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Process Engineering Simplified

Continuous and Automated Fondant Creme Kitchen


Recondition existing fondant equipment and creme blender, while adding upgrades and new ingredient equipment. Taking a hand batched process and making it automated, while still emulating the hand process to ensure the original recipe is not altered.

Project Highlights:

  • Reconditioned existing fondant equipment with add-on grades
  • Reconditioned existing creme blender
  • Added new ingredient equipment, including hot water surge tanks and feed hopper
  • Implemented an automatic fondant syrup system
  • Introduced a PLC fully automated system control panel
  • Integrated Pulsafeeder pumps to fill the ingredients, including vanilla, coconut flavor, invert sugar, and raspberry flavor

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