New filling system said to aid biscuit differentiation demands

By Jane Byrne

- Last updated on GMT

Related tags Value added

Brand differentiation is an increasing challenge for industrial cakes and biscuit makers and we caught up Tanis Food Tec at Interpack 2011 to hear about new technology for value added products.

Peter Tanis, CEO of the Dutch aeration and mixing specialists, told this publication that its new Rotoflex is a multipurpose system to run biscuit cream, marshmallow and pectin jelly at the same time on one line.

It has a small footprint, and compact and easy to control skid to allow producers to combine two fillings in one product, he explained.

Tanis said that this dual function is especially helpful for the biscuit industry where aerated creams and mallows are often combined with jelly in one sandwiched product to give products greater stand out appeal in a crowded and competitive marketplace.

According to the CEO, the Rotoflex also gives manufacturers the opportunity to combine caramel and cream in a bar type product.

Tempering, aeration, heating and/or cooling, automatic mixing of colour, flavour and acid functions are all controlled with one central PLC on which the different recipes can be safeguarded, said the CEO.

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