Hard Candy and Lollipops


Cooking temperatures of up to 155°C may be required at atmospheric pressure, while lower temperatures are possible if the cooker is equipped with a vacuum chamber. The slurry is then cooled down to between 105°C and


90°C at which point flavours, colours and acids are added, according to the recipe. At the product forming stage there are two main technologies used today – depositing and


stamping.


Stamping requires the cooked syrup to be cooled down until the mass becomes viscous enough to be manipulated into a rotary die or a chain die. This does require a lower product temperature for forming than the depositor method. The cooled dough is then forced through rope sizers and rotative punches to form individual pieces. In a depositor, the cooked syrup will be deposited in a solid


mould, cooled down and then demoulded using mechanical action within the machine. Today’s depositing machines allow confectioners to create an ever-wider array of colours shapes and patterns, and injection systems for adding soft fillings. What many depositors have in common is the fact that they include automated control – usually a programmable logic controller (PLC) and feature human machine interfaces (HMIs) to allow operators to interact more easily with the machine.


KennedysConfection.com


“Today’s depositing machines allow confectioners to create an ever-wider array of colours shapes and patterns, and injection systems for adding soft fillings”


In process terms, automated starch-free depositing solutions can offer many advantages over traditional methods, particularly die forming and, according to Keith at Baker Perkins, product quality will be higher. “It is worth remembering that premium products suffer less in an economic turndown, as consumers seek solace in affordable ‘treats’ and choose more expensive


but better-quality


options,” he says. “We are continuing to see investment from all around the world in hard candy and lollipop production lines.


Kennedy’s Confection April 2022 13


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