T-Brown

The combination of sugars and (dry) milk components such as milk proteins, fat and the like give after careful emulsifying and heat treatment a product that is – in diverse appearances- liked all over the world. Depending on used ingredients and process parameters the structure of the mass can be influenced from ‘sticky’ toffee to very short ‘fudge’ and from low viscosity ‘dipping’ caramel to high viscosity depositing clusters. Development of flavour and colour caused by the ‘Maillard’ reaction where time and temperature play the leading roll. All these factors decide on the equipment Tanis Confectionery will propose so you will get the product you require for your market.