As confectioners see it kitchen is a starting point of the production process where mixing & cooking of all recipe ingredients result in the production of a delicious & useful foodstuff.

The basic preparation stages include:
  weighing & mixing
  dissolution of crystals
  precooking & final cooking
  caramelization , vacuum-treatment & tempering
   washing

With a wide variety of the equipment designs & processes for food preparation the process stability is ensured by complex systems for the component weighing & mixing & for dissolving sugar crystals including diverse recipe stations having the weighing capacity ranging from 150 to 750 liters & equipped with various types of heating systems. Depending on ingredients incorporated into the recipe they can be supplemented with relevant mixing devices.

In the process of cooking it is of great importance to ensure a high degree of crystal dissolution since this is an assurance of the precise weighing of any ingredients & to achieve an accurate dosing of components, currently this is effected in various ways by means of a weigh microprocessor integrated into the common control system of the production line.

Special attention should be paid to the execution of the cooking equipment in compliance with sanitary norms, to the quality of the equipment production & availability of know-how in the process. In this respect "Anton Ohlert" company, due to the fruitful cooperation with leading equipment producers in the confectionary sector, provides for the unique opportunity to observe the above criteria.