Industrial solutions for high-inclusion ice cream sticks: the Dubai Trend

The global phenomenon of Dubai Chocolate has set a new benchmark for premium frozen novelties, requiring the industrial management of complex ingredients such as pistachio paste and kataifi pastry. To scale this trend, manufacturers need equipment capable of precisely dosing large, solid inclusions without compromising structural integrity.

Our high-performance linear and rotary moulding machines are engineered to handle these multisensory products, combining advanced chocolate coating technologies with specialized injection systems for thick, textured fillings.

Advanced engineering: the volumetric fruit filler

The technical challenge of dosing kataifi dough incorporated into pistachio cream is solved by our Volumetric Fruit Filler. This specialized unit is designed to handle solid inclusions, such as fruit pieces or fibrous pastry, suspended in viscous liquids.

Unlike traditional dosing systems, the Volumetric Fruit Filler ensures that the kataifi fibers remain intact and uniformly distributed throughout the pistachio matrix. This volumetric precision is vital for maintaining consistent weight and quality across high-speed production lines (up to 30,000 units per hour), preventing clogging and ensuring a perfect internal cross-section in every stick.

Operational efficiency and product integrity 

The production process is finalized using a precision chocolate dipping tank, which provides a uniform, thin protective shell around the complex core. This integrated setup allows manufacturers to replicate artisanal textures with industrial efficiency.

By utilizing the Volumetric Fruit Filler, companies can broaden their portfolio beyond simple fillings, incorporating real fruit chunks or exotic ingredients like those found in Dubai-style chocolates.

Our technology ensures a high return on investment (ROI) by minimizing product waste and maximizing output, positioning our partners as leaders in the high-end, innovative ice cream market.