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 Confectionery manufacturers are searching for technology to improve existing processes and create new products.
With twin screw extruders you can produce a wide variety of products, and control temperature and moisture more precisely.
In the confectionery industry, twin-screw extruders are being used to produce: smooth conched chocolate cooked amorphous sugar chewing gum and gum base production hard and soft licorice almond paste and marzipan jellied sweets caramel and caramelized milk (“dulce de leche”) jellied fruit
Twin-screw technology is compact, flexible, and acts as a complete processing plant. The ingredients are mixed, cooked, formed and sheared in one continuous process.
In general, confectionery production involves 3 steps :
Mixing: sugar, additives (polymers, functional ingredients) and water are combined.
Cooking : sugar crystals disappear, resulting in a smooth, homogenous mixture. Tastes and aromas are developed as well, and water content is reduced through controlled evaporation.
Cooling : lowering the temperature helps to stabilize the product, giving it its desired viscosity, and making it suitable for subsequent shaping, pouring, cutting, etc.
Trends in Confectionery Extrusion : cooked sugar* , caramel* , jellied candies , fruit leather
*may be mixed with almonds or other solids
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