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2) In combination with a newly developed forced cooling water system, the five-roll-refiner is ideal for heat-sensitive products,
such as milk chocolates as well as for superior, absolutely fine chocolates (17 and 18 microns). The reason: The heat is guided away
from the friction area in an optimum manner, to preserve the fine taste even under tough friction conditions.
Cooling water is pressed through the rollers in a safe "first in, first out" process. No air is incorporate in the cooling water
system. As a result, cooling directly under the hardened surface of the roll very near to the friction area is ensured. In addition, cooling
water is distributed in a very even way under the whole surface of the roll by a U-turn channel design (displacement internal jacket).
The new five-roll-refiner generation is ideal for a high production flexibility and highest quality products. Primarily because of
the forced cooling water system, the new generation is able to grind remarkable higher capacities than other machines with the same
roller dimensions on the market.
E x e r c i s e T w o
. Read the article below and choose the best word to fill each gap.
Fast Track Engineering
Fast Track Engineering, a new Australian company, was 1. (created / made / built) to provide the confectionery industry with
new ideas and opportunities in the manufacure of soft-boiled candies. The company aims at improving day-to-day operations while
creating a superior product 2. (in connection with / in regards to / regardless) quality, taste and texture.
Fast Track Engineering's main expertise 3. (goes / results / comes) from the knowledge – gathered over decades – of how to
design and manufacture high quality confectionery machines while working with the purchaser to ensure ultimate satisfaction. That
relationship continues, as FastTrack 4. (provides / gives / offers) the purchaser with the afterservice support required to guarantee a
long-lasting investment.
The company's broad range of mogul equipment 5. (takes / includes / engages) auxiliary equipment such as sugar sanders,
oiling machines and finishing conveyor systems. It also includes all key equipment to provide customers with a complete 6. (turnkey
/ clear / full) system, such as starch drying/cooling system, dust collectors with a built-in starch balancing hopper 7. (also / as well as
/ both) free-standing dust collectors with a rotary valve and screw conveyor system. Fast Track Engineering also offers a custom-
designed, fully intergraded pallet transport and product drying system, which no other organization 8. (does / builds / creates)
worldwide.
Given the company's 9. (internal / professional / in-house) skills, Fast Track Engineering can support existing mogul users in
daily operations. This expertise extends beyond design and manufacturing 10. (techniques / ways / technology), encompasses
technical, operational and mechanical service advice. Please note that the company can also recondition existing pumps.
Because Fast Track Engineering is a very competitive organization, it invites customers to test its expertise and equipment
against others.
T a s k F i v e. Read the article on making candy and answer the following questions.
1. What was the old way of candymaking?
2. What is Abdallah Candies famous for?
3. What was the company approach to candymaking in the past?
4. How does the company update its practice?
5. What kind of customers does the company cater to?
6. What products are the most popular with their customers?
7. What is the traditional method for making caramel-base products?
8. What do single-serve products include?
9. Which is the fastest-growing market segment today?
10. What do customers think about sugar-free products?
While many candy companies fervently search for the latest and greatest to try to outwit competitors, there are a few that remain
successful by staying with the old tried-and-true methods of candymaking. By concentrating on satisfying their current customers,
new ones appear.
Burnsville, Minn.-based Abdallah Candies, a fourth-generation family-owned company known for its caramel, toffee and
chocolate candies, still makes candy in small batches. Moreover, it still operates several pieces of equipment that go back more than
three generations. Although the company has started to expand and update its practices, one foot remains firmly planted in the past.
"You're usually either production-oriented or sales-oriented and up until not that long ago, we were always very production-
oriented", says company president Steven Hegedus Jr., whose great-grandfather started the company in 1909. "Coming up to this
point it's pivoted a little after hiring a national sales manager, but it's always been just produce what we can and make sure we take
care o[ our existing customers. Expansion wasn't really our primary goal. Our goal was to satisfy the customers we had". Along those
lines, Abdallah's wholesale business (which comprises the bulk of the company's sales) still caters to the small customer. The
company only requires a $100 minimum for first-time customers, with no minimum for reorders. Most of their 6,500 wholesale
customers consist of upscale grocery stores, hospital gift shops, university bookstores, card shops and other general gift stores. "You
don't have to buy a large quantity to buy from Abdallah and that's one of the reasons why we have so many customers", says Steven.
"We have a lot of small customers. In any day we could gain a dozen, and three or four can go out of business". The company also does
private-label manufacturing, with about 25 % of its production focusing on this area.
According to Steven, any of their caramel-based products, from the 14 different varieties of wrapped caramels to their Cashew
Grizzlies
(a Turtle-like combination of cashews, caramel and chocolate) are the most popular with their customers. Although some of
the wrapped caramel flavors are slightly unusual, including licorice and chocolate mint, the company sticks to traditional methods for
making them. Corn syrup, sugar, sweetened condensed milk and cream are mixed together and cooked in a Savage Bros. copper kettle
for 45 minutes before being poured out onto a water-cooled table. After cooling, employees cut the caramel into long strips and feed
them into an APV
wrapping machine that individually wraps each piece of caramel at a rate of 450 pieces a minute.
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