The Microfilm's rapid, thin-film process is designed for most types of candies. The first new feature captures flash vapour released by the product between the pre- and final-cook stages, which is normally vented to atmosphere. The new system passes it through a heat exchanger to heat water for use in hot water systems.
The second method uses the high-temperature condensate from the Microfilm tube's steam heating system to generate flash steam that is used in the syrup pre-cooker. This lowers the cooker's overall steam requirement and reduces energy losses from the condensate as it returns to the boiler.
The Microfilm applies vacuum directly onto a thin, swept film during cooking. This results in very rapid cooking, with negligible process inversion or caramelisation. These cookers are increasingly used for low boilings such as caramels.
Contact: Baker Perkins