Archive
IBA introductions
RotoPlant for Shortening
Offers biscuit manufacturers the solution to make their own shortening. Dough preparation has gotten a lot easier. Purchase your own oils instead of solid fats and make the correct shortening in-house on the TFT RotoPlant for Shortening. Oils are directly stored in silos which cuts back the waste of packaging materials, the handling of boxes and the manual labour involved. With health safety in mind TFT uses risk-free ice water as cooling medium in the RotoPlant, instead of the usual ammoniac, glycol or others.
The shortening produced on the RotoPlant is immediately ready for use, so no storage tanks for ageing are necessary. This is the result of the larger, scraped surface area that creates perfect control over the crystal formation. Other technical details include automatic feeding to dough mixers; control over viscosities; one control panel for all settings like capacities, water temperatures, etc. The RotoPlant for Shortening includes a RotoTemp scraped surface heat exchanger, a RotoPlus continuous pin blender and five controlled warm & cold water circuits.
RotoSheeter
With the RotoSheeter TFT has designed a sheeter-depositor that allows manufacturers to deposit multiple lanes in widths from 400 to 1200 mm. Specially for the continuous and pressure-less depositing of all kinds of products on TFT processing lines. This includes the sheeting of cake batter on a steel band oven; creams on cake or wafers; caramel; jams; other semi-viscous materials. The thickness of the sheet is equal over the full lane width and also adjustable, from 1 to 10 mm. The RotoSheeter offers the possibility to process higher viscosity products thanks to its dual roller system, with one feed roll and one depositing roll.
TFT's stand at Pro Sweets well visited despite recession.
At this year’s Pro Sweets Dutch aeration and tempering specialists Tanis Food Tec received a great number of internationally renowned manufacturers. Despite the global recession there is still a consumer market out there and it appears that some manufacturers are using the relative calm to push forward their own developments to stay ahead in that market.
TFT discussed typical end products such as chocolate filled wafers of all types, a.o. bars and balls.
Their signature chocolate processing equipment includes a special film spreader, cream crystallizer and in-line dry ingredients blender to complete their continuous aerator.
On show at TFT’s stand was their RotoPilot. Displayed on a table this lab-scale aerator made its purpose clear. Its carry-with-you size fits easily into labs. For product development, training and general R&D on all bakery, dairy and confectionery products that can be aerated.
28 - 2 - 2008
The RotoJelly is designed specifically for biscuit and marshmallow production lines, to continuously produce and deposit pectin jelly. What engineers and manufacturers will love about it is the all-in-one design: all components are fitted onto one frame. Even the water tempering set is part of the skid. No need to buy separate parts anymore that had to be connected and served separately. At the TFT RotoJelly all settings are done on one plc-screen. It is also far less vulnerable for troubles that can occur between connecting parts. Read more >
16 – 5 – 2007
Big bubble chocolate (density 0,6 kg/lt.) filled wafer bar machine
This new TFT system includes a special, quick set cooling conveyor and a special depositor to handle this fragile product. The first commercial plant is installed and running. The actual final product (see photo; big bubble chocolate filled wafer bar) is a really new product, gone into production at our customer (whose desire to keep his market exclusive for at least the first year we fully respect) for the first time worldwide this January! We hope more customers in other countries and on other continents will be equally interested in introducing it in their markets.
An innovative cream line has been taken into production to make wafer balls with aerated fillings (a moulded wafer sheet process). This innovative TFT - adaptation of the film spreader solves a specific production problem of this type of wafer: when cream was put into the wafer cup there always remained an air bubble on the bottom half, resulting in a half filled wafer ball.
TFT developed a special supply system to the film spreader which reduces the volume of cream in the spreader so that the cream is spread within 10 seconds. Because of that the whole wafer cup can now be completely filled with cream, no empty spaces left, without the manufacturer having to invest in expensive depositors.
Lines can consist of automatic weighing of the ingredients, premixing, tempering and/or crystallizing, and aeration of the product, and application on the wafer sheets. Tanis Food Tec's expertise is in getting a highly aerated cream well distributed
on a wafer sheet operation without loss of aeration occurring.
Date: 26 - 7 - 2006
Special cream system for stencil lines
Traditional creams for biscuit sandwiches are made in batch pre mixers. These creams are then dumped into containers on wheels which are rolled to the stencil lines and than scooped into the feeding tanks of the stencil creamers. A lot of handling is involved and very difficult to always have the same consistency of creams as variations in room temperature and variations in time between pre mixing and using are uncontrollable. Tanis Food Tec has come up with a system where all this handling has been eliminated and where all temperature and density parameters are under control 100%. System advantages:
• Simple and quick change over
• No manual handling of cream containers from premixing area to stencil area
• No manual transfer from cream containers to “cream pots”
• No loss of aeration as the system is totally closed up to the actual stencil
• Crystallization/plastisizing and aeration just before stenciling will always give a controlled viscosity and therefore better weight control.
Date: 1 - 2 - 2006
RotoPlant: a whole plant in one machine: the new standard for the food industry
RotoPlant incorporates all necessary items for tempering, aeration, water and product temperature control and colouring / flavouring. Its no-fuss, no-thrills Dutch design holds great advantages for our customers: Ideal to produce with one machine: biscuit creams, marshmallow and pectin jelly. Space requirements are minimized with this highly compact machine. The complete plant is pre-assembled and tested before shipment, shortening the start-up time at the customer’s location. Saving installations cost, and local plumbing cost. It is easy and efficient to operate: all process control parameters – including product & water temperatures – are controlled from one single panel. It is also very maintenance friendly.