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HOW CANDIES ARE PRODUCED
THE CANDY PRODUCTION PROCESS
The high-boiled candy production process, though always using traditional ingredients and technologies, has recently evolved to allow the use of ingredients other than sugar to obtain a product with new shapes and more varied colour combinations.
High-boiled candies can be sugar-based or sugar-free. High quality sugar and glucose syrup are the main ingredients for sugar-based candies; isomalt and maltitol are widely used in sugar-free candies.
Contemporary candies may be dependent on the technology used - deposited or die-formed, with or without filling.
. Preparing the ingredients
Solid ingredients (sugar and glucose syrup or isomalt and/or maltitol) are dissolved in water and then weighed and blended in specific proportions with other ingredients, i.e. butter, cream, condensed milk, etc.At this stage automatic weighing and electronically-controlled mixing units are used to assure consistency in the recipe.The blend containing all basic ingredients is now ready for
cooking and depositing.
At this stage the basic blend passes through a cooking section in which most of the water is removed.Depending upon the final product type, different cooking
equipments may be used. All cookers work under vacuum in order to preserve the freshness of the ingredients.Normally high-boiled candies have a 2-3% residual moisture.
. Depositing or Die-Forming
After the cooking stage, the candy mixture undergoes either the depositing or the die-forming process in order to be cooled and shaped into the desired form. The depositing process yields the smoothest of candies while the die-forming process is more adapt for the production of centre-filled candies.
- Depositing (e.g. Alpenliebe)
With this technology the cooked mixture is deposited into Teflon-coated metal moulds with an extensible pin at the base to eject candies after they are cooled and solidified. Various shape and colour combinations can be obtained at this stage.
- Die Forming (e.g. Golia):
With this technology the cooked mixture is partially cooled until it turns into a plastic texture. Then the plastic mass is shaped into a continuous rope which passes into die set forming machine. In this machine the rope is continuously cut into pieces and formed by means of forming pins. Formed candies are then rapidly cooled.
Cooled candies are immediately wrapped in different packs, namely single piece flow-packs or double twist, sticks and flip-top boxes. Packaging lines perform at very high speeds and final weight is electronically controlled.