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Hard boiled candy serves over 4500 units in the local markets. At present, hard-boiled candy in India nearly accounts for half of the total sugar confectionery market. These candies are liked by people of all age groups.
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How is hard-boiled candy made? • If you want to know the manufacturing process of hard-boiled candy in India you are at the right place. • There are several types of sugar confectionery, including hard-boiled confectionery, milk-based confectionery, flour confectionery, and chocolate confectionery, all of which are subcategories of confectionery products. In this blog, we will emphasize on hard boiled candies which are the basis of all confectionery products.
Hard boiled candies • Hard boiled candy serves over 4500 units in the local markets. At present, hard-boiled candy in India nearly accounts for half of the total sugar confectionery market. • innovation is the key to success in the confectionery market and therefore top candy manufacturers in India continuously need to innovate with shapes, textures, packing and more.
Hard-boiled candies manufacturing process • A hard candy is a sugar candy made by heating one or more sugar-based syrups to a temperature of 160°C. It is boiled until it reaches the desired concentration. Further heating of the candy breaks it into glucose and fructose molecules before it can vaporize. Stick candy such as candy cane, lollipops, and more are among the hard candy varieties available in the market. In recent few years, sugar free versions have also been created. • Most hard candies are made up of almost 100 percent sugar, contain small amounts of other ingredients for color and taste, and negligible water content in the final product. Candy is available in a range of textures such as soft and chewy, hard or brittle. The flavor of the boiled candies is mostly fruit based or milk based. The bestselling flavors in the market include orange, pineapple, mango, mint, pan, strawberry, grapes etc.
Cont. • The leading candy toffee manufacturer in India starts the processing of hard-boiled candies with Sucrose, Glucose syrup alongside different fruit flavoring and coloring materials and acids. Each ingredient involved in the process plays a specific role like sucrose adds sweetness, texture and increases the shelf life of the candy product. Liquid glucose also adds to the texture of the product. Flavoring too plays an important role as it gives desirable flavor while the coloring in the manufacturing process is mostly done to attract the consumer. • The cooking stage of hard-boiled candies starts with all the ingredients mixed in a large vacuum cooker. The batch cooker helps to mix and heat the candy mass at the desired temperature as required for the candy making process. To suit the individual requirements of the candy manufacturers, there are different sizes of cookers available in the market.
Cont. • The temperature control in the candy making process is very important. The boiling temperature directly affects the final sugar concentration and moisture content of the confectionery product. When the hard boiled candies reach the desired temperature, remove them from the heat and straight away pour them onto the candy cooling table. When the batch is in liquid form, add color and flavor as required and gently spread it out. • When the candy starts cooling, you will be able to see a thick layer on the underside. However, one needs to ensure that cooling happens uniformly throughout the batch.
