Technologies in the confectionery market. Find out more

The sector of making confectionaries (ψιλικα ), like lots of various other markets, has actually transformed dramatically in recent years. Although the standard formulas have actually undertaken small changes, the manufacturing innovations have actually transformed substantially (this applies particularly to the approaches of creating small products and also tiles, as well as their packaging).
At the start of this chapter, it seems appropriate to state only these modifications, yet much more on those later related to details dishes.
Different teams of confectionery items call for specific molding approaches to make sure that they can be wrapped as well as packaged in the most appropriate method up for sale. Probably one of the most effective innovation was the pastry bar. These bars permit you to utilize affordable techniques of production, product packaging and also display at the point of sale.
At the same time, there were obvious renovations in the packaging – both in the products utilized and in the securing methods. The majority of benches in order to ensure long service life, to shield against insect damage and also contamination call for safety packaging. We consider these factors in different phases.
We have actually already considered the manufacturing of delicious chocolate, and as a result it is clear that chocolate and also facility glazes have a mainly fatty basis, their moisture content is really low (typically less than 1%), as well as the components are not in liquid solution.
In lots of confectionery procedures, the dissolving capacity of sugar (sucrose) is considered independently or in mix with various other sugars, such as glucose syrup (corn syrup) as well as invert sugar. There are 2 main teams of sugar confectionery items: a) products in which sugar is entirely dissolved, as well as b) items in which sugar is partially liquified, as well as partially present in the form of tiny strong crystals put on hold in solution. These items may be customized with other ingredients (for instance, milk as well as fats). The initial team includes hard candy, difficult as well as soft milk desserts, toffee as well as most jelly sweets. The 2nd group consists of products such as fudge, fudge (fudge), marshmallows and also nougat with a noticable fine-crystalline framework.
Summary confectionery manufacturing innovations
Below we will certainly see that all the selection of structures obtained is a result of using numerous technical procedures and formulas, all of which need unique approaches for the development of specific items. Here we take a look at general technology problems, and also see their particular usages in other sections of this publication.
Smearing and cutting

The equipment is furnished with cooled rolls, which enable you to feed the item straight from the tool, where it is prepared, to the plate forming tools. After molding as well as lamination, home plates are fed to an air conditioning device, and afterwards to standard reducing gadgets as well as spreaders. After that the items are glazed.
Фирма SOLLICH GmbH, г. Бад-Зальцуфлен, Германия.
This is most likely the oldest approach of producing bars (ceramic tiles) as well as private items from plastic items such as fudge, nougat as well as various pastes. A confectionery item in an appropriate plastic state, determined by its dampness, fat content or temperature level, is first fed to the rolls to get a plate of the needed thickness. This plate is after that fed to cutting devices to generate vast strips, which are then cut into slim tiles or bars. Currently, the hot item is fed to cooled down rolls, allowing to get multilayer plates. Home plates are continuously cut into strips that go through the (” spreading maker)” spreader “, after which the strips are cut into bars or tiny pieces. An example of such a process is the Sollich Conjug system (Fig. 19.1).
Casting or otsadka
This method is used for the manufacturing of candies, fondant and jelly candies, some types of milk sweets and fudge, marshmallows and also other products that can be obtained in fluid type.
Lollipops (sugar).
Some products in fluid type may be formed at a temperature level of concerning 150 ° C in a metal mold and mildew whose surface area is covered with a “lubricant”.
Pomadnye, želejnye candy, maršmellou.
These items are normally cast right into cells created in starch (see listed below the section “Fondant shells”). A much more current growth is the automated rainfall and extraction of fondant coverings and some other confectionery products using metal mold and mildews (Cadbury-Baker Perkins), as well as the rainfall of sugar and toffee right into silicone molds (Baker Perkins). Silicone is a non-tacky material that has special homes as well as is immune to fairly high temperatures, regular for the production of sugar confectionery.
This method uses almost solely to candy sugar as well as some sorts of toffee. The typical flavored candies, sweets with a filler as well as “toffee” are made.
The production principle is to cool down the made syrup under regulated problems up until it reaches a ductile state. In this state, the item is changed right into a type of rope, fed to the stamps, on which the ended up products (generally of a particular form or with a pattern) are acquired from it. The resulting products are promptly sent to the air conditioning cabinet and also covering maker.
To get some kinds of caramel as well as crunchy sweets, a version of this method is made use of, in which the harness gotten in a similar method is fed to a cutting-wrapping device, where with the help of high-speed round blades, tiny pieces are reduced from it that concerned the covering machine.
Extrusion and molding bars.
The principle of extrusion, executed in the manufacturing of lots of non-food products, has actually been successfully used in the confectionery industry. The application of this process to the production of numerous items– from soft products such as marshmallows and also fondant desserts to extremely plastic nougat and milk chocolates– is explained in [2] In this case, the material based on extrusion is fed to the electrical outlet nozzles with the help of numerous rolls or augers. The nozzle hole account establishes the form of the end product, as well as numerous extruders are equipped with a number of nozzles that create harnesses that can be cut into bars or little pieces. In fig. 19.2 programs numerous rolls for extruders, and fig. 19.3 is a Wemer-Lehara extruder sample with a system for removing tiny items from the strands. In fig. 19.4 reveals the style of the Weisert-Loser extruder for the extrusion of eating periodontal as well as chewing sweet.
The layout of the NID bar extruder is a little various. The feeding is accomplished by grooved rollers similarly as in other extruders, but the product to be created is fed to a second account roller. The profiled surface of the roll is coated with fluoroplastic to make sure simple splitting up of the material and is used to shape the bars right into the required form. The pins assist eliminate the harnesses onto the conveyor belt.
It is possible to make multi-layer bars in which two layers are extruded at the same time, or bars with a body from an additional confectionery item. Extrusion works well with various other continual manufacturing and glazing methods.
When extrusion confectionery must observe specific precautions.
Temperature. The extrusion temperature level is of basic significance, specifically in the case of milk candy as well as nougat, the consistency of which is very depending on temperature level. Little variations in temperature can lead to big adjustments in extrusion pressure. For soft milk sugary foods, a temperature level of 35 to 38 ° C is generally made use of, however much relies on the type of item, and the precise temperature level.
Scenic tour conditions must be figured out empirically. Reduced temperatures and also high pressures cause knockout of extruder safety plugs.
Splitting up of fat … If fat divides during extrusion, this signifies poor emulsification. Improvement is attained when an emulsifier (eg lecithin or glyceryl monostearate) is consisted of in the formulation.
Damage after extrusion … After extrusion, some products shed their form, and the strip, which is practically round in cross-section, after a short time on the strip might become noticeably flatter. This results from a number of factors:.

too high a dampness content;.
It was not emulsified fat and might be too soft;.
the healthy protein of any type of dairy products component is not appropriately dispersed;.
in fudge or pastes, no crystalline framework has actually formed or has actually been damaged by excessive mixing after crystal formation. This defect can be very refined, as well as in constant fudge manufacturing, its look depends on the moment the crystallizing lipstick is included before extrusion. It is possible to establish the optimal conditions for a particular devices only experimentally. Companies focusing on the production of extrusion equipment have carried out a big amount of study in the design of equipments for the extrusion of confectionery products of various consistencies. For some items – such as gummies and chewing gum – the roll extruder is giving way to a multi-cavity screw (worm) extruder. These innovations are explained in various other sections of the book.

The concept of panning is currently defined in Phase 5. There are 2 types of sugar rolling – tough and also loose. With hard knurling, successive layers of powdered sugar and also syrup are developed on the desired body (for instance, nuts) and also dried out with cozy air passing in between the applied layers. Loosened knurling is carried out in a comparable means, however using chilly technology. Soft shells are made use of (for instance, pasta, jelly, soft milk loading), and the finish is constructed from sugar (or sugar) syrup as well as powdered sugar. After reaching the wanted dimension as well as weight of the coating, the sweets are partially dried and also covered with glaze. The procedure is completely mechanized, including loading as well as dumping the storage tanks, automatic splashing of syrups (or delicious chocolate), and also control of drying out or cooling down air to the containers.
fondant lotion.
Confectionery lipstick made from sugar, sugar or corn syrup and also invert sugar is typically signified in English by the word “creme” (cream), but some conventional items use the choice “lotion”, and also in different countries it is called in a different way.
The fondant is prepared by liquifying sugar and also glucose syrup (or invert sugar) in water and also concentrating by boiling to a service containing regarding 88% DM. At ambient temperature level, this solution is supersaturated with sugar as well as unstable, and if it is quickly mixed as well as cooled, then the excess sugar falls out of the remedy in the form of little crystals. Thus, the fondant mass has a strong phase of sugar crystals put on hold in a liquid phase consisting of a saturated remedy of “sugars”.
Without blending and cooling down large crystals are developed. Whipping in itself gives unacceptable outcomes, considering that a big amount of latent heat of formation is released. If the whipped syrup is left warm, formation reduces as well as succeeding slow-moving air conditioning leads to the development of huge crystals. Fondant of good quality must be soft in consistency.
Initially, lipstick was prepared utilizing only sugar, which was liquified in water and also focused by steaming to about the degree of 88-90% ST. Because the solubility of sugar at regular temperatures is only 67%, the syrup with a focus of 90% is extremely unpredictable as well as crystallizes upon fast air conditioning, “giving” large crystals.
To conquer this drawback, an additive was used that created the inversion of a part of the sugar as well as raised the total solubility – this made it feasible to whip the syrup right into a fondant mass. Citric or tartaric acids or, much more ideally, tartar (tartaric acid) are used because of this additives. The formation of invert sugar from sugar is reviewed in another phase, yet here we simply keep in mind that such ingredients decompose part of the sugar (sucrose), which is chemically a disaccharide, into two monosaccharides, dextrose (glucose) as well as fructose. Fructose is much more soluble (about 80% at 20 ° C) than sucrose, as well as its presence with dextrose allows the focused syrup to be whipped right into a lipstick.
This technique of application of the additive is extremely unstable, because the amount of invert sugar developed varies substantially depending on the purity of the sugar, the boiling time as well as the solidity of the water made use of. Finest results are acquired by adding to the sugar syrup a certain quantity of invert sugar, prepared independently.
Lipstick, made from sugar as well as invert sugar, has a granular structure as well as is really wonderful in preference (it is hardly ever made use of in modern-day confectionery manufacturing). Sugar (corn) syrup has changed invert sugar in lipstick solutions; it is less wonderful, and the presence of complicated carbs controls the development of crystals and also gives a much more thick lipstick, which does not have a loosened (crunchy) texture.