SINOFUDE designs and produces the advanced die formed lollipop production line for the production of different sizes of spherical and gummy spherical candies. Also, other shapes of sweets can be made with modifications according to customer requirements. The molded forming bar production line comprises an automatic vacuum cooking machine, raw material roller, rope shaping machine, sugar forming machine, elevator, and five-layer vibrating cooling machine. The production line has the advantages of compact structure, good performance, and high efficiency. The whole sugar production line is designed and manufactured according to GMP standards.
Lollipop, also called sugar by some people, is practically hard candy with short sticks. Sugar is not complicated to make, but homemaking does not require special equipment. Sugar corn syrup solution is boiled until the solution is highly concentrated, and the supersaturation of that sugar remains after cooling. The temperature can be monitored with a hand-held candy thermometer using a gas or electric stove until it reaches 310°F (154°C) or the hard crack stage. When the mixture is hot (very hot, hot enough to severely burn the skin), malleable or plastic, it can be poured into molds and purchased in a variety of shapes. When the solution cools, it takes the form of a mold and becomes "glass." Because there is the possibility of breaking or cracking like glass, household sugar makers can add the necessary colors and flavorings before the sugar is poured into the mold. Coloring agents and herbs can be bought from the market. Recently, molds for home lollipop machines have been developed and are easy to use. Regardless of the size, the sugar is mainly made of sugar, water, corn syrup, and flavoring.
Lollipops can be made at home, but many people buy cheap sugar at local stores. Adults and children love it. Children like the sweet novelty. Adults are increasingly using it to eliminate nicotine dependence because taking the candy out of the mouth mimics the hand's movement when smoking. The manufactured candy is consumed in large quantities. The Spangler Candy Company produces over 1 billion Dum Dum bars each year, and Tootsie Roll Industries, the world's largest bar manufacturer, has 16 million bars per day.
The history of the candy.
The Akron Candy Company first produced Dum Dum lollipops in 1924. It's hard to know when home cooks first made candy. Charles Dickens mentioned lollipops in his mid-19th century novels. These sweet, hard candies were sometimes sucked on the end of a pencil and were popular around the American Civil War. Old cookbooks make it clear that these candies were often made at home as hard candies, lowered into a ball shape on wax paper, and the sticks inserted into the hot syrup until set. No molds were needed, and the condition of the sugar was reasonably random. We cannot be sure which company started mass production of these candies. However, it is well known that George Smith, a candy maker who liked to eat rival chocolate caramels, attached hard candy to a stick and called this creation sugar (named Lolly Pop after his favorite racehorse).
Even in those early days, marketers were smart enough to realize that the name meant everything - Tootsie Pop was considered a representation that any child could say could name. Spangler Candy Company acquired the company in 1953 and continued to expand the product line. By 1931, Tootsie Roll Industries had inserted the chewy TootsieRoll into the center of traditional candy, which continued to evolve as well. There are countless improvements and variations on the classic candy. Some sweets are embedded in the chin, have a chewing gum center with a sour center and hot candy inserted inside, and a new pattern last year was a candy inserted into radio. The candy was inhaled before it was opened. Now sugar-free candy canes are also produced to limit tooth decay. An exciting innovation to the traditional lollipop is using a flexible glass stick instead of a paper stick to avoid piercing the child's mouth. Other developments include candies with Halloween and different holiday designs, so some candy is only produced in a season.
The ingredients used to make candy vary from manufacturer to manufacturer. Regular hard candy sugar ingredients without special centers include water, sugar, corn syrup, extracts (natural and artificial), and malic or citric acid. Paper sticks are usually tightly wrapped in bleached white paper and coated with a delicate wax structure. The wrapping paper comes in different styles. Some are clear cellophane; others are printed and waxed on paper.
A stick of candy is made mainly from sugar and corn syrup. Many manufacturers produce sugar in huge quantities, and raw materials come into the factory in bulk. First, the dry sugar is brought to the factory in substantial railroad cars called gondolas. These vehicles are connected to clearing machines. The sugar is dropped into 180°F (82°C) water to dissolve. This is a lengthy process - melting 180,000 pounds (81,650 kg) of sugar (the amount transported in a typical railcar) can take up to nine hours. After the sugar is dissolved in hot water, the sugar water is pumped into the pre-cooker.
2 Corn syrup, an essential ingredient in sugar manufacturing, is transported by giant trucks and pumped into the pre-cooker in liquid form. Eventually, the pre-cooker contains 55% liquid sugar and 45% corn syrup waiting to be heated.
3 After the corn syrup-liquid sugar mixture enters the pre-cooker, the solution is heated to about 228°F (109°C). The pre-cooker is essentially a set of coils that feed through the sweet syrup. These coils are heated by steam.
4 The heated mortar is then drawn from the pre-cooker and fed into the final cooker, where the battery is cooked under vacuum for about 4 minutes to a temperature of about 290°F (143°F). The vacuum is essential at this stage because it removes moisture and heat from the confectionery. The sizeable final cooker can cook up to 150 pounds (68 kg) of candy.
5. After the candy is cooked, add coloring, flavoring, and citric or malic acid before mixing. (Make one flavor of candy at a time. In the episode described in the analysis of the conceptual design volume, these flavors and colors are liquid. They have been carefully measured in a small bottle before adding sugar to the sugar batch by hand. Citrus acid and malic acid are essential to the flavor of these sodas. Citrus acid promotes the taste of citrus-based flavored lollipops and also reduces excessive sweetness. Malic acid is used to enhance non-citrus flavors. With added flavoring and coloring, the candy batch is wholly mixed by pushing the candy with two giant arms, lifting it, and mimicking a human knead. Mixing thoroughly disperses the flavor and color, lowers the temperature, and removes the air bubbles created during cooking and mixing. Manual touch (using clean gloves) is essential to ensure that the candy is at the right consistency and the right temperature for the next step of squeezing.
6 Now, the candy is ready to be molded into sugar. The cooled candy is sent to the batch rollers, which extrudes the candy through a cone and rolls it into a fat rope. The batch is then sent to the glue wheel, which reduces the candy rope to a smaller size.
7 The candy rope is then sent to the forming machine, where the head is pressed into a ball and inserted into a paper stick. The device can form 1,000 pops per minute. The sugar is then cooled in a cooling drum, which is slowly rotated, and the popcorn is exposed to cold air. after 4 minutes, it is at room temperature and comes out of one end of the cooling drum.
After the eight lollipops are cooled, they are moved by a conveyor belt and dropped into a packaging machine. The candy is automatically packaged and sent to a boxing or bagging operation, depending on the retail method.
Some companies buy the bars to manufacture the sodas. Other companies make their own. Tightly packaged bar manufacturing is usually done in the same plant as candy manufacturing. First, a roll of paper goes into a cutting machine that cuts 15-inch (38 cm) notes that grow to 2.5 inches (6.4 cm). These notes then go into a large drum where water is added to the drum. The paper is then rolled up like a pencil, getting tighter and tighter. Finally, the cuts are dried, coated with delicate wax, and exposed to human saliva without dissolving.
Quality control has two places, the laboratory, and the factory floor. The laboratory checks the quality of all raw materials sent to the production floor. They contain the quality of the sugar to ensure the product is ordered. Chemists perform thermal tests on corn syrup. Poorly processed syrup turns a teal color, which can ruin the color of the sugar. The lab also takes candy samples from the boiling pot and analyzes the water content because too much corn syrup can make the candy too plastic and melt in warm weather. Both essence and color are carefully checked and tested for proper measurement and entry into batches.
At the factory, the operator must ensure that the machines are clean and operating correctly. Some engines shut down the process at a specific temperature, or when the batch reaches a certain weight, so the tripping devices on these machines must also be carefully maintained. Operators discard eye attractor heads that are not appropriately filled (faulty pressure heads) or attractor bars that are not inserted correctly. Also, sugar must be checked randomly at regular intervals.
Candy that falls on the floor cannot be eaten. It is usually sent to the landfill. Candy that is determined to be of poor shape or color is usually ground, dissolved, filtered, and pumped back into the pre-cooker to be used again for sugar.