tion.
Continuously vacuum micro-film cooking to make the cooking temperature over 140 degree.
In-line injection, dosing, and pre-mixing techniques for the proportional addition of liquid of colors, flavors and acids.
Conveyer and cooling system for a better temperature control for de-molding.
Optional choice of extra chocolate paste injection system for making chocolate central candies.
Available for producing any kind of shapes of candies based on the different moulds.
A