Classification of Confectionery
- Sugar confectionery
- Chocolate confectionery
- Flour confectionery
- Milk-based confectionery
- Amorphous sugar confectionery – hard boiled candy, caramels, toffee, gums, jellies, etc etc
- Crystalline sugar confectionery – chocolate, nougats, fudge etc etc
Major Raw material for Sugar Confectionery
- Sucrose And Its Derivatives
- Glucose Syrups, Sugars And Other Sweeteners
- Fats
- Milk Products
- Foaming Agents
- Gelling Agents , Thickeners And Stabilizers,
- Colors
- Flavors
- Acids
- Nuts And Some Processing Aids.
Wahal processing Solutions for confectionary
We design completely automatic plant comprises of the following specification:
- Four stage homogenizer for perfect mixing, emulsification and achieving fine droplets of the emulsion.
- Contr-rotary agitator comprises of perforated blades and scrapers for perfect blending of the ingredientsin the main vessel.
- Direct Steam Injection (DSI) for perfect and efficient heating of the product.
- Bucket lifts for the feeding of solids, vegetables, and other ingredientsdirectly into the main vessel.
- Vacuum Homogenization under ahermetically sealed environmentensuring a smooth texture and eliminating air pockets in the final product. Also, helps to incorporate solid ingredients into the process easy and also lowers the boiling point of the product and thus saves a lot of energy and even the process time is shortened extensively.
- PLC/SCADA based Control Panel with HMI for recipe storagealong with actuated valves, load cells for weight indication, flow control for recipe formulation.
We also provide Tailor Designed Plants-TDPs, the highly versatile systems, ideal for optimum, cost-efficient manufacturing of a broad range of products as per customers requirements and modifications.
