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During the Middle Ages, sugar sweets were a delicacy only for the rich due to the high cost of sugar. Thankfully, the discovery that sugar could be extracted from sugar beets made sweets affordable for everyone. The sweet category is broad, covering chocolates, chewing gums, sugar candies, and candied/glazed products with sugar. To make these confections, sugar manufacturing equipment needs to cover different steps within the production line such as sugar dissolution, syrup cooking and cooling.

Which sweets equipment do you need?

Vertical ball mills for chocolate refining

Powders of extremely high fineness can easily be produced with ball mills and a...

Horizontal ball mill for chocolate refining

Powders of extremely high fineness can be produced with ball mills and agitate...

Mixer and kneader for sugar based recipes

For the production of chocolate paste based on refined or icing sugar, the decis...

Bagger with servo driven jaw actuation

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

Bagger with mechanical driven jaw actuation

If you want to pack into unique bag styles like Quad-seal and Doypack, but you...

Bag-in-Bag machine

If you are looking for a compact packing machine that packs multiple smaller packs in one master bag; this...

Continuous bagger with twin sealing jaws

If you want to pack into gusseted and pillow style bags and packing speed is impor...

Continuous vertical bagger

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

Conical gentle crusher

For the gentle crushing of soft to medium-hard substances. Widely used in food industries for size red...

Chocolate truffle rolling machine

For automatic truffle ball enrobing.

Compact 4-arm spinner for chocolate

For small productions or lab use in the manufacturing of chocolate hollow figures.

Big scale chocolate spinner

For larger production capacities of chocolate hollow figures.

Larger versatile cooling belt for chocolates

Versatile cooling system for enrobed or deposited products.

Automatic book-moulding system

Closes 'book-moulds' in order to produce eggs, balls, sea shells, and other 3-dimensional fig...

Semi-automatic moulding line for solid chocolates

Perfect for scaling up your production of tablets or filled chocolates.

Moulding line for pralines, tablets and cups

To automatize the process of moulding pralines, tablets, and cups in artisan ...

Compact enrober

Cost-effective enrober for medium productions.

Vertical cooling tower for chocolate moulds

Used for cooling one-shot products or chocolate blocs.

Horizontal cooling tunnels for chocolate moulds

The perfect tunnel for semi-automatic production lines.

Multi-row one shot chocolate depositor

The One-Shot technology is based upon the synchronized discharge of filling and shel...

Single row piston depositor for soft fillings

For depositing soft fillings directly onto the cooling belts.

Servo driven chocolate depositor

An automated depositor that can be used to deposit into moulds or to decorate surfaces with...

Chocolate enrober for medium production capacities

Premium enrober for capacities from 100 to 500 Kg/h.

Pump-driven chocolate depositor for mould filling

A must-have when it comes to plain chocolate depositing.

Entry-level X-ray inspection system

Without compromising on performance, if you need an entry level x-ray inspection system...

Versatile X-ray inspection system

Versatile X-ray inspection system for product weight, quantity and shape to detect the pr...

Automatic premixer for hard candy

Feed materials to your confectionery process equipment in a consistent and convenient way...

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...

Whipping machine for soft candy

Prepare your ingredients for any whipped or aerated product component. This is a pressurized...

Cooker for gums and jellies

Prepare your ingredients for use in gummy and jelly products. This is a static cooking system de...

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...

Cooling drum for soft and caramel mixtures

Cool your product to the temperature required for further processing. This is a...

Continuous caramel mixer

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

Strand forming machine

Form ingredient mixes into strands and slabs for further processing into bars, and other final product...

Strand forming machine for 2 masses

Form two-ingredient mixes into the shapes and layer combinations required for your fina...

Longitudinal strand cutting machine

Cut continuous slabs of your ingredient mix into spaced strands for further processing ...

Chocolate coating machine

Coat your product with chocolate or caramel. This is a chocolate coating machine born of many year...

Hygienic chocolate coating machine

Coat your product with chocolate or caramel. This is a next-generation chocolate coating...

Hygienic chocolate cooling tunnel

Quickly cool your product after cooking in preparation for further processing. This is a ...

High capacity decorator

Enhance the appearance of your product by applying final finishing touches and designs. This is a ser...

Ice coating machine

Make consistent use of this high-quality, finish coat with your covered product. This is a coating machin...

2-way diverter valves for pneumatic conveying

Products conveyed through pneumatic conveyor lines often need to be diverted...

Multi-way diverter valve for pneumatic conveying

Products conveyed through pneumatic conveyor lines often need to be diver...

Wear resistant bends for pneumatic conveying

Bends in pneumatic conveyor lines cause load loss leading to lower flow rates...

Chocolate refiner with chiller

Milled beans need further reduction in particle size before they can be sent to a conche for ...

Extruder for bakery masses

Are you looking to produce the widest range of extruded/deposited products possible, but don't wa...

Depositor for bakery products with vertical head movement

Are you looking to produce the widest range of extruded/deposi...

Rotating stencil depositor

Do you need to produce patterned products in good volumes but are concerned about quality? Tradit...

Energy efficient chocolate enrober

Do you need to reduce your energy costs and environmental impact, but need to maintain t...

Continuous chocolate enrober

Do you need a large-scale 24/7 multi-product operation continuous chocolate enrober? Traditiona...

Chocolate enrober with minimum changeover time

Is the efficiency of your high-volume, 24/7 multi-product line being impact...

Chocolate tempering and enrobing machine

Is your current enrobing solution wasting money? Do you need to reduce your runnin...
An entry-level chocolate enrober

Small chocolate enrober

Do you have a small-scale production environment but need the highest quality of enrobing? Higher qua...

High speed chocolate depositor

Do you need to be able to handle a wide variety of  product - for mouldings, long-fill, caram...

Chocolate depositor

Do you want the highest quality depositor for your small-to-medium production? Traditional depositors at ...

Depositor for aerated masses

Do you want to work with the most delicate aerated masses and maintain the highest quality prod...

Economic C-frame chocolate depositor

Are you losing time and money in downtime on your multi-product line? Traditional depo...

Energy saving chocolate tempering machine

Do you need to lower your energy consumption due to either rising power costs or...

Chocolate tempering machine

If your existing traditional chocolate tempering machines are costing money in increased energy ...

Aerator for fat based masses and crème fillings

If you work with fat-based center masses and cremes, is your current aerat...

High capacity cooling tunnel for chocolates

Do you need the highest quality from your high volume line? 24/7 running means...

Hygienic cooling tunnel for chocolates

Variable, precision cooling of a wide range of chocolate, chocolate-coated and creme...

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...

Depositor for solid and filled chocolates

If you need to produce a wide range of chocolate products on a smaller productio...

Chocolate analyzer

When designing new lines or new product - or looking for improvements in existing ones - testing the impac...

Chocolate temper meter

To maintain and improve the quality of your chocolate production, you need a chocolate temper meter fo...

Planetary mixer for confectionery and bakery production

For the best quality confectionar...

Horizontal dough mixer

The mixing of hard doughs or highly viscous product like chewing gum r...

Centrifugal mixer for batters and creams

Batters, creams and other delicate sauces and emul...

Mixer for aeration of confectionery and bakery products

Aerated products can be difficult...

Line for sponge cakes production

Bringing together a wide range of process machinery to deve...

Temperature-treatment mixer for bakery & gastronomy

The production of creams, sauces,...

Fully-automated syrup cooker, mixer and coater for cereals

Coating cereal products adds ...

Production machine for deposited candies and jellies

For smaller production volumes, full...

Laboratory confectionery depositors

When designing new confectionery products, the ability ...

Convection oven for granola

For high-quality granola products, a perfect bake is required fo...

Breaker for baked granola sheets

Once baked in large sheets, granola needs to be processed i...

Automatic weigher and mixer of confectionery ingredients

The production of accurately pro...

Dissolver of confectionery syrups

Many high quality confectionery products require a dissol...

Thin-film cooker for confectionery products

Producing excellent confectionery products req...

Compact flexible cooker for confectionery products

In confectionery production flexibilit...

Cooker for toffee and caramel products

Production of toffee and caramel products requires a...

System for continuous production of fondant or fondant crème

Fondant creme is used in th...

In-line colour or flavour addition for confectionery

The addition of colourings and flavo...

Starch-free depositor for hard candy

Forming hard candies requires careful handling of syru...

Starch-free depositor for lollipops

Traditional high volume continuous lollipop production ...

Starch-free depositor systems for jelly

Traditional depositing for jellies and gummies requ...

Starch-free depositor for soft confectionery

Soft confectionery such as toffees, fondants,...

High-Speed Pouch Packaging Machine

For large scale production of powders and liquids in a wide range of industry sectors, a...

Small scale nut grinder

Many confectionery and bakery processes rely on the uniform grinding of raw ingredients such as nuts,...

Entry level cereal bar cutting table

The small-scale manual production of crunchy cereal bars, brittles, and similar produc...

Entry level cooker for cereal bar production

The creation of high-quality, flavourful crunch bars, brittles and similar pr...

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...

Small scale packaging machine for chocolate figures

Chocolate figures are a popular product type that relies on “eye app...

Automatic packaging machine for chocolate figures

Chocolate figures represent a key market for confectionery producers, w...

Small scale nut chopping machine

Many confectionery and bakery products use nuts as a key ingredient or decoration. The abil...

Filling machine for viscous products

Chocolate paste and other viscous liquids require special handling to obtain the optim...

Entry level bean-to-bar machine

The production of high-quality chocolate from the bean can often be out of the reach of smal...

High-speed double twist wrapping machine for hard candy

Double-twist wrapping is the preferred packaging method for many ...

Medium-speed flexible double twist wrapping machine for jelly

A traditional double-twist wrap is a popular method for pa...

High-speed flow pack wrapping machine for hard candy and jellies

For some high-quality candy which require individual wr...

High-speed fold wrapping machine for hard candy

Bottom fold wrapping is an attractive solution for hard candies, toffees, ...

High-speed cut and wrap double twist machine

Many gums, chewy candies, toffees and caramel products are most suited to ind...

High-speed cut & wrap fold machine

For large scale production of toffees, caramels and chewy candy products, speed of throu...

Single twist cut & wrap lollipop machine

Soft caramel lollipops require more gentle handling during production than ot...

High-speed cut and wrap flow pack machine

Flow pack wrapping is a popular option for the individual wrapping of soft caram...

Medium-speed flexible wrapping machine for chocolates

Larger scale wrapping of individual chocolate products demands gent...

High-speed flow pack wrapping machine for chocolates

Foil flow pack wrapping of chocolate products is an attractive and p...

High-speed bunch wrapping machine for chocolate

Bunch wrapping with aluminium foil is a popular method to use for an attra...

Automatic rework system for biscuit and bread scrap

Scraps are an inevitable byproduct of biscuit and bread production. W...

Cake batter dosing machine

High precision machines are essential to ensure a consistent dough mix pours into a mould. The fi...

Cream filling machine for bakery industry

Cream and other fillings in bakery products must be injected in the right volume...

Automatic bread dough sheeter

Dough for speciality breads must first be rolled into sheets of varying thickness, to facilita...

Semi-automatic dough sheeter

There is a wide range of commercial dough sheeters available, many of which are purpose-built f...

Moulding machine for rolled bread

As great snacks and accompaniments to meals rolled bread is a staple product in commercia...

Flexible chocolate tablet wrapping machine

In the overcrowded and competitive confectionery industry, attractive chocolate...

Small chocolate tablet wrapping machine

Are you looking for a small-scale wrapping machine that can pack small Neapolitan c...

Milk protein decorator for bread

It is time to leave behind old and saturated decoration methods that look neither natural n...

High speed decorator for donuts

Donuts quite simply need decorations. The added value through unique and visually appealing ...

Chocolate decorator for extruded ice-cream

It is not uncommon for ice-cream decorator units to become faulty and produce a...

High speed waffle decorator

In the past, there were not many ways to make waffles or wafers colorful, tasty, and attractive ...

High speed decorator for filled biscuits

Filling or decorating biscuits was always a difficult task. Sometimes biscuits are...

Entry level bean to bar line

One of the challenges when setting up a small-scale cocoa proce...

High-clean FFS machine for butter in mini portions

With the production of dairy products such as butter in mini portions ...

Ultra-clean FFS machine for yoghurt in cups

Dairy products like yoghurt are very susceptible to spoilage. Yeasts and mould...

Standard FFS machine for spreads and sauces in mini portions

In the food industry, from a microbiological point of view,...

High capacity spiral cooler for food

Cooling baked goods and food products can be problematic for sliced baked goods. A cru...

Display tray cartoner machine

Packaging products usually require a great deal of flexibility to comply with demand from mark...

Inline ultrasonic big scale food cutting machine

In the food industry, where accuracy in the cutting process is desired, u...

Inline ultrasonic food cutting machine

Cutting sticky products in the food sector is not always an easy process. Small scal...

Stand-alone ultrasonic medium scale food cutting machine

Accurately cutting food products in their desired shape, is a pr...

Stand-alone ultrasonic food cutting machine

For some foods such as cake, pizza, sandwiches or ice cream, the end product i...

Horizontal cartoner for food products

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

Pillow bag vertical packing machine

When packaging products such as seeds, cereal, snacks, candies, nuts, tea, dried fruits...

Licorice cooling tunnel

Licorice and other extruded food products like vegan meats can be tricky to cool in the production pr...

Licorice cooker

When producing liquorice and other sticky or viscous food products, during the cooling or heating process, com...

Mixing system for batter and cream

When making a cake, the proper mixing of liquid batter is critical to ensuring it looks ...

Cake batter and cream depositing machine

Whether you're making muffins or cupcakes, you need just the right amount of batte...

Sponge cake production line

To produce multiple sponge cake varieties and keep up with the changing industry trends, a produ...

Cake ultrasonic cutter

Some cake items you may wish to cut can feature substantial amounts of cream. But that cream could sme...

Sponge cake cooling tunnel

Exposed baked goods can develop bacteria from the circulating air in an area if left in the open ...

Grated cheese case packing machine

Large-scale cheese manufacturers process and handle products of different sizes and volu...

Confectionery bags case packer for large scale

Mass production lines need faster and more efficient package processing to ...

Semi-automatic case packer for chip bags

In small to medium scale production units, packing items manually can consume a lo...

Robotic case packing machine for snack bags

Automated packing with robotic suction arms can quickly pickup packaged produc...

Industrial melter for chocolate rework

Wastage or out-of-specification products are not uncommon in the chocolate manufactu...

High-speed chocolate block melt machine

If you produce chocolate using larger blocks instead of cocoa beans, chocolate melt...

Mixer for production of chocolate with inclusions

Using the same mixing equipment for different recipes in chocolate manu...

Industrial Nut Roaster

Moisture considerably depletes the shelf life of nut products. At the same time, however, manufacturer...

Refining plant for chocolate

Achieving a balanced, velvety mouthfeel in chocolate is challenging. Larger particles in chocol...

Industrial guillotine machine for extruded foods

Textured vegetable proteins made from soy, wheat, and oats are extruded i...

Guillotine cutter for confectionery

Confectionery products such as marshmallows, licorice candies, and fudges come out of e...

High Output Industrial Production Line for Gummies and Jellies

Mainstream technology for the preparation of gummies and ...

Flexible Output Line For Gummies and Jellies

The traditional method for gummy and jelly production uses starch to keep the...

Low Output Production Line for Gummies and Jellies

The original technique for making gums and jellies exploited the non-s...

Cartoning Machine For Snacks and Sweets

When producing different snacks and sweets, each product will match a different car...

Washdown Cartoner For Frozen Foods

When packing frozen foods into cartons, your packaging system should be cleaned by wash-...
Mpac tray former TRF-200

Carton Tray Forming Machine for Biscuits

Trays used as packaging for products for biscuits, cookies, chocolates and other s...

Compact & pumpable food media mixer

The process of mixing ingredients for confectionery products like marshmallows and meri...

Large capacity confectionary mixer

The foaming process determines the quality of various confectionery products, from marsh...

High precision dosing system for liquid media

Producing confectionery and bakery products implies mixing large amounts of ...

Continuous mixer for pumpable media

In the food industry, mixing processes often involve solid and liquid combinations such...
Mpac Alisio casepacker for food

Side Load Case Packer For Packaged Food

Accuracy is a primary concern for case-packing pre-packaged foods such as milk or p...
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Tell us about your production challenge

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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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.

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