Manufacturing candy

Most candy is made from sugar and glucose syrup, which are in turn produced from beets and wheat respectively. These ingredients used to be cooked in copper cauldrons over an open fire. Nowadays, thanks to industrialized production techniques, candy is made using specific processes tailored to each technology. These procedures allow for precise cooking conditions while meeting food quality and safety requirements.



First, the main ingredients (sugar, water and glucose syrup) are weighed and combined in a mixer.		The ingredients pass through a cooker where they are concentrated through high-temperature vacuum cooking. Water evaporates through this process, producing a cooked syrup.	Flavors and food coloring are added to give the candy its particular taste and color.


The cooked syrup is shaped, either by being poured into molds or stamped with dies.	The candy is removed from the mold in a cooling tunnel	The candy passes through metal detectors to avoid any accidental contamination from metal particles.	The candy is sorted, discarding pieces that are not the correct size.


Each piece of candy is wrapped individually.	Candy intended for sale in assortments is mixed.	The candy is then bagged (2^nd passage through metal detectors), boxed and loaded on pallets.	The pallets are then stored before being shipped to our clients.