Introduction to the sugar-boiling pot of the fully automatic candy production line

Introduction to the sugar-boiling pot of the fully automatic candy production line
The front process of the fully automatic candy production line is the sugar-boiling process. The raw material ratio is designed in advance according to the taste and flavor of the candy. Different types of candy processing equipment such as soft candy, hard candy, lollipop, toffee candy, etc. need to boil the raw materials into liquid in advance. The boiling temperature, boiling material ratio and boiling time of candy equipment. The following is an introduction to these parameters:
1. The boiling temperature of candy equipment: The temperature of the sugar-boiling pot of different candies is different. The temperature of the raw materials of soft candy is about 105 degrees, and the temperature of the raw materials of hard candy and lollipop is about 150 degrees. The boiling temperature can affect the viscosity and fluidity of the syrup and the evaporation rate of the water in the syrup, thereby affecting the taste and texture of the candy. The sugar-boiling pot is usually equipped with a temperature control system, which can adjust the heating temperature during the sugar-boiling process to ensure that the syrup can be dissolved into a liquid state and viscosity.

2. The material ratio of candy raw materials: The raw materials of candy are mainly white sugar, glucose syrup, water, etc. The main raw material of soft candy is gelatin, and the raw materials of different candies are different. Different raw materials can be processed into candies of different flavors and colors. Automated candy production equipment is usually equipped with a batching system that can automatically measure and mix raw materials according to the formula to ensure the accurate ratio of candy raw materials

3. Boiling time of the sugar pot: The candy is different, and the general boiling time is 20 to 30 minutes. The boiling time affects the concentration, viscosity and taste of the raw materials, as well as the degree of evaporation of water in the raw materials. The boiling time is usually adjusted according to the candy formula and the process characteristics of the sugar boiling equipment. The boiling time needs to be controlled during the production process to ensure the required state of the raw materials.