Chaozhou Shengyang Machinery Co., Ltd

The process parameters of the complete production line need to be dynamically adjusted according to the candy category, with the core differences reflected in "boiling temperature, moisture control, and molding method". The following are the process principles and production line adaptation points for the three mainstream categories:

1. Hard candy production line: focusing on "low moisture, high temperature shaping"

• Process core: By boiling at high temperature (140-150 ℃), the moisture content of the sugar material is reduced to below 1.5%, forming a glassy structure, which is then quickly formed by stamping or injection molding;

• Key configuration of production line: Vacuum sugar pot (mandatory)+Stamping/injection molding machine+Short cooling tunnel (5-8 minutes)+Pillow packaging machine;

• Key parameter control points: boiling temperature deviation ≤ ± 1 ℃ (to avoid sugar material burning or insufficient hardness), molding mold temperature ≤ 30 ℃ (to prevent sugar material adhesion), cooling tunnel outlet temperature ≥ 25 ℃ (to avoid candy moisture absorption).

2. Soft candy production line: focusing on "high moisture, colloidal shaping"

• Process core: boiling at low temperature (105-110 ℃) to retain 15-18% water, adding colloid (gelatin, pectin) to form elastic gel structure, and slowly cooling and shaping after extrusion;

• Key configuration of production line: atmospheric pressure sugar pot (with colloid mixing device)+extrusion molding machine+long cooling tunnel (10-15 minutes)+vacuum packaging machine;

• Key parameter control points: colloid dissolution temperature (60-70 ℃ for gelatin, 80-85 ℃ for pectin), matching extrusion speed with cooling speed (to avoid deformation of sugar before shaping), and fluctuation of candy moisture before packaging ≤ ± 1% (to prevent gummies from hardening or melting).

3. Chocolate candy production line: focusing on "lipid crystallization and precise temperature control"

• Process core: Through precision grinding (particle refinement to 15-30 μ m), refining (4-24 hours), temperature control (controlling cocoa butter β - V crystallization), and then injection molding, temperature control is required throughout the entire process to avoid abnormal cocoa butter crystallization;

• Key configuration of production line: precision grinder+refining machine+temperature controller (unique module)+injection molding machine+low-temperature cooling tunnel (5-10 ℃)+wrapping machine (optional, used for chocolate coating);

• Key parameter control points: Three stage temperature adjustment (heating 45-50 ℃, cooling 27-28 ℃, reheating 30-32 ℃), molding mold temperature ± 0.5 ℃, cooling rate (5-8 ℃/minute, avoiding surface frosting caused by rapid crystallization).