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Confectionary
Marsh Mallow / Nougat-Frappe
Chocolate
 Fat cream for Praline/Wafer
Bakery
Dairy
NonFood
Fat cream for Praline/Wafer
The Mondomix system provides great flexibility to produce infinite variety of products, either in extruded form as a strip, or in controlled measured quantities deposited into mould, directly onto a biscuit or a conveyor band.

Strict temperature control over the entire process is inherent to the Mondomix process; from bulk liquid supply through tempering or single stage temperate reduction, through crystallisation and onward to aeration. Depositing may be by traditional moulding line centre fill depositor or specially constructed pressurized manifold or piston depositors.
Possible Products:
  • Swiss Roll Cream
  • Biscuit cream
  • Wafer cream
  • Ganache
  • Cream Spread
  • Praline filling
  • Extruded cream
  • Water based fat cream