How to be producent of caramel, sweets & “KROWKA”

How to be producent of caramel, sweets & “KROWKA”

How to be producent of caramel, sweets & “KROWKA”

 

How to be producent of caramel, sweets & “KROWKA”

The offered set of devices allows the production of a specific Polish confectionery which is “KROWKA” candy. The basic raw materials in the production of “KROWKA” are: sugar, starch syrup, condensed milk or powdered milk, confectionery fat and equal additives such as ethyl vanillin, cocoa, possibly sesame, nuts, raisins.

A characteristic and valued feature of “KROWKA” is the so-called “tear”, i.e. a semi-liquid liquorice-milk mass, located in the middle of the candy, which is as if its filling.

How to be producent of caramel sweets & krówka

This “tear” and coating of crystallized milk mass is formed after a few (4-7) days from the time of production and lasts for the next 7-10 days. The absolute condition for the formation of a tear is gentle and careful handling of the mass after it has gone into a state of undercooling (supersaturation).

How to be producent of caramel sweets & krówka

More offers :

  • dissolving and cooking kettles for syrup – sugar solutions

  • periodic and continuous vacuum evaporators for thickening and cooking of caramel mass

  • mixer for cooking syrup – sugar solutions with continuous operation

  • cooling and heating tables for caramel mass

  • conches for chocolate mass

  • Forming devices for hard and filled caramel

  • Buffer tanks for cocoa mass, chocolate mass, glucose syrup and fat

  • fondant crystallizers

  • Heating kettles for confectionery fillings

  • vacuum devices for fondant mass thickening (fudge, toffee, butterscotch and others)

  • storage tanks for raw material (sugar, milk, fat)

  • storage tanks for syrup, cocoa mass, cocoa butter and fat

  • twenty-four hours storage tanks with capacity 500 and 1000 kg

  • halva pans

  • dryers for sesame seeds

  • dragẻe drums – no tilting and tilting , equipped with cooper or acid proof bowl with or without air blowing

  • fluidization devices for fat and chocolate

SETS AND TECHNOLOGICAL LINES:


  • for production of hard and filled caramel sweets

  • for production of soft milky fudges

  • for production of hard milky fudges

  • for production of water or milky fondant

  • for production of confectionery bodies based on water or milky fondant

  • for jelly production

  • for production of milky fondant mass

  • for continuous production of water or milky caramel