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?

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 pr…

Continuous mixer for pumpable media

Continuous mixer for pumpable media

In the food industry, mixing processes often involve solid and liquid combinations such …

High precision dosing system for liquid media

High precision dosing system for liquid media

Producing confectionery and bakery products implies mixing large amounts of l…

Large capacity confectionary mixer

Large capacity confectionary mixer

The foaming process determines the quality of various confectionery products, from marshm…

Compact & pumpable food media mixer

Compact & pumpable food media mixer

The process of mixing ingredients for confectionery products like marshmallows and merin…

Carton Tray Forming Machine for Biscuits

Carton Tray Forming Machine for Biscuits

Trays used as packaging for products for biscuits, cookies, chocolates and other sw…

Washdown Cartoner For Frozen Foods

Washdown Cartoner For Frozen Foods

When packing frozen foods into cartons, your packaging system should be cleaned by wash-d…

?

Add your technology here

Do you have technology that can make this better? Tell us more!

Cartoning Machine For Snacks and Sweets

Cartoning Machine For Snacks and Sweets

When producing different snacks and sweets, each product will match a different cart…

Low Output Production Line for Gummies and Jellies

Low Output Production Line for Gummies and Jellies

The original technique for making gums and jellies exploited the non-st…

Flexible Output Line For Gummies and Jellies

Flexible Output Line For Gummies and Jellies

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

High Output Industrial Production Line for Gummies and Jellies

High Output Industrial Production Line for Gummies and Jellies

Mainstream technology for the preparation of gummies and j…

Guillotine cutter for confectionery

Guillotine cutter for confectionery

Confectionery products such as marshmallows, licorice candies, and fudges come out of ex…

Industrial guillotine machine for extruded foods

Industrial guillotine machine for extruded foods

Textured vegetable proteins made from soy, wheat, and oats are extruded in…

Refining plant for chocolate

Refining plant for chocolate

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

Industrial Nut Roaster

Industrial Nut Roaster

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

Mixer for production of chocolate with inclusions

Mixer for production of chocolate with inclusions

Using the same mixing equipment for different recipes in chocolate manuf…

High-speed chocolate block melt machine

High-speed chocolate block melt machine

If you produce chocolate using larger blocks instead of cocoa beans, chocolate melti…

Industrial melter for chocolate rework

Industrial melter for chocolate rework

Wastage or out-of-specification products are not uncommon in the chocolate manufactur…

Robotic case packing machine for snack bags

Robotic case packing machine for snack bags

Automated packing with robotic suction arms can quickly pickup packaged product…

Semi-automatic case packer for chip bags

Semi-automatic case packer for chip bags

In small to medium scale production units, packing items manually can consume a lot…

Confectionery bags case packer for large scale

Confectionery bags case packer for large scale

Mass production lines need faster and more efficient package processing to m…

Grated cheese case packing machine

Grated cheese case packing machine

Large-scale cheese manufacturers process and handle products of different sizes and volum…

Sponge cake cooling tunnel

Sponge cake cooling tunnel

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

Should your technology be listed here?

Can your technology help make this product better?

Sign up
Cake ultrasonic cutter

Cake ultrasonic cutter

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

Sponge cake production line

Sponge cake production line

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

Cake batter and cream depositing machine

Cake batter and cream depositing machine

Whether you're making muffins or cupcakes, you need just the right amount of batter…

Mixing system for batter and cream

Mixing system for batter and cream

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

Licorice cooker

Licorice cooker

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

Licorice cooling tunnel

Licorice cooling tunnel

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

Pillow bag vertical packing machine

Pillow bag vertical packing machine

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

Horizontal cartoner for food products

Horizontal cartoner for food products

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

Stand-alone ultrasonic food cutting machine

Stand-alone ultrasonic food cutting machine

For some foods such as cake, pizza, sandwiches or ice cream, the end product is…

Stand-alone ultrasonic medium scale food cutting machine

Stand-alone ultrasonic medium scale food cutting machine

Accurately cutting food products in their desired shape, is a pro…

Inline ultrasonic food cutting machine

Inline ultrasonic food cutting machine

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

Inline ultrasonic big scale food cutting machine

Inline ultrasonic big scale food cutting machine

In the food industry, where accuracy in the cutting process is desired, ul…

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