Sucromaster® is designed for manufacturing hard candy and consists of: cooking, vacuumizing, screw extraction of mass, dynamic mixing, tempering and optional, aerating. The Sucromaster® hard candy cooking system is designed for:
The high vacuum system guarantees low inversion and minimum flavour loss due to the low temperature of the mass.
Throughput: 500 kg/h to 4000 kg/h with up to four different ropes, each with individual colours and flavour.
The mass is evenly spread on the tempering belt and is cooled and folded at different temperatures in various zones. The length of the tempering belt depends on the required throughput.