At FFCE, we provide a range of consulting services for Candy-Coated Chocolate Production, Coating and Planning Process Consulting and Chocolate Product Development Consulting. Candy-coated chocolates complement smooth chocolate fillings but have a hard outer layer. Our specialization begins with cocoa procurement right down to sugar, and food compounding dyes and extends to efficiency in processes like panning and coating. Helping with establishing the plant, increasing output, and maintaining compliance with local and food safety requirements is one of our services. From customers’ perspective; candy-coated chocolates are always well coated, mastered in flavors, quality texture, and eye appeal due to sensory evaluation as well as quality control measures we undertake.
What are Candy Coated Chocolates?
Production of candy-coated chocolates requires a few important pieces of equipment The key equipment in the production of candy-coated chocolates include: Some of the equipment being used include melters for the chocolate centers, as well as tempering machines, panning machines to apply the coating in layers. Coating drums are used so that the sugar shell may be applied evenly on the Drum. The use of tumblers or polishers gives the coated chocolates that shiny appearance. The coating process is followed by the cooling tunnels that solidify the coat, and the high-speed packaging of new equipment directly packs the finished product for marketing. The packaging allows the chocolate products to be stored in temperature-controlled systems that enable their quality to be well maintained before it reach out to the market.
This process involves having a consistent texture of the centers accompanied by the right crystallization of cocoa butter. Once the chocolate centers are prepared they are covered under the panning process, the sugar coating is spread under drums that rotate the candies and another layer of sugar is applied on the chocolate centers and allowed to dry or cool before another layer is applied. Candy coating means using a specified type of sugar that forms crystals so that it hardens to provide a suitable coat with correct adhesion and thickness, although temperature is crucial throughout the process The pH level of the products and color retention modifies the final vision of the candies and their durability. Qualitative checks are run all the time to make sure that the coating is smooth, shiny, and crisp to the right extent without affecting the inside choco.
The process of making candy coated chocolates
- Ingredients and methods of preparing the products
- High-Quality Ingredients: Cornerstones comprise of chocolate- a product of cocoa solids, cocoa butter and sugar, sugar, foodstuffs colorants and glazing agents. Other components that may be in the green tea may be specified as flavoring and stabilizing agents.
- Preparation: Measurements of various components required to prepare are given due attention. Hence the chocolates are tempered well in order to achieve a silvery finish, and a firm to touch.
- Molding the Chocolate Centers
- Molding: The chocolate is tempered by heating it with a pre-determined temperature and then poured into molds to form small equal portions. They can closely resemble spheres, ovals, or possibly detail any other form of shape that the performer chooses.
- Cooling: The molded chocolate centers are also cooled to allow the chocolate to become firm on the centers hence being ready for enameling.
- Coating Process
- Sugar Coating: The chocolate centers are then cooled and consequently placed in large revolvable pans. Slowly a sugar syrup is drizzled on it to cover the pieces of the chocolate completely. This is done three or four times to create the thickness of the candy shell.
- Coloring: Lacquers or food coloring is also added during the coating step to produce eye-appealing and attractive colors in candies. Each batch can be of one color or of more than one color and each color can be a shade or another.
- Polishing: The candies are coated with glazing agents in order to make the candies shiny. It likewise assists in safeguarding the candy coat, especially if the distinction applied is booked to continue for quite a while.
- Packaging
- Sorting: The coated chocolates are then usually resized and recolored where necessary to provide for proper homogeneity of the finished products.
- Packaging: The candies are then given various forms of packing which are; bags, boxes, and tins. selection of these packaging is done with respect to ensuring the chocolates’ freshness and protecting them from damage.
Types of chocolates coated chocolates
Candy-coated chocolates come in various forms, each offering unique flavors and textures:
- Traditional candy coated chocolates
- Milk Chocolate: Traditional confections made of milk chocolate with a sweet sugary coating and sweet-colored shell.
- Dark Chocolate: Dark chocolate-coated centers with a higher percentage of chocolate content than the regular chocolates.
- Candy-coated chocolate specialty
- Peanut: Sweets enrobed in a layer of chocolate with a whole peanut enclosed; it mostly comprises the nut and the smoothness of chocolate.
- Almond: These include chocolates with center filling which is almonds, and therefore have different texture and flavor.
- Mint: Sweets that contain a filling made from mints that complement or contrast the regular chocolate profile.