Other Candy

Equipment for all kinds of sweets and candies

Equipment for making other candy.

What We Help You Make 

In addition to our complete production lines for gummies and jellies, Tanis also supplies world class manufacturing equipment for making fondant, hard candy / boiled sweets, toffee, caramel, nougat, chews and other fillings for chocolate. These include kitchen, blending, conditioning, forming and finishing equipment.

  • The Production of Chewy Products

    Smooth, consistent ‘chewability’ and structure ... the secret of chewy candy is in the production process. The trick is in controlled heating, mixing and cooling of the ingredients and additives. The correct selection of equipment depends on the choice between the two types of chewy candy available on the market: 'C' The crystallized type which is stable in form, with a longer shelf life and adapted 'chewability'; 'T' The aerated type which is less stable in form and structure and has a lower density (more pieces per weight unit) and shorter shelf life.

    Chewy examples:

    • Fruit dragees
    • Fruit chewy
    • Salt water taffy

  • The Production of Toffee & Caramels

    Consistent flavour, colour and texture... the secret of good caramel is processing the ingredients to an emulsion and heating it such that its colour and flavour develop optimally. After careful emulsifying and heat treatment, the combination of sugars and (dry) milk components such as milk proteins, fat etc. give a product popular all over the world in diverse forms. And example of toffee and caramels:

    • Fudge

  • The Production of Candybars

    Consistent texture… the secret of a good nougat, caramel or fruit base is in the production process. The trick is processing the ingredients to a good, well-saturated solution and aerating it – in the case of nougat - with precision. Cookers, mixers (batchwise and continuous), Slabformers, Slitting and (ultrasonic) cutting. All Tanis machines are designed to fit your product requirements. With our state-of-the-art T-Bar processing machinery Tanis can developefficient and cost-effective production lines for all kinds of candy bars, from nougat and nougat/caramel to brittles, cereal bars and protein bars.

  • The Production of Fondant & Creams

    Consistent colour and fineness... the secret of good fondant is in the production process. The trick is processing the ingredients to a good clear supersaturated solution and then cooling it down and crystallizing it in a controlled manner. Examples of fondant and creams:

    • Candy corn
    • Cream filled chocolate

  • The Production of Hard candy

    Shiny, transparent, smooth and consistent flavour and colour: heating and cooling the ingredients as quickly as possible in order to keep process inversion low and colouring to a minimum is the secret of producing hard candy. A hard candy, or boiled sweet, is a candy prepared from one or more syrups boiled to a temperature of 160 °C (320 °F). After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature. Hard candy recipes variously call for syrups of sucrose, glucose, or fructose. An example of hard candy:

    • Hard caramel candy

Where things start boiling

At Tanis, we take pride in our deep-rooted legacy in kitchen equipment craftsmanship. This expertise dates back to Nees Tanis, father of our founder Leo Tanis, who earned global recognition as the Owner and CEO of Ter Braak, a renowned kitchen supplier established in 1946. This rich heritage of knowledge and dedication has been passed down through generations, enabling us to consistently deliver top-quality kitchen skids to our worldwide clientele.

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