Crucial for the production process is the careful weighing and mixing of ingredients, exactly according to recipe. During the mixing process, the mixture is kept in motion. The mass is then stored in a buffer vessel which keeps the partly dissolved, 'cold' mixture in motion to prevent it from dispersing.
Option
Second weighing / mixing vessel for extra ingredients such as condensed
milk, fat, emulsifier(s) or pectin solution, enabling a second recipe
for caramel or pectin-based mass can be run separately from the
main recipe for fondant.