Tanis Food Tec - Tempering and Aeration Units

Tanis Food Tec (TFT) specialises in the aeration and tempering of food masses. We develop and design plants for continuous production lines in the bakery, dairy and confectionery industries. The top product from the Rotoplus aerator series is the model 3000 with a capacity between 750 and 3,000 litres per hour. Our tempering device, the Temp, is a scraped surface heat exchanger that gives phenomenal temperature control thanks to a large inside surface area. We offer you extensive knowledge of production lines and therefore tailor systems to your needs.

TFT machines combine functional aspects with appearance and style of the product made on them. A food manufacturer is not interested in a piece of steel, we think. The final product is what is important.

MIXING HEADS (AERATORS) AND TEMPERING DEVICES

Uniform product quality is ensured through pressure and flow measurements. The star-shaped mixing head of the Rotoplus is made from one piece and can be CIP cleaned. For optimum temperature control, rotor and stator are jacketed. Electronics and pneumatic parts are completely separate. The machine contains state-of-the-art electronics or can be PLC controlled.

COST AND VOLUME REDUCTION OF CHOCOLATE

One new application for our equipment is the stabilization of chocolate density during transport through pipelines. With our mixing head it appears to be possible for chocolate manufacturers to reduce the density deviation occurring with chocolate and couverture masses, which is now between 3% and 6%, by half or even more. This will also save costs.

Up to now it was necessary to compensate for different densities in chocolate production by adding volume during packaging. This results in additional costs which can be significantly high depending on the production volume. The TFT aeration device can be integrated into any production line. This new product is the result of ten years' investment into aeration research.

TEMPERING AND AERATION FOR CHOCOLATE, CAKES, BATTERS, GATEAUX AND DAIRY

TFT machines are also suitable for other chocolate products, whether they be creamy masses for pralines or chocolate masses with tiny air bubbles. The Temp - Rotoplus, a combined tempering and aeration unit developed by Tanis Food Tec, can save up to 10% mass when producing chocolate bars without negative effects on appearance, tempering characteristics or shelf life. The special aeration technology provides a uniform texture.

TFT also offers a solution for the production of cakes and batters, gateaux and dairy. This specifically designed equipment, the core of the bakery plant, is needed for the desired end moisture and degree of thickness.

SOFT STARCH-DEPOSITED CONFECTIONERY PRODUCTION

For deposited products such as filled marshmallows or sandwiched cookies, the pectin filling is prepared continuously, heated to the required temperature and colorant, flavourings and acids added. A specially developed manifold dosing unit is introducing the mass into the marshmallow or onto the cookie. Cream filling is another possibility with its own details.

For extruded marshmallow strands, the mass is divided into two product feeds. In the plant the desired colorants and flavourings are added and the strands extruded separately.

TFT offers equipment for the production of nougat or muesli bars. The heart of the bar plant is a two-stage foaming and mixing system. This plant can be operated 24 hours a day. Designed for the production of soft starch-deposited confectionery, the special feature of this equipment is its flexibility. Each product feed can be given its own individual colour and flavour.