The cooling time of candy processed by candy production line equipment vary depending on the type and production method of candy such as hard candy, gummy, lollipops, etc. Generally speaking, after candy comes out of the production line equipment, it needs to go through a period of cooling before it can be packaged and sold. Here are some common candy cooling time references:
Cooling time for processing candies on candy production line
Candy production line processing candy cooling time
Hard candy: The cooling time for hard candy processing equipment is usually 8 hours. Specifically, pour the boiled syrup into the mold, lay it on oil paper, and let it cool and set for 8 hours.
In addition, the cooling system of hard candy processing equipment plays an important role in hard candy production. The temperature and cooling time of the cooling system directly affect the quality and molding effect of hard candy. Usually, the cooling temperature should be controlled within an appropriate range to ensure that the hard candy can fully solidify without becoming too viscous or deformed
Gummies: Gummies are usually equipped with cooling tunnels to accelerate their cooling process, which typically takes 8 to 24 hours. The specific cooling time of gummies is also affected by temperature and humidity. At lower temperatures, gummies solidify faster; At higher temperatures, the solidification time will be prolonged.
Lollipop: The cooling time for lollipops processed by lollipop machines is about 30 minutes. Specifically, after pouring the syrup into the mold, it is necessary to wait for about 30 minutes until the sugar is completely solidified.
It should be noted that the above cooling time is for reference only, and may need to be adjusted in actual production based on factors such as the specific formula of the candy, production environment, and equipment.
The cooling tunnel function of candy making machine
The cooling time of candy cooling tunnels such as hard candies, lollipops, and gummies depends on multiple factors, including candy type (hard candies, gummies, etc.), candy size, thickness, material composition, and production volume. The cooling stage in the candy production line is a key step in ensuring the quality, shape, and taste of candy. Here is a detailed explanation:
The function of cooling tunnel
Cooling tunnels are used to rapidly cool newly formed candies, allowing them to solidify and ensure their quality and shape. By controlling temperature and humidity, cracks or adhesions on the surface of candy can be prevented.
Structure of cooling tunnel
Conveyor system: usually composed of one or more conveyor belts, sometimes designed with stainless steel tunnels.
Cooling equipment: Air coolers are installed above and on the sides to provide uniform circulation of cold air.
Control system: Modern cooling tunnels are usually equipped with automated control systems that can monitor and adjust parameters such as conveyor belt speed, cooling temperature, and humidity in real time.
Factors affecting candy cooling time
- Types of Candy
Hard candy: Due to its low water content, it cools faster than soft candy.
Soft candy: With a high moisture content, it takes longer to ensure proper solidification, which may take several hours. - Candy size and thickness
Larger candies require more cooling time to ensure that the central part can also be fully cooled and set. - Ingredients of the formula
Different raw materials (such as glucose syrup, sucrose, gelatin, etc.) can affect the cooling rate of candies. For example, gummies containing a high proportion of gelatin will cool slower than pure sugar based hard candies. - Cooling conditions
Setting the temperature too low may cause the surface to harden too quickly while the interior is not completely cooled; On the contrary, it prolongs the cooling process. Humidity also needs to be controlled appropriately to avoid candy becoming sticky due to moisture absorption. - Production efficiency
The speed of the production line determines the length of time each batch of candy stays in the cooling tunnel. High speed production lines may require longer cooling tunnels or more efficient cooling systems.
Adjustment in actual operation
In order to meet different production needs, manufacturers can optimize the cooling time by adjusting parameters such as the length of the cooling tunnel, conveyor belt speed, temperature and flow rate of the cooling medium. In addition, multi-layer cooling systems can be used to improve space utilization and increase production.
In summary, the cooling time of candy is not fixed and unchanging, but rather the result of flexible adjustments based on specific product characteristics and production processes. The precise cooling time and conditions often require multiple experiments to determine the plan.