Cooking and Mixing Plants
Continuous systems for cooking of all jelly masses based on agar, pectin, starch, carrageenan, gum arabic or gelatine. But also, in other constellations, for cooking caramel, nougat, fondant, fudge or binder masses. Depending on the product, coil-, jet-, tube in shell or thermosyphon cookers are used. The manufacturer TFT is a proven specialist in this field with decades of international experience.
Specifications
- Fast and precise solution / cooking cycles
- Fast cooling of e.g. caramel by vacuum
- Easy cleaning
- Continuous proven technology
Area of Operation
Manufacturer
Tanis Food Tec was founded in 1991 by Peter Tanis, who still runs the company today, and from the very beginning specialized in continuous and at the same time completely controlled (= control of crystallization, aeration, viscosity, density, capacity, pressure, pH range and temperature) mixing and cooking of all kinds of masses, creams and dairy products. In the course of time, complete, fully automatic lines for the production of marshmallow products were added. In 2021, Tanis teamed up with Orangeworks, a special machine manufacturer for customers such as Mars Wrigley, Kellogg’s, Pepsico and Nestle.