This industrial Production Line is based on the latest technology, is a complete plant for continuously producing various kinds of cotton candies (marshmallow) which comes in a variety of colors and shapes.

1)   In the premixer, all the ingredients to be dissolved and cooked. (An automatic one can be used for auto weighing and mixing).

2)   Then the basic slurry is continuously pumped to a cooker till the final moisture level is reached.

3)   After cooking, the slurry will be cooled and mixed with a separate whipping agent solution.

4)   Then the cooled “marshmallow base” is passed through the continuous aerator.

5)   The product then be divided and injection with different colors and flavors.

6)   The multi-color product is extruded ,and transported on a cooling conveyor for cooling down;

7)   The conditioned marshmallows are dusted top and bottom with starch, or a mixture of both starch and icing sugar in a separate dust cabin; the product is cut to the required length here.

8)   The dust cabin is kept under a strict control to prevent the “dust” spreading throughout the plant. The excess starch/sugar is removed.

9)   The final is transferred to a packaging machine.

A popular product, manufactured in a vast variety of shapes, sizes and colors, single rope form, multi-strand, co-extruded, twisted, the list is almost endless, sugar, glucose and water are boiled to a fix concentration, 

cooled and blended with a whipping agent. Following this,

 the base syrup solution is aerated and extruded onto the finishing line where the final product

 is conditioned and cut into a predetermined size prior to packaging. Prior to the extrusion, 

the aerated mallow can be diverted into a number of streams and individually colored thus creating multi-colored ropes. The extruded marshmallow line can be adapted to produce traditionally starched

 product as well as product enrobed in chocolate or compound coating. Though the basic ingredients 

are mixed in a different ratio, the basic process for deposited marshmallow is similar to the extrude marshmallow. 

The difference lies in the manifold and finishing line.

Deposited marshmallow has a short structure, as the product is deposited in a mould which is either starched, s

ugared or waxed. After conditioning, the product will be de-moulded and packed.

TECHNICAL SPECIFICATIONS:

Equipments:

1)In the pre-mixer, all the ingredients to be dissolved and cooked.

2)Then the basic slurry is continuously pumped to a cooker till the final moisture level is reached.

3)After cooking, the slurry will be cooled and mixed with a separate whipping agent solution.

4)Then the cooled “marshmallow base” is passed through the continuous aerator.

5)The product then be divided and injection with different colors and flavors.

6)The multi-color product is extruded ,and transported on a cooling conveyor for cooling down;

7)The conditioned marshmallows are dusted top and bottom with starch, or a mixture of both starch and icing sugar in a separate dust cabin; the product is cut to the required length here.

8)The dust cabin is kept under a strict control to prevent the “dust” spreading throughout the plant. The excess starch/sugar is removed.

9)The final is transferred to a packaging place.

The items list which the customer should provide:

Air compressor: 2m³/min Air consumption, Power: 22kW, 2 Sets.

Compressed air storage vessel: The volume is 1~1.5 m³

Air drying and filtering equipment: The volume is 0.5 m³

Air condition of drying room: 28,000 Kcal.

Air condition of cooling tunnel: 14,000 Kcal. 2 Sets.

The temperature of water source for cooling: 18°C~25°C

Steam consumption: Approx. 550kg/h

The temperature of starch drying equipment: 80°C

Dough make equipment volume: 50L

All the syrup connecting pipes are made of S/S

Patrick Lee at your service,

If any associates around you has interest in food industry investment please don't hesitate contact me.

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