For decades confectioners have used dependable Hohberger plants to produce outstanding fondant and cremes. Hohberger fondant machines produce base fondant for extruded or continuously deposited cremes. The introduction to the fondant of bob syrup, invertase, flavor, color, and inclusions is carefully controlled to assure that a homogenous mass at the exact temperature and Brix is continuously provided to the mogul depositors. "Tails" and inconsistent creme are virtually eliminated. Choose our precision continuous systems for the production of creme, thin mints, cherry cordial centers, fudge base, mellow creme, or any of the many other places fondant is used in your products.
Pure sugar frostings for cereal topping are continuously produced on Hohberger Fondant Machinery at rates of up to 4,000 pounds per hour. Because frosting is usually produced from pure sucrose, innovative design techniques are incorporated into this process to assure that the highly unstable super-saturated solution exiting the evaporator does not pregrain and stays water-clear prior to drum cooling and controlled crystallization in the fondant beater. Exacting control of this extremely sheer and heat-sensitive solution at every stage of the process assures you of a consistent snowy-white frosting that is stable and lacking any appreciably large crystals. This ruggedly engineered, sanitary, all stainless steel machinery is designed for 24-hour continuous operation.
Hohberger continuous Fondant Plants are designed to produce out-standing fondant creme, Icing, or frosting. Rugged construction ensures years of low-maintenance operation. All major components are fabricated from 304 or 316 stainless steel with dairy standard, sanitary welds. Only the most reliable motors, bearings, and drives are engineered into these systems. The critical final syrup pumping, cooking, and evaporation are accomplished using a single pass, high efficiency, stainless steel heat exchanger. This proven design evaporator exposes syrup to elevated temperatures for less than 60 seconds, achieving a consistent end syrup temperature at the exact solids required. This low residence time reduces inversion and sugar crystal browning. A water-clear, super-saturated solution exits the cooker and is gravity fed into the flash chamber and onto the drum for still cooling before entering the horizontal water-jacketed beater. The still drum cooling does not agitate the super-saturated syrup and inhibits crystal development before the syrup enters the beater. The cooled syrup undergoes continuous controlled agitation within a horizontal paddle blade mixer. Each blade's large, pitched surface area provides a uniform folding action.
The solution is grained out creating a snowy-white mass with a uniform crystal size of 9-12 microns.
For many years bakers and bakery supply companies have successfully and confidently produced high-quality boxed fondants, RTU icings, icing bases, and flat icing using Hohberger fondant machinery. Whether you need to produce base fondant in your bakery for a variety of uses, or you are a producer of high-quality bakers supplies requiring both boxed fondant and RT icing; Hohberger systems provide ruggedly built and technically correct processing. In a typical 80% sucrose, 20% glucose formulation Hohberger Fondant Plants produce finished fondant that is stable, and snowy white with an end Brix of 89% and a crystal size uniformly distributed throughout the mass of 9-12 microns. The absence of any appreciably large crystals accounts for the smoothness and superb mouthfeel. With Hohberger systems your innovative formulations are all you will need to add to produce the most visually appealing and delicious icings.
Our experienced engineering staff will provide you with machinery and plant layouts, P&ID, control design, and all necessary engineering data needed to prepare for your installation. Our staff works in a contemporary engineering environment utilizing continuously upgraded CAD stations with a variety of state-of-the-art communication systems.
Our 90 plus years of providing fondant plants to many of the best-known bakers, bakery suppliers, confectioners, and cereal companies in the world have given us the necessary experience and expertise to assist you in selecting the proper equipment for your application. Assistance in the installation, start-up, and training of your operators are naturally part of our program.
Informed customer service and factory support are always available.