Crafting Confections

Holidays are a time for gathering, celebration, and sweet indulgences, and nothing captures the essence of a holiday quite like candy. Americans consume significant amounts of candy for Valentine’s Day, Easter, Halloween, and Christmas, with each holiday having its own signature treats.

Candy and Holidays

Candy is consumed year round, but certain holidays are known for substantial consumption of sweets during the festivities.

Halloween

Driven by trick-or-treating and parties, Halloween is the biggest candy holiday in the U.S. On average, Americans consume about 3.4 pounds of candy per person every year. Popular candies include chocolate, candy corn, and gummy candies.

Easter

Easter is notable for chocolate bunnies, marshmallow Peeps, and jelly beans. Egg hunts and baskets filled with treats contribute to the high consumption rate of approximately 1.2 pounds of candy per person.

Valentine’s Day

For Valentine’s Day, the focus is primarily on chocolates, with many people gifting and consuming boxed chocolates and heart-shaped candies. Americans eat an estimated 1 pound of candy per person on Valentine’s Day.

Christmas

Candy canes, chocolate Santas, and other holiday-themed treats are a staple for gifts, stockings, and holiday gatherings throughout December. The average American consumes 1 pound of candy during the Christmas season.

How is Candy Made?

Candy production is both an art and a science, demanding precise control over ingredients and processes to create the delectable treats we love. The candy-making process is divided into four main stages: cooking, cooling and shaping, addition of flavorings and colorings, and final touches.

Step 1: Cooking Candy

To start making candy, sugar is mixed with water or milk and heated to a specific temperature depending on the type of candy. The temperature is important because it determines the texture of the candy. Soft candies like fudge require low temperatures, while hard candies like lollipops are made with high temperatures.

Step 2: Cooling and Shaping Candy

Once the mixture reaches the desired temperature, it is cooled. The cooling and shaping process varies depending on the type of candy, but the cooled mixture can be poured into molds, pulled, or stretched to achieve different shapes and textures.

Step 3: Adding Flavorings and Colorings

Different flavors and colors are added to the candy after the cooking process is completed to preserve potency. The flavor and/or color can be mixed into the candy mass or applied to the surface.

Step 4: Final Touches

Some candies are coated with chocolate, sugar, or additional substances to enhance the flavor and add a special touch to the final product. After cooling and setting, the candies are cut, shaped, or wrapped in preparation to be sold.

Photo courtesy of iStock, nano

Types of Candy and Specific Processes

The process outlined above provides a generalized concept of how candy is typically made, but the specific steps and requirements depend on the type of candy being crafted. Here are a few examples:

• Hard candies: Boiling sugar syrup to a high temperature, then cooling it quickly
• Chocolate: Involves a process called tempering where the temperature is carefully controlled to ensure a smooth, glossy finish
• Caramels: Made by heating sugar and cream to create a soft, chewy texture
• Gummies: Gelatin is mixed with sugar and flavorings, then molded into shapes
• Nougat: Made with sugar, honey, egg whites, and nuts whipped to create a light, airy texture

Photo courtesy of iStock, Alina555

Components of Candy Production

Behind the scenes of any candy factory, a range of specialized equipment ensures that everything flows smoothly. Key among these are pumps, valves, and filters, each playing a vital role in handling the diverse ingredients and maintaining the high standards of hygiene required in food production.

Pumps

There are two main types of sanitary pumps: centrifugal and positive displacement. Centrifugal pumps transfer low-viscosity liquids. They are best suited for high flow, low-pressure applications to move large volumes of liquid ingredients quickly and efficiently. In contrast, positive displacement pumps are ideal for high-viscosity products. To learn more about sanitary pumps, read this blog post.

Valves

Ball, butterfly, and check valves are all commonly used in the candy making process. Ball valves provide tight sealing. They are used for the on/off control of liquid flows and are suitable for various liquid ingredients. Butterfly valves are commonly used in low-pressure systems for quick shut-off control. They are ideal for chocolate and syrup lines where a fast and reliable shut-off mechanism is needed to manage the flow of viscous liquids. Check valves ensure one-directional flow, preventing backflow that could contaminate the production line.

Filters

Filters play an important role in the purification process by removing unwanted particles of various sizes from the process line. This helps protect pumps, valves, and other downline equipment. The amount a filter can remove is determined by the micron rating. Watch the video below to learn more.

 

Dixon Products for Candy Production

Dixon provides a variety of hygienic products to support the candy manufacturing process.

“For sticky products, the first thing I think about is our pumps,” said Brian Nguyen, Sales Engineer. “Whether you are using a centrifugal pump or our positive displacement pump, we have to be mindful of the sugar crystals and how they impact our pump seals.”

The sugar can form a hard crust between the seals, which can scratch the surface and lead to premature wear and leaks. When dealing with salty water, sugary, or sticky products, Nguyen recommends Dixon’s flush seal options: cascading flush in centrifugal pumps and the double mechanical seal in positive displacement pumps.

Dixon Sanitary Pumps

BC/BP Series Sanitary Centrifugal Pump

Features

• Nitrile rubber, EPM, and FKM elastomer option
• 3A-certified stainless steel components and sanitary polish finish
• Hydrostatically tested pump

Specifications

• Nominal capacity up to 1200 GPM
• Temperature range: 32°F (0°C) to 212°F (100°C)
• Nominal speed: 3500 RPM (60 Hz)
• F-seal - cascade flush option for D or DG seal
• 100% CIPable

ExD-Series Sanitary Centrifugal Pump

Features

• Casing, front cover, and impeller machined from heavy duty forgings and precision castings
• Unique stub shaft leak chamber allows for immediate external identification of soft seal wear
• Unique adapter slots make pump discharge easily adjustable from 90° to 180° without any disassembly of the casing or front cover

Specifications

• Temperature range: 32°F (0°C) to 212°F (100°C)
• Viscosity range: 0-500cP

JRZL Series Positive Displacement Pump

Features

• Bi-wing rotors to maintain efficiency even with low-viscosity products
• 25 Ra finish meeting EHEDG and 3-A specifications
• 100% CIPable
• Stainless steel shims between the gear box and casing

Specifications

• Front-loading seal options:
  • Single (standard) and double mechanical seals, TC vs TC (standard)
  • Triple lip seal
  • Flush options available on all seal types
• Elastomers: EPDM (standard), nitrile rubber, and FKM

Dixon Sanitary Valves

BV2-Series Ball Valve

Features

• Live-loaded stem packing
• Precision stainless balls reduce torque and friction losses while extending seat life
• Integral ISO 5211 mounting pad
• Lockable handle can prevent accidental actuation

Specifications

• Maximum pressure:
  • 1/2” - 2”: 1000 PSI WOG
  • 2-1/2” - 4”: 800 PSI WOG
• Operating temperature: -20°F to 450°F (-29°C to 232°C)

B5107-Series Butterfly Valve

Features

• Hex head body bolts eliminate cavities of socket head screw
• High performance seat design increases seal life
• Large disc stem decreases chance of stem deformation

Specifications

• Maximum pressure:
  • 1/2” to 2”: 140 PSI
  • 2-1/2” to 3”: 110 PSI
  • 4”: 85 PSI
  • 6” to 8”: 60 PSI
• Operating temperature: 15°F to 200°F (-9°C to 93°C)

Dixon offers actuation services for both sanitary and industrial valves. Read The Art of Actuation to learn more.

Dixon Sanitary Filters

DF-MB-Series Melt Blown Cartridge Filter

Features

• FDA Title 21 compliant
• No glue or binders
• High dirt loading
• Low-pressure drop

Specifications

• Micron ratings: 1, 5, 10, 20, 25, 30, 50,75, 100
• 90% efficiency

DF-PHE-Series High Efficiency Pleated Cartridge Filter

Features

• FDA Title 21 compliant
• Constructed in a clean room environment
• Free of surfactants, resins, binders, and adhesives

Specification

• Micron ratings: 0.2, 0.45, 1, 3, 5, 10, 25, 50

DF-CB Carbon Block Cartridge Filter

Features

• FDA Title 21 compliant
• Reduces foul odors, chlorine taste, and particulates
• One piece carbon block reduces bypassing
• Consistent density for controlled flow rates and pressure loss

Specification

• Micron ratings: 1, 3, 5, 10

DF-PES Polyether Sulfone Cartridge Filter

Features

• FDA Title 21 compliant
• Constructed in a clean room environment
• Excellent dirt loading capacity with low flow resistance
• Free of surfactants, resins, binders, and adhesives

Specifications

• Micron ratings: 0.1, 0.22, 0.45, 0.6, 0.8, 1.2, 5
• 99.98% efficiency

When selecting components for candy production it is important to make sure you have The Right Connection^®. Consult the materials compatibility chart to confirm the seat material in the pumps and valves is compatible with the candy ingredients.

Summary

The production of candy is a complex and meticulous process that relies heavily on the proper selection and maintenance of pumps, valves, and filters. Each component plays a critical role in ensuring the ingredients are handled correctly from the initial mixing to the final packaging. By understanding the functions and applications of these essential components, candy manufacturers can maintain high standards of quality and efficiency so their sweet creations can continue to delight consumers around the world.

For more information, visit dixonvalve.mifp-iframer.workers.dev or call 877.963.4966 for recommendations on your specific application.