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Tuesday, February 22 | NEW MACHINE
RotoMallowPlant
Cold temperature marshmallow extrusion
Tanis to reveal 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 will be 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.
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