The Process Of Using A Candy Bar Machine to Make Candies

1. The Development Status Of The Confectionery Industry

According to statistics from relevant departments, the candy industry has become a fast-growing industry in the food industry, and the candy market has a lot of room for expansion. Last year, a relatively large-scale confectionery and chocolate company produced 463,900 tons of products, with sales revenue of 11.353 billion yuan, a year-on-year increase of 15. 9%.

Analyzed from the growth rate, gum (mainly chewing gum) and chocolate have grown enormously, hard candies and toffee markets have declined, other sweets have risen steadily, and the total amount of sugar products industry has maintained a considerable growth rate. It can be seen that the future sales of Candy bar machines and Candy bar lines are also very impressive.

2. Introduction To Candy

Candy bar machines and candy bar lines are the main machines used to make candies. Many sugar industries have purchased our candy bar machineand candy bar line to produce candies. The yield is very large. The candy bar machineand Candy bar line produced by our company has received praise from many customers.

Introduction To Candy
Introduction To Candy

Candy is composed of a variety of sugars (carbohydrates). When using the Candy bar line, merchants will add different nutrients. The Candy has other physical states, textures, and flavors. It is exquisite, preservation-resistant, and sweet solid food. Candy contains the following characteristics and attributes:

  • All candies contain more than one type of sugar (carbohydrate).
  • Most candies contain a variety of nutrients, such as protein and oil.
  • Different kinds of sweets have other physical and texture characteristics.
  • Different types of candies have different aromas and flavors.
  • Most candies have different shapes, colors, and exquisite Packaging.
  • All sweets must have a specific storage capacity under adverse conditions.
  • All sweets are solid foods with different sweetness.

(1).The production characteristics of hard Candy

The primary material for making hard candies is granulated sugar, which accounts for 60% to 75%. The problem to be solved in the manufacture of hard Candy is: how to use the candy bar machineto turn crystallized sugar into an amorphous solid. After the sugar is dissolved in water, it changes from a crystalline state to an amorphous state.

It needs to be dehydrated and concentrated. When the pure sugar solution is dry and complete, the final result is still a crystal. To obtain an amorphous and non-crystalline substance, it is necessary to add some substance that can inhibit crystallization Substance; this substance can improve the solubility of the granulated sugar solution so that the coarse sugar solution does not crystallize when it is oversaturated. On the other hand, by increasing the viscosity of the sugar solution, the molecular movement of the granulated sugar solution from being re-arranged into a crystalline form can also be slowed down.

(2).The physical and chemical properties of hard Candy

The physical and chemical properties of hard Candy
The physical and chemical properties of hard Candy

Hard Candy has an amorphous structure and has no fixed melting point. It gradually melts into a semi-solid plastic sugar body above 70°, slowly turns into a massecuite with higher viscosity above 100°, and fluidity above 150° Substantial liquid. The main ingredient of sugar is crystalline sucrose. Moisture is the apparent sign that distinguishes hard candies from other sweets and is the main reason for the hard candies to be hard and brittle.

The low water content indicates that the hard Candy has a high dry solids content and a high sugar concentration. To make qualified hard candies, the moisture content should be controlled below 2%. Otherwise, the hard candies made by the candy bar machinewill have poor transparency. The high water content results in sand returning during the shelf life.

(3).The factors that affect the equilibrium relative humidity of the Candy 

  • The percentage of crystalline sucrose, non-crystalline sugar, and moisture in the elemental composition of the Candy.
  • Existence of substances other than sugars (such as acids, salts, etc.).
  • The relative molecular mass of various soluble dry solids.

3.Ingredients For Hard Candies

(1).Material balance

The material balance includes the ratio of dry solids and the proportion of reducing sugars. In the process of candy bar machineproduction of hard Candy, the materials will undergo chemical changes due to heat. Some materials increase, and some materials decrease, which will inevitably lead to material loss. These changes directly reflect the level of the candy bar machine.

(2).The two balanced relations can be expressed as follows

  • Product harvest dry solids = each material dry solids + processing loss dry solids
  • Product total reducing sugar = adding reducing sugar + generating reducing sugar

4.Ingredient Calculation

Calculate the approximate composition from the candy formula and understand its chemical composition from the known candy formula. It can be determined by laboratory analysis methods, or the approximate design can be obtained by calculation. Two ways are used for verification, using Candy, a prerequisite for a bar machine to produce candies.

5.The Primary Materials For Candy Bar Machineproduction:

  • Sweet raw materials
  • Sour agent
  • Colloid substance
  • Emulsifier and foaming agent
  • Colorants and fragrances
  • Dairy products and fats
  • Other substances

6.Melted Sugar

The amount of water added when sugar is generally changed according to the characteristics of the type of candy product. For hard Candy, when using the Candy bar machine, if the amount of water added is insufficient, it is challenging to meet all the sugar crystals in a short time. The existence of crystal grains may bring the risk of “sanding back” to the formation process and preservation process.

On the contrary, adding excessive water will prolong the heating and evaporation cycle, promoting the excessive conversion of sugar and wasting energy. Undoubtedly, both of these results are avoided in the production.

The amount of water added in the production of hard candies is generally 30% to 35% of the total dry solids of the formula materials. In the actual production process of the candy bar machine, the amount of water added is often lower than this ratio, and the temperature of the sugar liquid is increased to speed up the melting of the sugar, which may lead to incomplete melting.

The transparency of the product is reduced or even turbid. The more serious consequence is that due to the presence of sucrose smile grains during the candy bar machineprocessing, a large area of ​​sand will be returned.

The sugar melting operation should consider both the melting speed and the melting method. The melting rate requires the sugar to pass the material to the following process in time within 20 minutes after the melting is complete, and the melting method requires the equipment to ensure that the material is completely melted in the shortest time.

7.The Cooking Of Sugar

(1). The role of boiled sugar

boiled sugar is a crucial process in the arduous candy process. The whole process of boiled sugar is to re-evaporate and remove up to part of the water in the solution so that the final hard massecuite can reach a high concentration and concentration. Keep low residual moisture. However, the evaporation and concentration of sugar liquid are different from other videos for two main reasons:

When the sugar solution reaches a higher concentration, its viscosity increases rapidly. It is difficult to remove the last excess water in the massecuite using general heating and evaporation methods.

Hard Candy ultimately requires the production of a glassy amorphous state system. This unique texture also requires the evaporation and concentration of the sugar liquid to be completed in a continuous thermal process.

(2). Forming

The massecuite boiled to the specified concentration is cooled moderately, the coloring and flavoring are added, and the mixture is evenly mixed, and then the shape can be formed.

The candy bar machinecan be used for continuous casting and forming. The process feature is that when the boiled massecuite is still in a theological state, the liquid syrup is quantitatively poured into the continuously running model plate, rapidly cooled and shaped. Finally, the die plate falls off separates.

(3). Packaging

Boiled Candy is a type of Candy that has low water content and quickly absorbs external water vapor. However, after absorbing moisture, the product will slacken and return to sand. As a result, the value of the commodity is reduced or lost. Therefore, Packaging is an indispensable means of protection for Candy, and its role is to prevent or delay qualitative changes.

A reasonable method is to give the boiled candies a sealed package. However, when the hard candies are entirely isolated from the outside air, even though they have been preserved for several years, it is not easy to notice the quality changes.

8.The Leading Equipment

Candy bar machine;Candy forming equipment;Candy packaging machine.

(1). Introduction of Candy bar machine

Introduction of Candy bar machine
Introduction of Candy bar machine

Main components: syrup pump, heater, syrup inlet, secondary steam discharge system, needle valve, vacuum steam chamber, discharge control system, rotary boiler, vacuum system.

Working principle: The purpose of boiling sugar is to remove most of the water in the sugar solution after dissolving the sugar so that the massecuite can finally reach a high concentration and retain less water. It is necessary to turn the sugar liquid into a viscous massecuite. The boiling evaporation process must complete the increase of the attention with an increasing temperature gradient.

This process is realized by continuous boiling and processing, so it is called boiling sugar. The water in the sugar liquid needs to be removed from the liquid surface and enter the space. The faster the separation speed, the quicker the cooking speed. Under vacuum conditions, the sugar liquid can boil and evaporate at a relatively low temperature, with rapid evaporation speed and good product quality.

Operating procedures: The vacuum boiling process is generally divided into three stages: preheating, evaporation, and vacuum concentration. The preheating stage increases the temperature and engagement of the sugar solution and shortens the vacuum boiling cycle; in the evaporation stage, the remaining water in the sugar solution is removed.

The sugar boiling equipment is a set of evaporation and concentration equipment. The function of the heater is to heat the sugar liquid to a boiling state with an appropriate heat source and sufficient heat transfer area. The evaporator enables the sugar liquid to remove water in the boiling state quickly. Finally, the delivery pump stably conveys the sugar liquid through the process to achieve continuous and balanced production.

(2). Introduction of candy forming equipment

Main components:

  • Sugar delivery wheel
  • Sugar bar
  • Sugar crumb blade
  • Sugar crumb bucket
  • Sugar unloading blade
  • Sugar unloading bucket
  • Rotary head
  • Sugar cutting wheel

Press forming is the primary method of hard candy forming. However, the earliest use of intermittent single-punch molding machines can only process one sugar at a time, and the production efficiency is very low. At present, the continuous rotary stamping and forming apparatus is widely used, which can stamp out more sugar lumps simultaneously, and the production efficiency is greatly improved.

Working principle: After cooling and slicing, the sugar sticks enter the forming machine, and the sugar-feeding wheel Jiangtang sticks are fed into the rotary head under the action of friction, and are drawn into the outer edge of the forming groove, and are squeezed by the sugar cutting wheel. The sugar sticks are packed into the forming track and broken into sugar lumps.

At the same time, the sugar punching rod moves forward under the push of the cam, pushing the sugar lumps into the forming hole, shoveling it down into the sugar unloading bucket, and falling into the vibrating screen. , After the sugar cubes have cooled down, they can be packaged.

(3). Candy packaging machine.

Main components: machine base, wrapping mechanism, winding mechanism, sugar clamping mechanism, paper feeding mechanism, sugar arranging mechanism, electrical control system.

The candy packaging machine is mainly used for the Packaging of cylindrical and rectangular candies and semi-gummy candies. The packaging process of this machine is divided into the following eight stages.

  • Working principle: Sugar cube conveying the sugar sorting mechanism’s sugar cubes arranged in an orderly arrangement are carried forward by the conveyor belt.
  • Paper feeding: When the sugar cubes are transported to the wrapping position, the packaging paper is also sent by the paper feeding mechanism at the same time.
  • Sugar clamping and paper cutting: The front punch and the back punch approach the sugar cubes one after another and clamp the sugar cubes together with the wrapping paper, and then the wrapping paper is cut by the cutter.
  • Paper origami: The front punch and the back punch send the sugar cubes and wrapping paper to the sugar tongs, and the sugar tongs fold the packaging paper into a mouth shape, clamp it, and return with the front and back.
  • Papermaking: Down Swing the cardboard upwards, fold the wrapping paper under the sugar cubes, and pack the sugar cubes.
  • Sugar tongs rotation and paper making: The sugar tongs clamp the sugar cubes and drive the wrapping paper to rotate. The lower report continues to swing upwards until the wrapping paper on the sugar cubes is folded by the fixed stopper, and the article is copied down. That is, it turns to hem reset.
  • Kink: The sugar tongs continue to rotate, and the wrapped sugar cubes are sent to the kink station, and the kink manipulator twists the two ends.
  • Unloading sugar: Turn the sugar tongs to transfer the wrapped Candy to the last empty station, open the sugar tongs, and push the sugar rod to push the Candy out of the sugar tongs to unload the Candy.

9.candy quality requirements.

The quality of the Candy produced by the candy bar machinecan be inspected in terms of its shape, appearance, color, aroma, taste, and hardness.

(1). Shape and appearance

The shape of the Candy should be neat and correct, the size should be uniform, and there should be no bends, cracks, barbs, etc.

The surface of the Candy should be smooth and clean. For example, the feeling of hard Candy is bright and white, the outer skin is uniform in thickness, and the filling is not exposed.

The wrapping paper should be clean. For Candy without wrapping paper, such as those mixed with granulated sugar, the sand particles should be evenly attached; the surface should be smooth and bright for those without granulated sugar.

(2). Color

The color of the Candy should be bright and uniform, and there should be a clear color to distinguish other varieties. For example, lemon candies are yellow, citrus candies are orange, banana candies are green, pineapple candies are apricot yellow, meringue and lactose are milky white, and chocolate candies are brown. The color can judge the quality of the candy bar machine.

(3). Aroma and taste

Different candies should have the aroma and refreshing taste of the variety, should not be mixed with a peculiar or bitter taste and should be sweet but not greasy, sweet, and delicious.

(4). Hardness

The hardness of the Candy produced by the candy bar machinewill have its due characteristics. Hard candies are hard and crisp; soft candies are soft and non-sticky; filled candies are hard on the outside and soft on the inside; crispy-filled candies are crispy and rosy; chocolate candies are crunchy and smooth.

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