The manufacture of ＇Xixona turron＇ (a typical Spanish confectionery product, made from almond honey and sugar) is performed in a completely artisan way. The limiting process step, in which a phase inversion occurs (a water-in-oil system is transformed in an oil-in-water system), needs heating and stirring so that the product exceeds the inversion temperature. In order to design adequate equipment and operation conditions for this step, an analysis of the heat and momentum transfer phenomena during the inversion operation was made. Moreover, the heat transfer coefficients in the reactor were calculated for different values of the operating variables (temperature gf heating: 60, 70 and 80 degrees C; stirring speed: 40, 50 and 60 rpm). For this purpose, specially designed laboratory equipment was employed, which facilitates by means of torque and speed control of the stirrer control of the inversion process. Values of the phase inversion temperature were about 56 degrees C and the heat transfer coefficients for the product range between 0.19 and 0.39 kW/m(2).K.