confectionery_1_vacuumconfectionery_istock_987926463_1920x720px

Vacuum in confectionery

From marshmallows to chocolate bars. Vacuum and overpressure give sweet treats their distinctive looks, shapes, and textures.

The right vacuum solution for your process

Chewy, smooth or crunchy: Confectionery manufacturing relies heavily on vacuum and overpressure to get each candy just right.

Beginning with transporting the ingredients around the factory and ending with the bright and shiny wrapping that draws the consumer’s eye, with all of the mixing and shaping that happens in the middle.

Pneumatic conveying

Mixing, preparation and cooking

Molding and forming

Vacuum extrusion

Chocolate coating

Other coating

Wrapping and packaging

Pneumatic conveying

Suction and overpressure conveying systems efficiently transport ingredients from storage to processing areas using vacuum or overpressure. The sealed tube network minimizes maintenance and eliminates dust-related downtime. For powdery substances like sugar and flour, these systems also prevent potential explosions by containing the ingredients and reducing the risk of contact with ignition sources such as hot surfaces or sparks.

Pneumatic systems for these ingredient types typically use suction, so that in the event of a leak, air is drawn inwards rather than expelled. Furthermore, as the ingredients are continuously sealed, hygienic transport is ensured, maintaining quality and safety in food manufacturing environments.

Matching products

Mixing, preparation and cooking

confectionery_3_mixing_istock_915803544_767x767px

In the mixing chamber, the air is removed by vacuum pumps. This effectively degasses the mixture, preventing the formation of air bubbles, which would affect the quality of the final product. It also has the advantage of reducing oxidation. Thanks to vacuum, a homogenous mixture is formed and can be adjusted to create a specific product density.

For products that need to be cooked, such as marshmallows or hard candies, vacuum can be used to reduce the heat that is needed. This has several benefits: Confectionery is, by nature, high in sugars. At high temperatures, sugar can caramelize, changing both the color and flavor. Lower temperatures mean that the sugar and consistency remain the same, resulting in a consistent product with a reproducible taste and flavor. It also has a positive effect for the energy efficiency of the process as lower heat means that less energy is needed for the cooking process.

The ideal vacuum pumps for these processes are DOLPHIN liquid ring vacuum pumps. These all meet the demands of the processes and ensure a hygienic and high-quality result.

Matching products

Molding and forming

Starch molding is a pivotal technique in the manufacturing of shaped candy and gummy candy, providing the desired shape and texture that make these treats a favorite. A tray is filled with starch and the desired shapes are stamped into it. Then the liquid syrup or gel that forms the basis of the candy is poured into each shape.

Vacuum plays an essential role in ensuring that the starch is free of air before the casting begins. This degassing process enhances the precision of the final shape of the sweet, and manufacturing efficiency is improved by reducing the time required for the sweets to set. In addition, ensuring all residual moisture is removed from the starch means that the gummy mixture is prevented from becoming too wet and sticking to the mold. By creating an optimal dry environment for the starch, vacuum ensures a seamless molding process and consistent, high-quality results.

DOLPHIN liquid ring vacuum pumps are the ideal solution for molding and forming due to their resilience to any starch that may be drawn in. As an alternative, R5 oil-lubricated rotary vane and MINK dry claw vacuum pumps are also suitable in certain cases.

Matching products

Vacuum extrusion

confectionery_5_vaccuumextrusion_istock_1357588408_767x767px

While some sweets get their shape from molds, others are shaped by extrusion: a method of creating continuous, uniform shapes. This is ideal for sweets such as marshmallows, licorice and chewing gum. The sweet is melted, and the mass pushed through a shaping die. This creates a continuous length with a particular cross section, such as a thin, rectangular strip of chewing gum or a marshmallow “rope.” The continuous shape can then be cut to the correct length. Before the sweet is given its shape, its ingredients are melted and mixed into a mass. A vacuum pump draws any air bubbles out, ensuring that the mass is homogenous and the resulting extruded confectionery free from defects. DOLPHIN liquid ring vacuum pumps are the ideal solution for confectionery extrusion, as well as MINK dry claw vacuum pumps in certain customer-specific cases.

Matching products

Chocolate coating

Ever wondered how chocolate coating is kept at an even thickness? Sweets that have a chocolate coating, such as pralines and truffles, are produced with the assistance of overpressure in the form of a blower-driven “air knife.” The blower generates a high-speed flow of air. This air is directed into the air knife system. This is a long, narrow slit or series of holes through which the air is expelled at high speed. The design ensures a uniform and consistent air flow across the length of the knife.

As the melted chocolate for the coating is poured over the confectionery, the air knife is directed at the surface of the sweet, removing the excess and ensuring an even layer. SAMOS side channel and TYR rotary lobe blowers from Busch are the ideal partners for chocolate coating.

Matching products

Other coating

Other coatingCertain sweets, such as chewing gum, hard mints and jellybeans, have an additional sugar coating around the outside. By carrying out the coating process under vacuum, there are two benefits: Firstly, the coating does not come into contact with oxygen, which helps maintain its color and flavor. Additionally, it helps to improve the appearance and adherence of the coating to the product – there are no air bubbles, and the coating will apply evenly all over. DOLPHIN liquid ring vacuum pumps are well suited for this application.

Matching products

Wrapping and packaging

The chocolate and confectionery sector uses a variety of packaging solutions to ensure quality, freshness, and attractive product presentation.

For foil-wrapped sweets, vacuum is used to hold the foil in place on wrapping lines. Sweets that are packed into bags are done so in a form fill and seal machine, where vacuum is used to extract the air from inside the bag before it is sealed.

Matching products