Candy applications

Fondant production technologies

Coperion offers fully integrated fondant and fudge crème production systems designed
to deliver precise dosing, fast changeovers, and hygienic processing. Our advanced
technology ensures consistent quality and efficiency for fondant and
fondant creme used in the food industry.

Fondant crème & fondant production technologies for confectionery manufacturers

Fondant crème and fondant, including varieties such as plain bulk fondant, or as a crème in a range of colors, flavors, and shapes, are produced efficiently using advanced systems for the continuous production of high-quality fondant to fondant crème used as the industry-standard method for high-quality confectionery.

Coperion’s advanced equipment ensures precise control over base fondant production supporting both traditional and innovative recipes.

From classic base fondant production to fondant crème for solid pieces to enrobed designs, our integrated lines provide consistent quality and smooth scalability from lab trials to full production. For enhanced product appeal, fondant crème can be
produced in enrobed, layered, or flavored varieties, delivering consistent texture, color, and flavor across all formats.

The technology brands behind our fondant crème & fondant solutions

Examples of innovative fondant crème & fondant applications

Bring to the market a new generation of exciting fondant and fondant crème. From plain to flavored, layered or enrobed, our versatile concepts are crafted
to delight today’s confectionery fans. And with recipe and process support from our global Test Center teams, we help turn every idea into a sweet reality.

fondant & fudge making equipment system application

Base

Fondant for confectioners

fondant & fudge making equipment system application

Enrobed

Fondant crèmes

fondant & fudge making equipment system application

Enrobed

Soft fondant

fondant & fudge making equipment system application

Chocolate-panned

Small toffees & fondant

fondant & fudge making equipment system application

Enrobed

Fruit cordials

fudge making equipment system application

Enrobed

Caramelized fondant

fondant & fudge making equipment system application

Enrobed

Fudge

fondant & fudge making equipment system application

Enrobed

Fondant bars

fondant & fudge making equipment system application

Enrobed

Milk fondant

>> Contact our team for more information

How fondant crème & fondant production works

Fondant production  technologies

Multi ingredient handling systems
(MIH systems)

Ingredient handling

Multi-Ingredient Handling (MIH systems)
Bag dump stations provide a safe, dust-free way to manually add dry ingredients such as sugar, while liquid ingredients like glucose syrup and water are stored in tanks or totes and delivered through pumps. This processes ensure safe handling and consistent delivery of raw materials for precise weighing and mixing.

Cooking systems
Fondant production  technologies
Autofeed system

Fondant cream preparation

All systems are designed for hygienic operation, consistent quality, and seamless integration with downstream depositing or forming equipment.

Bob syrup passes through the vapour separator and into a diverter arrangement. Approximately one-third of the syrup by-passes the cooling drum; the remainder is processed as fondant through the drum and fondant beater to produce a white fondant with fine crystals.

From the beater outlet fondant falls into a crème mixer where the hot bob syrup is added. Adding the extra bob syrup produces a liquid confectionery crème with fine crystals, which can be deposited. Colours, flavours, acid and frappé can be added in the crème mixing tube.

Fondant production  technologies
ServoForm™ soft confectionery depositor
Fondant production  technologies
Color / flavor addition (CFA) system

Depositing

The ServoForm™ soft confectionery depositor handles viscous fondant and fudge masses while maintaining product integrity. At the same time, it produces uniform pieces with consistent weight, shape, and surface quality.

The system processes plain, flavored, layered, enrobed, and fondant crème products. In addition, it supports flexible product design with hygienic, high-speed operation.

CFA Systems can be integrated for precise color/flavor dosing minimizing waste and enabling rapid product changeovers.

Fondant production  technologies

Cooling tunnel

Cooling & finishing

The final step in fondant & fudge production is cooling and finishing. Cooling tunnel lowers the temperature of freshly deposited fondant & fudge, ensuring they set with the correct hardness, glossy surface, and stable shape.

Finally, optional finishing equipment includes enrobing, glazing, or wrapping systems, preparing products for packaging. These systems are designed for hygienic, efficient, and high-speed operation while minimizing manual handling.

Related process technologies

Related confectionery applications