Especially helpful for the confectionery and biscuit industry where aerated creams and mallows are often combined with jelly in one sandwiched product. 

Examples of such product combinations that can be run simultaneously in one product:

• Cake bars or biscuit sandwiches with a combi of caramel & jelly, cream & jelly, marshmallow & jelly

• Candy and cereal bars with layers of cream & jelly, marshmallow & jelly, caramel & jelly

• Co-extruded products like marshmallow and caramel, or marshmallow and jelly

• One-shot, centre-in-shell, deposited products like incapsulated

marshmallow (marshmallow & jelly); tea cakes (marshmallow & jelly); cake bars (cream & jelly)

 

The system can contain:

• 7 water tempering circuits, each adjustable from 10 to 90˚C

• Scraped surface heat exchanger

• Continuous aeration system

• Plate heat exchanger

• 4 injection systems for colour, flavor, acid and fruit pulp

• Mechanical in-line mixing system

• Easy to operate PLC control with recipe menu

 

All of these functions are controlled with one central PLC on which the different recipes can be safeguarded.