Caramel Making Equipment
Find innovative production technology for making caramel and connect directly with world-leading specialists.
It’s important to get timing and temperature right when making caramel, and this implies being vigilant. For small scale production of caramel, ensure that your heat source distributes heat evenly and monitor the caramelization process closely. This prevents recrystallization and burning the sugar. For medium to large scale caramel production, consider investing in automated caramel making equipment.
Which caramel equipment do you need?
Emulsifier and mixer for gelling agent
When making jams and marmalades, gelling agents, such as pectin, are used to thicken …
Continuous vertical cartoner
When producing cereals, it is paramount to stay on top of market trends. New packaging forms can…
Horizontal cartoner for food products
Depending on the primary product packages, food products like confectionery (biscuits …
Small sugar mill for entry level production
Sugar powder is a key ingredient in a wide range of bakery, confectionery, and …
Small scale dragee coating machine
Coated dragée products such as Jordan Almonds or hard-coated candies are very popular, bu…
Mini sugar coating machine
The coating of grains or nuts with sugar is a popular process in the manufacture of many bakery pr…
Depositor for caramel, jam and toffee
Do you have a multi product line that you wish could handle high and low viscosity mas…
C-frame extruder for bakery masses
If you want to produce the highest quality product using more delicate masses, traditiona…
Compact extruder for bakery masses
Do you need the highest quality single mass products? Traditional machinery can be too ag…
Continuous caramel mixer
Mix your recipe's ingredients in preparation for further processing. This is a continuous mixer for c…
Continuous cooker for hard caramels
Continuously cook ingredients for your hard caramel-based product. This is a three-stage…
Continuous cooker for hard candy
Prepare your ingredients for hard candy production. This is a continuous dissolving, cooking…
Batch cooker for hard candy
Prepare your ingredients for the production of hard candy. This is a line of universal candy cook…
Pressure cooker for caramel and soft candy
Prepare your ingredients for soft candy production. This is a highly flexible co…
Continuous vertical bagger
Want a machine to pack unique bag styles such as quad-seal and Doy-pack bags at incredible speeds;…
Bagger with rotary jaw drive actuation
If you are looking for a compact packing machine that fits into tight space and tight…
Bagger with servo driven jaw actuation
If you want to accommodate multiple bag designs and dimensions with fast speed and ac…
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Contact usCaramel machines for long and short caramel
“Short” and “long” caramels are terms that refer to soft and hard caramels, respectively. Short caramels are very moist and soft and would usually stick to their wrappers when you unwrap them. Short caramels follow a similar process to gummies. Long caramels, on the other hand, are chewy and do not leave residue on their wrappers.
The difference between these caramel types is in the amount of moisture present in each, and how much heat you use when cooking them. When making soft caramels, mix water (about a quarter of the sugar’s quantity) with sugar and transfer the syrup to a confectionary batch cooker. To make hard caramels, sprinkle sugar in a dissutator and cook over low heat (around 32 °C or 90 °F), stirring constantly to prevent burning. Special caramel making machinery is neither necessary nor recommended for small scale production, but for much more than that, investing in a batch or continuous caramel making machine would be a smart move. A high quality electronic mixer is a good starting point as well.
Control the temperature to get good caramels
When making caramels, recrystallization is one big pitfall you need to be very careful to avoid. It happens when you subject caramels to an abrupt change of temperature while cooking. To avoid ending up with clumpy, burnt, or otherwise useless caramel, keep a firm grip on the temperature which should be around 118 °C (245 °F). For one thing, don’t introduce the cream, butter, or other ingredients when the caramel is still on the cooker. Also, take the caramel off the cooker as soon as it adopts an even, amber color. Once it reaches the stage, burning is just a step away.
Making salted caramel candies
The popularity of salted caramel candies is certainly on the rise. You can find them practically everywhere, from ice cream to confectionary. The best part is that salted caramel candies only require a slight modification to the making process. To make salted caramel candies, sprinkle coarse sea salt (approximately the same quantity as the sugar you used to make the caramel) over the top of the caramel after you’ve allowed it to cool for between 8-10 minutes. For large scale production, water-cooling is handled by the cooling wheel. Machines come with cutters for cutting the candy into different shapes and sizes. As well as wrapping for the final step.
