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Process Engineering Simplified

Fondant Production Line Relocation and Upgrade

Relocation and Build Out of Syrup Blending, Fondant, Icings, and Candy Center Manufacturing

Leader in Bakery and Confections Distribution Northeast Region US

Accomplishments: Increased production capacity by 150% and upgraded processing facility to meet GFSI certification. Designed the multi-line production facility to be flexible to handle extensive recipes while isolating allergens and non-GMO specifications.

Project Highlights:

  • In-line syrup blending to exacting ratios
  • Updated Process Controls and Data Acquisition
  • Fat and Syrup Based Formulation
  • Independent Packaging of Two Products Simultaneously
  • Designed for additional 50% Production Increase

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