Candy Production
Mixing & Cooking
The initial phase is to dissolve sugar and water in a dissolver. The Syrup is then heated to a specific temperature which varies depending on the type of candy
Cooling & Processing:
After Cooking the hot syrup is rapidly cooled & Ingredients are added to initiate sugar crystallization. Some candies like taffy and nougat require pulling and aerating to incorporate air and create chewy or fluffy texture.
Forming or Depositing:
The candy is shaped and formed using various methods such as depositing and pressing. The formed candies are cooled to set their shape and texture.
Packaging
The candies are packaged in various ways depending on specific products and brand. Packaging can include individual wrappers, sticks, and bags. Links: