Technologies in the confectionery market. Read more

The industry of making confectionaries (ειδη περιπτερου ), like many various other industries, has altered dramatically recently. Although the basic solutions have undertaken small adjustments, the production technologies have actually changed dramatically (this applies especially to the approaches of developing small products as well as tiles, in addition to their packaging).
At the start of this phase, it appears appropriate to discuss just these modifications, yet extra on those later related to particular recipes.
Various groups of confectionery products require details molding methods so that they can be wrapped as well as packaged in the most appropriate way available. Most likely the most successful development was the bread bar. These bars enable you to utilize cost-efficient approaches of production, product packaging and also screen at the point of sale.
At the same time, there were visible improvements in the packaging – both in the materials used as well as in the sealing methods. Most of the bars in order to make sure long shelf life, to safeguard versus insect damage as well as contamination need protective product packaging. We take into consideration these factors in separate phases.
We have actually already considered the manufacturing of delicious chocolate, as well as for that reason it is clear that delicious chocolate and also facility lusters have a primarily fatty basis, their dampness content is very low (normally less than 1%), and the ingredients are not in liquid option.
In lots of confectionery procedures, the liquifying capacity of sugar (sucrose) is considered separately or in combination with various other sugars, such as glucose syrup (corn syrup) and also invert sugar. There are two major teams of sugar confectionery items: a) items in which sugar is completely liquified, and b) products in which sugar is partially dissolved, as well as partly existing in the form of small solid crystals put on hold in solution. These products might be modified with other components (for instance, milk and fats). The first group consists of hard candy, difficult and also soft milk sugary foods, toffee and also most jelly sweets. The 2nd team includes items such as fudge, fudge (fudge), marshmallows and nougat with an obvious fine-crystalline structure.
Introduction confectionery manufacturing technologies
Listed below we will certainly see that all the variety of appearances obtained is an outcome of using numerous technological processes and also formulas, every one of which require special techniques for the development of specific products. Below we look at general technology problems, and also see their certain usages in other areas of this publication.
Smearing as well as reducing

The device is equipped with cooled rolls, which enable you to feed the item directly from the device, where it is prepared, to the plate developing tools. After molding and lamination, the plates are fed to a cooling tool, and then to conventional cutting tools and also spreaders. Then the products are polished.
Фирма SOLLICH GmbH, г. Бад-Зальцуфлен, Германия.
This is possibly the earliest method of generating bars (ceramic tiles) as well as private items from plastic products such as fudge, nougat and also various pastes. A confectionery product in a proper plastic state, identified by its moisture, fat content or temperature level, is first fed to the rolls to acquire a plate of the called for density. This plate is after that fed to reducing gadgets to produce broad strips, which are then cut into slim tiles or bars. Currently, the warm product is fed to cooled rolls, enabling to acquire multilayer plates. Home plates are continuously cut into strips that travel through the (” spreading machine)” spreader “, after which the strips are cut into bars or little items. An example of such a procedure is the Sollich Conjug system (Fig. 19.1).
Casting or otsadka
This technique is utilized for the manufacturing of candies, fondant and jelly sweets, some types of milk candies as well as fudge, marshmallows as well as other items that can be obtained in fluid form.
Lollipops (sugar).
Some items in fluid kind may be molded at a temperature level of about 150 ° C in a steel mold whose surface area is covered with a “lube”.
Pomadnye, želejnye candy, maršmellou.
These products are typically cast right into cells developed in starch (see listed below the section “Fondant shells”). A much more current advancement is the automatic precipitation as well as removal of fondant shells and a few other confectionery items using metal molds (Cadbury-Baker Perkins), as well as the rainfall of caramel as well as toffee right into silicone mold and mildews (Baker Perkins). Silicone is a non-tacky product that has one-of-a-kind buildings as well as is resistant to relatively heats, typical for the manufacturing of sugar confectionery.
This method uses almost specifically to candy caramel as well as some types of toffee. The normal flavorful sweets, sugary foods with a filler and “toffee” are made.
The manufacturing principle is to cool down the brewed syrup under controlled problems till it gets to 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 items (typically of a specific form or with a pattern) are gotten from it. The resulting items are quickly sent out to the air conditioning cabinet and covering machine.
To obtain some sorts of sugar and also crunchy candies, a version of this approach is utilized, in which the harness obtained in a comparable means is fed to a cutting-wrapping device, where with the help of high-speed round blades, little items are cut from it that pertained to the covering equipment.
Extrusion and molding bars.
The principle of extrusion, implemented in the production of numerous non-food items, has actually been effectively applied in the confectionery industry. The application of this process to the production of various products– from soft materials such as marshmallows and fondant desserts to very plastic nougat and also milk delicious chocolates– is explained in [2] In this case, the product subjected to extrusion is fed to the outlet nozzles with the help of several rolls or augers. The nozzle hole account establishes the form of the final product, as well as numerous extruders are outfitted with a variety of nozzles that produce harnesses that can be cut into bars or small items. In fig. 19.2 shows various rolls for extruders, and also fig. 19.3 is a Wemer-Lehara extruder cross section with a system for removing tiny pieces from the hairs. In fig. 19.4 shows the style of the Weisert-Loser extruder for the extrusion of eating gum as well as chewing candy.
The layout of the NID bar extruder is a little various. The feeding is accomplished by grooved rollers in the same way as in various other extruders, yet the product to be developed is fed to a 2nd profile roller. The profiled surface of the roll is covered with fluoroplastic to guarantee very easy splitting up of the product and also is used to shape benches right into the called for shape. The pins help eliminate the harnesses onto the conveyor belt.
It is feasible to make multi-layer bars in which 2 layers are squeezed out at the same time, or bars with a body from an additional confectionery item. Extrusion works well with various other continuous manufacturing and glazing approaches.
When extrusion confectionery must observe particular safety measures.
Temperature. The extrusion temperature level is of fundamental relevance, specifically in the case of milk sweet as well as nougat, the uniformity of which is highly based on temperature. Small changes in temperature can cause big changes in extrusion pressure. For soft milk desserts, a temperature level of 35 to 38 ° C is normally made use of, however much depends upon the sort of item, and the exact temperature level.
Excursion problems should be figured out empirically. Reduced temperature levels and also high pressures create ko of extruder safety plugs.
Splitting up of fat … If fat separates during extrusion, this is a sign of inadequate emulsification. Improvement is accomplished when an emulsifier (eg lecithin or glyceryl monostearate) is consisted of in the formulation.
Destruction after extrusion … After extrusion, some products lose their shape, and the strip, which is practically cylindrical in cross-section, after a short time on the strip may become visibly flatter. This is due to numerous reasons:.

too expensive a dampness material;.
It was not emulsified fat as well as may be too soft;.
the protein of any kind of dairy products ingredient is not correctly dispersed;.
in fudge or pastes, no crystalline framework has actually formed or has been ruined by too much stirring after crystal formation. This defect can be extremely subtle, as well as in continuous fudge production, its appearance depends on the moment the crystallizing lipstick is added prior to extrusion. It is possible to identify the optimal conditions for a certain equipment just experimentally. Companies concentrating on the manufacturing of extrusion tools have actually accomplished a big quantity of research study in the design of equipments for the extrusion of confectionery items of different consistencies. For some products – such as gummies as well as chewing periodontal – the roll extruder is paving the way to a multi-cavity screw (worm) extruder. These technologies are defined in various other sections of guide.

The principle of panning is currently explained in Chapter 5. There are 2 types of sugar rolling – hard as well as loose. With tough knurling, successive layers of powdered sugar and also syrup are developed on the wanted body (as an example, nuts) as well as dried with warm air death between the used layers. Loosened knurling is performed in a similar way, yet utilizing cool innovation. Soft shells are made use of (as an example, pasta, jelly, soft milk loading), and also the coating is constructed from sugar (or glucose) syrup and also powdered sugar. After getting to the preferred size as well as weight of the finishing, the candies are partially dried out and covered with glaze. The process is fully mechanized, consisting of loading as well as unloading the storage tanks, automated splashing of syrups (or chocolate), and also control of drying or cooling down air to the tanks.
fondant cream.
Confectionery lipstick made from sugar, glucose or corn syrup and also invert sugar is typically denoted in English by the word “creme” (lotion), yet some conventional items make use of the alternative “lotion”, and in various nations it is called in a different way.
The fondant is prepared by liquifying sugar as well as glucose syrup (or invert sugar) in water and focusing by boiling to a service containing about 88% DM. At ambient temperature level, this service is supersaturated with sugar as well as unsteady, as well as if it is rapidly mixed and cooled down, then the excess sugar falls out of the service in the form of tiny crystals. Hence, the fondant mass has a solid stage of sugar crystals suspended in a fluid stage containing a saturated option of “sugars”.
Without mixing and cooling down huge crystals are formed. Beating by itself provides poor results, since a huge quantity of latent heat of crystallization is released. If the whipped syrup is left warm, condensation reduces and also succeeding slow cooling brings about the development of large crystals. Fondant of high quality should be soft in uniformity.
Originally, lipstick was prepared utilizing only sugar, which was dissolved in water as well as focused by steaming to concerning the degree of 88-90% ST. Since the solubility of sugar at regular temperature levels is only 67%, the syrup with a concentration of 90% is very unpredictable as well as crystallizes upon quick air conditioning, “giving” large crystals.
To conquer this drawback, an additive was used that caused the inversion of a part of the sugar and raised the overall solubility – this made it feasible to whip the syrup right into a fondant mass. Citric or tartaric acids or, more preferably, tartar (tartaric acid) are made use of because of this ingredients. The formation of invert sugar from sugar is talked about in one more chapter, but below we just keep in mind that such ingredients decay part of the sugar (sucrose), which is chemically a disaccharide, right into two monosaccharides, dextrose (sugar) and fructose. Fructose is much more soluble (concerning 80% at 20 ° C) than sucrose, and also its presence with dextrose enables the concentrated syrup to be whipped right into a lipstick.
This approach of application of the additive is extremely unreliable, because the amount of invert sugar formed differs significantly depending upon the purity of the sugar, the boiling time as well as the hardness of the water made use of. Finest outcomes are gotten by adding to the sugar syrup a certain amount of invert sugar, prepared independently.
Lipstick, made from sugar and also invert sugar, has a granular framework as well as is very sweet in taste (it is rarely made use of in modern-day confectionery production). Sugar (corn) syrup has actually changed invert sugar in lipstick formulations; it is much less pleasant, and also the presence of intricate carbohydrates controls the formation of crystals and gives a much more thick lipstick, which does not have a loose (crumbly) structure.