Tanis new generation for the production of extruded marshmallow

Extrusion Equipment

Extruded marshmallow is rising. There is a significant upsurge in the demand for production lines in several geographical markets. For that reason, processing equipment manufacturer Tanis Food Tec has recently developed a new generation of continuous production lines for producing extruded marshmallows.

A major benefit of the new process is that higher capacities can be reached in a much shorter production space, which is the result of clever design of the extruders.

A challenge Tanis Food Tec answered process-wise is the reducing of its temperature from 55ºC to 40 ºC in the new process. At this temperature there is no need for a cooling conveyor (tunnel) after extrusion. The total length of the production line is significantly shortened to 12 meters which was 30 meters.

A different technological engineering feature, called the ‘booster’, lets the product run through the system with back pressures of up to 14 bar, usual is 6 bar, resulting in a production capacity of 700 kg of production per line per hour which was 400 kg.

Manufactures needs less lines and less space per line to meet production objectives; this has tremendous big advantages:

  • The production area where starch is “airborne” is now a lot smaller and easier to keep clean
  • The increase of financial viability for labour costs of the production facility

The process
The syrup for the marshmallow consists of water, sugar and glucose (corn syrup) and/or dextrose. The ratio of these components can be varied in order to modify the sweetness and texture to meet individual requirements.

A high sheer mixer will keep the sugar in suspension and will start dissolving the sugar. The ingredients will be transferred by vacuum into the cooker were its cooked in steam heated coils to dissolve to a syrup with a dry solid content of about 85% Brix.

The syrup needs to be cooled in a scrapped surface heat exchanger, like TFT’s RotoTemp, after which it runs continuously to the premixing chamber of the aerating machine.

The gelatine solution is now joining it in the premixing chamber, being pumped in from its own buffer tank. The Gelatine and syrup are mixed together in a continuous way by running through a series of scrapped surface heat exchangers. A continuous aerator adds the exactly measured amount of air to the mix.

In the end of the production line the marshmallow is covered in starch, dextrose or a mixture of both, depending on individual requirements, and cut into length.

Product is then stored in curing room after which it can be cleaned from excess starch or dextrose and packed.

Tanis Food Tec systems are built to keep the operation simple with one touch screen. The operation is always skid build.

As technology advantages so do the possibilities for manufactures to keep to build their marshmallow portfolio. Creating so many options to keep their consumers interested: better taste, better texture and, ultimately, a better brand.