Product Introductions TFT at IBIE
23 August 2007 14:47
Marshmallow balls with various fillings in different flavours are a completely new product big in Japan but virtually unknown in the rest of the world.
In Japan they are considered to be a luxury product, with every ball separately packed and priced. Fillings are high quality, ranging melon to orange, blueberry, bitter chocolate, truffle and strawberry.
However, the equipment available from Japan is expensive and has a maximum capacity of 80 kg/hour. The new TFT solution will be created to suite the global market.
The equipment primarily consists of a continuous extrusion of up to eight ropes of centre-filled mallow. This product is completely dusted with starch and runs into a special forming head, where the mallow is squeezed around the centre while the ends are rolled flat.
The Tanis Food Tec CIS (Centre In Shell) extruder – former operates as one machine and produces up to 30kg per hour. The typical weight of such a product is 2.5g for the centre filling and 2.5g of marshmallow shell.
Mallow balls with almost any kind of filling can be handled, like pectin jelly, chocolate paste, caramel, peanut butter, nut spreads and anything that can be pumped. Equipment is in development. End products can be tried and tasted at our booth.
A new type of wafer filling has been developed by TFT with their specially designed equipment. To manufacture big bubble chocolate (density 0.6kg/L) filled wafer bars TFT introduces a machine that replaces traditional bookmaking and cream – spreading lines, including a special quick set cooling conveyor and a depositor to handle fragile product. The first commercial plant is installed and running. Samples from this product are available at our booth.
Another innovation now available for the American market consists of a cream line to make wafer balls with cream fillings. This moulded wafer sheet process makes use of a special supply system to the film spreader. This system reduces the volume of product in the spreader so that the cream can be used within ten seconds. That way the aerated cream flows into the whole cavity. The wafer ball is filled for 100% with cream: no air bubble is trapped. The consumer will have a real treat, instead of a half empty product.
This equipment line can consist of automatic weighing of the ingredients, premixing, tempering, crystallizing and aeration of the product and application on the wafer sheets.
TFT - technology to create your consumer's favourite sweet.
For more information on this company:
Tanis Food Tec - Tempering and Aeration Units
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