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How to be producent of caramel sweets KROWKA

How to be producent of caramel sHow 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  KROWKA

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  KROWKA

How to be producent of caramel sweets KROWKA

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
How to be producent of caramel sweets  KROWKA

More offers

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