Nougat and Caramel

Chocolate Candybar

This chocolate candybar has a nougat covered with a layer of caramel. The nougat is made of aerated sugar mass with eggwhite and a fatpaste. Also cacao powder is added for the chocolate taste and colour. The caramel is made from sugar, water, glucose, milk and fat. 


Machinery for the production of chocolate candybars

  • Tanis Peddle Mixer M-47

    Tanis Peddle Mixer M-47

    Mixing cereals with binder or nougat mass with nuts. Within the jacketed Peddle Mixer, dry ingredients can be mixed batchwise into the cooked mass. After mixing, the mixer turns over to deposit the mass.
    • Two mixing arms
    • Safety cover 
  • Tanis Double Slab Former V-81

    Tanis Double Slab Former V-81

    Forming a slab with a thickness of 3 to 25mm
    • Jacketed infeed hopper
    • 2 jacketed forming drums with variable speed
  • Tanis Cool Tunnel H-67

    Tanis Cool Tunnel H-67

    The Cooling Tunnel is an air-cooled tunnel with a PU Belt wherein a candy slab will be cooled. The slab can be a cereal or a nougat/caramel one.
    • stainless steel
    • retractable infeed
    • water cooled stainless steel bottom plates
  • Tanis Slitter S-85

    Tanis Slitter S-85

    The Slitter slits the slab into ropes. The unit has a nose bar to receive the mass from the slab forming line.
    • Extra knive configuration possible
    • Scrapers and fingers for cleaning
  • Tanis Spreader S-86

    Tanis Spreader S-86

    The spreader spreads the product ropes after slitting to prepare the product for cutting.
    • Independent ropes
    • Variable speed
  • Tanis Cutter Ultrasonic S-87U

    Tanis Cutter Ultrasonic S-87U

    The Cutter Ultrasonic is a frame with cutter blades that cut the ropes into bars.
    • Infeed belt with variable speed and tacker
    • Separation belt with variable drive
    • Lexan cover with safety switches

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