Cooking Technology in Candy production

Cooking Technology in Candy production

1) The function of syrup cooking: cooking is the key process in hard candy technology. The whole process of cooking is to re-evaporate the water, so that the final hard candy reaches a high concentration and retains a low residual moisture.

2) Vacuum cooking: In order to avoid chemical changes caused by cooking at high temperature, vacuum cooking can reduce boiling point and heat. Vacuum cooking process is generally divided into three stages: preheating, vacuum evaporation and vacuum concentration.

Shanghai Tako Food Machine Co.,ltd is mainly engaged in: food machinery, biscuit machines and accessories, cake line, hot air rotary oven, baking tunnel oven, candy equipment and other production lines.           

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