Food: Confectionery
Projects in the confectionery sector involve unit operations such as materials handling (sugar, fats, flavours and powders), dissolving of sugars & other ingredients, fat melting, metering and dosing of powders and liquids, blending, heating, cooking, cooling and packaging. Some of the work we have undertaken includes:
- Chocolate making and moulding
- Chewing gum
- Marshmallows
- Non-dairy cream and fondants
- Syrups
- Jams

