Candies Production Line Samples for Students †MyAssignmenthelp.com

Question: Discuss about the Candies Production Line and Manufacturing. Answer: Hard candy production line Arichsweetconfectionmadewithsugar,combinedwithnuts or fruits oris flavored. The ingredients for making hard candy include Sugar, Water, Glucose and Flavor or pigment (Amani S. Al-Rawahi, 2007. The process of manufacturing The required sugar and glucose quantity is weighed and then dissolved in a kettle. The dissolved mixture is fed into the vacuum cooker (235 F240 F) by the feeding pump and thoroughly cooked. The mixture is then cooled to 270-290? (130-145?) on a cooling table. On that cooling table, organic acids, spices and food coloring are added to the mixture until the candy thermometer reads 300. The mixture is rolled into sticks by the batch roller. It is then stretched into the required sizes by another roller called the sizing roller. The mixture is then formed into specified candies type by the forming machine. The candy formed is moved to the cooling conveyor by the life conveyor and it undergoes intense cooling for a certain period (Hui, 2006). The finished candies are moved into the wrapping machine, that wraps the pieces individually. The candy is weighed. Lastly, the candy is sealed and then it is shipped. Gummy candy production line Gummy candy is a type of candy that is unique and has the following ingredients: sweeteners, colorings, flavorings, water and gelatin/pectin. ManufacturingProcess of Gummy candy The Process of star molding is applied in the manufacture of gummy. Making candy is the initial process, then the candy is filled into starched lined trays. The next process is the cooling of the trays then the emptying of the trays to remove the formed candy. Formation of candy After the compounding and passing the QC testing the gummy candy is transferred to Mogul, a starch molding machine. Then the Mogul of 232-235F is started, and the previously used trays are removed from the stack and are intertwined into a conveyor belt then transferred into a starch buck, the subsequent machine section (Michelle Nadaletti, 2009). After entering into the trays, there is inverting of the trays and then the falling out of the gummy into the sieve, the vibrating metal screen. Then the excess candy is removed, the remaining candy is conveyed for next processing. The removed starch is cooled to 250-260F and dried later its reused in the starch molding process. The starch is then returned to the Mogul through a conveyor belt, then the previously emptied trays are filled and leveled. After that the trays are moved to the printer table. The gummy candy, that was compounded in the first step is moved into the depositors. The process of coloring, adding flavor and acids are performed in the depositors. The gummy candy packed trays are transferred into the stacking machine then moved in the cooling room. The gummy candy stays in the cooling room for 24 hours. This ensures they are properly cooled and formed. After the completion of this process, the trays are taken back into the Mogul, and then the same process starts over again, since it is a continuous process Jelly bean production line Jelly bean is a partially soft candy, which has a bean like shape and is fruit flavored. The jelly beans basic ingredients include; food starch, corn syrup and sugar. In the formation of jelly bean, lecithin, confectioners glaze, beeswax, salt and anti-foaming agents are also added. ManufacturingProcess of Jelly bean. Cooking and chemistry The manufacture of jelly bean starts in the chemistry laboratory. The measuring of the appropriate ingredients and developing of the test batches is conducted in the laboratory. The designing of new flavors based on the market research and testing for taste and visual attraction is also done in the laboratory (Hui, 2006).. After the fine-tuning of the recipe by the chemists, the candy kitchen makes the syrup forming the jelly beans through dissolving all the ingredients in big boiler to 230F (110 degrees Celsius). The syrup is allowed to cook to appropriate temperature and uniformly. Color and flavor are later added to the syrup, and its then conveyed in the starch casting area. The kitchen also mixes and cooks the flavor and colors, then syrups which is moved to the next process known as panning. Starch casting process Starch casting is the process of forming and shaping of single jelly bean. This process takes place in the Mogul (Manjula K, 2014). The Mogul transfers the trays into the depositor which squirts the heated candy syrup into small molds. Then the syrup is moved to the cooling room where humidity and temperature are regulated. Then the cooled candy forms the jelly bean gummy center. The panning process The process of panning gives the jelly beans the protective sugar shells, shiny glaze, outer color and flavor. Then there is dumping out of candy trays. During the cooling process the corn starch absorbs moisture; it is then removed, dried, processed, and also recycled to produce molds for more candies. There are centers, which has the similar color and flavor, then they are placed in the stainless still vessels called pans. Like a globe the pans are tilted on the axes to enable candies to be contain inside them easily then worker adds other ingredients via the openings. At the axis end which is a bottom pole, the vessel is connected to a power source that is rotating. The jelly bean center is rotated by the pans many hundred times per minute. Eventually sugar is added, which slowly accumulates on the soft center forming a harder sugar shell. Color and flavor are also added through pouring beakers of syrup from the candy kitchen via the vessel opening. Basically the jelly bean shells at this point are unattractive. But to give them their glossy coats there is an addition of confectioner's sugar. This process of 245 to 250Flast for 6 to 10 days, depending on the kind of bean and the manufacturer (United States of America Patent No. 636,452,1, 2002). . Packaging is the last stage before transporting the jelly beans to distributors. References Amani S. Al-Rawahi, S. K.-M.-S. (2007). Development of a Date Confectionery: Relating Formulation to Instrumental Texture. International Journal of Food properties, 3-4. Erden, I. S. (2002). United States of America Patent No. 636,452,1. Holmes, G. S. (2017). Jelly Bean. Retrieved from www.madehow.com: https://www.madehow.com/Volume-2/Jelly-Bean.html Hui, Y. H. (2006). Food Science, Technology, and Engineering, . USA: Library of Congress. Manjula K, S. C. (2014). Formulation and Development of Functional Confectionery by Incorporating Pumpkin Juice. International Journal of Food, Agriculture and Veterinary Sciences , 1-2. Michelle Nadaletti, M. D. (2009). Sucrose Inversion of Hard Candies Formulated with Rework Syrup with Addition of Sodium Lactate. Food Processing Engineering, 6-7. Techgen Engineering Ltd. (1994). Techgen Engineering Ltd. Retrieved from techgenbd.techgenltd.com: https://techgenbd.techgenltd.com