Fondant Cooking

A continuous cooking, cooling and beating plant for the production of base fondant either for confectionery centres or boxed off fondant for secondary commercial or domestic use. Outputs up to 1170 kg per hour.

A continuous supply of dissolved syrup is required from a batch or continuous dissolving plant. The syrup is continuously metered through a plate heat exchanger to final cooking temperature. Then via a vapour separator and spreading device onto a rotary cooling drum where a thin film of syrup is produced of uniform thickness to give a rapid but uniform cooling rate to the syrup. The drum is water cooled.

The syrup at this stage is plastic in consistency and transparent in appearance with no sugar crystals present. The film is scraped from the cooling drum and drops into the fondant beater. Here the plastic syrup is vigorously agitated resulting in crystallisation of sugar crystals. A range of fine crystals are produced, smooth to taste ranging in size from 5 to 50 microns but predominantly in the 10 to 15 micron range.

The fondant is discharged from the beater and transferred to boxing off or secondary processing such as depositing and moulding. All parts in contact with product are in stainless steel. The cooling drum and beater have independent geared motor drives. This principal of fondant processing produces the market's finest and most consistent product.

Fondant Creme Production

A continuous cooking, cooling, beating and mixing plant for the production of confectionery creme for secondary process at outputs up to 1650 kg per hour. Fondant syrup is first produced in the same way as on a fondant plant via a plate heat exchanger. After cooking, the syrup passes through the vapour separator onto a diverter arrangement where some of the cooked syrup is allowed to by-pass the cooling drum, normally around one third by weight is diverted. The remaining two thirds of the cooked syrup is cooled over the cooling drum and then put into the beater to produce base fondant.

From the outlet of the beater the fondant falls into a horizontal creme mixer tube where the hot by-passed syrup is added to the fondant to re-melt some of the fondant crystals to produce a fine textured confectionery creme. Both the beater and creme mixer are jacketed by water normally chilled for the beater and controlled temperature for the creme mixer. The finished creme is then transferred by pump to a secondary process which can be depositing and moulding. Colours, flavours, acid and frappe can be added in the mixing tube to produce the finished creme.

All product contact parts are in stainless steel. A diversion gate valve at the exit to the beater allows for fondant to be produced and extracted when required.

Frappe Feeder

A Frappe Feeder is a free standing-unit for storage and metering of a frappe into a fondant creme. Variable feed rates 36 to 180 litres per hour. Unit is mobile, mounted on castors. Hopper is jacketed, variable stroke feed pump provides a metered supply of frappe to the creme mixing tube on a fondant creme plant. Frappe is normally batch prepared as very small quantities are used and continuous production would not be economical. Storage hopper is water jacket heated to maintain frappe temperature.

Frappe reduces the specific gravity of the final confectionery product and will give a lighter and tender texture. Can result in long term softening of fondant creme after packaging. This would not affect the strength of the fondant creme at the depositing and moulding stage.

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