{"id":10278,"date":"2024-10-31T12:57:14","date_gmt":"2024-10-31T11:57:14","guid":{"rendered":"https:\/\/www.tempco.it\/blog\/?p=10278"},"modified":"2025-12-09T17:00:09","modified_gmt":"2025-12-09T16:00:09","slug":"candies-production-and-temperature-control-treat-or-trick","status":"publish","type":"post","link":"https:\/\/www.tempco.it\/blog\/en\/10278\/candies-production-and-temperature-control-treat-or-trick\/","title":{"rendered":"Candies production and temperature control&#8230; treat or trick?"},"content":{"rendered":"<p><strong>Halloween<\/strong> is literally knocking at the door&#8230; what better occasion to <strong>talk about candies<\/strong>? But first, we can&#8217;t help but going with the traditional question&#8230; <strong>Trick or Treat<\/strong>? Which in the <strong>temperature control <\/strong>sector of <strong>Tempco<\/strong> can be figured out like this:<\/p>\n<ul>\n<li><strong>Treat<\/strong>: it is when <strong>optimal thermal management is guaranteed<\/strong>, where temperatures are constantly maintained within the established parameters, ensuring maximum efficiency of the production processes and the desired comfort, without surprises or unexpected changes that make us sweat cold&#8230; From this point of view, the &#8216;treat&#8217; is a <strong>sweet, stable and smooth thermal regulation<\/strong>, without fluctuations or surprises that could compromise productivity or quality.<\/li>\n<li><strong>Trick<\/strong>: it&#8217;s when <strong>unexpected deviations in thermal regulation<\/strong> occur, which lead to changes or inefficiencies, even process interruptions&#8230; and then it gets spooky and creepy. &#8216;Trick&#8217; can therefore mean a heat peak or a sudden unwanted process cooling, sensors that give readings out of range or energy recovery systems that do not turn-on right on time, putting the stability of the production process at risk.<\/li>\n<\/ul>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-10276 \" src=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2024\/10\/Tempco-produzione-caramelle-dolcetto-scherzetto-controllo-temperatura.jpg\" alt=\"Illustrative image of the role of thermoregulation in confectionery production, inspired by the seasonal theme of Halloween.\" width=\"640\" height=\"417\" srcset=\"https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2024\/10\/Tempco-produzione-caramelle-dolcetto-scherzetto-controllo-temperatura.jpg 1020w, https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2024\/10\/Tempco-produzione-caramelle-dolcetto-scherzetto-controllo-temperatura-300x196.jpg 300w, https:\/\/www.tempco.it\/blog\/wp-content\/uploads\/2024\/10\/Tempco-produzione-caramelle-dolcetto-scherzetto-controllo-temperatura-768x501.jpg 768w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>The goal is therefore always to eliminate any \u2019trick\u2019 and <strong>guarantee a sweet, smooth and constant thermal management<\/strong>.<\/p>\n<p>But let&#8217;s get to candies! Speaking of <strong>candies and sweets<\/strong>, we have often talked in the past about <a href=\"https:\/\/www.tempco.it\/blog\/en\/8681\/temperature-regulation-in-chocolate-conching\/\"><strong>chocolate production<\/strong><\/a>, where our thermoregulation and cooling equipment is often used. A very same thing happens in the production of candies. In fact, when producing candies, or even gummy sweets, the production process involves as well <strong>cooling tasks or requires to be thermoregulated<\/strong>.<\/p>\n<p>How are candies made? Essentially, there is a sugar die that gets formed, the candy is made using a mold and the candy enters a <strong>thermal treatment system where it usually gets cooled<\/strong>. Cooling is necessary to <strong>get rid of moisture within the sugar<\/strong> in order to obtain a very glossy look of the candy achieving an attractive aesthetic appearance.<\/p>\n<p>Following the cooling step, there is a <strong>post-heating process<\/strong> aimed at ensuring a <strong>controlled temperature before packaging<\/strong>. It&#8217;s interesting how every <a href=\"https:\/\/www.tempco.it\/blog\/en\/8586\/beer-wine-and-exchangers-thermal-treatments-in-food-processing\/\"><strong>food production<\/strong><\/a> needs anyway a control of temperature, regardless of whether it is <strong>pasteurization or cooling, or heating<\/strong>. In this case this is not related to a particular process aimed at maintaining organoleptic characteristics but it&#8217;s related to a purely aesthetic factor and to get rid of the excess of humidity which would probably also change the taste of the candy.<\/p>\n<p><iframe loading=\"lazy\" title=\"CARAMELLE  E CONTROLLO DELLA TEMPERATURA\" width=\"750\" height=\"422\" src=\"https:\/\/www.youtube.com\/embed\/8Xdxb70aNBc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>In addition, in this kind of productions there are also processes involved for the <strong>washing of production lines<\/strong> that then require a post-heating in order to dry the overall plant and get it ready for a brand new production.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Trick or treat, candy production requires stable cooling and temperature control processes with no tricks, to eliminate moisture in the sugar and obtain a good aesthetic appearance, as well as preparing the product for packaging.<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[741,64,63,66,113,84,76],"tags":[742,127,486,126,556,4233,137,1677,1543,4230,235,3889,128,4232,4231,1373],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Candies production and temperature control... treat or trick? 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