After the marshmallow, batter, cream or caramel has been produced in the TFT kitchen it usually needs a extrusions or depositing step to make the final product. For marshmallow it usually is extruded through a (rotating) manifold, for cream it can be manifold extruded onto for example a sponge sheet. For batter a roller depositor is applied to sheet a layer of batter directly onto the tunnel oven belt. For every application TFT is able to provide a specific solution.
One of the most popular type of marshmallow for many remains the twisted cable. This marshmallow is built up out of four ropes with each an individual color. TFT has designed a manifold wherein the four colors are directed towards the turning outlet of the extrusion nozzle. The manifold is designed with the focus on an even pressure distribution throughout the 30 nozzles in the manifold. The manifold has two drives on board that can vary in RPM to change the final shape of the candy. Additionally spare nozzle sets can be designed to make limitless varieties in shapes and colors.
Since years, the Big American marshmallow is by far the most popular marshmallow of them all. With its 30 mm diameter it is the perfect product to put onto a skewer and roast above your campfire. Every TFT production line ever sold is able to produce this type of marshmallow. After making the basic marshmallow the stream is split into two or four streams and on every stream we inject individual color and flavor after which the marshmallow is pumped to the static extrusion nozzles positioned on the make-up line.
The mini marshmallow is gaining popularity fast and seen in more and more variations and forms. For After making the basic marshmallow the stream is split into two or four streams and on every stream we inject individual colour and flavour after which the marshmallow is pumped to the static extrusion nozzles positioned on the make-up line.