Sugar based candies can only be aerated by using a whipping agent. To manufacture a Frappé a whipping agent solution is aerated. Then the cooked and vacuumized sugar mass is added and all is mixed until a stable foam is created.
This Frappé is the basis for Nougat in candy bars with a low degree of aeration or for angle kisses, which have a higher degree of aeration. Products like Torrone, Halwa and Tea Cakes … also use a Frappé as a basis. These products can be manufactured either batchwise with the Turbowhip™ or continuously with the Tornado®.
Another type of whipping agent is gelatine. This is used mainly in combination with jellies or marshmallows. For jellies in a low and for marshmallows in a high degree of aeration. For both products CHOCOTECH uses the Tornado® in a continuous aeration process.