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 Chocolate
- cooking equipments ...
| TURBOWHIP
batch cooker with a pressure aerating vessel is ideal for
aerating cooked sugar solutions with egg white, which has
a very low specific weight (or density).
Throughput: 100 - 1000 kg/h
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MICRON
MICRON® is a continuous beating system for producing the
finest fondant. With the MICRON® the highest quality of
sugar, fruit and milk fondant masses can be produced. Capacities
range from 400 - 2000 kg/h.
The outstanding feature of the fondant quality is its particle
size distribution. The MICRON® is capable of providing
a fondant of which 99 % of the crystals are smaller than 20
µ. This is the reason for the fondant quality being
second to none in terms of fineness, homogeneity and creaminess.
The machine can also be equipped with a tempering unit when
it comes to re-heating the beaten fondant to the depositing
temperature required. Of course we supply the respective mixing
and cooling systems, too, in case the fondant is to be processed
to centre fillings for chocolate hollows or is to be run on
one-shot machines.
An additional mixing and tempering screw can mix in flavour
and colour, it can also heat the beaten fondant up to depositing
temperature.
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