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Boiled sweetsBoiled sweets are highly concentrated solutions of sugar, glucose syrup (and sometimes invert sugar) with added flavourings. The sugar, glucose syrup and invert sugar are metered into continuous dissolvers.
This mixture feeds cookers, of which there are a number of designs such as thin film, coil cookers or batch vacuum cookers. Water is rapidly evaporated from the syrup, which is then discharged and partially cooled due to evaporative cooling. The boiled sweet mass is transferred to water-cooled tables and acid, flavour and colours are added to the partially cooled mass in a batch or continuous process. The mix is then transferred to forming machinery.
The formed sweets are cooled and wrapped in moisture proof packs as rapidly as possible