Cookers

Manufacturing base syrup for marshmallow, angel kisses, pectin jam/jelly, caramel or other products calls for a cooking system. The goal of cooking is to reduce the water content in the syrup resulting in an increased percentage of solids (°Brix). For most syrups water, glucose, sugar -and in certain cases a hydrocolloid- are mixed. Then steam is used to heat the cooker and cook the syrup, thus partially evaporating the water. The level of evaporation depends on the type of product being made. For some syrups a batch-type cooker with a stirring system is needed; other syrups need a thermosyphon system that generates natural produced agitation.