CONTIGRAV: High-Precision Weighing
The CONTIGRAV 1030 is a modular weighing system designed for cost-efficient and exact recipe management. It manages crystalline, powder, and liquid components with gram-level accuracy, making it ideal for the high-quality additives and milk powders required in toffee production.
- Capacity: Handles up to 8,000 kg/h and can feed five lines simultaneously.
THERMOGRAV: Milk Treatment and Dissolution
Specifically utilized for caramel and toffee, the THERMOGRAV unit focuses on the dissolution of granulated sugar and the gentle processing of milk components.
- Protection: Integrated Teflon scrapers prevent the sensitive milk proteins from burning during the initial phase.
ROTAMAT: Continuous Thin-Film Cooking
The ROTAMAT (Series 3610-3612) is the industry standard for cooking heat-sensitive masses. It is particularly effective for toffees and caramels where high dry matter is required without the risk of scorching.
- FIFO Principle: Mass travels from bottom to top, ensuring a consistent residence time for every batch.
- Efficient Heat Transfer: The rotor creates high turbulence and a uniform product film for rapid, gentle cooking.
CARAMASTER: Controlled Caramelization
The CARAMASTER is a double-walled, hot-water-heated vessel designed for continuous caramelization. It allows for the precise development of flavor and color (Maillard reaction).
- Adjustable Parameters: Temperature and residence time are individually adjustable to reach the specific caramelization profile required.
- Hygienic Design: Equipped with Teflon scrapers for homogeneity and integrated rotating CIP nozzles for rapid cleaning.
Tempering, Cooling, and Pulling
To achieve the final product texture, the line includes specialized downstream equipment:
- Tempering Belt / Cooling Station: Carefully brings the cooked mass to the optimal temperature for forming.
- Pulling Unit: Specifically for chewy candies, this unit aerates the mass to achieve the desired “bite” and lightness.