Soft Candy

Soft Candies are Low Boiled Candies with residual moisture of 6-10%. These types of candies are known as Chewy Candy, Toffees or Caramel. Chewy candies have been an area of rapid growth for the confectionery industry. An all time favorite with consumers are chewy candies made with fruit juice, where the concentration of the sourness makes it so sensational. The fast growing market of chewy candies requires the continuous development to combine its market designation as a fun candy. Varieties of chews are filled with jam or sizzling powder, pan coated, formed or cut and wrapped. A traditional Soft Candy is a Caramel which is rich in milk. Main raw materials for soft candies are Sugar, Corn Syrup (Glucose), Vegetable Fat and Emulsifier. Main ingredient for the Chewy Candy is Gelatin while for the Caramel the main ingredients are Milk Products.

Today’s production equipments allow you fully an automated process of soft candy, from the raw material handling until packaging. It is essential for this kind of product to have the lowest possible tolerance during raw material weighing. Only this guarantee a stable quality of the product. Special Milk preparation units, gelatin dissolver and fat melting tanks are connected to the dosing and weighing units.

The use of microfilm cooker or continuous batch cooking systems with aerating units is common for the production of Chewy Candies. While the use of a micro film cooker allows to add the gelatin before the cooking process due to the very short cooking time, the dosing of gelatin in the batch cooking system takes place after vacuumizing but before aerating. It is also possible to cook the main ingredients in coil cooker or plate heat exchanger and add the gelatin during the aerating/ pulling process. With the aerating/ pulling technology, the structure and texture of the sugar mass will be modified as desired. After ageing the aerated candy mass, ATS recommends the extruding technology for the homogenization of the mass and a uniform degree of filling, if required. Filled and unfilled products can be formed, unfilled products also cut and wrapped.

Milk Caramel can be produced on cooker, similar as described for Chewy Candies, but without the use of vacuum and aeration. With the use of coil cooker or plate heat exchanger, the milk and/or cream will be added after cooking into the evaporating chamber. The residual moisture of the final product must be considered! After cooking, the milk candy mass will pass a special Caramelizing Unit to develop its color and flavor. Important for the developing of its flavor and color is the Maillard reaction that goes on with the amount of the reducing sugars and milk proteins. After reaching the desired level of caramelizing and the right tempering, the caramel mass will be loaded to the batch former and can be either die formed with or without filling or cut and wrapped. Additional ingredients like nuts, almonds, etc. can be mixed into further enhance the product.

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