Boiling temperature and time of gummy candy production line

Boiling temperature and time of gummy production line

The boiling stage of candy equipment involves some key parameters, including boiling temperature, boiling material ratio and boiling time. Here is an introduction to these parameters:
1. Boiling temperature:

Function: Boiling temperature refers to the temperature required to heat the raw materials to a molten state. Controlling the boiling temperature can affect the viscosity, fluidity and evaporation rate of the syrup, thereby affecting the taste and texture of the final candy.

Common range: Boiling temperature is usually between 150°C and 170°C, but the specific temperature depends on the type and formula of candy produced.

Temperature control: Boiling equipment is usually equipped with a temperature control system that can accurately control the heating temperature of the syrup to ensure that the syrup reaches the required concentration and viscosity.

2. Boiling material ratio:

Function: Boiling material ratio refers to the ratio of raw materials, including sugar, glucose syrup, water, food coloring, spices, etc. The right ratio can ensure that the syrup achieves the desired taste, color and texture.

Ratio adjustment: The ratio of sugar-boiling materials is usually adjusted according to the formula and quality requirements of the candy produced. Different types of candies may require different ratios to meet market demand and consumer tastes.

Ratio measurement: Modern gummy candy production equipment is usually equipped with a precise batching system that can automatically measure and mix raw materials according to the formula to ensure the accurate ratio of the syrup.

3. Sugar-boiling time:

Function: Sugar-boiling time refers to the duration of heating the raw materials to a molten state and mixing them. Sugar-boiling time affects the concentration, viscosity and taste of the syrup, as well as the degree of evaporation of water in the syrup.

Time adjustment: Sugar-boiling time is usually adjusted according to the formula of the syrup and the process characteristics of the sugar-boiling equipment. A longer sugar-boiling time can make the syrup thicker, while a shorter sugar-boiling time can retain more water.

Quality control: The sugar-boiling time needs to be strictly controlled during the production process to ensure that the syrup meets the required quality standards and taste requirements.

By accurately controlling the sugar-boiling temperature, sugar-boiling material ratio and sugar-boiling time, gummy making machine can produce high-quality candy products with pure taste and good taste.