Trade Fairs & News

NEW!!!    LINE for MARSHMALLOW EXTRUSION at low temperatures
 
Dutch food equipment manufacturer Tanis Food Tec specialises in process lines for bakery fillings and confectionery products. On display in their stand at ProSweets was the Roto MallowPlant: a new marshmallow production machine that combines cooling, aeration and extrusion of the product at a low temperature.
 
Keeping the product in shape after extrusion always was a key problem as the required higher temperatures during the aeration process made the product rather fluid. Shape loss was inevitable, giving the brands a hard time to control and maintain the look of their product. Tanis has solved this by integrating a cooling device between the aerator and the manifold extruder.
 
Manufacturers benefit as they can now make and replicate their marshmallow product exactly conform its design. A round marshmallow will remain a 100% round instead of flowing out into an egg-shape. Enabling the brand to distinguish itself and increase consumers’ recognition of and dedication to their special product.
Another added value of extrusion on lower temperatures is that the final cooling line can be a lot shorter. Consequently the production line as a whole will now take up less valuable space in the facility.
 
The extruded marshmallow process at low temperatures is basically as follows. Sugar glucose syrup is cooked to the correct dry solids. A whipping agent solution is prepared separately. Then the cooked slurry is pumped continuously through the Tanis RotoTemp scraped surface heat exchanger and then cooled to aerating temperature. This flow is measured. Now the whipping agent is pumped at a correct ratio into their RotoPlus preblending chamber together with the sugar slurry and blended together. This mixture is then aerated to the correct final density. After which it will run through a secondary RotoTemp where it is cooled to extrusion temperature. If necessary the marshmallow can now be coloured and flavoured, then extruded on a starch bed.
 
This whole operation is done by one RotoMallowPlant. The same skid also incorporates all water circuits that form an integral part of the recipe structure.
  
Tanis Food Tec at ProSweets: Hall 10.1 – stand C61




New Dual-fillings machine has small footprint
See here the video in which Peter Tanis, CEO, explains the advantages of this dual-fillings system

The new RotoFlex is a multipurpose system to run biscuit cream, marshmallow, pectin jelly, caramel at the same time on one line. 
Especially helpful for the confectionery and biscuit industry where aerated creams and mallows are often combined with jelly in one sandwiched product. Or marshmallow and jelly at the same time to make marshmallow with a jelly centre. Alternatively caramel and cream can go together, for instance to make a bar type product.
 
The system can contain tempering, aeration, heating and/or cooling, automatic mixing of colour, flavour and acid. And all of these functions are controlled with one central PLC on which the different recipes can be safeguarded.



New Confectionery Product Ideas
At Interpack 2011 a new sheeting concept can make a new type of high fibre fruit bar with a cream or jam filling. It can also be used to create a new type of Maria biscuits with a filling. The cream or jam filling can either be an aerated or non-aerated one. The innovation puts a thin layer of cream or jam between two sheeted doughs, prior to the oven.


 1991 - 2011: 20 Years Tanis Food Tec

Celebrating their 20th anniversary TFT aims to share their experience of how to perfectly control the temperature, density and viscosity of a product with their visitors during Interpack. Offering you innovative process solutions for product ideas is Tanis Food Tec’s objective. Their equipment includes mixers, aerators, tempering and crystallizing devices, and depositors for continuous production lines.
 


Your guarantee for Hygiene: EHEDG
 

TFT is a member of the European Hygienic Engineering & Design Group. 
EHEDG is a consortium of equipment manufacturers, food industries, research institutes as well as public health authorities and was founded in 1989 with the aim to promote hygiene during the processing and packing of food products. 
TFT and the EHEDG are committed to the highest standards of food safety and strive to improve the overall image of the industry in the eyes of the consumer.