Candy applications
Fondant production technologies
Coperion offers fully integrated fondant and fondant 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.
Base
Fondant for confectioners
Enrobed
Fondant crèmes
Enrobed
Soft fondant
Chocolate-panned
Small toffees & fondant
Enrobed
Fruit cordials
Enrobed
Caramelized fondant
Enrobed
fondant
Enrobed
Fondant bars
Enrobed
Milk fondant
How fondant crème & fondant production works
(MIH systems)
Ingredient handling
Shick Esteve Bag dump stations provide a safe, dust-free way to manually add dry ingredients.
Liquid ingredients, such as glucose, are temporarily stored in our Shick Esteve Tank systems, or Tote systems, and then delivered through pumps.
Weighing & mixing
The main mixing process takes place in the Baker Perkins Autofeed. Batches of dry and liquid ingredients are automatically, accurately weighed and mixed to form a slurry then held in a reservoir tank to provide a continuous feed to the cooker. Full batch reporting is available.
Cooking
The slurry is passed through a plate heat exchanger to dissolve and cook the syrup. A vapour separator removes excess moisture, and the syrup is pumped to the cooling drum.
Base fondant production
To achieve the fine crystal structure of a a fondant the syrup has to be cooled quickly and evenly. This is achieved by spreading a thin layer over the surface of a large water-cooled rotating drum. After cooling, the product is scraped off the drum and fall passed into a continuous beater to further refine the structure.
Base fondant is usually produced as a bulk ingredient for bakers and confectioners.
Fondant crème production
To produce a fondant crème with the consistency necessary for depositing an additional process is required. After cooking and vapour separation approximately 65%of is processed into base fondant. This is fed into a mixer and the remaining 35% of the syrup is added. The fine crystal structure of the base fondant is retained but the consistency is now suitable for depositing.
Colours, flavours, acid and other ingredients are added in a second mixing stage to produce the finished mass for depositing.
Depositing
Fondant crèmes are shaped by the Baker Perkins ServoForm™ soft confectionery depositor. The depositor accurately fills metal moulds with the prepare fondant crème, producing consistently shaped pieces with smooth surfaces and uniform size and weight.
Deposited fondant crèmes may be centre-filled and are normally chocolate-coated and caramel-coated. The depositor includes an integrated refrigerated cooling tunnel with an air- ejection mould system and transfer conveyor for hygienic, fully automatic, high-speed production.
Related process technologies
Related confectionery applications
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