Introduction to Confectionery Candies
Candies are a key product category in the sugar confectionery industry, characterized by their hard, chewy, homogeneous, and non-crystalline textures. These are technically considered amorphous sugar-based confections, sometimes referred to as "sugar glass" due to their structure.
From a scientific perspective, this glassy state is not a thermodynamic phase but a supercooled liquid, with a distinct transition temperature between the glassy and rubbery states. Unlike other sugars, pure sucrose does not form a glass, hence it is combined with glucose syrup or inverted sugar in commercial formulations. Ingredients that stabilize sucrose glass are often referred to by confectioners as “doctors.”
This article, designed for food industry consultants, food processing consultants, and confectionery manufacturing consultants, outlines the key candy types and their industrial processing techniques.
1. Hard-Boiled Candies
Hard-boiled sweets or boiled candies are produced by cooking sugar solutions (often with cream of tartar) to ~150°C. Historically made over coke fires, today’s manufacturing uses vacuum pans for efficient processing.
Key Steps in Manufacturing Hard-Boiled Candies:
- Dissolving and mixing sugar and glucose syrup
- Boiling under vacuum to reach desired solids concentration
- Cooling the mass
- Adding flavors, colors, and acid
- Molding and shaping
- Wrapping in moisture-proof materials
Glucose syrup is essential in reducing stickiness and controlling crystallization. Ratios between sugar and glucose syrup range from 1:3 to 1:1, based on desired texture and stability.
2. Brittle Candies
Brittles are nut-infused hard candies, commonly made with peanuts and hot sugar syrup. The addition of baking soda (sodium bicarbonate) introduces air into the mass, giving it a lighter texture.
This format is popular in value-added confectionery manufacturing and is a focus area for food processing consultancy services that specialize in nut-based candy formulation.
3. Compressed Tablets
Pressed candies or compressed tablets are made using high-pressure processing in dies and punches. Common base ingredients include icing sugar and dextrose, with binders such as gelatin, gum acacia, or gum guar.
Processing Techniques:
- Slugging: Lubricated powder is compressed into granules.
- Wet granulation: Dry mix is blended with binder solution, sieved, and oven-dried (32–65°C).
After adding flavor and lubricants, the powder is compressed into tablets using high-speed rotary presses. These candies are a staple for nutraceutical consultants and functional candy developers.
4. Crystalline Fondants and Creams
Fondants are more stable than creams, which are softer and typically used in chocolate-coated confections. The distinguishing factor lies in the size and hardness of sugar crystals.
Fondants are made by heating sucrose and additional sugars (inverted or corn syrup) to ~115–120°C, then cooling to ~38°C before inducing crystallization through stirring. This yields microcrystalline textures ideal for premium confectionery production.
5. Summary and Industry Insight
In the realm of sugar-based confectionery, hard-boiled candies, brittles, compressed tablets, and fondants represent core product segments. Their production relies heavily on the control of crystallization, moisture, and ingredient ratios—areas where food manufacturing consultants and food technology experts add significant value.
This technical overview supports food business consultancy, especially for entrepreneurs and manufacturers seeking entry into the confectionery processing market.
References
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