CONFECTIONERY

Our AraTAs® range of confectionery coatings are used to improve the appearance of the confectionery over the shelf-life of the product. They also help to facilitate the production and processes involved.

Chocolate Dragee Polishing

AraTAs® Polishing Systems

Our confectionery polishing systems for chocolate and sugar confectionery applications create an excellent shine and finish. There are versions specifically adapted for polishing chocolate and yoghurt coated centres. We offer standard dark and white solutions, dependent on the requirement for either dark, white or milk chocolate coatings.

AraTAs® Pre-Polish

An aqueous pre-polish to assist in sealing and smoothing the confectionery surface. A useful barrier for compound coatings containing cocoa butter substitutes and suitable for applications where the chocolate has not had sufficient time to fully solidify prior to polishing.

AraTAs® Polishes

Aqueous solutions of natural food ingredients for polishing chocolate and yoghurt-coated centres.

AraTAs® Varnish

Our range of varnishes seal the surface of the confectionery creating a barrier to high humidity and increases in temperature.

Liquorice and Wine Gums

AraTAs® Liquorice and Wine Gum Oils

Our range of Liquorice and Wine Gum Oils are based on beeswax and carnauba wax suspended in vegetable oils and are suitable for producing pectin, gelatine and starch based gums and pastilles. We also produce specialist anti-sticking agents for extruded and moulded liquorice products.

Sugar Dragees

AraTAs® Sugar Polishes

Aqueous and alcohol-based solutions for polishing hard and soft sugar coated confections. AraTAs® Sugar Polishes are produced in a similar manner to AraTAs® chocolate polishing products and have been specifically developed to achieve a smooth surface in order to aid the polishing process. Developing a deep and long lasting shine.

Boiled Sweets and Toffee

AraTAs® Anti-sticking and Release Agents

Anti-sticking and Release Agents are designed to offer improved stability, and also significant separation effects in many types of candy products including high boiling, filled products, pulled centres and toffees, caramels and fudges. They are effective aids for the smooth transition of confectionery processes such as:-

  • Cooling and conveyor belts
  • Cooling rollers
  • Cooling and heating tables
  • Embossing machines
  • Cutting knives
  • Batch rollers/formers
  • Batch cookers

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THEW ARNOTT UPGRADE INTERNAL IT SYSTEMS TO SAGE

As a growing business, and a leading manufacturer of bespoke blends and supplier of specialist ingredients to the food industry, we’ve reached the point where it’s time to update our IT systems. Having reviewed the market place we feel that Sage 200 offers the scope and flexibility to meet the needs of our growing business. […]

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THEW ARNOTT EXPANDS TECHNICAL SUPPORT TEAM

As part of our business expansion, Thew Arnott has appointed Verity Clifton as an Applications Technologist. A Food Technology Graduate from Manchester Metropolitan University, Verity was previously with Tate & Lyle plc working with starch, proteins, hydrocolloids and fibres. She has also had experience working with Campden BRI. Verity’s role with us will primarily be […]

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