CHEWMASTER^®

The cooked sugar solution is continuously pumped to the tempering screw where the mass is supersaturated, enhancing crystallisation as it enters the specially designed maturing tank. Here, the crystallisation process continues to a set residence time before the mass is pumped through the TORNADO^® further enhancing crystallisation by using the shearing pins of the stator and rotor (without additional air addition for non-aerated products). Intense shearing increases the mass temperature slightly initiating and increasing crystallisation. The TORNADO^® is also applied for aerated chewy candies where a controlled flow of compressed air is added to the mass during aeration.