Case Study: Deaerating Cannabis-Infused Chocolate Bars

Situation

A Michigan-based bakery specializing in cannabis-infused chocolate bars was experiencing production challenges related to the molding process. The bakery needed to ensure that each chocolate bar had a smooth appearance and consistent THC dosing — critical factors in the regulated edibles market.

Problem

During molding, air bubbles frequently became trapped in the chocolate, resulting in surface blemishes, internal voids, and uneven chocolate distribution. These defects compromised both the visual quality and dosing accuracy of each bar. The presence of air pockets led to increased rework, inconsistent product presentation, and raised concerns during quality control inspections — posing a significant risk for compliance in a tightly regulated industry.

Solution

To address these issues, the bakery installed a MARTIN® E-Z™ Confectionery Settling Table, a food-grade vibration table designed specifically for confectionery applications. After filling the molds with infused chocolate, operators placed them on the stainless steel table, which applied uniform vertical vibration. This process caused trapped air bubbles to rise and escape before the chocolate solidified, ensuring a more consistent product. This resulted in:

Smooth, uniform chocolate bars
Even chocolate distribution in each mold cavity improved THC content accuracy per serving
Reduced waste due to rejects and defects
Seamless integration into the existing product line, reducing workflow changes

By implementing the E-Z™ Confectionery Settling Table, the bakery achieved higher product quality, improved regulatory compliance, and increased operational efficiency.