World leader in Toffee & Caramels
Consistent flavour, colour and texture... the secret of good caramel is processing the ingredients to an emulsion and heating it such that its colour and flavour develop optimally. After careful emulsifying and heat treatment the combination of sugars and (dry) milk components such as milk proteins, fat and the like give a product popular all over the world in diverse forms. Depending on the ingredients used and the process parameters the structure of the mass can be anything from 'sticky' toffee to very short 'fudge' and from low viscosity 'dipping' caramel to high viscosity depositing clusters. Flavour and colour are developed by the 'Maillard' reaction, where time and temperature play the leading roll. All these factors decide on the equipment Tanis Confectionery propose to give you the product you require for your market.
TANIS FILM COOKER
To cook the mass to the desired dry substance value after caramelization, Tanis Confectionery has designed an all-stainless-steel dynamic heat exchanger to keep the mass in motion, thereby preventing burning. This technique has proved its worth many times over. An added feature of this turbine cooker is the option of running the process under vacuum to keep the temperature low and prevent further caramelization.
When continuous production is not required because of frequent changes in recipe and / or capacity, batch production can be executed as follows: (a) the Batch Cooker is filled from the weighing / mixing vessel by gravity; (b) the premix is thoroughly homogenized and cooked to the preset dry solids; (c) there is a programmable period for caramelization to further develop colour and flavour. If required, the solution can be quickly cooled by vacuum after heating to determine the dry substance and stop the caramelization.