Achieving perfect texture and smoothness requires precise cooling and crystallization. With specialized equipment and expertise, Tanis ensures exceptional quality and consistency in every batch.
The secret of good fondant is in the consistency of the production process. Processing the ingredients to a good clear supersaturated solution is key and then cooling it down and applying mechanical force to crystallize the fondant to a smooth texture.
Tanis’s T-Cream machinery streamlines fondant production with efficient cooling and crystallization, precise temperature control, and seamless processing from ingredients to packaging, ensuring smooth texture and high-quality results without the need for maturing time.
Cream and fondant are essential confectionery components made from sugar, water, and glucose syrup for a smooth base. Fondant achieves its texture through controlled heating and cooling, while cream fillings like buttercream are created by whipping butter or shortening with sugar. These methods ensure the perfect texture for both fillings and decorations.
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.
Would you like to discover all the benefits of working with the global leader in confectionery production equipment? From lifetime support to passionate guidance from our experts? Get in touch with one of our specialists or request our brochure.
