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.
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- Tanis Confectionery
- Fondant & Creams
T-Cream
The Production of Fondant & Creams
Confections
Machinery for the productions of fondants & creams
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Tube In Shell Cooker C-43
Stainless steel counterflow tube cooker
- Stainless steel tubes
- Insulated
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Tanis Scraped Heat Exchanger H-68
cooling of product
- Jacketed stator
- Specially designed jacketed rotor
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Tanis Crystallizer C-39
Cooling cooked sugar mass and agitating it unil it recrystallizes.
- Continuous process
- Combined cooling and beating
- Controlled process
