Food Science Universe (FSU)

Hard Boiled Candies Production Process

Sugar confectionery are of different types which include Hard boiled confectionery, Milk based confectionery product, Flour confectionery product, chocolate confectionery all are the subcategories of confectionery products. We will emphasize on Hard Boiled candies which is basic of all confectionery product and easy to manufacture. Hard boiled confectionery (HBC) available in the different form such as Candy, Hard boiled sweets, Lozenges, Sugar Drops due to its popularity among all age groups. 

Confectioners start the processing of Hard Boiled candies with Sucrose, Glucose syrup (Confectioners syrup), with different fruit flavoring and coloring material and acids. Each ingredient plays a specific role like sucrose gives sweetness, texture and increase the shelf life of the product. Liquid glucose help to inhibit Crystallization of sucrose, contribute to the texture of the product. Flavorings Plays important role as imparts desirable flavor to HBC. Today people are shifting toward fusion flavors in which blend of 2 Flavors is used. The coloring is mostly to attract the consumer, also help to distinguish the product. Acids used to control sugar inversion to make invert sugar can have dual roles depending on the candy and pH level.

Hard Boiled Candy Production Flow Chart 

Industrial Hard Boiled Candy Production Video 

  • Processing of HBC starts with ingredient mixing in large vacuum cooker or batch cooker.
  • Batch cooker help to Mix and heat the candy mass at desired temperature which is necessary for candy making. Different size and forms of batch cookers are available in the market. For continuous process Vacuum cooker with Feeding pump is attached to increase the efficiency of the system.
  • Temperature control and end point of the process is very important. The temperature of boiling directly affects the final sugar concentration and moisture content of the confectionery product.
  • Once the HBC is up to temperature remove it from the heat and pour it straight onto the candy cooling table.
  • While the batch is still liquid on the table we can add our colors and flavor. (Adding them here as opposed to in the pan prevents colors and flavors leaking into the next batch) Add the color and flavor to the center of the batch and gently spread it out using a scraper.
  • As the candy cools it will begin to form a skin on the underside during contact with the cooling table. We need to ensure the cooling happens evenly throughout the batch.
  • To achieve this batch is scraped from the table and folded in on it. Experienced candy makers can do this using their hands only. If you’re new to candy making then you may wish to use a scraper and use gloves. After each fold, you should leave it to cool and settle for about 30 seconds before repeating.
  • At this point, your candy should be firm but pliable.
  • Some people will now pull air into the batch either by hand over a hook or with an automatic pulling machine.
  • Pulling off the HBC bulks it out in size and helps develop colors. HBC roper or size cutting machine is used to get different size and shape of the HBC.

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