Candy Manufacturing Process: Everything You Need To Know

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Is there anyone in the world who does not like to eat candy? I doubt that. Candies are one sugar confectionery that is loved by every person all across the globe. There are primarily four types of sugar confectionery available. These include milk-based confectionery products, hard-boiled confectionery, chocolate confectionery, and floor confectionery products. In this article, you will know how hard-boiled candies are made. Hard-boiled candy can be available in many forms like hard-boiled sweets, sugar drops, lozenges, candy, etc.

How are the natural boiled candies made?

The process of making hard-boiled candies start with the use of sucrose which is a syrup of glucose. First, the sucrose is treated with different natural candy food color solutions, acids, and fruit flavoring agents. Every intermediate here has a different role to play. For example, sucrose provides sweetness, increases the shelf life, and gives a great texture. Liquid glucose is responsible for sucrose crystallization and contributes to the product’s texture. The flavoring is very important because if the flavor is not good, it will not appeal to the consumers, and the sales will decrease. In modern days, people are moving towards fusion flavor. In this, they wish for the candy to have two different flavors in it. The coloring should also be very attractive for the candy to be appealing. The acid is added to the candy to control the sugar inversion and help the sugar be inverted.

Process of making candies

The process of candy making starts with mixing all the ingredients in a large batch cooker or vacuum cooker. Batch cooking is reduced for mixing and heating the mass of the candy at the desired temperature. Batch workers are available in many different forms and sizes. If the candy will be made as part of a continuous process, then a vacuum Walker within a dash feeding pump is used.

The most important thing in the candy-making process is the temperature. The boiling temperature can have a direct repercussion on the final sugar concentration and the moisture content. To cooler temperatures is to directly remove it from the pot and put the candy on a cooling table. When the candy is still in liquid form that is the time when the flavor and the colors are added. You can get candy colors from suppliers. The reason the colors are added at this stage is that this prevents the colors and flavors from leaking on into the next candy batch.

Once the mixing is done, the candy is allowed to cool down, and then it is folded. If the candy maker is experienced, they can do this task via their hands only. If you are new to making candy, you may use gloves and a scraper. Once the candy cools and settles, the process should be repeated. When the candy becomes cool, it generally stays a little firm, but it is also pliable. This is why folding and piecing up the candy pieces become easy.

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