Sweets Processing Equipment
Which sweets equipment do you need?
Vertical ball mills for chocolate refining
Horizontal ball mill for chocolate refining
Mixer and kneader for sugar based recipes
Bagger with servo driven jaw actuation
Bagger with mechanical driven jaw actuation
Bag-in-Bag machine
Continuous bagger with twin sealing jaws
Continuous vertical bagger
Conical gentle crusher
Chocolate truffle rolling machine
Compact 4-arm spinner for chocolate
Big scale chocolate spinner
Larger versatile cooling belt for chocolates
Automatic book-moulding system
Semi-automatic moulding line for solid chocolates
Moulding line for pralines, tablets and cups
Compact enrober
Vertical cooling tower for chocolate moulds
Horizontal cooling tunnels for chocolate moulds
Multi-row one shot chocolate depositor
Single row piston depositor for soft fillings
Servo driven chocolate depositor
Chocolate enrober for medium production capacities
Pump-driven chocolate depositor for mould filling
Entry-level X-ray inspection system
Versatile X-ray inspection system
Automatic premixer for hard candy
Pressure cooker for caramel and soft candy
Batch cooker for hard candy
Whipping machine for soft candy
Cooker for gums and jellies
Continuous cooker for hard candy
Continuous cooker for hard caramels
Cooling drum for soft and caramel mixtures
Continuous caramel mixer
Strand forming machine
Strand forming machine for 2 masses
Longitudinal strand cutting machine
Chocolate coating machine
Hygienic chocolate coating machine
Hygienic chocolate cooling tunnel
High capacity decorator
Ice coating machine
2-way diverter valves for pneumatic conveying
Multi-way diverter valve for pneumatic conveying
Wear resistant bends for pneumatic conveying
Chocolate refiner with chiller
Extruder for bakery masses
Depositor for bakery products with vertical head movement
Rotating stencil depositor
Energy efficient chocolate enrober
Continuous chocolate enrober
Chocolate enrober with minimum changeover time
Chocolate tempering and enrobing machine
Small chocolate enrober
High speed chocolate depositor
Chocolate depositor
Depositor for aerated masses
Economic C-frame chocolate depositor
Energy saving chocolate tempering machine
Chocolate tempering machine
Aerator for fat based masses and crème fillings
High capacity cooling tunnel for chocolates
Hygienic cooling tunnel for chocolates
Compact extruder for bakery masses
C-frame extruder for bakery masses
Depositor for caramel, jam and toffee
Depositor for solid and filled chocolates
Chocolate analyzer
Chocolate temper meter
Planetary mixer for confectionery and bakery production
Horizontal dough mixer
Centrifugal mixer for batters and creams
Mixer for aeration of confectionery and bakery products
Line for sponge cakes production
Temperature-treatment mixer for bakery & gastronomy
Fully-automated syrup cooker, mixer and coater for cereals
Production machine for deposited candies and jellies
Laboratory confectionery depositors
Convection oven for granola
Breaker for baked granola sheets
Automatic weigher and mixer of confectionery ingredients
Dissolver of confectionery syrups
Thin-film cooker for confectionery products
Compact flexible cooker for confectionery products
Cooker for toffee and caramel products
System for continuous production of fondant or fondant crème
In-line colour or flavour addition for confectionery
Starch-free depositor for hard candy
Starch-free depositor for lollipops
Starch-free depositor systems for jelly
Starch-free depositor for soft confectionery
High-Speed Pouch Packaging Machine
Small scale nut grinder
Entry level cereal bar cutting table
Entry level cooker for cereal bar production
Small scale dragee coating machine
Small sugar mill for entry level production
Small scale packaging machine for chocolate figures
Automatic packaging machine for chocolate figures
Small scale nut chopping machine
Filling machine for viscous products
Entry level bean-to-bar machine
High-speed double twist wrapping machine for hard candy
Medium-speed flexible double twist wrapping machine for jelly
High-speed flow pack wrapping machine for hard candy and jellies
High-speed fold wrapping machine for hard candy
High-speed cut and wrap double twist machine
High-speed cut & wrap fold machine
Single twist cut & wrap lollipop machine
High-speed cut and wrap flow pack machine
Medium-speed flexible wrapping machine for chocolates
High-speed flow pack wrapping machine for chocolates
High-speed bunch wrapping machine for chocolate
Automatic rework system for biscuit and bread scrap
Cake batter dosing machine
Cream filling machine for bakery industry
Automatic bread dough sheeter
Semi-automatic dough sheeter
Moulding machine for rolled bread
Flexible chocolate tablet wrapping machine
Small chocolate tablet wrapping machine
Milk protein decorator for bread
High speed decorator for donuts
Chocolate decorator for extruded ice-cream
High speed waffle decorator
High speed decorator for filled biscuits
Entry level bean to bar line
High-clean FFS machine for butter in mini portions
Ultra-clean FFS machine for yoghurt in cups
Standard FFS machine for spreads and sauces in mini portions
High capacity spiral cooler for food
Display tray cartoner machine
Inline ultrasonic big scale food cutting machine
Inline ultrasonic food cutting machine
Stand-alone ultrasonic medium scale food cutting machine
Stand-alone ultrasonic food cutting machine
Horizontal cartoner for food products
Pillow bag vertical packing machine
Licorice cooling tunnel
Licorice cooker
Mixing system for batter and cream
Cake batter and cream depositing machine
Sponge cake production line
Cake ultrasonic cutter
Sponge cake cooling tunnel
Grated cheese case packing machine
Confectionery bags case packer for large scale
Semi-automatic case packer for chip bags
Robotic case packing machine for snack bags
Industrial melter for chocolate rework
High-speed chocolate block melt machine
Mixer for production of chocolate with inclusions
Industrial Nut Roaster
Refining plant for chocolate
Industrial guillotine machine for extruded foods
Guillotine cutter for confectionery
High Output Industrial Production Line for Gummies and Jellies
Flexible Output Line For Gummies and Jellies
Low Output Production Line for Gummies and Jellies
Cartoning Machine For Snacks and Sweets
Washdown Cartoner For Frozen Foods
Carton Tray Forming Machine for Biscuits
Compact & pumpable food media mixer
Large capacity confectionary mixer
High precision dosing system for liquid media
Continuous mixer for pumpable media
Side Load Case Packer For Packaged Food
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Boiled sweet manufacturing equipment and process
Boiled sweets, also known as hard candy, are primarily made by boiling sugar syrups mixed with water and flavorings of your choice. Boiled sweet making equipment must involve ingredient preparation, mixing, cooking, cooling/forming, and packaging.
The main ingredient in boiled sweets is sugar (almost 100%). The process begins by combining sugar and water and boiling them together. Sweet makers may add glucose, fructose or another type of sugar. The mixture is heated to 160 °C. After cooking, manufacturers pour the homogeneous mixture into a cooling table and when it is cool enough, it can be molded as in the shape you want.
Jelly sweets for soft treats
What makes jelly sweets different from candies? Unlike the latter which only has sugar as their source of structure, jelly sweets have additional ingredients: hydrocolloids. These functional ingredients make your jelly sweets obtain the elasticity you are looking for. Three hydrocolloids are used for jelly candies: gelatin, pectin and carrageenan.
Although both products use the same sweet manufacturing equipment, jellies differ specifically in the addition of the gelatin solution. You will have to prepare and cook the gelatin separately at 80 – 90 °C, allowing its protein strands to rearrange and help form the jelly structure. Mix these with the cooked sugar solution at temperatures of 70 °C to stabilize the jelly structure. Feed your mixture to the candy depositor for molding. Finally, your molded sweets are cooled at 5 – 10 °C through a cooling tunnel and dried for 8 to 12 hours before packing.
Sweets for immunity and longevity
Considering the recent COVID-19 pandemic hitting the world, producers are challenged to manufacture products with better nutritional value as consumers are demanding more of these. Currently, sweets are already being used as health supplements. A survey conducted by Innova Market Insights last 2020 indicated that 6 out of 10 global consumers are leaning into consuming food that boosts their immune health. Food naturally high in vitamins, minerals, and antioxidants was the top choice, with a notable increase in botanical ingredients and organic raw materials.
This is an opportunity for the international confectionery industry, specifically for chocolates since these are rich in flavanols. The addition of botanical ingredients, such as orange, elderberry, and turmeric, can further improve your products and position these at the top of consumer preferences.
On the other hand, chocolates can also be used as vehicles for nutritional supplementation. Avida Health from Singapore launched chocolate balls which act as functional foods aiming to improve kids’ immunity. These sweets contain mushroom-derived beta-glucan, a soluble fiber essential for insulin resistance, hypertension, and obesity prevention.
Regulations and laws for sweets
Before distributing to your target market, it is best to check what regulations your product needs to comply with. An example of this is the regulation by Codex Alimentarius (CODEX STAN 192-1995) listing allowable limits and additives permissible for sweets. If you are exporting in the US, take note of the lead content of your candy. The US FDA has established a limit of not more than 0.1 ppm as the maximum level for lead in candies. In the UK, as part of their drive to reduce childhood obesity, confectioneries are one of the target products that must be reformulated to reduce sugar quantity by 20%.
It is imperative to check all applicable regulations for your product, including food safety controls, labeling, and recall systems since these can result in legal actions if not complied with. In Europe, sweets must be labeled containing the name of the food, any allergenic ingredients or intolerances that may be present in the finished product and the net quantity of the food.