Modern two-component forming - extrusion ma hine with roller-gear system of deposition, for professional formation of zephyr, soft cookies, aerated fruit candy, aerated quark cheese and other confectionery & dairy masses of average viscosity. A range from delicate beze, souffle and marshmallow to semi dense confectionery and meatpaste masses can be deposited or extruded by IntelleMix, Carries out functions ot dot, longitudinal jigging (dotted line), and also process continuous extrusion (marshmallow sticks, sticks from cookies, fondants etc.).