Candy production involves multiple stages such as raw material processing, molding, and packaging, and each stage may experience a decrease in quality or efficiency due to technical, equipment, or operational issues. Based on current industry practices, the following are several common problems and their causes in production lines:
1、 Issues related to raw materials and formulas
Quality deterioration caused by moisture absorption of raw materials
Hard candies, tablet candies, and other products are prone to cracking and sanding due to excessive moisture absorption of raw materials (such as sugar powder), manifested as surface stickiness or rough crystallization. In addition, if the proportion of adhesive (such as cyclodextrin) in the formula is imbalanced, it may cause the tablet sugar to become too hard or loose, affecting the disintegration speed.

Insufficient material fluidity leads to production abnormalities
During the production of compressed candies, if the flowability of the raw materials is poor, it can easily lead to uneven particle filling, fluctuations in tablet weight, or cracking problems. This is usually related to insufficient lubricant addition or unreasonable feeding pipeline design.
Raw material deterioration or contamination
The problem of odor is often caused by improper storage of raw materials (such as moisture, mold) or incomplete cleaning of equipment, such as residual sugar stains on processing equipment that breed bacteria and contaminate subsequent batches of products.
2、 Process control defects
Temperature and humidity parameters are out of balance
Abnormal temperature: If the temperature is too high during the boiling of hard candy, it may cause coking, while insufficient heat sealing temperature in the packaging process can lead to weak sealing or air leakage.
Humidity out of control: Excessive humidity in the environment can exacerbate candy moisture absorption, leading to cracking or packaging adhesion; Low humidity may accelerate product cracking.
Improper setting of pressure parameters
In the production of compressed sugar, insufficient pressure can easily lead to loose and fragile tablets, while excessive pressure may cause difficulty in cracking or disintegration. In addition, the wear and tear of the tablet press die will also exacerbate such problems.
Defects in molding process
Hard sandwich candies may have an imbalance in the ratio of core to outer skin (such as high moisture content in the core material), leading to product delamination or deformation; Crispy candy may have a loose structure due to insufficient mixing or uneven pressure in the molding equipment.

3、 Equipment and operational issues
Device configuration mismatch
Cutting and packaging equipment issues: Improper height of the blade holder or slipping of the film drive can cause packaging deviation or accidental damage to the product by the cutting blade; If the hot pressing roller and the transmission roller are not parallel, it may cause wrinkles in the sealing.
Tablet press failure: Mold wear, uneven distribution of stamping pressure, or blockage of the feeding system can all lead to abnormal tablet weight or appearance defects.
Insufficient standardization of operations
If there is a lack of standardization in manual feeding, core packaging, and other processes (such as fluctuations in the amount of core material added), it can easily lead to poor product consistency. For example, the position deviation of artificial addition of core material to fruit candy may cause structural unevenness.
Temperature control system failure
Damage to solid-state relays or thermocouples can lead to uncontrolled heating temperature, affecting the stability of critical processes such as sugar boiling and heat sealing, and even causing equipment shutdown.
4、 Packaging process issues
Poor compatibility between film material and equipment
Packaging films with insufficient heat resistance are prone to burn marks during high-speed sealing; If the sensitivity of color code recognition is low, it will cause the cutting position to deviate and increase the scrap rate.
Poor sealing and appearance defects
Insufficient heat sealing pressure or equipment aging may cause packaging leakage, accelerating product deterioration; Uneven pressure or mold contamination may cause defects such as cracks and color spots on the surface of candy.
5、 Maintenance and cleaning omissions
Insufficient equipment cleaning
Residual sugar stains or dust can clog nozzles (such as cotton candy machines) or contaminate raw materials, affecting product hygiene and equipment lifespan. For example, sugar stains that are not cleaned in a timely manner may lead to a decrease in the efficiency of the heating system.
Wear and tear of mechanical components
Long term operating equipment such as gears and belts are prone to wear and tear, leading to unstable transmission or increased noise. It is necessary to regularly replace key components to maintain production continuity.
Summary
The stability of candy production line is influenced by the combination of raw materials, processes, equipment, and operations. Enterprises need to systematically reduce quality risks through optimizing formula design, standardizing operating procedures, regular equipment maintenance, and environmental monitoring. For example, adopting an automated feeding system can reduce human error, while real-time temperature and humidity monitoring technology can improve process control accuracy. Through multi link collaborative improvement, production efficiency and product qualification rate can be significantly improved.