- 60:40 to 40:60: sugar (dry) - glucose (wet) ratio or up to 70:30 with the model 1700
- all ranges of basic recipes
- constant uniform consistency of the tempered sugar mass as basic condition for highly centre-filled candy
- exact dosage of ingredients and homogeneous merging of volatile active ingredients for the production of medicated and vitamin sweets
- patented vacuum technology for sugar-free hard boiled candy made from ISOMALT or MALTITOL
- air injection into the enclosed mixing screw for the production of aerated hard boiled candy replaces large-scale mechanical pulling processes
- simultaneous production from up to 4 candy masses with different recipes and output e.g. for a direct feeding into the STRADA-forming lines
- milk hard candy via cooking with permanent vacuum
Output: 500 kg/h to > 4,000 kg/h
To download our brouchure, please follow the link.
