Sealing

• Place a pre-cut foil lid or use roll film.

• Heat-seal the entire cup.

5. Date Coding & Ejection

• Print expiry date and batch code.

• Automatically eject to conveyor or collection tray.

Machine Types to Consider:

3. Packaging Materials

• Cup material: PP or PET (food-grade)

• Sealing film: Aluminum foil + PE, or PET + PP heat-sealable lidding film

• Cartoning (optional): For multi-packs

Shelf Life Tips

• 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?