Sweet temperature control is the solution for confectionery

Tricool has supplied custom-built heating and cooling systems for Baker Perkins' confectionery depositors that are at the heart of the confectionery-making process for many of the nation's sweet manufacturers.

The project required the design of modules for two different processes. One was for the maintenance of temperatures up to 140°C in hoppers processing liquid candy for the manufacture of boiled sweets. The other was to provide air cooling to enable the candy to set once it was in the moulds and passing on a chain conveyor through cooling tunnels.

The candy hoppers are jacketed and heated to very high temperatures to keep the candy syrup hot. This process requires precision temperature control. Depending on whether the end product is soft for fondant crèmes, or hard for boiled sweets and lollipops, temperatures can range from 80-145°C. The lines are often used 24/7 producing in excess of 4,000 hard-candy sweets a minute and 2,000 pieces of soft confectionery.

From the hopper the cooked liquid candy is then deposited into either rigid or flexible moulds. The moulds travel along the length of the cooling tunnel where boiled sweets are cooled at 35°C and softer confectionery at 24°C.

Contact: Tricool Engineering; Tel: 02380 527300​