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
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.
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.
CANDY FORMING LINES
The candies are packaged in various ways depending on specific
products and brand.
Packaging can include individual wrappers, sticks, and bags.