Long experience in handling viscous and complex products
Caramel is a confectionery product, characterised by high viscosity, which derives from the cooking of sucrose and other ingredients such as milk, salt, emulsifier, bicarbonate and glucose. More in detail, in the production of caramel, the sugar is heated to melting point. This heat treatment process removes moisture and caramelises the sweet mass, resulting in a solid amorphous substance.
The industrial production of caramel requires that the chemical and physical characteristics of the final product, such as Ph, specific weight, colour and consistency, remain unchanged regardless of the conditions of the external environment and throughout the year.
The Piovan Group designs and manufactures customised plants for the production of confectionery caramel according to the characteristics of the caramel that the customer aims to obtain, taking care of every detail at every stage of production and with every apparatus: preparer, holding lung, scraped surface heat exchanger and continuous mixer.
The Group also offers customers the opportunity to produce samples for panel testing, thus being able to propose solutions tailored to needs and test the final result before the plant is built.
The technical knowledge and field experience of Piovan Group engineers and technologists guarantee assistance and proximity at a global level.
Storage, dehumidification, transport, fragment-breaking crushing and sieving are just some of the food ingredient processing phases in which the Piovan Group is able to operate. In particular, Penta and Fea are the companies of the Group specialised in automation systems for the treatment of food powders, granular and liquid products.