Fondant mass production system
Achieve precise crystal size and uniform fondant quality with a two-step crystallization process, designed for continuous high-speed operation, meeting diverse candy production needs.
Processes and Crystallizes Fondant Masses Continuously
The MICRON® 600/1200 from CHOCOTECH is a continuous crystallization system designed for precise and efficient production of fondant masses. This two-step system begins with gentle tempering in a cooling screw to achieve supersaturation, followed by recrystallization in a specially designed beating screw for high shear mixing, resulting in fine, smooth fondant with controlled particle size. Commonly used in producing fondant icing, peppermint centers, and truffle centers, it can handle capacities from 300 to 1500 kg/h depending on the recipe. Integrated with PLC controls for seamless production line integration, its flexibility in operating parameters allows customization of crystal sizes and mass distribution. The unit is built for the food and confectionery industries, supporting continuous, high-speed operations with options for stainless steel construction for durability and hygiene.
Benefits
- Enhances product consistency with precise crystallization control.
- Increases production efficiency by handling up to 1500 kg/h.
- Minimizes manual intervention with fully integrated PLC operation.
- Reduces energy use through optimized processing stages.
- Facilitates easy cleaning and maintenance for continuous operation.
- Applications
- Sweets,Fondant,Candies,Fillings
- End products
- Cream-filled candies,Confectionery fondant blocks,Fondant icing,Soft creamy peppermint centers,Chocolate truffle centers,Fruit-flavored chewy centers
- Steps before
- Weighing,Dissolving,Cooking,Vacuuming,Caramelization
- Steps after
- Aeration,Cooling,Forming,Tempering,Packing
- Input ingredients
- sugar,glucose
- Output ingredients
- fondant mass,fine fondant,fondant with different colors and flavors
- Market info
- CHOCOTECH is known for providing innovative solutions in the confectionery industry, specializing in machinery for processing and manufacturing chocolate, candies, and other sweets, with a reputation for precision engineering and tailored, high-quality equipment solutions.
- Process Type
- Continuous
- Capacity
- 300 – 1500 kg/h
- Cooling Method
- Cooling Screw
- Particle Size Control
- Variable
- Automation
- PLC-controlled
- Crystallization Control
- Super Saturation Control
- Shear Intensity
- High
- Flexibility
- High (Different Crystal Sizes)
- Working mechanism
- Two-step system
- Integrated steps
- Tempering,Recrystallisation
- Automation level
- PLC
- System flexibility
- Variety of crystal sizes
- Super saturation control
- Transfer temperature related
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Discharge method
- Beating screw