HOHBERGER CONTINUOUS FONDANT SYSTEM

For decades confectioners have used dependable Hohberger plants to produce outstanding fondant and crèmes. Hohberger fondant machines produce base fondant for extruded or continuously deposited crèmes. The introduction to the fondant of bob syrup, inverters, 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 crème are virtually eliminated. Choose our precision machines for crème, thin mints, cherry cordial centers, fudge base, mellow crème, cereal frostings or any of the many other places fondant is used in your products.

Designed to produce outstanding fondant crème, icing, or frosting. Rugged construction ensures years of low maintenance operation. 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. The critical final syrup pumping, cooking and evaporation are 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 crystal browning. A water-clear, supersaturated solution exits the cooker and is gravity fed into the flash chamber and 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.