Technologies in the confectionery market. Learn more

The sector of making confectionaries (ειδη περιπτερου ), like numerous other markets, has actually altered significantly in recent years. Although the fundamental solutions have gone through minor changes, the production modern technologies have actually transformed significantly (this applies particularly to the techniques of creating small items and also tiles, as well as their packaging).
At the beginning of this chapter, it appears appropriate to discuss only these changes, but much more on those later applied to certain recipes.
Different groups of confectionery items call for specific molding techniques so that they can be covered and also packaged in one of the most appropriate means available. Possibly the most successful technology was the bread bar. These bars permit you to utilize affordable approaches of production, packaging and also display screen at the point of sale.
At the same time, there were recognizable improvements in the packaging – both in the products used and also in the securing methods. Most of benches in order to make certain long life span, to secure versus insect damage and contamination require protective packaging. We take into consideration these consider different phases.
We have already taken into consideration the production of delicious chocolate, and therefore it is clear that delicious chocolate and complicated glazes have a mainly fatty basis, their wetness content is really reduced (normally less than 1%), and also the active ingredients are not in aqueous remedy.
In numerous confectionery processes, the dissolving capability of sugar (sucrose) is taken into consideration independently or in mix with other sugars, such as sugar syrup (corn syrup) and also invert sugar. There are two primary groups of sugar confectionery items: a) products in which sugar is entirely dissolved, as well as b) items in which sugar is partly liquified, and also partly existing in the form of little strong crystals put on hold in solution. These items might be changed with various other active ingredients (for instance, milk as well as fats). The very first group includes hard candy, tough as well as soft milk desserts, toffee and also most jelly candies. The second team includes products such as fudge, fudge (fudge), marshmallows as well as nougat with an obvious fine-crystalline framework.
Review confectionery production innovations
Below we will see that all the selection of structures gotten is an outcome of using numerous technical procedures and formulations, every one of which need special methods for the development of individual products. Below we check out basic modern technology issues, as well as see their specific usages in various other areas of this book.
Smearing and cutting

The machine is outfitted with cooled rolls, which permit you to feed the item directly from the tool, where it is prepared, to the plate developing gadgets. After molding and also lamination, home plates are fed to a cooling device, and then to standard cutting devices as well as spreaders. After that the items are polished.
Фирма SOLLICH GmbH, г. Бад-Зальцуфлен, Германия.
This is probably the earliest approach of creating bars (floor tiles) as well as individual products from plastic products such as fudge, nougat as well as various pastes. A confectionery item in an ideal plastic state, determined by its moisture, fat web content or temperature, is first fed to the rolls to acquire a plate of the called for density. This plate is after that fed to reducing devices to create vast strips, which are after that cut into narrow tiles or bars. Currently, the hot product is fed to cooled rolls, enabling to get multilayer plates. Home plates are continuously cut into strips that go through the (” spreading device)” spreader “, after which the strips are cut into bars or little items. An example of such a process is the Sollich Conjug system (Fig. 19.1).
Casting or otsadka
This method is utilized for the production of sweets, fondant and jelly candies, some types of milk candies and fudge, marshmallows and other items that can be gotten in liquid form.
Lollipops (sugar).
Some items in fluid type might be molded at a temperature of about 150 ° C in a metal mold and mildew whose surface is covered with a “lubricating substance”.
Pomadnye, želejnye sweet, maršmellou.
These items are generally cast right into cells created in starch (see below the area “Fondant shells”). A more recent advancement is the automated rainfall and also removal of fondant coverings and some other confectionery products utilizing metal molds (Cadbury-Baker Perkins), as well as the precipitation of sugar as well as toffee into silicone molds (Baker Perkins). Silicone is a non-tacky material that has distinct buildings as well as is resistant to relatively high temperatures, typical for the manufacturing of caramel confectionery.
Stamping.
This method uses nearly solely to candy caramel as well as some kinds of toffee. The normal flavored candies, sugary foods with a filler and also “toffee” are made.
The production principle is to cool down the made syrup under regulated conditions until it reaches a ductile state. In this state, the item is transformed right into a type of rope, fed to the stamps, on which the finished products (typically of a particular form or with a pattern) are obtained from it. The resulting items are quickly sent out to the cooling cabinet and wrapping maker.
To acquire some kinds of sugar and also chewy candies, a variation of this method is utilized, in which the harness acquired in a similar method is fed to a cutting-wrapping machine, where with the help of high-speed round knives, little items are cut from it that concerned the wrapping equipment.
Extrusion as well as molding bars.
The principle of extrusion, applied in the production of lots of non-food items, has been successfully applied in the confectionery sector. The application of this procedure to the production of numerous items– from soft products such as marshmallows as well as fondant desserts to very plastic nougat and milk chocolates– is defined in [2] In this instance, the material based on extrusion is fed to the electrical outlet nozzles with the help of a number of rolls or augers. The nozzle hole profile identifies the shape of the end product, and lots of extruders are outfitted with a variety of nozzles that create harnesses that can be cut into bars or small pieces. In fig. 19.2 shows numerous rolls for extruders, and also fig. 19.3 is a Wemer-Lehara extruder cross section with a mechanism for cutting off small items from the strands. In fig. 19.4 shows the style of the Weisert-Loser extruder for the extrusion of eating gum as well as chewing sweet.
The style of the NID bar extruder is a little different. The feeding is performed by grooved rollers similarly as in other extruders, yet the material to be created is fed to a second profile roller. The profiled surface of the roll is covered with fluoroplastic to make certain very easy splitting up of the material and also is made use of to form benches right into the required shape. The pins aid remove the harnesses onto the conveyor belt.
It is feasible to make multi-layer bars in which two layers are squeezed out at the same time, or bars with a body from one more confectionery item. Extrusion works well with various other continual production and also glazing techniques.
When extrusion confectionery need to observe specific safety measures.
Temperature level. The extrusion temperature level is of fundamental importance, particularly when it comes to milk sweet and nougat, the uniformity of which is very depending on temperature. Tiny variations in temperature level can cause huge modifications in extrusion stress. For soft milk sugary foods, a temperature level of 35 to 38 ° C is typically utilized, however much relies on the kind of item, as well as the exact temperature level.
19.4.
Tour conditions have to be determined empirically. Reduced temperature levels and also high pressures trigger ko of extruder safety plugs.
Separation of fat … If fat separates throughout extrusion, this is a sign of inadequate emulsification. Renovation is achieved when an emulsifier (eg lecithin or glyceryl monostearate) is consisted of in the formula.
Damage after extrusion … After extrusion, some items lose their shape, and also the strip, which is almost round in cross-section, after a short time on the strip might end up being visibly flatter. This results from a number of reasons:.

too high a dampness content;.
It was not emulsified fat and may be as well soft;.
the healthy protein of any kind of dairy ingredient is not correctly spread;.
in fudge or pastes, no crystalline structure has developed or has been ruined by too much stirring after crystal formation. This problem can be extremely refined, as well as in continuous fudge production, its look depends upon the moment the taking shape lipstick is included prior to extrusion. It is possible to establish the optimum conditions for a specific tools just experimentally. Companies specializing in the production of extrusion tools have actually carried out a large amount of study in the layout of machines for the extrusion of confectionery items of numerous consistencies. For some items – such as gummies as well as eating gum – the roll extruder is paving the way to a multi-cavity screw (worm) extruder. These innovations are explained in other areas of guide.

pelleting.
The principle of panning is already defined in Phase 5. There are 2 sorts of sugar rolling – hard as well as loosened. With hard knurling, successive layers of powdered sugar and also syrup are accumulated on the wanted body (as an example, nuts) and also dried out with cozy air passing between the used layers. Loose knurling is accomplished in a comparable method, however utilizing cold modern technology. Soft shells are made use of (for instance, pasta, jelly, soft milk filling), and the finishing is made from sugar (or glucose) syrup and also powdered sugar. After getting to the desired dimension and weight of the layer, the sweets are partially dried and also covered with glaze. The procedure is fully mechanized, including loading and discharging the storage tanks, automatic splashing of syrups (or delicious chocolate), and control of drying or cooling down air to the storage tanks.
fondant cream.
Confectionery lipstick made from sugar, sugar or corn syrup and also invert sugar is typically represented in English by the word “creme” (cream), yet some traditional items utilize the alternative “lotion”, and in different countries it is called in different ways.
The fondant is prepared by liquifying sugar and also sugar syrup (or invert sugar) in water as well as focusing by steaming to a solution containing concerning 88% DM. At ambient temperature level, this option is supersaturated with sugar and also unpredictable, and if it is promptly stirred and cooled, after that the excess sugar befalls of the option in the form of small crystals. Therefore, the fondant mass has a strong stage of sugar crystals put on hold in a liquid stage containing a saturated remedy of “sugars”.
Without blending and cooling down big crystals are formed. Beating in itself offers unacceptable outcomes, considering that a large amount of latent heat of condensation is released. If the whipped syrup is left hot, condensation decreases and also succeeding slow air conditioning results in the development of large crystals. Fondant of high quality should be soft in uniformity.
At first, lipstick was prepared making use of only sugar, which was liquified in water and also concentrated by steaming to regarding the level of 88-90% ST. Given that the solubility of sugar at normal temperatures is only 67%, the syrup with a focus of 90% is very unpredictable as well as crystallizes upon rapid air conditioning, “offering” very large crystals.
To overcome this downside, an additive was utilized that caused the inversion of a part of the sugar and boosted the overall solubility – this made it feasible to whip the syrup into a fondant mass. Citric or tartaric acids or, a lot more preferably, tartar (tartaric acid) are made use of because of this additives. The development of invert sugar from sugar is talked about in an additional chapter, yet below we simply note that such ingredients disintegrate part of the sugar (sucrose), which is chemically a disaccharide, into 2 monosaccharides, dextrose (glucose) and also fructose. Fructose is far more soluble (about 80% at 20 ° C) than sucrose, as well as its visibility with dextrose permits the concentrated syrup to be whipped right into a lipstick.
This technique of application of the additive is extremely unstable, because the quantity of invert sugar created differs substantially relying on the pureness of the sugar, the boiling time and the solidity of the water used. Ideal results are gotten by including in the sugar syrup a particular amount of invert sugar, ready individually.
Lipstick, made from sugar and invert sugar, has a granular framework as well as is extremely pleasant in preference (it is rarely made use of in modern-day confectionery production). Sugar (corn) syrup has replaced invert sugar in lipstick formulas; it is less sweet, and the presence of complex carbs controls the formation of crystals as well as provides a much more viscous lipstick, which does not have a loosened (crunchy) appearance.