Aasted ApS

Aasted ApS: World-Leading Innovative Solutions for Chocolate, Bakery, and Confectionery Industries Since 1917

Aasted ApS is a world-leading provider of innovative solutions for the chocolate, bakery, and confectionery industries. Founded in Denmark in 1917, the family-owned company has been at the forefront of innovation for over a century. Aasted’s state-of-the-art machinery empowers manufacturers to create mouthwatering chocolate, bakery, and confectionery masterpieces — from tempering and moulding lines to bar and confectionery lines and complete bakery equipment.

The company is committed to quality, sustainability, and customer success, serving clients worldwide with offices and facilities in key regions across the globe. Aasted’s dedication to innovation is matched by its focus on energy-efficient production, reduced carbon footprint, and long-term reliability through control system upgrades and unparalleled support and service.

Aasted at interpack Düsseldorf 2026: Presenting Tempering, Moulding, and Confectionery Lines to Global Industry

interpack Düsseldorf, the world’s leading trade fair for packaging technology, provides Aasted with a strategic platform to present its innovative solutions to global chocolate, bakery, and confectionery manufacturers. As a Danish company with over 100 years of engineering excellence, Aasted will showcase its advanced chocolate tempering and moulding lines (including the StellaNova Temper and Aasted Jensen Line), bar and confectionery lines for protein bars, confectionery bars, and candy bars, and bakery equipment for cookies, cakes, and enrobed products.

The company’s presence focuses on demonstrating how its state-of-the-art machinery delivers perfect tempering, consistent crystal structure, glossy finish, precise moulding, flexibility, high output, and superior product uniformity.

Product Portfolio: Chocolate Tempering & Moulding, Bar Lines, Bakery Equipment

Aasted’s product range spans three core categories serving the chocolate, bakery, and confectionery industries:

Chocolate – Tempering & Moulding Lines : Delivering perfect tempering and moulding every time. Aasted’s advanced chocolate lines ensure consistent crystal structure, glossy finish, and precise moulding. Key products include the StellaNova Temper (cutting-edge tempering machine ensuring superior chocolate quality and consistency) and the Aasted Jensen Line (advanced moulding line for complex chocolate products with high efficiency).

These lines are engineered for reliable, consistent production of solid chocolates, filled chocolates, pralines, and seasonal chocolate items.

Bars – Bar & Confectionery Lines : From protein bars to confectionery and candy bars, Aasted lines ensure flexibility, high output, and superior product uniformity. Complete lines for cereal bars, energy bars, granola bars, chocolate bars, and confectionery bars — including ingredient feeding, mixing, forming, cooling, cutting, enrobing, and packaging interfaces.

Bakery – Lines & Equipment : Innovative bakery solutions for cookies, cakes, and all sorts of enrobed products. Built for consistency, creativity, and performance. Includes equipment for dough processing, baking, enrobing (chocolate or other coatings), cooling, and packaging — designed for both artisanal and industrial production volumes.

Aasted Alice™ II : Flexible and hygienic extruder designed for high-precision and efficient production of confectionery masses, doughs, and cream fillings. Suitable for a wide range of applications including deposited products, filled biscuits, and multi-layered confectionery.

As Aasted states: “With Aasted, state-of-the-art machinery empowers you to create mouthwatering chocolate, bakery, and confectionery masterpieces. Let innovation be the secret ingredient behind your remarkable creation.”

History: Danish Family Business Since 1917 — Over a Century of Innovation

Aasted’s journey reflects Danish engineering excellence and family business continuity across generations:

1917 : Aasted is founded in Denmark, beginning its journey in the chocolate industry.

1940s : Introduction of innovative tempering machines, setting new standards in the chocolate industry.

1980s : Expansion into the bakery and confectionery sectors, offering a wider range of solutions to serve broader food manufacturing markets.

2000s : Global expansion with offices and facilities in key regions around the world and merging with A.E. Nielsen — strengthening Aasted’s position in chocolate and confectionery equipment.

Today : Aasted continues to lead in innovation, sustainability, and customer commitment, serving clients worldwide. The company remains family-owned, with partners Allan Aasted, Mads Hedstrøm, Christian Aasted, and Thomas Aasted guiding the company with a vision for the future. Executive leadership includes CEO Piet Hoffmann Tæstensen, CTO Henrik Heitmann, CFO Klaus Sonne Ravn, and COO Mads Harck.

As Aasted reflects: “For over a century, Aasted as a business and family have been at the forefront of innovation in the chocolate, bakery, and confectionery industries. Our commitment to excellence and sustainability drives us to continuously improve and deliver state-of-the-art solutions to our clients worldwide.”

StellaNova Temper: Cutting-Edge Tempering Technology for Superior Chocolate Quality

The StellaNova Temper represents Aasted’s latest advancement in chocolate tempering technology. Tempering is the critical process of heating and cooling chocolate to specific temperatures, ensuring stable crystal formation (specifically beta-V crystals) that produces:

Glossy finish : Properly tempered chocolate has a professional, shiny appearance essential for premium confectionery products.

Snap and texture : Tempered chocolate breaks cleanly with a satisfying snap rather than crumbling or bending.

Heat stability : Tempered chocolate resists melting at room temperature and maintains shape during handling and transport.

Extended shelf life : Proper crystallization prevents fat bloom (white streaks caused by unstable crystal migration), preserving appearance and texture over time.

StellaNova Temper ensures consistent crystal structure, glossy finish, and precise moulding — delivering perfect tempering every time, even across large-scale production volumes.

Aasted Jensen Line: Advanced Moulding for Complex Chocolate Products

The Aasted Jensen Line is an advanced moulding line for complex chocolate products with high efficiency. Moulding is the process of depositing tempered chocolate into moulds to create shaped products — from solid bars and seasonal figures to filled pralines with multiple layers. Key capabilities include:

Complex product geometries : Capable of filling intricate moulds with detailed relief, logos, or irregular shapes.

High-volume production : Engineered for continuous, high-output manufacturing without compromising on detail or finish quality.

Consistent fill weights : Precision depositing ensures each piece contains the correct amount of chocolate, critical for cost control and product compliance.

Integrated cooling : Cooling tunnels designed to maintain optimal temperature profiles throughout the solidification process, preventing defects.

For premium chocolate manufacturers, the Aasted Jensen Line enables the production of high-value, differentiated products that command higher retail prices.

Energy-Efficient Production: Sustainable Technology, Reduced Carbon Footprint, Cost Savings

Aasted is committed to sustainable manufacturing practices across its equipment portfolio. Key sustainability initiatives include:

Energy-efficient production : Optimizing production with Aasted’s innovative energy solutions, reducing costs and negative environmental impact. Equipment designed to minimize energy consumption while maintaining or improving production output.

Sustainable technology : Implementing cutting-edge technology designed to minimize energy consumption and maximize efficiency — including servo-driven systems, heat recovery, and low-energy components.

Reduced carbon footprint : Adopting solutions that significantly lower production’s carbon emissions, contributing to a greener future. Equipment choices directly affect manufacturers’ Scope 1 and Scope 2 emissions reporting.

Cost and energy savings : Experience substantial cost savings through Aasted’s energy-efficient machinery and sustainable practices. Lower energy bills and reduced carbon tax exposure improve overall plant profitability.

For chocolate and bakery manufacturers under increasing pressure to report and reduce emissions, Aasted’s energy-efficient equipment provides a competitive advantage in meeting corporate sustainability targets.

Aasted Technology Center (ATC): Test and Refine Recipes with Expert Guidance

Aasted Technology Center (ATC) is a cutting-edge facility where customers can unleash the potential of their products. The center invites manufacturers to test and refine their recipes and production processes with expert guidance, ensuring they achieve the highest quality and efficiency before committing to capital equipment purchases. ATC capabilities include:

Product development support : Collaborate with Aasted’s application specialists to develop new chocolate, bakery, or confectionery products — from concept to production-ready.

Process validation : Test different equipment configurations, temperatures, and formulations to identify optimal production parameters before purchasing equipment.

Scale-up trials : Validate that laboratory or pilot-scale recipes will perform correctly on commercial-scale equipment — reducing launch risk.

Operator training : Train production staff on Aasted equipment before installation at customer facilities, accelerating commissioning and reducing startup issues.

As a client testimonial states: “Through 20 years of working with Aasted, they have always supported our production and have been a very helpful partner.” — Mr. R. Rune Forsberg, Hval Sjokoladefabrikk ASA.

Control System Upgrades: Future-Proofing Your Line for Long-Term Reliability

Aasted builds equipment to last for decades. However, in a world where electronics evolve faster than ever, long-term reliability depends not just on mechanical robustness, but on keeping control systems up to date. Key challenges addressed:

Component obsolescence : Even though a tunnel, temperer, or extruder may still be running flawlessly after 20 years, its original PLC, HMI, or servo controller might already be obsolete, unsupported, or at risk of sudden failure.

Production line risk : When obsolete control components fail, even with the best maintenance, it can shut down an entire line for days or even weeks — causing significant revenue loss and customer delivery delays.

Proactive upgrade strategy : Aasted offers control system upgrade programmes to replace obsolete electronics while preserving mechanical assets — extending equipment life at lower cost than full replacement.

For chocolate and bakery manufacturers operating multiple production lines, Aasted’s control system upgrade service protects capital investments while ensuring continued reliability, spare parts availability, and compatibility with modern automation systems.

The Inge Aasted Grant: DKK 100,000 Annual Award for Sustainability, Innovation, and Diversity

The Inge Aasted Grant marks the beginning of a meaningful tradition at Aasted, dedicated to fostering a more sustainable and inclusive world. Inspired by the values and legacy of Inge Aasted, this annual initiative awards DKK 100,000 (approximately €13,400) to projects that align with Aasted’s commitment to innovation, diversity, and sustainability. The grant demonstrates Aasted’s values beyond commercial operations — investing in broader societal impact aligned with its corporate mission.

Quality and Compliance: Danish Veterinary and Food Administration Control Reports

Aasted maintains strict adherence to food safety, hygiene, and quality standards as verified by the Danish Veterinary and Food Administration (VFA). Regular inspections ensure compliance with regulations, and control reports provide transparency documenting adherence to strict requirements — guaranteeing that Aasted’s equipment supports production meeting the highest standards. For chocolate and bakery manufacturers, Aasted’s documented compliance reduces customer audit burden and provides confidence in equipment suitability for food contact applications.

Global Presence: Family-Owned with Offices and Facilities Worldwide

Aasted is a family-owned business with a strong legacy of leadership and innovation. The company maintains offices and facilities in key regions around the world, well-positioned to serve an international customer base. Global reach ensures delivery of high-quality products and services wherever needed — with local sales, service, and technical support across major chocolate and confectionery manufacturing regions.

Aasted remains committed to its core values: Innovation (prioritising new technologies to enhance products and services), Sustainability (focusing on reducing environmental impact), and Customer Commitment (providing exceptional support and customized solutions).

Engaging with Aasted at interpack Düsseldorf 2026

At interpack Düsseldorf 2026, Aasted representatives will present StellaNova Temper tempering machines, Aasted Jensen Line moulding systems, Aasted Alice™ II extruders, bar and confectionery lines, and bakery equipment. The exhibit is designed for technical dialogue with chocolate manufacturers, confectionery producers, and bakery operators seeking world-leading solutions with over a century of Danish engineering heritage, energy-efficient design, and unparalleled support and service. All formal business inquiries are directed through Aasted’s established B2B channels.

Professional Resources and Further Information

For strategic context on the world’s leading packaging technology trade fair, review the interpack Düsseldorf Trade Fair Overview.
To explore Aasted’s complete chocolate tempering, moulding, bar, and bakery equipment portfolio, visit the official Aasted website.

Frequently Discussed Topics Regarding Aasted ApS

• What is Aasted’s core business and history?
  Aasted provides innovative solutions for chocolate, bakery, and confectionery industries — including tempering and moulding lines, bar lines, and bakery equipment. Founded in Denmark in 1917, family-owned for over a century.
• What is chocolate tempering and why does it matter?
  Tempering is the controlled heating and cooling of chocolate to stabilise crystal structure — producing glossy finish, clean snap, heat stability, and extended shelf life without fat bloom. Aasted’s StellaNova Temper delivers perfect tempering every time.
• What is the Aasted Jensen Line?
  Advanced moulding line for complex chocolate products with high efficiency — capable of intricate moulds, consistent fill weights, integrated cooling, and high-volume production.
• What is the Aasted Alice™ II?
  Flexible and hygienic extruder designed for high-precision and efficient production of confectionery masses, doughs, and cream fillings — suitable for deposited products, filled biscuits, and multi-layered confectionery.
• What is the Aasted Technology Center (ATC)?
  A cutting-edge facility where customers can test and refine recipes and production processes with expert guidance before purchasing equipment — including product development support, process validation, scale-up trials, and operator training.
• Is Aasted an energy-efficient equipment manufacturer?
  Yes. Aasted focuses on energy-efficient production, sustainable technology, reduced carbon footprint, and substantial cost savings through energy-efficient machinery and sustainable practices.
• What is the Inge Aasted Grant?
  An annual initiative awarding DKK 100,000 (approximately €13,400) to projects aligned with Aasted’s commitment to innovation, diversity, and sustainability — inspired by Inge Aasted’s values and legacy.
• Why is interpack a strategic platform for Aasted?
  interpack is the world’s leading packaging technology trade fair, attracting global chocolate, confectionery, and bakery manufacturers seeking world-class tempering, moulding, bar, and bakery lines — exactly Aasted’s specialised product range with over 100 years of Danish engineering heritage.
• How can a chocolate or bakery manufacturer partner with Aasted?
  Professional inquiries should be directed through the official B2B channels on the Aasted website or by connecting with the team at interpack Düsseldorf 2026.