Venturi flash – syrup undergoes a sudden pressure drop; excess moisture flashes off.
• Microfilm tube – steam-heated, scraper blades create a thin syrup film (< 1 mm).
• Rapid cooking – residence time ≈ 2–3 s; vacuum lowers boiling point to 105–110 °C, preventing heat degradation, inversion and cloudiness.
• Collecting chamber – finished syrup at target solids is ready for color, flavor and depositing.
• The cooker operates under vacuum (≈ 50–100 mbar), so the boiling point drops to 105–110 °C, preventing caramelisation, inversion and loss of clarity.
• Rapid evaporation brings the syrup to the required solids (≈ 78–82 %) before it flows into the collecting chamber ready for colour/flavour dosing.
Low-temperature cooking = minimal degradation, better colour, longer shelf life.
• Short residence time means quick change-overs between flavours.
• Uniform moisture and crystal-clear product – critical for gummies, hard candy, lollipops.
