T-Cream

T

Oosterhout

A27

A16

A27

A59

A2

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A59

A59

Weststad

9

De Biesbosch

TANIS ConfectioneryDistributieweg 104906 AD OosterhoutThe NetherlandsTel. +31 (0)88 523 5400Fax +31 (0)88 523 5401sales@tanisconfectionery.euwww.tanisconfectionery.eu

Craftsmanship

Consistent colour and fineness... the secret of good fondant is in the production process. The trick is processing the ingredients to a good clear over-saturated solution and then to cool it down and crystallise it in a controlled manner. Tanis Confectionery performs this trick well, because we understand the craft of making confectionery. We use these skills to develop and manufacture machines that deliver optimal results. We are happy to share our expertise with you, right from the development phase.

Flexibility

Each machine delivered by Tanis Confectionery is custom-made on the basis of modules. As our client, you decide the production volume. You decide which raw materials, flavours and other additives to use. You decide the end result, for you know your market and your clients. We translate your recipe into a concept and a working plan. All applied techniques are in-house developments and one hundred percent suitable for the production of fondant. The result of years of experience and advancing expertise.

European refinement

The entire installation can be placed in one or more frames making it easier to transport, taking relatively little space and making it quick to erect and to connect. As far as possible, the dimensions are adjusted to the intended location of the machine. Its round stainless steel contours look very smart and are a model of hygiene and durability.

Tanis Confectionery a recipe for success

From concept to final productTanis Confectionery is the expert in designing and

manufacturing process equipment for the production of

sugar confectionery. Our production lines weigh, add,

mix, heat, boil, cool and shape the ingredients of your

final product. However, supplying process equipment

for candy production is only half the story.

Due to a unique combination of knowledge and

experience, Tanis not only knows how to design the

perfect candy production line, but also masters every

detail of the production process. We know what it

takes to make it work.

That’s why we take candy confectionery again one step

further. Not only do we have the technical know-how

for making customized process equipment, but we also

have the vision to create an entire production line.

From start to finish, we are proud of our reputation as

process designers.

Why Tanis Confectionery?

• Wehaveyearsofexperienceintheconfectionery

industry all over the world.

• WehaveourownTanisCandyInnovationCentre.

• Wehavehighlyqualified,enthusiastic,and

professional personnel.

• WeofferTotalSolutionsfromstarttofinish.

Advantages

•Nohandlingofbags;avoidsriskofback

injuries

•Nocontaminationoftheproductwithdirt

from the floor and / or paper

•Theconveying/dosingscrewhoppercan-

forthose ingredients not available in BigBag®

- be used as a dumping station for bags

•Thecompleteproductionunitcanbein-

stalled without any modification of the site

•Allingredientsareweighed,mixedand

eventually preheated per batch. The result:

fewer (expensive) raw materials lost in the

process

Starters

Controls

The operators in the industry are - in general - craftsmen knowing how to manufacture a good product and not just technicians. Each control system is built and programmed to operate the plant with the skills to understand the process. No extensive knowledge of computer systems is necessary.

Based on the process flow diagram, the lay-out, the required level of automation and the availability of hard- and software, a system is selected with, for example, a local operator panel (HMI) and / or,centralcontrolwithSCADA(SupervisoryControland Data Acquisition), networks and hardware. This allows for a selection of the soft- and hardware already in use in the factory resulting in less investment in programming tools and spare parts.

Conveying / dosing system

•Hopper,contentsapprox.200litreswithdumpinggrate.

•Stainlesssteelconveyingscrew.•Optionalisasubframeinwhichthehopperofthe

screw conveyor will be mounted with a hoist to lifttheBigBag/SuperSack.

•Furtheroption:dumpingcabinetwithdustexhaust and filter.

Weighing, dosing and mixing

Crucial for the production process is the careful weighing and mixing of ingredients, exactly according to recipe. During the mixing process, the mixture is kept in motion. The mass is then stored in a buffer vessel which keeps the partly dissolved, ‘cold’ mixture in motion to prevent it from dispersing.

OptionSecondweighing/mixingvesselforextraingredients such as condensed milk, fat, emulsifier(s) or pectin solution, enabling a second recipe for caramel or pectin-based mass can be run separately from the main recipe for fondant.

Transfer and LayoutThere are several possible methods for transferring mass from one vessel to another:

• Byplacingtheweighingmixingvesseloverthebuffer vessel and using gravity. The advantage: nomovingpartsrequired;worksathighspeed.The disadvantage: the higher placed vessel is less easy to inspect / reach and the infeed valves, etc. have to be fitted high up, making servicing more complicated.

• Byusingpumps.Theadvantagehereisthatthevessels can be placed next to each other which makes inspection, cleaning and maintenance easy. The disadvantage is that the required capacity of the pumps has to be oversized to transfer the mass atsufficientspeed;requiresmoremaintenance.

• Byusingvacuum.Thesameadvantagesasusingpumps but without the disadvantages.

• Byusingairpressure(onlyforsuitablevessels).Thesame advantages as using pumps but without the disadvantages.

Cooker

The continuous heat exchanger is fed from the buffer vessel of the weighing / mixing plant. The heat exchanger is electronically controlled to a certain correct cooking temperatures and thus complete dissolving and accurate weights of dry solids contents. The cooked mass expands in a small vessel and flows directly into the crystallizer.

‘Bob’ syrup

The following extra equipment is fitted for the production and addition / mixing of ‘bob’ syrup:•Extractionpumpfittedtoandplacednexttothe

flash-off with variable drive•Flowmeter•Pipingtotheblendingvessel

Crystallizer

The special design of the machine enables the pre-cooling and complete crystallisation of the fondant in one run. The fondant no longer needs to be ‘matured’ before it can be processed further, so that in-between storage and extra handling are unnecessary. The process is completely enclosed, thereby eliminating any contamination from the environmentandfacilitatingtherealisationofCIP.The rotor is specially designed with a special pitch for correct transfer. The sugar syrup is transported with the rotor and pushed against the wall. The wall is jacketed and insulated. The cooling water flows with high speed through the jacket. In the jacket a coil fitted to direct the water to guarantee the maximum usage of the cooling surface.

The Chef’s Secret

Options

To enable the cooking of caramel or pectin-

based jelly to be combined with the fondant.

The Tanis Batch Cooker is filled from both

weighing/mixingvessels;thepremixis

thoroughly homogenised and cooked to

the preset dry solids. This is followed by

a programmable period for caramelizing to

further develop colour and flavour. If required,

the solution can be rapidly cooled by vacuum

after heating to fix the dry substance and stop

further caramelisation.

Blending vessels

The blending of the fondant and ‘bob’ syrup with, for example, cocoa powder or candied fruit pieces, involves the alternate use of two blending vessels to guarantee a constant supply to the hopper(s) of the depositing plant. These vessels have a special shape and stirrer to optimize blending.

Tanis AMS

Our in-line continuous dosing system ‘Additive MixingSystem’usesstaticin-lineordynamicmixers and dosing pumps for the addition of liquid colour, flavour, alcohol and acid. To ensure better control of dosing, flow indicators can be fitted. For quick change-over, extra tanks can be fitted with by-passes for easy cleaning.

Dynamic closed circuit cooler

A scraped surface heat exchanger can be used to temper the caramel mass, in-line and enclosed to keep at a temperature for immediate further processing such as depositing.

Combine to taste...

Shape it...

Colour and more...

Starters

The Chef’s Secret

Cook & Reduce Dissolve or cook

Caramelize...

Combine to taste

Do it in the mix

A final course...

Shape it...

Give it air and structure

Enrobing

T-Brown

T-Bar

T-Chew

T-Cream

T-Rock

T-Gel

Depositing

We have chosen a forward tracking system for silicone rubber moulds. The depositing head is stationary and the mould is stationary or moving slowly during the depositing cycle. The advantage of this system is that relatively high viscosities with a high percentage of centre filling can be deposited.•Depositingamaximumofsixrowsatthesame

time where:- Side-by-side- Centre-in-shell- Singlecolour‘mono’

•Minimumof16*6pistonsoverwidthoftheline•Maximumof30*6pistonsoverwidthoftheline•Aspeedofbetween10and24strokes/minute,

depending on product type and viscosity.•Pumpandhoppersheated

Moulds

Food-grade silicone Mould segments fitted in alloy frame.Segmentscanbeexchangedwhendamagedso the complete mould does not need to be replaced.Sizeandshapedesignedtoorder.

Moulding and CoolingHorizontal movement with servo drive, connected to, and synchronized with, the main chain drive.•rolleradaptedtothedimensionsofthemouldto

push out the product•rollercanbehorizontallyandverticallyplacedin

position with the mould•rollerrunsthesamespeedasthemouldsand

de-moulds the products in-line on a silicone-coated discharge belt

Cooling Tunnel •stainlesssteelframe•stainlessinsulatedsteel

doors and panels

Refrigeration Module •tunnelsuppliedwith

coils to be water-cooled •blower•humiditycontrol

Shape it...Tanis Candy Innovation CentreProcess evaluationIn the 'Tanis Candy Innovation Centre' it is possible to test your recipe on Tanis designed and produced machines. For this we can choose equipment (connected)asastandardsolution;whichmaybebest way to produce your candy. Also it is possible to combine equipment in new configurations to create NEW solutions for NEW products with NEW flavours, combinations and shapes.

Research & DevelopmentBecause Tanis know how to produce candy we can help to develop your 'new' product. Tanis can advice what to choose for the ingredients and how to weigh, add, mix, heat, boil cool and form. This we can then test in 'The Tanis Kitchen'. Training and analysesTo make start-up, commisioning and instruction of the ordered plant as short and effecient as possible, we can run tests with supervisors / operators with a set-up simular to the line to be supplied so the process parameters can be set in advance.

Automatic dosing

For batch and continuous mixing of the fondant

mass with ingredients such as cocoa powder,

nut or fruit pieces, fruit concentrates, alcohol

and flavours. Loss-in-weight dosing augers,

additive reservoirs and metering pumps can be

fitted over the blending vessels.

Continuous aeration

For the production of special aerated masses (among others for layered products) a continuous aerator can be incorporated in the production line. In this case a frappé is produced and mixed with the fondant mass so creating a layer with special structure.

All continuous aerators are fully automated machines including everything needed to secure precise final density. Because of the special mixing head design

Milk components

To manufacture ‘milky’ fondant the continuous heat exchanger has to be of the ‘swept surface’ type so avoiding burning the milk solids. The Tanis Film Cooker is available in capacities from300–1.000kg/hrinall-stainlesssteelexecutionandcompletelyCIP-able.Theidealsolution for cooking these types of products.

Side orders

a lower rotation speed is necessary. Because of an up- to-date design using a flow meter for air injection and frequency inverters on all drives, the machine can easily be embedded into existing production lines. The sanitary design allows easy cleaning without dismantling.Colour and flavour can be injected directly into the aerator by a continuous dosing system.

Enrobing

As Tanis Confectionery specializes in mass preparation and forming equipment of the highest flexibility and quality only, we collaborate with a renowned supplier of chocolate (enrobing) machines to complete our lines.

Cooling tunnel

Infeed table and driving terminal. Both tables have band steering to centre the synthetic band in the cooling tunnel. The part of the band that carries the products and the return band are both placed inside the cooling tunnel. This means that no energy is needed for cooling down a heated band.The band is placed on stainless steel trays, easy detachable for cleaning without use of tools.Complete cooling units are built into the standard cooling tunnel. The standard evaporator and the blower for air circulation are built into the compressor section. The cooling tunnel is controlledbyaPIDtemperatureregulator.Thecooling tunnels are supplied with convection cooling as standard, but can also be supplied with convection and / or radiation cooling.

Packaging

We will be happy to put you into contact with suppliers of wrapping and packaging machines to complete your production line.

The final course

acidacid

Condensate

Steam

Cold tap water

TT

SC

Condensate

colourflavour

Alcoholof

invertasecolour

flavour

Alcohol

ofinvertase

SC

acid

Invertase

acid

OUTLETPRODUCT

TIC

SteamWater

SS

67-SS-62

Piston 6x2

Condensate

Steam

Brine

Brine

SC EN

Cold tap water

SC

Alcohol

Our menu

Specificationsanddimensionsshownarestandardandcorrectatthetimeof

printing. They may be modified to meet specific customer requirements.

Tanis Confectionery reserves the right to change or alter specifications and

designs or to discontinue manufacture without notice or obligation.

A final product