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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?

Bagger with servo driven jaw actuation

If you want to accommodate multiple bag designs and dimensions with fast speed and a...

Bagger with rotary jaw drive actuation

If you are looking for a compact packing machine that fits into tight space and tigh...

Continuous vertical bagger

Want a machine to pack unique bag styles such as quad-seal and Doy-pack bags at incredible speeds...

Pressure cooker for caramel and soft candy

Prepare your ingredients for soft candy production. This is a highly flexible c...

Batch cooker for hard candy

Prepare your ingredients for the production of hard candy. This is a line of universal candy coo...

Continuous cooker for hard candy

Prepare your ingredients for hard candy production. This is a continuous dissolving, cookin...

Continuous cooker for hard caramels

Continuously cook ingredients for your hard caramel-based product. This is a three-stag...

Continuous caramel mixer

Mix your recipe's ingredients in preparation for further processing. This is a continuous mixer for ...

Compact extruder for bakery masses

Do you need the highest quality single mass products? Traditional machinery can be too a...

C-frame extruder for bakery masses

If you want to produce the highest quality product using more delicate masses, tradition...

Depositor for caramel, jam and toffee

Do you have a multi product line that you wish could handle high and low viscosity ma...

Mini sugar coating machine

The coating of grains or nuts with sugar is a popular process in the manufacture of many bakery p...

Small scale dragee coating machine

Coated dragée products such as Jordan Almonds or hard-coated candies are very popular, b...

Small sugar mill for entry level production

Sugar powder is a key ingredient in a wide range of bakery, confectionery, and...

Horizontal cartoner for food products

Depending on the primary product packages, food products like confectionery (biscuits...

Continuous vertical cartoner

When producing cereals, it is paramount to stay on top of market trends. New packaging forms ca...

Emulsifier and mixer for gelling agent

When making jams and marmalades, gelling agents, such as pectin, are used to thicken...
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When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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Caramel 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.

Processing steps involved in caramels making

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