The Production of Hard candy
To make hard candy with a shiny, transparent appearance and consistent flavour, the key is to rapidly heat and cool the ingredients to minimize sugar inversion and coloration. This process ensures the syrup reaches the ideal state for a premium boiled sweet, resulting in a product that is as visually perfect as it is stable.
Hard Candy Processing Equipment
Achieving this glass-like structure requires boiling syrups to exactly 160°C with absolute precision. Our equipment is designed to manage these extreme temperature shifts with maximum speed and efficiency. By optimizing every stage of the heating and cooling cycle, Tanis machinery guarantees a high-quality finish and a perfect “snap” in every piece.
Ready to elevate your hard candy line?
Achieving a crystal-clear structure and the perfect “snap” requires a delicate balance between vacuum cooling and minimizing sugar inversion. At our Innovation Center, our experts help you fine-tune these variables by testing your recipes on our full-scale production lines. Whether you are focused on high-speed depositing or traditional forming, we provide the technical support to engineer the ideal high-boil solution for your specific process.
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