CARAMEL PROCESSING EQUIPMENT - Teknol

1 CARAMEL PROCESSING EQUIPMENT2 CARAMEL PROCESSING equipmentBy specialising in design and construction Hosokawa Ter Braak areable to supply the most comprehensiverange of PROCESSING EQUIPMENT for the production of all types of CARAMEL . Simultaneously, the technicaldepartment has built up an internationalreputation for the practical supportprovided in the Ter Braak can supplyequipment for all types of caramelapplications, whether to meet therequirements of the small specialistconfectioner, or a major product manufactured by an internationalorganisation. A feature of constructionis that most individual units can besubsequently integrated into a complete line as capacity requirementsgrow.

2 Usually production starts with aweighing, mixing and pre-heating system type Caramix, which can be used to deliver the correct formulations of prepared ingredients toany style of cooker, whether batch,continuous batch, or truly continuous. The continuous CARAMEL productionlines can be controlled by either a conventional control system or a PLCsystem. Varying degrees of automationare available as standard, or can be designed to meet customer requests. Supervisory, control and dataacquisition (SCADA) can optimise thesystem and provide the requiredmanagement Caramix is a weighing and mixingplant in electronic execution withmicro processor. The jacketed weighing vessel is mounted in a frameon a 3 point load cell assembly.

3 The lower holding vessel is also jacketed to keep the premix at the correct temperature. The Caramix isavailable in a sophisticated versionwith PLC control system and operating screen or a dedicated batchweighing controller (economy execution).CaramixWeighing, Mixing and FeedingSpecifications Caramix200500 Working capacity consumptionkVA1111 Air consumptionnl/h500500 Valve for water 1 2 x 1 Valve for glucose 2 2 x 2 Valve for milk 1 1 Valve for fat 1 1 Capacity of weighing vessell200500 Capacity of lower data are approximate and subject to specific process parameters and quality/type ofraw TBT is a multi-task steam heatedbatch cooker designed for theproduction of soft confectioneryarticles such as CARAMEL and toffee,jellies (based on pectin, gelatine, agar-agar or Gum Arabic), fruit fillings andjams.

4 Because of its scraped surface,even products with high protein levelscan be made. The machine is designedto accommodate batches of 100 kgfinal product. Vacuum systems can be added in orderto cool down the cooked mass beforeadding heat sensitive ingredients, suchas fondant (fudge production) andgelatine solution (chewy CARAMEL , jellyand gummy production). The cookeris equipped with a heavy-duty, 2-speed anchor type stirrer with Teflonscrapers. Upon request breaker armscan be fitted to achieve a higherturbulence and to assist breaking uplumps or to melt down fondant blocksor pieces. The cooker can also beconstructed for air-assisted discharge. All TBT cookers are fully executed instainless CookerSpecificationsTBT 100 TBT 200 Working capacity kg/h300450 Batch capacity kg/batch80-130180-210 Steam working pressure bar consumption kg/h100150 Power consumption kVA7,57,5 Air consumption (compressed air discharge) consumption vacuum exec.

5 (max. 18 C) weight kg700950 All data are approximate and subject to specific process parameters and quality/type of raw open cooking panDissolving and cooking pan in copperor stainless steel execution, not onlysuitable for the production of caramelbut also for the preparation of fondant masses and all kinds of syrups. Thepan is available in 200 or 500 outer jacket of the pan is suitable for steam heating. The cookeris equipped with a heavy-duty, 2-speedanchor type stirrer with Teflon request breaker arms can be fitted to achieve a higher turbulenceand to assist breaking up lumps or tomelt down fondant blocks or above picture shows the TBF (atthe right)

6 Mounted on load cells in acontinuous application for theproduction of sesame 200 TBF 500 Working capacity kg/batch200500 Power consumption kVA8,48,4 Steam consumption kg/h120300 Air consumption nl/h500500 Length weight kg700800 All data are approximate and subject to specific process parameters and quality/type of raw Feeding, mixing and cooking plantThe hotmix is a highly flexible and accurate cooker for various typesof confectionery, especially the manufacture of CARAMEL or toffee. It isa combined machine based on theCoolmix weighing system and cookertype TBT 100. The hotmix is available in standard single executionwith one cooker and in twin with twocookers.

7 Further multiple executionsor combinations are available uponrequest. The photograph shows an example of a Twin hotmix , which is a weighing and high capacity cooking system for the simultaneouspreparation of different recipes. Thecooker is executed with a loss-in-weight auger feeder fordosing of dry ingredients after thecooking systems can be added in orderto cool down the cooked mass beforeadding heat sensitive ingredients (fondant/ fudge/gelatine solution). TheHotmix can be supplied with standarddedicated batch weighing controllerand electronic thermostats, or with a small PLC with HMI (HumanMachine Interface). Through the HMIthe operator can select, edit, save anddownload recipes and monitor theactual status of the capacitykg/h350700 Batch capacitykg/batch80-13080-130 Steam working pressurebar consumptionkg/h150300 Power consumption (vacuum execution)kVA1526 Air consumptionnl/h500500 Air consumption (compressed air discharge) consumption (vacuum execution)

8 Data are approximate and subject to specific process parameters and quality/type of raw Contimix is a continuous mixersuitable for mixing CARAMEL , toffee oraerated masses with other ingredientsor inclusions such as nuts, coconut,almonds, fruit pieces, raisins, sesameseed, icing sugar, milk powder, cocoapowder, fondant and similar materialswith minimum loss of density andvirtually no degradation or breakageof the ensure even distribution into ahopper of forming EQUIPMENT , theContimix can be supplied in oscillatingexecutions. The system is also availablein easy clean executionwith optimalaccessibility of the MixerSpecifications70012002450 Working capacity consumption kVA3,33,33,3 Length of total of mixing chamber weight kg200250325 All data are approximate and subject to specific process parameters and quality/type of raw continuous CARAMEL cookerThe multipurpose Candyflex (patented)has been designed for maximumproduct diversification in candyprocessing.

9 Ter Braak developed thissystem for cooking under pressure orvacuum (depending upon application),which permits caramelisation within avery short time as compared toambient caramelising , this system can also beused to produce white milky chewwithout browning Candyflex cooking system iscapable of producing products asdiverse as: from white to dark caramels containing high percentage of milk solids and whey powders plain hard candy masses white milk hard candy butterscotch chewy masses with or without milk sugar free candies9 The Candyflex is designed as acontinuous cooking system andcomprises the following threeprocessing Pre-dissolving and caramelising,under pressure.

10 2 Film cooking/evaporating stage eitherunder atmospheric or vacuumconditions. 3 Open take-off with simple surgevessel and pump (plain CARAMEL ) or4 Vacuumizing, whereby the vacuum chamber is used either as a buffer vessel or to operate under single standard single supertwin supertwin megaWorking working pressurebar consumptionkVA425090110 Air pump powerkW5,57,57,515 Water consumption of vacuum pump(open system) at 15 C water flow rate in closed loop(ecovac system) at 10 C max., T=6m3 data are approximate and subject to specific process parameters and quality/type of raw drumContinuous Cooling This is a continuous cooling unit forcaramel and chewy masses. The unitcomprises a specially designed hopperto receive the product from the cookerand spread it evenly on the surface ofthe drum.