World leader in Fondants & Creams
Consistent colour and fineness... the secret of good fondant is in the production process. The trick is processing the ingredients to a good clear supersaturated solution and then cooling it down and crystallizing it in a controlled manner.
The special design of the machine enables the pre-cooling and complete crystallization of the fondant in one run. The fondant no longer needs to be ‘matured’ before it can be processed further, so that interim storage and extra handling are unnecessary. The process is completely enclosed, thereby eliminating any contamination from the environment and facilitating the realization of CIP.
The rotor is designed with a special pitch for correct transfer. The sugar syrup is transported with the rotor and pushed against the wall. The wall is jacketed and insulated. The cooling water flows through the jacket at high speed. In the jacket a coil is fitted to direct the water to guarantee maximum usage of the cooling surface.
TANIS ADDITIVE MIXING SYSTEM
Our in-line continuous dosing system, the Additive Mixing System, uses static in-line or dynamic mixers and dosing pumps for the addition of liquid colour, flavour, alcohol and acid. To ensure better control of dosing, flow indicators can be fitted. For quick changeover, extra tanks can be fitted with by-passes for easy cleaning.