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BEST QUALITY PROCESSING EQUIPMENT: Powered by Dutch technology
- RotoPilot- for small capacities and R&D work: download RotoPilot brochure
- RotoCompact - flexible unit for aeration & tempering: download RotoCompact brochure
- RotoSheeter - continuous deposit of semi-viscous materials: download RotoSheeter brochure
Be most productive during your IBIE visit: Jim Kline offers great Tips for Advance Planning
Gluten-free product ideas & the best suited equipment
Address the growing gluten-free market: in the US the expected growth is from 4.2 billion $ in 2012 to 6.6 billion by 2017. Year after year this consumer market is gaining momentum as health and wellness awareness rises.
Come see product ideas and the best suited processing equipment at our booth. Read our Gluten-free Report
Benefits of automatic processing
Processing gives complete and precise control over the parameters viscosity, density, temperature, crystal structure, pH level and capacity. The structure of a base material can be changed to the right taste, texture, bite, snap and feel. This facilitates the possibility of product portfolio expansion. A second important benefit is the increase of profitability of your production line due to waste reduction and decrease of ingredient use. Thirdly the reliability of output quality is raised enormously which contributes to the efficiency and cost effectiveness of your plant.
Products that can be processed
- Wafer & biscuits fillings: cream, jam, caramel, marshmallow, chocolate, nougat, peanut butter
- Cake: from batter preparation to finishing (e.g. cupcakes, sponge cake, Swiss rolls, etc.)
- Gateaux: both frozen and fresh, from cake layers to toppings and jam fillings
- Chocolate and fat: (compound) for bars and pralines
- Candy bar lines
- Dairy: mousse, yoghurt, butter, ice cream
What to expect
Solutions for ingredient weighing & preparation, premixing, tempering, aeration, crystallizing and depositing, decoration, cutting & finishing. Cleaning in Place system included. All equipment is designed according to European EHEDG hygiene criteria of which group they are a member. Test lab facility available at its HQ in The Netherlands.
@IBA: Latest developments in bakery processing
We warmly invite you to visit us : Hall B4 - stand 171
LINE for MARSHMALLOW EXTRUSION at low temperatures
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.
New Confectionery Product Ideas
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.