Hohberger continuous Fondant Plants are designed to produce outstanding fondant creme, icing or frosting. Our unique design precisely controls the entire process, resulting in the absence of any appreciably large crystals causing an recognizable smoothness and superb mouth feel. Rugged construction ensures years of low-maintenance operation.
The critical final syrup pumping, cooking and evaporation is accomplished using a single pass, high efficiency, stainless steel heat exchanger. This proven design evaporator exposes syrup to elevated temperatures for less than 60 seconds, achieving a consistent end syrup temperature at the exact solids required.
This low residence time reduces inversion and sugar browning. A water-clear, super-saturated solution exits the cooker through the flash chamber and is gravity fed onto the drum for still cooling before entering the horizontal water-jacketed beater. The still drum cooling does not agitate the super-saturated syrup and inhibits crystal development before the syrup enters the beater.
The cooled syrup undergoes continuous controlled agitation within a horizontal paddle blade mixer. Each blade's large, pitched surface area provides a uniform folding action. The solution is grained out creating a snowy-white mass with a uniform crystal size of 9-12 microns.
All major components are fabricated from 304 or 316 stainless steel with dairy standard, sanitary welds. Only the most reliable motors, bearings and drives are engineered into these systems.
CONFECTIONERY FONDANT AND CREME
For decades, confectioners have used dependable Hohberger plants to produce outstanding fondant and cremes.
Hohberger fondant machines produce base fondant for extruded or continuously deposited cremes. The introduction to the fondant of bob syrup, invertase, flavor, color, and inclusions is carefully controlled to assure that a homogenous mass at the exact temperature and brix is continuously provided to the mogul depositors. "Tails" and inconsistent creme are virtually eliminated.
For the production of creme, thin mints, cherry cordial centers, fudge base, mellow creme, or any of the other places fondant is used in your products.
For many years, bakers and bakery supply companies have successfully and confidently produced high quality boxed fondants, RTU icings, icing bases and flat icing using Hohberger fondant machinery.
Whether you need to produce base fondant in your bakery for a variety of uses, or you are a producer of high quality bakers supplies requiring both boxed fondant and RTU icing, Hohberger systems provide ruggedly built and technically correct processing.
In a typical 80% sucrose, 20% glucose formulation, Hohberger Fondant Plants produce finished fondant that is stable, and snowy white with an end brix of 89% and a crystal size uniformly distributed throughout the mass of 9-12 microns. The absence of any appreciably large crystal accounts for the smoothness and superb mouth feel.
With Hohberger systems your innovative formulations are all you will need to add to produce the most visually appealing and delicious icings.
Pure sugar frostings for cereal toppings are continuously produced on Hohberger Fondant Machinery at rates of up to 4,000 pounds per hour.
Because frosting is usually produced from pure sucrose, innovative design techniques are incorporated into this process to assure that the highly unstable super-saturated solution exiting the evaporator does not pre-grain and stays water-clear prior to drum cooling and controlled crystallization in the fondant beater.
Exacting control of this extremely shear and heat sensitive solution at every stage of the process assures you of a consistent snowy-white frosting that is stable and lacking any appreciably large crystals. This ruggedly engineered, sanitary, all stainless steel machinery is designed for 24 hour continuous operation.