Cooked sugar
Hard candy production line
A hard candy production line is decided by syrup solids, temperature and crystallisation control before forming starts.
Cooked sugar
A hard candy production line is decided by syrup solids, temperature and crystallisation control before forming starts.
Cooked sugar
Hard candy usually cooks near 145-150 C at low residual moisture. A small drift in final solids changes shelf life, stickiness and whether the candy stays glassy.
One dirty wall or seed crystal can start uncontrolled crystallisation. The defect appears later as grainy candy, even if forming looked fine.
For hard candy, the cheapest defect is the one caught at the cooker, not at the wrapper.
Selection logic
Where money is lost
Relevant equipment
These modules cover cooking, cooling, transfer and packing.
Related topics
A jelly candy production line must hold Brix, gelatin or pectin behaviour, depositing accuracy and curing time.
A marshmallow production line is built around air: syrup, gelatin and aeration must meet before forming.
Food packaging equipment closes the gap between stable production and sellable product on the shelf.
Contact
Send your product, target output, packaging format, and available space. Kudret Makine will prepare a practical configuration and price range.
