Batch-wise cooking and aerating system for aerated candies
When producing aerated candies, achieving uniform texture and consistent quality in limited space can be challenging. This solution offers precise cooking, aerating, and vacuum processing, perfect for crafting delicate nougat, torrone, and halva with varied recipes.
Cooks and Aerates Confectionery Batches
The SIEDOMAT® and TURBOMIX® system from Hänsel Processing is designed to revolutionize your confectionery production line by offering precise batch-wise cooking and aerating capabilities. This system stands out for its ability to manage cooking and aeration under vacuum, allowing you to produce a variety of confectioneries such as nougat, hard torrone, and halva with consistent quality.
Hänsel’s system is specially built for space efficiency, making it an ideal solution for manufacturers facing space limitations. The unique process involves initially cooking the mass under vacuum in the SIEDOMAT®, followed by the incorporation of the whipping agent in the TURBOMIX®, which is then vacuumed again for optimal aeration.
Applications cover a wide range, including nougat bars, aerated peppermint candies, and pistachio halva, to name a few. The system seamlessly integrates into existing production lines with options for further customization based on specific mass requirements. This equipment’s robust construction supports high throughput and features PLC control for easy integration and automation within your processing operations, ensuring a tailored fit for your confectionery production needs.
Benefits
- Maximizes production flexibility with space-saving batch operation.
- Enhances product texture and consistency through precise vacuum aeration.
- Reduces operational costs by integrating cooking and aerating in one system.
- Facilitates diverse confectionery production, from chewy nougat to hard torrone.
- Ensures seamless integration with existing production lines for streamlined operations.
- Applications
- Halva,Aerated candies,Confectioneries,Hard torrone,Sweets,Nougat,Milky aerated masses
- End products
- Nougat bars,Coffee-filled confectionery squares,Soft chewy nougat treats,Hard torrone bars,Pistachio halva,Aerated peppermint candies,Milk chocolate aerated bars,Vanilla bean halva,Strawberry whipped cream candies
- Steps before
- Purification,Preparation of Ingredients,Mixing of Ingredients
- Steps after
- Cutting,Cooling,Packaging
- Input ingredients
- nougat,torrone base,halva base,whipping agent,milky base,confectionery ingredients
- Output ingredients
- aerated candies,hard torrone,aerated nougat,aerated halva,milky aerated masses
- Market info
- Haensel-Processing is known for its expertise in developing and manufacturing high-quality engineered-to-order equipment for the confectionery industry, offering innovative solutions and customized machinery that enhance production efficiency and product quality.
- Aeration capability
- Aerated masses production
- Automation
- Recommended PLC-controlled
- Batch size
- N/A
- Cooking method
- Vacuum cooking process
- Mass type
- Nougat,torrone,halva
- Throughput range
- Wide range available
- System components
- SIEDOMAT® and TURBOMIX®
- Vacuum capability
- Double vacuum process
- Combination options
- With UNIBATCH®
- Batch vs. continuous operation
- Batch
- Working mechanism
- Cooking and aeration
- Automation level
- Manual / PLC
- Cleaning method
- Manual
- Integrated steps
- Vacuum cooking and aeration
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Agglomeration risk
- Managed through controlled aeration
- Machine footprint
- Compact
- Batch size
- Varied
- Feed/discharge method
- Batch-wise
- System configuration
- SIEDOMAT + TURBOMIX
- Control panel type
- Touchscreen / Button Interface
- Integration possibilities
- SCADA / PLC Systems
- Compact footprint
- Suitable for limited space operations
- Whipping agent adaptability
- Various recipes and agent types
- Modular system design
- Flexible configuration options