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    201208081

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    Yng Tang
    Ivan Fabry provides consulting services to candy companies based on his 50 years of experience in the confectionery industry. He has expertise in producing filled, laminated hard candies, which are multilayered candies made through repeated stretching and folding of sugar masses and fillings. The production of these candies requires extensive experience handling hot sugar masses and maintaining proper temperatures throughout the process.

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    © All Rights Reserved
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    201208081

    Uploaded by

    Yng Tang
    68 views1 page
    Ivan Fabry provides consulting services to candy companies based on his 50 years of experience in the confectionery industry. He has expertise in producing filled, laminated hard candies, which are multilayered candies made through repeated stretching and folding of sugar masses and fillings. The production of these candies requires extensive experience handling hot sugar masses and maintaining proper temperatures throughout the process.

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    Ivan Fabry provides consulting services to candy companies based on his 50 years of experience in the confectionery industry. He has expertise in producing filled, laminated hard candies, which are multilayered candies made through repeated stretching and folding of sugar masses and fillings. The production of these candies requires extensive experience handling hot sugar masses and maintaining proper temperatures throughout the process.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    68 views1 page

    201208081

    Uploaded by

    Yng Tang
    Ivan Fabry provides consulting services to candy companies based on his 50 years of experience in the confectionery industry. He has expertise in producing filled, laminated hard candies, which are multilayered candies made through repeated stretching and folding of sugar masses and fillings. The production of these candies requires extensive experience handling hot sugar masses and maintaining proper temperatures throughout the process.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Filled, Laminated Hard

    Candy
    Making these old-fashioned multilayered hard candies requires
    practice and experience to achieve good quality.
    Ivan Fabry
    IF Suesswarenberatung

    MANUFACTURING METHODS
    F illed, laminated hard candies are old-
    fashioned multilayered candies with a
    crunchy texture that are produced by
    Four methods may be applied to produce
    filled, laminated hard candies:
    repeated stretching and folding. The obtained
    The old-fashioned manual method.
    multilayered candy is wrapped in a thin, clear
    The compacting-layering lamination
    or milky sugar mass envelope before being process.
    stamped into individual candies (Figure 1). To Coextrusion lamination technology.
    increase the crunchy texture of the candies Ivan Fabry pro-
    The stream-layering lamination process.
    the sugar mass can be pulled. vides consulting
    In the four methods, to obtain regular, thin, services to candy
    The production of filled, laminated can-
    alternated layers of sugar mass and fillingkey companies. His
    dies requires extensive experience in candy 50 years of expe-
    requirements must be assured.
    practice, especially the art of handling a rience in the con-
    The sugar mass (Figure 2) must show the
    high-boiled hot sugar mass. In particular, fectionery industry
    following properties: includes roles as
    rapid handling at the different manufac-
    A uniform plasticity temperature of 80 teacher and tech-
    turing steps is required to avoid any tem- to 90C. nical director at
    perature variation of the sugar mass and Free of large entrapped air bubbles. ZDS Solingen and
    the filling. Temperature variation leads to Does not present a hard, glassy crust and general manager
    a loss of the required plasticity of the sugar is free of lumps. at Drouven-Fabry.
    mass and the filling. A temperature that is Stable against graining.
    too low can cause the filled hard candy to Does not have a tendency to shrink,
    break, and the filling to burst out. especially when a pulling process has

    Producing Filled, Laminated Hard Candy The Sugar Mass

    praline filling lamination process laminated roll laminated roll wrapped stamped laminated
    Figure 1 in its outside cover candies Figure 2

    The Manufacturing Confectioner August 2012 81

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