About Candy Cooking Machines
Candy making incorporates the concept of dissolving sugar and then recrystallizing it. Whether candy is made in a small kitchen setting or a large production facility, the process is basically the same---sugar is melted, molded and cooled. The history of candy making reveals the point at which machines began to make a difference in candy making. Chocolate and hard candy need different tools to create the final product.
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History Of Candy Cooking Machines
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Until the first part of the 20th century, candy cooking took place using an open-fire method. The candy mixture was heated by placing it into a closed kettle over a gas stove or fire. This technique was used until a cooker called the Simplex was created by the Vacuum Racine Co., located in Wisconsin. The cooker utilized the concept of vacuum boiling by employing a vacuum pump to remove moisture from the cooking ingredients.
Hard Candy Vacuum
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Hard candy cooking requires the removal of moisture to obtain the hard result. Vacuums make this evaporative process happen faster and at a lower temperature, making the candy safer and easier to handle. Vacuum machines are also useful in the making of caramel. The vacuum reduces the risk of scorching the dairy ingredients as they cook.
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Pouring Systems
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Once a candy mixture has been created, there will be a need to pour the mixture into molds to give the liquid substance shape. While many candy makers creating small batches can simply pour the mixture by hand, larger production line have machines that accomplish this task. Bosch makes production machinery for many industries including candy making. Its pouring system is designed to pour the hot sugar solution into candy molds without human interference. Bosch also makes a candy-forming system (mold system) that can create the striping and decorative coloring seen in many hard candies.
Tempering Chocolate
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Tempering is a process that stabilizes chocolate as it melts and cools. The tempering process helps the chocolate set firmly at room temperature making it easy to eat and handle. Tempering machines can control the heat of the melting chocolate, which is the most important factor in tempering. A popular tool for small batches is an automatic, tabletop tempering machine called the Revolation. The Revolation is a complete all-in-one device that includes the bowl and digital temperature control.
Chocolate Processing
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Chocolate processing on a large scale requires a particular set of machines. A kneader is requires to produce the chocolate solution, a roll refiner rolls the chocolate mixture and a conche creates the final chocolate consistency required. The conche is a machine that mixes the cocoa butter (butter fat) evenly around the chocolate, creating at the same time a level of friction that releases the oils and aroma of the cocoa. Without the use of the conche the chocolate is gritty and not something most people like to eat.
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