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Production process

The production of candies is essentially based on sugar's solubility and re-crystallization properties: sugar solutions are concentrated through boiling, thus forming a syrup (called “supersaturated solution”) which, by cooling, forms a sort of “glassy” sugar. If cooling is combined with shaking, a mass made by tiny sugar crystal is formed. These two processes are the basic ones for both hard and soft candies.

Sugar alone isn't suitable for these recipes, as its solubility at a normal temperature isn't particularly high, and this may cause the formation of sugar crystals in hard candies.
This problem has been resolved by adding glucose syrup or inverted sugar: they both increase the syrup's solubility, thus improving the formation of sugar micro-crystals in fondants and slowing down the formation of granules in hard candies.  

The different stages of the production process may be summarized as follows: 

Hard candies

  • Arrival and storage of raw materials.   
  • Dosage and mixing of the ingredients, with particular attention to sugar crystals' disintegration.
  • Vacuum steam-cooking between 120 °C and 160 °C.
  • The cooked paste is extracted and laid down on a rolling mill, in order to reduce thickness and temperature at about 70 °C.
  • Rolling through truncated cone rolls, where the paste is shaped as a loaf and calibrated. As for fondants, the filling is pumped inside the loaf before the final calibration.
  • Shaping of each single candy through moulding machines and final cooling.
  • Packaging.
  • Boxing.

Soft candies

  • Arrival and storage of raw materials.
  • Dosage and mixing of the ingredients, with particular attention to sugar crystals' disintegration (higher water content and presence of fat).
  • Cooking between 80 °C and 120 °C.
  • Cooling on a cooled wheel.
  • The paste is passed under the sheeter and mixed by mechanical arms, in order to absorb air, thus reaching a softer consistency.
  • Rolling to shape the loaf, that is calibrated by the loafing machine.
  • Cutting to shape each single candy.
  • Packaging.
  • Boxing.

Drops / jellies / gumdrops

  • Arrival and storage of raw materials.   
  • Dosage and mixing of the ingredients (for these kind of sweets it is necessary to dissolve jelly or arabic gum at about 60°C).
  • Filtering of the gelatinous solution and adding of other ingredients.
  • Cooking between 70 °C and 100 °C and maintaining at about 50/60 °C, in order to help ullage.
  • Ullage in moulding crates, where starch has been previously put, in order to facilitate the removal of cooked paste.
  • Slow desiccation at low temperature. .
  • Sugaring, in order to obtain the gumdrops: the product is steam-moistened, coated in sugar, then steam-moistened once more, in order to fix sugar.  
  • Polishing (for gummy, arabic-gum based candies only): the product is processed as in the sugaring phase, bar the first steam-moistening stage for moulds, then it's sprinkled with a sugary solution and finally polished on rolls.   
  • Packaging.
  • Boxing.



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