Crispy on the outside, creamy on the inside: the Sicilian cannolo is one of the most beloved desserts of Italian tradition. But behind its apparent simplicity lies a delicate and strategic step: filling the cannolo.
Getting the right amount of ricotta cream, avoiding waste, ensuring cleanliness, and handling large volumes—all of this requires more than manual skill. It calls for precise, hygienic, and suitable tools.
The limits of manual Cannoli filling
Many artisanal bakeries still fill cannoli by hand, using piping bags or spoons—even when producing hundreds per day.
This leads to a number of challenges:
- Long and inconsistent preparation times
- Irregular filling: overfilled or underfilled shells
- Cream smudges on the shell edges
- Operator fatigue
- Difficulties maintaining a clean, hygienic work surface
As order volumes grow, these problems multiply—impacting costs, time, and margins directly.
TELM filling machines for artisanal Cannoli
TELM designs semi-automatic volumetric fillers, ideal for cannoli and other artisanal desserts.
Our pastry filling machines offer:
- Precision and repeatability for every cannolo
- Clean filling with no smudging, thanks to drip-stop valves
- Foot pedal or button activation for operator convenience
- AISI 316 stainless steel construction, hygienic and easy to sanitize
- Compact design, perfect even for small-scale labs
With a TELM filler, each cannolo is filled quickly, accurately, and with zero waste, as demonstrated in this field video where an artisanal lab uses our DOS A1 bench-top pneumatic filler to achieve a clean, uniform result—even with high volumes.
Why automate cannoli filling?
Using a machine to dose ricotta or cream allows you to:
- Fill more pieces in less time
- Work in a clean, hygienic environment
- Keep filling quantities consistent
- Reduce operator fatigue during peak hours
- Maintain high standards even on large orders
Ricotta, Pistachio Cream, or Gourmet Fillings
Whether you're working with sheep ricotta, pistachio cream, chocolate,or custom gourmet blends, our filling machines adapt to your product’sconsistency—avoiding:
- Shell breakage
- Cream overflow
- Weight variations between cannoli
Every component can be customized: filling volume, nozzles, andsupports.
Discover all Our solutions for pastry labs
Efficiency that respects your tradition.
You don’t need large industrial lines to improve your process.
A TELM bench-top filler is compact, accurate, and designed to preservethe artisanal quality of your product while improving operationalefficiency and order.
Want to improve your Cannoli filling process?
Contact us—we'll help you choose the right solution foryour artisanal lab based on available space, production volume, and fillingtype.
