HARD AND SOFT CANDY
confectionery market has generated opportunities for niche products and created the need for lower output systems. To address this demand, Baker Perkins developed a 50kg/
hour line that can produce hard candies, lollipops, jellies and gummies. The lines can be automatic or manually operated, with batch or continuous cooking options. For both hard candy and lollipops, the starch-free
production process offers the potential to create multi- colour, multi-component confectionery in up to four colours; in stripes, layers or random patterns, with one or two hard or soft centre-fills, and with every possible colour and flavour. Fillings, such as toffee or chewy centres, can add texture to the traditional hard candy ball lollipop. The latest double ball
technology can offer an interesting alternative to conventional ball lollipops and can include a wide range of colour and flavour combinations. Flat and shaped lollipop technology, for example, allows one side to be embossed for character merchandising, and a range of profiles – such as rounds, ovals or animal shapes – can be developed. The good news is that the non-chocolate candy market is
strong. However, success is not a given. It relies on innovation and reformulation of traditional products to meet legislative requirements and consumer trends. Luckily equipment vendors are also innovating so are able to help confectionery producers find the right equipment to allow them to continue to delight consumers with ever more innovative product offerings.
Sugar-free candy made the traditional way
For over 10 years Den Gouden haan has produced Advocaat at its factory in Antwerp, Belgium, using a traditional recipe. In addition, the company also produces a range of other artisanal products, preferring to craft its products by hand using minimal mechanisation or automation. Using this traditional candy making process the company
wanted to introduce a range of sugar-free bon bons to meet consumer demands and it turned to Loynds to provide it with the necessary equipment. The final solution included a Loynds pulling hook for manually aerating the candy batch, a mini cold table and a drop roller machine. The drop
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roller was supplied with traditional ball and square dies. Since starting to use the Loynds pulling hook, cold
table and drop roller, Den Gouden haan has succeeded in increasing its candy production speeds from 75kg to 150kg per hour, enabling it to produce a full range of artisanal confections. “The Loynds drop roller device does what it should
do – forms hard candies, said Geert Dillen, a Den Gouden haan spokesperson. Candy production is now simpler and more fun than it was before when we had to do everything by hand.”
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