Candies manufacturing brief process

1. An industrial visit to was organized by the mechanical department on March 18 ,2015 for the
mechanical students. Around 60 members including two staff members visited the industry. The
aim of this visit was to provide students knowledge about the processing,manufacturing and the
machines used in the industry.This also helped the students to know about the industrial
environment. They were given demonstration on the processes of making candies.
The process is roughly divided into two units, namely, one to concentrate the material and the
other to form hard candies. The process of vacuum concentration unit is to evaporate material
under reduced temperature with reduced pressure. The candy material taken out of the
concentrator is then mixed with various additives, spices or unique flavors according to the
desire of candy makers. The mixing process requires sufficient kneading to obtain excellent
products. After kneading is sufficiently carried out, the candy is drawn out in rope shape of
determined measure by the batch roller (set with sizing roller). The drawn candy is then put into
the hard candy forming unit, where candies are made formed. Steam jacketed stainless steel
cooking with motorized chamber stirring. The quality of the product made with this system is
excellent moderate and there is no manual handling of cooked batch. There is no pollution in the
cooking area.
Steam is generated in the boiler with help of fuel and this boiler is kept away from the cooking or
processing area to maintain the cleanliness. Steam is supplied to the cooker through the pipeline.
While operating the cooker, sufficient water is put in cooking chamber, sugar is added, liquid
glucose, the stirrer is switched on (Alternately sugar, liquid glucose syrup can be pumped from
the pre-dissolved tank) ,when sugar is dissolved other ingredients are put in cooking chamber
step by step. When the desired temperature is achieved, vacuum is applied and valve is opened.
It sucks cooking mass into lower pan, cooking chamber’s valve closed. Here vacuum is applied
further for 4-5 minutes to remove the moisture of mass. This improves the quality and clarity of
sweets.in the next step the vacuum is released and thick syrup of lower pan is poured on cooling
plate by tilting the pan. Here color, flavors and other things are added to the batch. After cooling,
the mass is put in the batch former which produces a thick conical sugar rope,this rope is further
passed through the three stage rope sizer to give the universal size and then to the forming
machine. Here the rope is cut into required size and shape (According to Candy Design) and
discharged on three way cooling. On Three Way Cooling Conveyor Sugar Candies are cooled
down and carried away .The formed candies are finally cooled down to normal temperature and
charged to the packing machine. Now Candies ready for wrapping (or for marketing if sold in
loose condition).
The process does not have any waste as it operates on environment friendly refrigerant i.e CFC
free,ozone friendly machine. The waste heat produced is utilized usefully and in turn avoids the
need for switiching to a HT connection and also provides a DG running especially for the
chilling purpose(the load on EB power and DG is reduced to a great extent). The whole process
is carried out in the absorption chiller which is eco friendly. The visit proved to be very useful
and was highly appreciable by the students.