Sweets Processing Equipment

Find innovative production technology for making sweets and connect directly with world-leading specialists.

Sweets
Tell us about your production challenge
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 technology do you need?

High-speed overwrapping for display boxes

High-speed overwrapping for display boxes

In high-volume packing operations, particularly in the confectionery industry, en…

Flow wrapper for high-speed confectionery packaging

Flow wrapper for high-speed confectionery packaging

In the high-speed packaging of confectionery products, ensuring gentle…

Intermittent motion cartoner for confectionery packaging

Intermittent motion cartoner for confectionery packaging

Efficient packaging solutions are critical in the confectionery i…

Wrap-around case packer for coated sweets

Wrap-around case packer for coated sweets

In the confectionery industry, presenting coated sweets attractively in supermark…

Monoblock loading unit for confectionery packaging

Monoblock loading unit for confectionery packaging

In the confectionery industry, packaging efficiency and flexibility are…

Vertical cartoning system for confectionery products

Vertical cartoning system for confectionery products

In the confectionery industry, maintaining productivity while accommo…

Flow wrapping for bulk confectionery products

Flow wrapping for bulk confectionery products

Handling small confectionery products coming in bulk can be challenging due t…

High-speed cut & wrap flow wrapping for confectionery

High-speed cut & wrap flow wrapping for confectionery

In the confectionery industry, packaging small-size products quickly…

High-speed flow wrapper for candies and gums

High-speed flow wrapper for candies and gums

In the confectionery industry, packaging small items like candies, gums, and l…

Vision guided multi-robot system for flowpack candy packaging

Vision guided multi-robot system for flowpack candy packaging

In confectionery manufacturing, efficiently picking, arrang…

Intermittent cartoner for flexible packaging solutions

Intermittent cartoner for flexible packaging solutions

In the confectionery industry, efficient and gentle product handlin…

Vertical baggers for confectionery packaging

Vertical baggers for confectionery packaging

In the confectionery industry, packaging solutions need to ensure product inte…

Integrated process system for hard caramel production

Integrated process system for hard caramel production

Creating high-quality hard caramel with consistent low residual mois…

Hard candy forming line for manufacturing

Hard candy forming line for manufacturing

For manufacturers aiming to produce high-quality hard and soft candies, a reliabl…

Batch-wise cooking and aerating system for aerated candies

Batch-wise cooking and aerating system for aerated candies

In confectionery production, especially for products like noug…

Cooker for jelly and gummies production

Cooker for jelly and gummies production

In the confectionery industry, producing high-quality jellies and fruit gummies requ…

Continuous production fondant beater

Continuous production fondant beater

Creating high-quality fondant for confectionery requires precision in temperature contr…

Pre-cooking and final cooking for candy production

Pre-cooking and final cooking for candy production

When producing candy products like hard candy, toffees, and gummies, ac…

Systems for processing confectionery rework

Systems for processing confectionery rework

In confectionery production, waste such as sugar dust, start-up and shut-down s…

Sugar coating system for gummies

Sugar coating system for gummies

In the production of gummy candies, achieving an even and consistent sugar coating is crucia…

Rapid gummy channel counter

Rapid gummy channel counter

In the nutraceutical and confectionery industries, counting and packaging gummies efficiently whi…

Oil coater for gummies

Oil coater for gummies

In the production of gummies, achieving a uniform coating of oil or wax is crucial for product quality …

Automatic gummy production system

Automatic gummy production system

In the confectionery industry, producing high volumes of consistent-quality gummies can be…

Small automatic gummy line

Small automatic gummy line

When producing gummies on an industrial scale, achieving high output while maintaining consistent …

Automatic gummy manufacturing system

Automatic gummy manufacturing system

For medium-scale gummy production, maintaining high output while ensuring consistent qu…

Waxing station for confectionery products

Waxing station for confectionery products

In confectionery production, maintaining product quality and appearance during st…

Industrial sugar sander for confectionery coating

In confectionery production, achieving a uniform sugar coating is crucia…

Confectionery forming extruders for viscous masses

Confectionery forming extruders for viscous masses

In the confectionery industry, processing diverse viscous masses such a…

High precision dosing system for color, flavor, and acid

High precision dosing system for color, flavor, and acid

In confectionery production, maintaining consistent and precise t…

Extrusion system for color changing confectionery strands

Extrusion system for color changing confectionery strands

In the confectionery industry, creating visually appealing prod…

Multi-color and flavor confectionery production system

Multi-color and flavor confectionery production system

In the confectionery industry, producing licorice and fruit gum wit…

Confectionery cutting system for accurate results

Confectionery cutting system for accurate results

In modern confectionery manufacturing lines, maintaining precision and a…

Cooling tunnel for confectionery extrusion

Cooling tunnel for confectionery extrusion

Efficiently cooling and conditioning extruded confectionery products to room tem…

Cooking extruders for low shear confectionery production

Cooking extruders for low shear confectionery production

In the confectionery industry, producing delicacies like licorice…

Caramel cooking solution

Caramel cooking solution

Producing high-quality caramel requires precise cooking techniques and maintaining consistent tempera…

5-in-1 industrial mixer for food and chemical industries

5-in-1 industrial mixer for food and chemical industries

Producing high-quality food, pet food, and chemical products effi…

Stories about sweets

Too much choice? Don't worry, we got you!

Connect directly with world leading technology suppliers.

We will connect you directly with a technology specialist that has experience with your process.

Contact us

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.

Let's talk about your project!

Tell us about your production challenge and connect directly with leading manufacturers worldwide
All your data is kept confidential