Hänsel Processing offers a wide product range for the fabrication of confectionery. Among these solutions are the JellyStar 2014 cooking plant and the newly developed JellyBlend 2036 dosing system.

Hänsel Processing has an outstanding experience in supplying confectionery processing equipment with a very long tradition and experience in this field. The company operates worldwide, backed-up by a strong net of agencies and well-supported by excellently skilled regional sales managers at the main office in Hanover/Germany. It disposes of a process chain reaching from the most modern machine technology via an excellent research and development up to an outstanding service performance.

The company offers a high quality product range for these segments:
• Hard Candy (centre filled, aerated, laminated, milky, sugar free, medicated, specialities)
• Jelly & Fondant (gelatine, agar agar, pectin, gum arabic, starch, fondant crème, bakery fondant, milk fondant, fruit fondant)
• Toffee (milk caramel, éclair, fruit candies, chewy candies, caramel layers, specialities)
• Bar (foam sugar, candy bars, granola, torrone, halwa)

Almost the whole range needed for the production of confectionery, from single machines to complete processing lines, is offered. Among the products are systems for raw material weighing, cooking, flavouring, blending and cooling, centre filling and forming, thin film cooking, controlled caramelising, vacuum cooking or batchwise aeration, continuous aeration, high performance beating, high performance jelly cooking, flavouring and blending as well as universal batch cooking.

When it comes to the manufacturing of jellies and nutraceutical products, the JellyStar 2014 cooking plant, appropriate for all common jellying agents, is characterized by a compact design, offering the possibility to produce high quality aerated and transparent jellies with HPG machines, even if space is limited. The products are processed extremely carefully in this cooker of compact design with short residence time. The proven cooking plant only requires reduced vapour pressure due to low temperature difference between product and steam. The product is not in contact with vapour during the cooking process, and excellent heat transmission by a multitude of steam tubes as well as high turbulences within the cooker assure the production of high quality jellies. The JellyStar line is approved for nutritional gums and jellies, too. Post adding stations provide advanced treatment of nutritional ingredients. The capacity of the JellyStar 2014 is between 60 and 6.000 kg/h.

For the mixing of jelly masses with colours, flavours, acids, vitamin solutions and more, Hänsel Processing offers the JellyBlend 2036 dosing systems, designed for one to eight colours, depending on the type. Different principles are used in jelly plants, according to the production conditions. For the newly developed dosing unit, the mixing of the ingredients can be performed gravimetrically, before depositing the mass on a mogul plant. Bubble formation in the jelly mass is reduced by a special agitator. Alternatively, the ingredients can be added by the volumetrically working unit JellyBlend, which is available in pharmaceutical execution for extraordinary exact dosing.