There are countless types of delicious candies in the world, and there is always one that is highly sought after by us. Compared to soft and sticky gummies, hard candies are more popular among the general public for their storage resistance, edibility, and refreshing taste. From traditional manual brewing to the current fully automated mass production of machinery, hard candy manufacturing has undergone continuous reforms, iterations, and upgrades. Nowadays, the hard candy production line is very different from the past, becoming continuous, intelligent, and green, and has already achieved dual guarantees of product output and quality.

The main material is white granulated sugar, glucose syrup, and maltose syrup as the core, and the auxiliary materials are food-grade essence, pigment, sour agent, etc. The mixed and boiled solution is poured into the candy grinding tool of the specified shape through the quantitative pouring system or is stretched by rubbing, and then stamped by the mold

A complete hard candy production line, covering five core links: raw material pretreatment, syrup boiling, molding cooling, surface treatment, and packaging testing. Each link complements each other, and any slight deviation in any step may affect the taste and quality of the final product

Hard candy raw materials are composed of main ingredients and auxiliary ingredients. The main ingredients are white sugar, glucose syrup, and malt syrup as the core, and the main ingredients require uniform grain size and no odor or impurities in white sugar. Glucose syrup and maltose syrup have transparent color, no odor, uniform viscosity, good flowability, and no crystallization or impurities.

After the preparation of raw materials is completed, it enters the core process of hard candy manufacturing - boiling sugar. The essence of sugar boiling is to dissolve, concentrate, and cook hard sugar raw materials by controlling temperature and time, removing water from the raw materials, and making the sugar solution reach the appropriate concentration and viscosity, laying the foundation for subsequent molding. The sugar boiling equipment has achieved automation and precise control of the sugar boiling process, greatly improving production efficiency and product consistency. At present, the commonly used sugar boiling equipment in hard candy manufacturing mainly includes atmospheric pressure sugar boiling pots, vacuum sugar boiling machines, continuous sugar boiling machines, etc. Among them, continuous sugar boiling machines are widely used in large-scale production due to their high efficiency and stability

The manufacturing and molding of hard candy has evolved from manual molding and compression molding in the past to fully automated and mechanized molding today.

The mainstream molding methods include extrusion molding, stamping molding, and pouring molding. We can generate hard candies in different shapes, such as circular, square, and irregular, according to customer needs. Among them, China die forming hard candy machines and hard sandwich candy processing machines have gradually stood out as outstanding due to their high efficiency, precision, and energy-saving characteristics.

The temperature of the newly formed candy is relatively high, and it needs to enter a cooling tunnel for segmented and stepped cooling. By coordinating the cooling conveyor belt and temperature control, the candy temperature stage is cooled to room temperature. Avoid candy deformation and cracking caused by rapid cooling and excessive temperature changes.

In the production process of hard candy, polishing is used to make the product shinier and more attractive to purchase. The core process has two points: one is physical fine treatment, which removes burrs and residual sugar chips on the surface of the sugar body through polishing operations, achieving a uniform, smooth, crystal clear and glossy effect on the surface of the sugar body, significantly improving the visual texture and market grade of the product; The second is the construction of a protective layer, which forms a uniform and dense protective film on the surface of the sugar body through food-grade wax, preventing moisture and preventing adhesion between finished products while significantly extending the shelf life of the product.

The packaging of hard candy is mostly single independent packaging, which effectively prevents contamination caused by contact with the outside world and is convenient to carry. During the packaging process of hard candy, it is necessary to strictly control the sealing to avoid moisture damage and air leakage caused by packaging damage, which may affect the quality and shelf life of the hard candy.

Daily cleaning: clean the machine promptly after each use. Especially for parts that come into contact with chocolate, for solidified chocolate, they can be softened by soaking in warm water. Use a soft-bristled brush combined with a specialized food-grade cleaning agent for cleaning. Be careful not to use a hard brush to wipe so as not to scratch the surface of the machine, and especially not to use an iron to scrape. After removing the solidified chocolate, use a soft, dry cloth to wipe the inside of the material tank and the surface of the machine. Place the machine in a dry and well-ventilated area to prevent the growth of bacteria or corrosion of leaked metal in a damp environment.

Connect the power supply to operate the temperature controller and observe the operation of each component inside the machine. 1. Add oil to the motor in a timely manner to ensure smooth operation and no abnormal noise. 2. Timely clean the dust and debris at the bottom of the machine and the cooling port of the control box to ensure smooth ventilation and heat dissipation of the machine. 3. Check the sealing condition of the discharge valve and replace the sealing gasket in a timely manner if it is damaged.

The machines required for chocolate factories use food-grade lubricants to maintain the gears and bearings of the equipment. Add the components' service life and lubricating oil dosage according to the instructions to prevent excessive wear caused by prolonged use of the components. Use high-precision thermometers to calibrate temperature control systems. If significant errors are found, professional personnel should be hired for calibration and adjustment. Check the aging condition of power supply lines and plugs to ensure electrical safety

If the equipment needs to be stopped for a long time, all components need to be thoroughly cleaned and wiped dry, and a small amount of food-grade rust-proof oil should be applied to the metal leakage surface. Cover the entire machine with plastic film to isolate dust, and place the machine in a dry, ventilated, and noncorrosive gas environment. Regularly check the equipment status every month to prevent moisture and rust.

The melting temperature function of the chocolate machinery has an error, which may be due to the temperature sensor being affected. Please replace it with a thermometer and test the melting temperature function again in a timely manner. Of particular concern is that malfunctions in heating elements or temperature control modules can also cause fluctuations in the set temperature.

If the temperature controller's discharge is not smooth, first rule out the possibility of chocolate blockage. If blockage is found, rinse with hot water multiple times in a timely manner. After cleaning, wipe dry with a clean cloth, and blow-dry any excess water stains with a hair dryer to avoid contaminating the chocolate and affecting its taste

The abnormal noise from the gears and bearings of the equipment is caused by excessive wear and tear of the components after prolonged use. Food-grade lubricating oil is required for maintenance of this area. If noise is still present, it is highly likely that the motor bearings are severely worn or the mixing rod device is deformed, requiring shutdown for maintenance and replacement.

The temperature regulator is machinery required for a chocolate factory. As a chocolate machinery supplier, our OrangeMech Group will provide you with various models of temperature regulators.