Processing of Hard Boiled Candy


Have you ever wonder, how exactly those colorful candies can be prepared; most of us might be the thing it just sugar and water with added coloring. The science involves a simple process behind the processing of Hard Boiled Candies.

Confectionery products are universally popular among the young and the older generations alike. With increased access to better machinery, openness among customers to newer tastes and flavors and affordability of required raw materials, the confectionery industry is thriving like never before.

Candy or Sweet is the most popular type of confectionery over the world, and there is certainly something about this unique product that holds many mysterious qualities.

Hard boiled candies are the most common kind of sweets. Generally candies are available in fruit based flavors or Milk based flavor and sometimes with centre filling also. There are so many flavours available in the market i.e. orange, pineapple, mango, mint, pan, strawberry, grapes etc. and are having good demand among the children.

Hard boiled candy are sugar confectionery which includes hard boiled candies lollipops, mints & lozenges, etc of different flavours. Indians like to celebrate with sweets and they start relishing it at a pretty young age. While the West may be more calorie conscious, the Indian kids start off by indulging in all sorts of sugar boiled candies.

The main ingredient used in the production of sweets is sugar (sucrose). By varying the ingredients used, the temperature of boiling, and the method of shaping, it is possible to make a wide variety of products. In all cases, however, the principle of production remains the same and is outlined below:

  • balance the recipe
  • prepare the ingredients
  • mix together the ingredients
  • boil the mixture until the desired temperature has been reached
  • cool
  • shape
  • pack

Confectionery industry is one of the largest and well developed among the food processing sectors in the country. The organized sector of the Indian confectionery market is estimated to be about Rs 1400 crore and it is estimated that the market is growing at a pace of 9 per cent per annum.

The confectionery industry in India is the largest among the food processing industries. It has an annual turnover of around Rs 3,500 crores with huge potential to grow (Including the organized and the non-organized sector).

There are four categories of confectionery in the organized sector

  • chocolate confectionery
  • sugar confectionery
  • gum
  • cereal bars

A large part of the confectionery industry in India comprise of the local subsidiaries of global confectionery majors like Perfetti, Lotte, Wrigley’s and Cadbury.

The domestic confectionery industry is benefitting from the country’s economic boom and growth in consumer spending. Indian consumers, with the nation’s economy growing at around 10 per cent, are expected to consume more chocolates as the product sells more in happy times.

Chewing gums and sugar free products are emerging categories, which are showing high growth. However, considering the huge unorganized segment hard boiled confectionery will continue to be the largest contributor.

Processing of Hard Boiled Candies

Hard Boiled CandyConfectioners start the processing of Hard Boiled candies with Sucrose, Glucose syrup, with different fruit flavoring and coloring material and acids. Each ingredient plays a specific role like sucrose gives sweetness, texture and increase the shelf life of the product. Liquid glucose help to inhibit Crystallization of sucrose, contribute to the texture of the product. Flavorings Plays important role as imparts desirable flavor to HBC.

Today people are shifting toward fusion flavors in which blend of 2 Flavors is used. The coloring is mostly to attract the consumer, also help to distinguish the product. Acids used to control sugar inversion to make invert sugar can have dual roles depending on the candy and pH level.


Processing of HBC starts with ingredient mixing in large vacuum cooker or batch cooker. Batch cooker help to Mix and heat the candy mass at desired temperature which is necessary for candy making. Different size and forms of batch cookers are available in the market. For continuous process Vacuum cooker with Feeding pump is attached to increase the efficiency of the system.

Temperature control and end point of the process is very important. The temperature of boiling directly affects the final sugar concentration and moisture content of the confectionery product.

Once the HBC is up to temperature remove it from the heat and pour it straight onto the candy cooling table.

While the batch is still liquid on the table we can add our colors and flavor. (Adding them here as opposed to in the pan prevents colors and flavors leaking into the next batch) Add the color and flavor to the center of the batch and gently spread it out using a scraper.

As the candy cools it will begin to form a skin on the underside during contact with the cooling table. We need to ensure the cooling happens evenly throughout the batch.

Above cooled product is than going in batch former to form candy with the help of batch roller and rope size to control candy weight and shape.

Form candy is going though stage cooling to retain shape of the product.

Final cooled product is than packed in pillow packaging machine. This product is finally packed in secondary (Pouch or Jar) and tertiary carton box. Now product is ready for placing in market for consumption.

(Dugar Overseas Pvt. Ltd.)

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